Go Back
Low Carb Philly Cheesesteak Casserole with sirloin steak, bell peppers, and cheese.

Philly Cheesesteak Casserole

This creamy, cheesy casserole is a low-carb take on the classic Philly cheesesteak, perfect for a comforting weeknight meal without the bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5-2 pounds thin sliced steak (ribeye or sirloin) Choose ribeye for rich flavor or sirloin for a leaner option.
  • 1 tablespoon olive oil or butter For sautéing the vegetables.
  • 1 green bell pepper sliced Adds crunch and a traditional flavor.
  • 1 red bell pepper sliced (optional) For sweetness and color.
  • 1 small onion, thin sliced Flavor enhancer.
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder) Adds aroma and flavor.
  • 6 ounces cream cheese, softened This gives the casserole a creamy texture.
  • 1/4 cup beef broth (or heavy cream) For richness in the sauce.
  • 1 tablespoon Worcestershire sauce (optional) Enhances the flavor.
  • 1.5-2 cups shredded mozzarella For topping.
  • 6-8 slices provolone Layer on top for a cheesy finish.
  • Salt and black pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 375 F. Grease a 9x13 baking dish.
  2. Heat oil in a large skillet. Add peppers and onions with a pinch of salt. Cook 6 to 8 minutes until they soften. Add garlic for the last minute. Scoop everything into a bowl.
  3. In the same skillet, quickly sear the steak in batches, seasoning with salt and pepper. Do not fully cook it.
  4. Turn the heat to low. Stir in cream cheese and broth until it becomes a creamy sauce. Add Worcestershire if using.
  5. Stir peppers and onions back into the skillet, then pour the mixture into the greased baking dish.
  6. Top with shredded mozzarella and lay provolone slices across the top.
Baking
  1. Bake for 15 to 20 minutes until bubbly. Broil for 1 to 2 minutes at the end if you want browned spots, keeping an eye on it.
  2. Let it sit for 5 minutes before scooping.

Notes

This casserole freezes well. For freezing before baking, assemble in a freezer-safe dish, cover tightly, and label. Freeze up to 2 to 3 months. For after baking, cool completely, portion, and store in airtight containers. Reheat gently to maintain tenderness.