Comfort food without the carbs—cheesy, meaty, and unbelievably satisfying.
By Emily Cookson | Updated April 3, 2025
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There’s something magical about the first bite of a Philly cheesesteak—the tender beef, the silky melted cheese, the savory kiss of peppers and onions. But if you’re watching your carbs, the bread can feel like a betrayal. That’s why I created this Low Carb Philly Cheesesteak Casserole—all the flavor and heart of the classic, just without the roll.
The idea for this casserole was born on a cold evening when I was craving comfort but committed to my low-carb lifestyle. I wanted something warm, indulgent, and easy enough to whip up after a long day. This dish hit every note: rich, gooey, hearty, and made in a single pan. From that night on, it’s been a staple at my dinner table—and honestly, I never miss the bread.
Why You’ll Fall in Love With This Casserole
This recipe isn’t just low carb—it’s high flavor. Whether you’re meal prepping, feeding a crowd, or just craving something meaty and melty, this dish delivers. Here’s why it’s become a weekly ritual in my kitchen:
- All the Flavor, None of the Guilt: Classic cheesesteak vibes—without the bun.
- Weeknight-Friendly: From fridge to oven in under 15 minutes.
- One Skillet Wonder: Fewer dishes, less cleanup, more cozy.
- Customizable: Add mushrooms, jalapeños, or swap in turkey if you like.
- Crowd-Pleaser: Even carb-lovers go back for seconds.
Ingredients that Make the Magic
Think of this as a deconstructed cheesesteak—but built for real life, and a little healthier too. Here’s what you’ll need, and why each ingredient matters:
🥩 The Meaty Foundation
- Ground Beef (2 lbs): Rich, juicy, and flavorful. Choose 80/20 for the best sear and taste.
- Worcestershire Sauce (2 tbsp): Adds that deep, umami magic that mimics the beefiness of a traditional steak sandwich.
🧅 The Veggie Flavor Boost
- Onion (1 large, diced): Sweet and fragrant once caramelized—don’t skip this.
- Bell Peppers (2, any color): For color, crunch, and natural sweetness.
- Garlic (2 cloves, minced): Sharp and savory, it brings everything together.
🧀 The Creamy, Melty Layers
- Cream Cheese (8 oz): Blends everything into a silky, almost decadent texture.
- Provolone Cheese (8 oz): Slightly sharp, perfectly meltable.
- Mozzarella (1½ cups): For that stretch and gooey finish.
🧂 The Essentials
- Olive Oil (1 tbsp): To sauté those veggies to perfection.
- Salt & Pepper: Adjust to taste, but don’t hold back—season every layer.
How to Make Low Carb Philly Cheesesteak Casserole
This casserole is pure weeknight gold—quick, cozy, and built for real-life hunger. Here’s how it comes together:
- Preheat and Prep
Set your oven to 350°F (175°C). Lightly grease a 9×13 baking dish so your cheesy top doesn’t stick. - Sauté the Veggies
In a large skillet over medium heat, heat olive oil. Add diced onions and bell peppers, and cook for 5–6 minutes, until just soft. Add garlic and sauté another 30 seconds, until fragrant. - Brown the Beef
Add ground beef to the skillet. Season with salt and pepper. Use a spatula to break it up and cook until no longer pink—about 7–8 minutes. - Flavor Boost
Stir in Worcestershire sauce to infuse deep, meaty flavor. - Cream It Up
Lower the heat and add cream cheese. Stir gently until it melts and turns the beef-veggie mix into a luscious, creamy base. - Layer It Up
Transfer everything to your prepared baking dish. Top with torn slices of provolone and sprinkle mozzarella evenly over the top. - Bake to Bubbly Perfection
Pop it in the oven for 20–25 minutes, or until the cheese is golden, gooey, and begging for a fork. - Let It Rest
Cool for 5 minutes before serving so the flavors can meld and set.
Pro Cooking Tips for Casserole Bliss
- Use Full-Fat Cream Cheese: It melts better and gives a richer texture.
- Let the Meat Brown: Don’t rush this step—caramelized beef = flavor.
- Don’t Overcrowd the Pan: Give your veggies room to sauté properly.
- Cheese Layer Tip: Tear provolone by hand for better melt coverage.
- Make-Ahead Magic: Assemble in the morning, refrigerate, then bake fresh at dinnertime.
Storage & Reheating
This casserole keeps beautifully and even improves with time.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions, wrapped tightly. Keeps for 2–3 months.
- To Reheat: Oven (325°F) for best texture, or microwave with a damp towel to keep it moist.
Variations & Substitutions
- Keto-Friendly: Swap bell peppers for mushrooms or zucchini for lower carbs.
- Dairy-Free: Use plant-based cheese and coconut cream for the cream base.
- Spicy Version: Add sliced jalapeños or red pepper flakes.
- Cheese Swap: Try cheddar or gouda for a different flavor twist.
- Vegetarian: Replace beef with sautéed mushrooms or crumbled tofu.
What to Serve with It?
- Cauliflower Rice: Keeps things low carb and soaks up all that cheesy goodness.
- Crisp Green Salad: A refreshing balance to the casserole’s richness.
- Garlic Roasted Broccoli: Adds crunch and depth to your plate.
- Pickles or Sauerkraut: For a little zing on the side.
Frequently Asked Questions
Is this dish keto-friendly?
Yes! It’s low in carbs and high in fats and protein, making it perfect for keto diets.
Can I use steak instead of ground beef?
Sure—just slice it thin and cook quickly before mixing it into the base.
Can I make this ahead of time?
Absolutely. Assemble and refrigerate, then bake fresh when ready to eat.
How do I make it extra creamy?
Add a splash of heavy cream or a dollop of sour cream before baking.
Will kids like this?
100% yes. It’s cheesy, meaty, and full of flavor—my picky eaters love it!
This Low Carb Philly Cheesesteak Casserole is everything you love about comfort food—melty cheese, savory meat, and nostalgic flavors—but lightened up and packed with protein. Whether you’re eating low-carb, keto, or just need an easy family dinner that actually satisfies, this recipe checks every box.
Make it once, and I promise it’ll become a weeknight regular. It’s cozy, craveable, and unapologetically cheesy—in all the best ways.
