Philly Cheesesteak Casserole (The Low-Carb Comfort King)
I pulled this Philly Cheesesteak Casserole out of the oven tonight, and the way the melted provolone was stretching off the spatula was a beautiful sight. If you love the classic flavors of a Philadelphia sub but want something that feeds a crowd (or fits a low-carb lifestyle), this is your answer. It has all the savory beef, sautéed peppers, and caramelized onions you crave, but in a bubbling, cheesy bake.
This dish is a total weeknight lifesaver. Instead of standing over a hot griddle making individual sandwiches, you prep everything in one skillet and finish it in the oven. The cream cheese melts into the beef juices to create a “built-in” sauce that keeps the meat incredibly tender. It’s hearty, rich, and—honestly—just as satisfying as the original sandwich.
Whether you serve it over rice, with a side of crusty bread, or eat it straight out of the bowl, this casserole is a guaranteed home run.
Simple Philly Cheesesteak Casserole
Ingredients
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1.5 lbs ground beef (or thinly sliced steak)
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2 large bell peppers, sliced into strips
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1 large yellow onion, thinly sliced
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8 oz mushrooms, sliced (optional)
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4 oz cream cheese, softened
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp black pepper
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8 slices Provolone cheese (or 2 cups shredded)
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Optional: Toasted hoagie rolls or cauliflower rice for serving
Instructions
1) Preheat and Prep Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2) Sauté the Veggies In a large skillet over medium-high heat, sauté the sliced peppers, onions, and mushrooms until they are soft and slightly caramelized (about 8–10 minutes). Remove them from the pan and set aside.
3) Brown the Beef In the same skillet, brown the ground beef until fully cooked. Drain the excess grease. Stir in the garlic powder, black pepper, and Worcestershire sauce.
4) Make it Creamy Add the softened cream cheese to the hot beef. Stir until it is completely melted and has coated the meat in a silky sauce. Fold the sautéed vegetables back into the mixture.
5) Bake Transfer the mixture into your prepared baking dish. Spread it out evenly, then layer the provolone cheese slices across the top until the beef is completely covered.
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Bake for 15–20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
6) Serve Let it rest for 5 minutes before serving. This allows the juices to settle so every scoop is perfectly cheesy.
Why This Casserole Is the Best
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Low-Carb Friendly: It’s a naturally keto-approved meal that doesn’t feel like “diet food.”
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One-Pan Filling: Most of the work happens in one skillet before hitting the oven.
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Crowd Pleaser: It has the familiar, comforting flavors of a classic steak sub.
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Meal Prep Hero: This reheats perfectly for lunch the next day without getting soggy.
Tips for Success
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Softened Cream Cheese: Make sure your cream cheese is at room temperature so it incorporates smoothly into the beef without leaving white clumps.
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Drain the Grease: Don’t skip draining the beef! Too much grease will make the casserole oily instead of creamy.
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The “Steak” Shortcut: If you want a more authentic texture, use “Shaved Steak” (found in the meat department) instead of ground beef.
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Broil for Color: If the cheese isn’t as brown as you’d like, pop it under the broiler for the last 60 seconds.
Easy Variations
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Chicken Philly: Use thinly sliced chicken breast or rotisserie chicken instead of beef.
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Extra Spicy: Add a jar of drained sliced pepperoncinis or a dash of hot sauce to the meat.
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Pasta Bake: Stir in 8 oz of cooked penne pasta before topping with cheese.
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Loaded Potato Style: Serve the mixture over a split baked potato.
FAQ – Philly Cheesesteak Casserole
Can I use different cheese?
Provolone is the classic choice for that mild, melty pull, but White American or even a Sharp Cheddar works great too.
Is this freezer-friendly?
Yes! You can freeze the beef and veggie mixture. Just thaw and add the fresh cheese topping right before baking.
Can I make this in a slow cooker?
You can cook the beef and veggies on low for 4 hours, then stir in the cream cheese and top with provolone for the last 20 minutes.
How do I serve this if I’m not low-carb?
Scoop the finished casserole into toasted hoagie rolls or serve it over a big pile of buttery mashed potatoes.
