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Low Carb Philly Cheesesteak Casserole

This cozy, flavor-packed casserole turns the classic Philly cheesesteak into a low-carb, family-friendly dinner that’s ready in about an hour. It layers savory ground beef with caramelized onions, sautéed peppers, creamy cheese sauce, and slices of provolone for melty perfection—comfort food without the carbs. If you enjoy hearty casseroles, you might also like this low-carb bacon cheeseburger casserole which follows a similar crowd-pleasing, low-carb approach.

Why make this recipe
A short paragraph explaining what makes it special.

This casserole takes everything you love about a Philly cheesesteak—tender beef, sweet onions, bell peppers, and rich cheese—and simplifies it into a single, oven-baked dish that’s low in carbs but high in satisfaction. The cream cheese and melted mozzarella create a silky sauce that coats every bite while provolone on top crisps to golden edges, giving you both a creamy interior and a slightly crunchy cheese crust. It’s an excellent way to satisfy cheesesteak cravings without the bread, and it scales easily for weeknight meals, meal prep, or casual entertaining.

Step-by-Step Guide to Making Low Carb Philly Cheesesteak Casserole

Ingredients:

2 lbs ground beef, 80/20 fat ratio preferred
1 large onion, diced
2 large bell peppers (green, red, or mixed), diced
2 cloves garlic, minced
8 oz cream cheese, softened to room temperature
2 tbsp Worcestershire sauce
Salt and pepper, to taste
8 oz provolone cheese, sliced
1.5 cups mozzarella cheese, shredded
1 tbsp olive oil

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so the casserole won’t stick and cleanup is easier.
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon, until fully cooked through. Drain any excess fat and season with salt and pepper to taste. Remove the cooked ground beef from the skillet and set it aside in a bowl.
Dice the yellow onion and bell peppers into uniform pieces. Mince the garlic cloves. Having all your vegetables prepped and ready will make the cooking process smooth and efficient.
Heat 1 tablespoon of olive oil in the same large skillet over medium heat. Add the diced yellow onion. Sauté slowly for about 10–15 minutes, stirring occasionally, until they are beautifully softened and caramelized to a deep golden-brown hue. Once caramelized, remove them from the skillet and set them aside in a bowl.
In the same skillet, add the diced bell peppers. Sauté for about 5–7 minutes, stirring frequently, until they are tender-crisp. Then, add the minced garlic and cook for just 1 minute more, stirring constantly, until fragrant. Season with salt and pepper to taste. Add the cooked bell peppers and garlic to the bowl with the caramelized onions.
Reduce the heat to medium-low. In the same skillet, add the softened cream cheese cubes and Worcestershire sauce. Stir constantly with a whisk or a wooden spoon, breaking down the cream cheese, until it has completely melted and you have a smooth, creamy sauce. This process usually takes about 2–3 minutes. Make sure to scrape up any browned bits from the bottom of the pan as you stir. Taste the sauce and adjust seasonings if necessary.
Once your cream cheese sauce is silky smooth, return the cooked ground beef, caramelized onions, and sautéed bell peppers and garlic to the skillet. Add the shredded mozzarella cheese. Stir everything together thoroughly until all the ingredients are well combined and coated in that luscious, creamy cheese sauce.
Carefully spoon the entire mixture from the skillet into your prepared 9×13 inch baking dish. Spread it out evenly into a single layer. Arrange the slices of provolone cheese neatly over the top of the mixture, covering the entire surface.
Place your assembled casserole into the preheated 375°F (190°C) oven. Bake for approximately 20–25 minutes, or until the casserole is hot and bubbly around the edges, and the provolone cheese on top is beautifully melted, golden-brown, and slightly crisp in spots. You can broil for the last 1–2 minutes for extra browning, watching carefully.
Once removed from the oven, let the casserole rest for 5–10 minutes on a wire rack before serving. If desired, garnish with fresh chopped parsley.
Serve this hearty, satisfying casserole on its own or with a simple side salad for a complete low-carb meal.

Why each step matters

Browning the beef well builds a deep, meaty flavor; draining excess fat prevents the casserole from becoming greasy.
Caramelizing onions slowly brings out their natural sweetness, which balances the savory beef and sharp cheeses.
Melting the cream cheese with Worcestershire creates a smooth, seasoned base that helps the mozzarella and provolone meld into a cohesive texture.
Resting the casserole before serving lets it set slightly so it slices cleaner and isn’t too runny.

Best Way to Store Low Carb Philly Cheesesteak Casserole

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C).
Freeze: Freeze portions in airtight, freezer-safe containers or heavy-duty freezer bags for up to 2–3 months at 0°F (-18°C).
Reheat from fridge: Reheat individual servings in the microwave on high for 1–2 minutes, stirring halfway, until heated through (internal temperature should reach 165°F / 74°C).
Reheat from frozen: Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 15–20 minutes or until hot; if reheating directly from frozen, cover with foil and bake at 350°F (175°C) for ~30–40 minutes, checking temperature.

Serving Suggestions for Low Carb Philly Cheesesteak Casserole

Keep it classic: Serve with a crisp green salad dressed in a tangy vinaigrette to cut through the richness.
Veg-forward sides: Roasted broccoli, cauliflower mash, or sautéed green beans make great low-carb complements.
Make it a platter: Spoon the casserole over a bed of lightly dressed shredded cabbage for a faux “sandwich” feel without the bread.
Sauces and garnishes: Offer hot sauce, sliced pickled jalapeños, or a sprinkle of fresh parsley or green onions for brightness.

Tips to make Low Carb Philly Cheesesteak Casserole

Brown the beef in batches if your skillet is crowded; this promotes better browning and more flavor.
Use full-fat cream cheese for the creamiest sauce—low-fat versions can be grainy when melted.
Let the casserole rest before cutting to keep slices neat and to allow flavors to meld.
For faster onion caramelization, sprinkle a pinch of salt and a tiny bit of sugar to encourage browning, but watch closely so they don’t burn.

Variation ideas

Cheesesteak Chicken: Swap ground beef for ground or shredded chicken (about 2 lb cooked) for a lighter take; season with a little smoked paprika for depth.
Mushroom boost: Add 8 oz sliced mushrooms sautéed with the peppers for an earthy twist that increases bulk without many added carbs.
Extra spice: Mix 1 tsp red pepper flakes or a diced jalapeño with the peppers when sautéing for heat.

FAQs
Q: Can I make this ahead and bake it later?
A: Yes. Assemble the casserole in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Q: What cheeses work best besides provolone and mozzarella?
A: Sharp cheddar or Monterey Jack can substitute for mozzarella; Swiss or Fontina also melt nicely. Avoid very dry cheeses that won’t create a creamy texture.

Q: Is this recipe keto-friendly?
A: Yes—this casserole is low in carbs and high in fat and protein, making it suitable for most keto meal plans. Adjust portions and side dishes to your daily macros.

Q: How can I reduce the sodium?
A: Use low-sodium Worcestershire sauce if available, and opt for unsalted or lower-sodium cheeses. Taste before adding extra salt.

Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheeses often contain anti-caking agents that can slightly alter melting. For the creamiest result, shred fresh cheese from a block.

Final notes on technique

If your sauce seems too thick after adding the mozzarella, add a splash of heavy cream or beef broth to loosen it slightly.
For a bit of herb aroma, stir in 1 tsp dried oregano or thyme with the mozzarella.
If you prefer chunks of beef instead of ground, use thinly sliced ribeye or sirloin; sear quickly on high heat, then chop and proceed with the recipe.

Conclusion

This Low Carb Philly Cheesesteak Casserole is an easy, satisfying way to enjoy classic Philly flavors without the bread—perfect for weeknights, keto meal prep, and feeding a hungry crowd. For a slightly different low-carb casserole inspiration that leans into bacon and cheeseburger flavors, check out Keto Philly Cheesesteak Casserole – Kicking Carbs, and for another easy, video-guided variation to help you visualize the process try this Easy, Keto Low-Carb Philly Cheese Steak Casserole + {VIDEO}.