Low Carb Philly Cheesesteak Casserole captures every bit of that classic sandwich flavor without the bread. In my Midwest kitchen, this recipe became the answer when my family wanted comfort food that fit our healthier eating goals.
I created this casserole during a time when several family members were watching their carb intake but still craving real food with satisfying flavors. The sizzle of peppers and onions in my cast-iron skillet, followed by seasoned ground beef and that incredible cream cheese mixture, brought everyone running to the kitchen. When I pulled that bubbling, golden-topped casserole from the oven with its layers of provolone and mozzarella, nobody missed the bread one bit. The rich, creamy base with tender vegetables and perfectly seasoned beef delivered everything we loved about Philly cheesesteaks. Now this Low Carb Philly Cheesesteak Casserole appears on our table at least twice a month. Your kitchen is about to smell like a Philadelphia corner deli.
Why This Casserole Belongs in Your Recipe Box
This Low Carb Philly Cheesesteak Casserole brings together authentic flavors with practical home cooking. Through countless family dinners, I have refined this recipe to deliver consistent results that please everyone at the table.
- Provides high protein content that keeps you satisfied for hours
- Keeps carbs low while delivering all the traditional cheesesteak flavors
- Uses affordable ingredients you can find at any grocery store
- Comes together in just 45 minutes from start to finish
- Works beautifully for meal prep throughout the week
- Creates amazing leftovers that reheat perfectly
Understanding Your Ingredients
Ground beef forms the protein foundation of this Low Carb Philly Cheesesteak Casserole. I always choose 80/20 fat ratio because it provides the most tender, juicy results without being too lean or too greasy.
Cream cheese creates the signature creamy base that holds everything together. In my kitchen, I always soften it to room temperature first so it melts smoothly into the beef mixture without lumps.
Bell peppers add sweetness and authentic Philly cheesesteak flavor. I prefer using a mix of green and red peppers for the best color and flavor combination.
Yellow onions provide sweetness that caramelizes beautifully during cooking. Betty discovered that yellow onions work better than white onions in this recipe because they add more depth.
Provolone cheese delivers that classic cheesesteak taste. I always tear the slices into smaller pieces for even melting across the entire Low Carb Philly Cheesesteak Casserole.
Mozzarella cheese creates that perfect cheese pull everyone loves. When I use freshly shredded mozzarella instead of pre-shredded, it melts much better.
Worcestershire sauce adds umami depth that makes the beef taste richer. Just 2 tablespoons transform the entire flavor profile of this casserole.
From Start to Finish
Step 1. I have found that preheating your oven to 350°F before you start cooking ensures it is ready exactly when you need it. Spray your 9×13 baking dish with non-stick spray and heat olive oil in a large skillet over medium heat.
Step 2. After years of making this, I learned to cook the diced onions and bell peppers for 5 to 6 minutes until they start to soften and become fragrant. Add minced garlic and cook for just 30 seconds more, stirring constantly to prevent burning.
Step 3. Betty’s tip: add the ground beef and break it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7 to 8 minutes until completely browned with no pink remaining. Drain excess fat if needed for the best texture.
Step 4. Through trial and error, I discovered that stirring in Worcestershire sauce first lets it coat the meat mixture for enhanced flavor. Then reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
Step 5. Transfer the mixture to your prepared baking dish and spread evenly. The key I found is layering torn provolone pieces over the beef first, then topping with shredded mozzarella for that perfect cheese pull.
Step 6. Bake for 22 to 25 minutes until cheese is melted, bubbly, and lightly golden on top. My family prefers when I let it rest for 5 minutes before serving so the flavors meld together and it is easier to portion.
Making the Most of Leftovers
I typically store Low Carb Philly Cheesesteak Casserole portions in airtight containers in the refrigerator for up to 4 days. The flavors remain delicious and the texture holds up beautifully.
Betty’s freezing method works wonderfully for this dish. Wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label each package with the date so you know when to use them.
For the best texture, I reheat portions in the oven at 325°F until heated through completely. The microwave works in a pinch, but I always cover the dish with a damp paper towel and use 50% power to prevent the cheese from getting rubbery. Adding a sprinkle of fresh cheese on top when reheating makes it taste just as good as when it was first made.
Perfect Partners for This Casserole
- High Protein Creamy Philly Cheesesteak offers another take on these classic flavors when you want even more protein
- Ground Beef and Potatoes Casserole provides a heartier carb-inclusive option for days when you are not watching carbs
- Easy Hobo Casserole Ground Beef works as an alternative one-dish meal with similar comfort food appeal
- Garlic Butter Steak Bites and Potatoes pairs beautifully when you want steak instead of ground beef
- High Protein Broccoli Cheddar Soup serves wonderfully on the side for a complete low-carb meal
FQAs
Yes, though the flavor will be milder. Add extra Worcestershire sauce and seasonings to compensate.
Absolutely! With minimal carbs and high fat and protein content, this casserole fits perfectly into a ketogenic diet.
Definitely! Sliced mushrooms are a classic Philly cheesesteak addition. Sauté them with the peppers and onions.
Low Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the hot oil, cooking for 5-6 minutes until they start to soften and become fragrant. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
- Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
- Transfer the mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull.
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving to allow flavors to meld together.
