Imagine biting into a Philly cheesesteak—juicy beef, melted cheese, caramelized onions—but without the carb coma. Sounds like a dream? Nope, it’s this casserole.
Perfect for keto warriors, busy parents, or anyone who thinks “low carb” shouldn’t mean “low flavor.” This dish slaps harder than a Monday morning alarm clock. And the best part? You won’t miss the bread.
At all. Seriously, who needs it when you’ve got layers of cheesy, meaty goodness?
Why This Recipe Works
This isn’t just another sad, dry casserole. It’s a flavor bomb that nails the essence of a Philly cheesesteak.
The beef stays tender, the cheese melts into gooey perfection, and the onions add that sweet, savory punch. Plus, it’s stupidly easy to make. No fancy techniques, no hard-to-find ingredients—just pure, unapologetic deliciousness.
And did we mention it’s under 10 net carbs per serving? Yeah, you’re welcome.
Ingredients You’ll Need
- 1.5 lbs ribeye steak (or skirt steak, sliced thin—don’t skimp here)
- 1 large onion (thinly sliced, because nobody likes chunky onions)
- 2 cups shredded provolone cheese (mozzarella works in a pinch, but provolone is the OG)
- 1/2 cup cream cheese (softened, because nobody has time for lumps)
- 2 tbsp butter (because butter makes everything better)
- 1 tsp garlic powder (or fresh garlic if you’re feeling extra)
- Salt and pepper (to taste, but don’t be shy)
1 bell pepper (sliced, any color but green if you’re fancy)
How to Make It: Step-by-Step
- Preheat your oven to 375°F. Because starting cold is just sad.
- Sauté the onions and peppers. Melt butter in a skillet, toss in the onions and peppers, and cook until soft and slightly caramelized. About 5-7 minutes.
Don’t rush this—flavor takes time.
- Brown the beef. Add the sliced steak to the skillet, season with salt, pepper, and garlic powder, and cook until no longer pink. Drain excess grease if needed (but leave a little for flavor).
- Mix in the cream cheese. Stir until it’s fully melted and coats the beef and veggies. This is the glue that holds everything together.
- Layer the casserole. Transfer the mixture to a baking dish, top with shredded provolone, and bake for 15-20 minutes until the cheese is golden and bubbly.
- Broil for 1-2 minutes. For that crispy, restaurant-quality cheese top.
Watch it like a hawk—broilers are sneaky.
How to Store It
Let the casserole cool, then cover it tightly with foil or transfer it to an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, pop it in the oven at 350°F until warm (about 15 minutes).
Microwaving works, but the cheese won’t be as glorious. FYI, you can also freeze it for up to 2 months—just thaw overnight before reheating.
Why This Recipe Rocks
Beyond tasting like cheat day without the guilt, this casserole is meal-prep gold. It’s high in protein, low in carbs, and packed with flavor.
No weird diet ingredients—just real food. Plus, it’s customizable (more on that below). And let’s be real: anything that lets you eat cheesesteak without consequences is a win.
Common Mistakes to Avoid
- Using lean beef. Fat = flavor.
Opt for ribeye or skirt steak, not ground beef (unless you’re into disappointment).
- Overcooking the cheese. Bake until melted, then broil briefly. Burnt cheese is a crime.
- Skipping the cream cheese. It adds creaminess and binds everything. Don’t sub it out unless you enjoy dry casseroles.
Swaps and Alternatives
No provolone?
Use mozzarella or Swiss. Not a fan of bell peppers? Skip ’em or add mushrooms instead.
For a dairy-free version, swap the cheeses for vegan alternatives (but IMO, it’s not the same). Want extra heat? Add jalapeños or a dash of hot sauce.
This recipe is flexible—make it yours.
FAQs
Can I use chicken instead of beef?
Sure, but then it’s not a Philly cheesesteak. It’ll still taste good, though. Just adjust cooking times since chicken cooks faster.
Is this recipe keto-friendly?
Absolutely.
With under 10 net carbs per serving, it fits most keto macros. Just double-check your ingredients to be safe.
Can I make this ahead of time?
Yep. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
Add a few extra minutes to the cook time if it’s cold from the fridge.
Why is my casserole watery?
You probably didn’t drain excess grease from the beef or used watery veggies. Pro tip: pat the peppers and onions dry after sautéing.
Final Thoughts
This low carb Philly cheesesteak casserole is the ultimate comfort food hack. It’s easy, delicious, and won’t wreck your diet.
Whether you’re keto, lazy, or just hungry, this dish delivers. So grab a fork, dig in, and thank us later.