Craving that classic Philly cheesesteak flavor—the perfectly seared beef, sweet bell peppers, and gooey melted cheese—but want to skip the carb-loaded bread? You’re in luck. This Creamy Low Carb Philly Cheesesteak Casserole offers all the indulgence of a cheesesteak sandwich without the carb overload. Cozy, creamy, and weekday-dinner friendly, it’s the ultimate keto comfort food.
Why Keto Fans Love This Recipe
This casserole satisfies your comfort-food cravings while keeping carbs low and fats high—the perfect combo for keto:
- Keto-approved fats: Cream cheese, heavy cream, and provolone deliver rich creaminess and keep you full longer.
- Authentic cheesesteak flavor: Seared thinly sliced beef with sautéed peppers and onions topped with melted provolone—just like the original.
- Easy meal prep: Reheats beautifully, making it ideal for busy lifestyles.
Essential Ingredients and Their Role
No complicated shopping here—just key flavorful ingredients:
Star Ingredients
- Thinly sliced beef: Ribeye is ideal for its tenderness and flavor, but sirloin works well too. Thin slices cook quickly and stay juicy without being tough.
- Bell peppers and onions: They provide the signature sweetness and slight bite, sautéed until just tender to avoid mushiness.
- Optional mushrooms: These add savory depth and stretch the filling with minimal carbs.
- Cream cheese and heavy cream: This duo creates the luscious creamy base that elevates the casserole beyond just beef and cheese.
- Provolone cheese: Melts smoothly, bringing that nostalgic cheesesteak essence and a delightfully gooey top layer.
How It Compares to Traditional Cheesesteaks
Though traditional cheesesteaks rely on bread for texture, the real magic lies in the combination of flavorful beef, tender peppers/onions, and melted cheese. This casserole replaces bread with:
- A creamy sauce that envelops every bite, enhancing the experience.
- A bubbly, golden provolone crust that’s undeniably the best part.
- Savory, seared beef and soft, yet textured veggies giving you the classic umami kick.
So while it’s not a sandwich, it delivers the authentic Philly cheesesteak taste minus the carbs.
Pro Tips for the Best Results
Preparation Tips
- Meat choice: Ribeye offers richness; sirloin is leaner but still tasty. Avoid stew meat.
- Slicing: Cut meat thinly against the grain. For easier slicing, slightly freeze the beef for 20–30 minutes.
- Veggie cooking: Sauté peppers and onions until tender but still with a bit of bite.
Variations
- Cheese options: Provolone is classic, but mozzarella adds stretchiness, and cheddar introduces sharp flavor—all keto-friendly.
- Flavor enhancers: Garlic powder, smoked paprika, or a pinch of red pepper flakes amplify the flavor.
Common Pitfalls
- Overcooking beef: Quickly sear to keep it tender; it finishes cooking during baking.
- Too many veggies: Keep peppers and onions moderate to control carb count.
- Skipping seasoning: Salt and pepper are essential—season as you cook for best flavor.
Storage and Reheating
- Make ahead: Assemble up to 2 days before baking; keep covered in the fridge.
- Freezing: Cool fully, wrap well, freeze, and thaw overnight before reheating.
- Reheating: Oven is tops at 300°F (150°C) to keep sauce creamy and cheese melty. Microwave works in a pinch, but heat gently and stir.
Serving Suggestions
Perfect for family dinners, meal prep lunches, or casual entertaining. Pair with keto-friendly sides like crisp salads, roasted broccoli, or cauliflower mash for a complete meal.
Conclusion
This Creamy Low Carb Philly Cheesesteak Casserole proves keto comfort food can be just as satisfying as the original. Enjoy the rich seared beef, tender veggies, and luscious melted provolone without any carb guilt. Whether for a cozy night in, prepping ahead, or impressing friends, this keto-friendly dish is a delicious winner.
Creamy Low Carb Philly Cheesesteak Casserole
The Creamy Low Carb Philly Cheesesteak Casserole is a keto-friendly twist on the classic Philly cheesesteak, featuring thinly sliced beef, sautéed bell peppers, onions, and optional mushrooms, all enveloped in a rich, creamy base of cream cheese and heavy cream. Topped with melted provolone cheese and baked until bubbly and golden, this casserole delivers authentic cheesesteak flavor without the bread or extra carbs. It is cozy, satisfying, and perfect for an easy weeknight keto dinner or make-ahead meal prep.
Servings 6 servings
Calories 590kcal
Equipment
- large skillet
- Cutting board
- Chef’s knife
- Mixing bowl
- Whisk
- 9×13-inch Baking Dish
- Tongs
Ingredients
For the casserole base
- 2 pounds thinly sliced beef ribeye or sirloin sliced against the grain for tenderness
- 2 tablespoons olive oil divided
- 1 medium green bell pepper seeded and thinly sliced
- 1 medium red bell pepper seeded and thinly sliced
- 1/2 medium yellow onion thinly sliced
- 1 cup sliced mushrooms optional, white or cremini
- 2 cloves garlic minced
- 1 teaspoon sea salt divided, or to taste
- 1/2 teaspoon black pepper divided, or to taste
- 1/2 teaspoon garlic powder for extra flavor
- 1/4 teaspoon smoked paprika optional
- 1/8 teaspoon red pepper flakes optional, for heat
For the creamy sauce
- 8 ounces cream cheese softened and cut into cubes
- 3/4 cup heavy whipping cream
- 1/4 cup beef broth low sodium, no sugar added
- 1 teaspoon Worcestershire sauce check for no added sugar
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
For the cheesy topping
- 8 ounces provolone cheese sliced
- 1/2 cup shredded mozzarella cheese optional for extra stretch
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish with a small amount of olive oil or cooking spray.
- Pat the sliced beef dry with paper towels and season it with about half of the sea salt and black pepper, tossing to coat evenly.
- Heat half of the olive oil in a large skillet over medium high heat until shimmering, then add the seasoned beef in a single layer, working in batches if needed so the pan is not overcrowded.
- Sear the beef for a few minutes, turning as needed, until just browned on the outside but still slightly pink in the center, then transfer the beef to the prepared baking dish in an even layer.
- Add the remaining olive oil to the same skillet and reduce the heat to medium, then add the sliced bell peppers, onion, and mushrooms if using.
- Cook the vegetables, stirring occasionally, until they are tender crisp and lightly caramelized at the edges, then stir in the minced garlic, remaining sea salt, remaining black pepper, garlic powder, smoked paprika, and red pepper flakes and cook just until fragrant.
- Spread the cooked pepper and onion mixture evenly over the seared beef in the baking dish, gently tossing with tongs if you prefer the ingredients more evenly combined.
- In a medium mixing bowl, combine the softened cream cheese, heavy whipping cream, beef broth, Worcestershire sauce, sea salt, and black pepper.
- Whisk the mixture until the cream cheese is mostly smooth and the sauce is thick, creamy, and pourable, leaving only a few small soft lumps if needed as they will melt in the oven.
- Pour the creamy sauce evenly over the beef and vegetable mixture in the baking dish, using a spatula to gently nudge the sauce into the corners and between the pieces if necessary.
- Layer the provolone cheese slices over the top of the casserole so they cover the surface, overlapping them slightly, and sprinkle the shredded mozzarella cheese evenly over the provolone if using.
- Place the casserole in the preheated oven and bake until the sauce is bubbling around the edges and the cheese on top is fully melted and starting to turn golden brown, about 20 to 25 minutes.
- If you like a deeper golden crust, switch the oven to broil for a minute or two, watching closely so the cheese does not burn.
- Remove the casserole from the oven and let it rest for at least 5 to 10 minutes so the creamy sauce thickens slightly and the portions hold together when scooped.
- Scoop the casserole into bowls or onto plates and serve hot, pairing with a simple green salad, roasted broccoli, or cauliflower mash for a complete keto meal.
Notes
For the best texture and flavor, choose well marbled ribeye and slice it thinly against the grain, partially freezing the meat for a short time to make slicing easier. To keep net carbs low, stick to the listed amount of peppers and onions and avoid adding higher carb vegetables. This casserole reheats well in the oven at a low temperature until warmed through, and leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
Serving: 1g | Calories: 590kcal | Carbohydrates: 8g | Protein: 36g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 180mg | Sodium: 820mg | Fiber: 1g | Sugar: 4g
