Craving the iconic melty, savory goodness of a Philly cheesesteak without the carb overload? This keto cheesesteak casserole bake delivers all the flavor you love—without the hoagie roll! Featuring tender ground beef, sweet bell peppers, melted provolone and cheddar, and a rich, creamy egg base, this dish is the ultimate low-carb comfort food that keeps you satisfied and guilt-free. Forget soggy lettuce wraps; this casserole is a keto winner.
Why This Keto Cheesesteak Casserole Bake Works So Well
This recipe brilliantly combines indulgence with keto-friendly ingredients: no bread, no unnecessary carbs, just hearty, flavorful satisfaction.
- Full flavor, zero bread – Instead of a roll, eggs and heavy cream create a creamy, rich base that holds everything together without carbs.
- Protein-rich ground beef – Provides depth of flavor and lasting fullness, keeping hunger at bay.
- Fresh veggies – Bell peppers and onions add crunch, color, and a touch of natural sweetness to balance the richness.
- Cheesy perfection – Provolone’s classic sharpness paired with cheddar’s smooth melt brings irresistible comfort.
The Star Ingredients and Their Keto Magic
Each ingredient is essential to this dish’s success:
- Ground Beef – The savory heart of the casserole; choose lean or full-fat depending on your preference, and brown it to develop caramelized flavor.
- Bell Peppers & Onions – These provide the authentic cheesesteak vibe with vibrant color and a perfect tender-crisp texture.
- Provolone & Cheddar Cheese – Combining these cheeses captures the iconic flavor and creamy mouthfeel you expect.
- Eggs & Heavy Cream – This duo binds the casserole like a keto-friendly quiche, delivering richness and structure.
How It Compares to a Classic Philly Cheesesteak
Skeptical about keto adaptations? This casserole delivers:
- Bold, familiar flavor with minimal carbs – All the juicy beef, savory veggies, and melty cheese without the carb-heavy bread.
- Satisfying texture – The egg and cream base creates a luscious, quiche-like consistency that’s rich but light.
- Super filling – Thanks to the combination of protein and healthy fats, this dish keeps you full and energized.
Pro Tips for Perfect Keto Cheesesteak Casserole Every Time
- Chop peppers and onions uniformly to ensure even cooking and ideal texture.
- Layer cheese both inside and on top to maximize gooeyness and create a golden crust.
- Whisk egg and cream thoroughly to ensure a smooth, evenly distributed custard base.
Meal Prep and Storage Made Easy
- Double the batch for easy meal prep—perfect for lunches, dinners, or keto-friendly snacks.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for best texture, or microwave with a splash of cream or a pat of butter to keep it moist.
Perfect Occasions to Enjoy This Keto Dish
- Weeknight dinner paired with roasted veggies or a fresh salad.
- Game day appetizer sliced into squares for easy sharing.
- Surprise brunch hit garnished with avocado or hot sauce for an unexpected morning treat.
No bread? No problem. This keto Philly cheesesteak casserole bake redefines the classic sandwich into a flavorful, satisfying low-carb meal you’ll want to make again and again.
Philly Cheesesteak Casserole Bake
This keto Philly cheesesteak casserole bake captures all the savory flavors of the classic sandwich without the bread. Seasoned ground beef, sweet bell peppers, onions, and a rich blend of provolone and cheddar are baked in a creamy egg and heavy cream base for a hearty, low-carb comfort food dish. Perfect for meal prep, weeknight dinners, or game-day spreads, this casserole is satisfying, cheesy, and completely keto-friendly.
Servings 6 servings
Calories 520kcal
Equipment
- large skillet
- Mixing bowl
- Whisk
- 9×13-inch Baking Dish
- Cutting board
- Chef’s knife
- measuring cups
- measuring spoons
Ingredients
For the beef and vegetables
- 1 1/2 pounds ground beef preferably 80/20
- 2 tablespoons olive oil
- 1 cup green bell pepper thinly sliced
- 1 cup red bell pepper thinly sliced
- 1 cup yellow onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional, for a subtle smoky flavor
For the creamy egg base
- 6 large eggs at room temperature if possible
- 3/4 cup heavy whipping cream
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the cheese layers
- 1 1/2 cups shredded provolone cheese divided
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon butter for greasing the baking dish
Optional toppings for serving
- 2 tablespoons fresh parsley chopped, for garnish
- 1/4 cup sliced pickled jalapeños optional, for heat
Instructions
- Preheat the oven to 375°F and generously grease a 9×13 inch baking dish with the butter.
- Heat the olive oil in a large skillet over medium high heat until shimmering.
- Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, then drain any excess grease if desired and return the beef to the skillet.
- Add the sliced bell peppers, sliced onion, and minced garlic to the skillet with the beef and cook, stirring occasionally, until the vegetables are softened but still slightly crisp, about 5 to 7 minutes.
- Season the beef and vegetable mixture with the sea salt, black pepper, onion powder, garlic powder, and smoked paprika, then stir well to evenly coat and remove the skillet from the heat.
- Spread the beef and vegetable mixture evenly over the bottom of the prepared baking dish and sprinkle half of the shredded provolone cheese over the top to create the first cheesy layer.
- In a mixing bowl whisk together the eggs, heavy whipping cream, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
- Slowly pour the egg and cream mixture evenly over the beef and vegetable layer in the baking dish, tilting the dish gently if needed to help it distribute throughout the casserole.
- Top the casserole with the remaining shredded provolone cheese and all of the shredded sharp cheddar cheese, spreading the cheeses into an even layer to fully cover the surface.
- Bake the casserole in the preheated oven for 25 to 30 minutes or until the eggs are just set in the center and the top is melted, bubbly, and golden brown in spots.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up slightly, then garnish with chopped parsley and sliced jalapeños if using, slice into portions, and serve warm.
Notes
To keep this casserole strictly keto, stick with full fat cheese and heavy whipping cream rather than milk or reduced fat products. You can substitute sliced steak for the ground beef if you prefer a more traditional cheesesteak texture, but be sure to slice it thinly so it cooks quickly and remains tender. For easy meal prep, cool leftovers completely, then store tightly covered in the refrigerator for up to 4 days, reheating individual portions in a 350°F oven or in the microwave until warmed through. Feel free to customize the vegetables with other low carb options such as mushrooms or additional peppers, keeping overall net carbs in mind.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 7g | Protein: 30g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 255mg | Sodium: 720mg | Fiber: 1g | Sugar: 4g
