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.

Course Casserole, Dinner, Main Course

Cuisine American, Keto, Low Carb

Keyword beef casserole, creamy keto casserole, gluten free, keto philly cheesesteak casserole, low carb philly cheesesteak

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 590kcal

Equipment

large skillet
Cutting board
Chef's knife
Mixing bowl
Whisk
9x13-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 9x13 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