The enticing aroma of a classic Philly cheesesteak, wafting through my kitchen, used to be a weekend indulgence I thought I’d left behind with my low-carb journey. But then I discovered the magic of transforming that iconic sandwich into a hearty, comforting casserole. This isn’t just another low-carb dish; it’s a revelation that brings all those beloved flavors—sizzling steak, gooey cheese, and tender onions—straight to your dinner table, completely guilt-free.
What makes this recipe special?
If you’re already nodding along, picturing that savory goodness, then you’re starting to understand why this Low Carb Philly Cheesesteak Casserole is an absolute winner. It hits all the right notes for flavor, convenience, and dietary needs. Here’s why you absolutely need to add this to your meal rotation:
- Serious Flavor Power: This isn’t a “diet” version that compromises on taste. It truly captures the essence of a traditional Philly cheesesteak with tender, thinly sliced steak, caramelized onions, and bell peppers, all enveloped in a cheesy, creamy sauce.
- Effortless Low-Carb Eating: Sticking to a low-carb diet can sometimes feel restrictive, but this casserole proves it doesn’t have to be. It’s packed with protein and healthy fats, keeping you satisfied without the carb load.
- Weeknight Warrior: Life gets busy, and cooking shouldn’t add to the stress. This recipe is surprisingly simple to assemble, making it perfect for a delicious and nutritious weeknight dinner.
- Crowd-Pleaser: Whether you’re feeding a family, hosting friends, or just prepping meals for yourself, this casserole is a universally loved dish. Even those not on a low-carb diet will rave about it!
- Meal Prep Dream: Cook a big batch on Sunday, and you’ve got delicious, ready-to-reheat meals for days. It holds up beautifully in the fridge, making sticking to your goals a breeze.
> “I was skeptical about a low-carb cheesesteak, but this casserole blew me away! It’s incredibly flavorful and so easy to make. My whole family devoured it, and they didn’t even realize it was healthy!” — A Happy Home Cook
Preparing Your Low Carb Philly Cheesesteak Casserole
Imagine thinly sliced steak sizzling in a pan, mingling with sweet caramelized onions and vibrant peppers, all before being baked under a blanket of melted cheese. That’s the delicious journey you’re about to embark on. The process involves some quick stovetop searing and sautéing, followed by a simple layering and baking step. It’s truly straightforward and doesn’t require any fancy techniques, just a little love for good food.
What you’ll need
To bring this incredible Low Carb Philly Cheesesteak Casserole to life, gather these essential ingredients. Quality really makes a difference here, especially with your steak and cheeses.
- 1 tablespoon olive oil
- 1.5 lbs thinly sliced ribeye steak or sirloin (shaved steak works well)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional, but adds color and flavor)
- 1 red bell pepper, thinly sliced (optional)
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1.5 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese (for that extra stretch!)
- Optional: 2 tablespoons chopped fresh parsley, for garnish
Directions to follow
Let’s get cooking! Follow these easy steps to create your mouthwatering Low Carb Philly Cheesesteak Casserole.
- Prep Your Veggies: Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers (if using). Sauté for 8-10 minutes, stirring occasionally, until they are tender and slightly caramelized. Remove them from the skillet and set aside.
- Cook the Steak: Add a little more olive oil to the same skillet if needed. Add the thinly sliced steak in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, just until browned. The steak should be cooked through but still tender. Season with salt and pepper as it cooks. Once done, remove it from the skillet and set aside with the vegetables.
- Prepare the Creamy Sauce: In the same skillet (no need to clean it, those browned bits add flavor!), reduce the heat to medium-low. Add the softened cream cheese, heavy cream, garlic powder, and black pepper. Stir continuously until the cream cheese is fully melted and the mixture is smooth and creamy. Taste and adjust salt if needed.
- Assemble the Casserole: In a 9×13 inch baking dish, spread half of the creamy cheese sauce on the bottom. Layer half of the cooked steak, followed by half of the sautéed onions and bell peppers. Sprinkle with half of the shredded provolone and mozzarella cheeses.
- Second Layer: Repeat the layering process: remaining cream sauce, steak, onions and peppers, and finally, top generously with the remaining shredded cheeses.
- Bake to Perfection: Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. If you like a crispier top, you can briefly broil it for 1-2 minutes at the very end, watching carefully to prevent burning.
- Serve Hot: Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley if desired. Serve immediately and enjoy!
How to serve it
This Low Carb Philly Cheesesteak Casserole is a complete meal in itself, brimming with flavor and satisfying textures. However, you can certainly elevate the experience with a few thoughtful additions.
For a fresh counterpoint, a simple crisp green salad with a light vinaigrette is perfect. The slight acidity will cut through the richness of the casserole beautifully. If you’re looking for something with a bit more substance but still low-carb, consider serving it alongside some roasted asparagus or steamed broccoli. The vibrant green vegetables add both color and nutrients.
And for those who aren’t strictly low-carb, or if you’re serving a mixed crowd, a classic crusty roll or hoagie bun on the side allows everyone to assemble their own “sandwich” with the casserole filling. Sometimes, I’ll even scoop it into large lettuce cups for a refreshing, hand-held option!
Keeping leftovers fresh
One of the beauties of this Low Carb Philly Cheesesteak Casserole is how well it stores, making it fantastic for meal prep.
Storage: Once cooled, transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat individual portions in the microwave until warmed through, or in a preheated oven at 300°F (150°C) for about 15-20 minutes, covered with foil, until hot. You can remove the foil for the last few minutes if you want the cheese to re-crisp slightly.
Freezing: This casserole freezes relatively well. Allow it to cool completely, then wrap individual portions tightly in plastic wrap and then foil, or place in freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the bell peppers might be a little softer after freezing and thawing, but the flavor will still be excellent.
Tricks for success
Making this casserole is pretty straightforward, but a few pro tips can elevate it from good to absolutely phenomenal.
- Thinly Sliced Steak is Key: Seriously, this makes all the difference! If you can’t find pre-shaved steak, buy a good quality ribeye or sirloin and freeze it for about 30 minutes. This makes it much easier to slice super thin against the grain. Thin slices cook quickly and have that signature cheesesteak texture.
- Don’t Overcrowd the Pan: When cooking the steak and even the onions/peppers, cook in batches if your skillet isn’t large enough. Overcrowding steams the food instead of searing it, leading to less flavor and a softer texture.
- Caramelize Those Onions: Don’t rush this step. Allowing the onions to truly soften and take on a golden hue brings out their natural sweetness, adding incredible depth to the casserole.
- Soften Cream Cheese: Make sure your cream cheese is at room temperature before adding it to the skillet for the sauce. This ensures a smooth, lump-free consistency.
- Season as You Go: Don’t wait until the very end to season. A pinch of salt and pepper on the steak and during the sauce-making helps build layers of flavor.
Creative twists
While classic is always fantastic, there’s plenty of room to play with this recipe and make it your own!
- Mushroom Mania: Add sliced mushrooms along with the onions and bell peppers for an earthy depth. Sauté them well to release their moisture before adding them to the casserole.
- Spice It Up: If you like a little kick, a pinch of red pepper flakes in the sauce or a dash of hot sauce when serving would be a welcome addition. You could also include thinly sliced jalapeños with the bell peppers.
- Different Cheeses: While provolone is traditional, feel free to experiment! A blend of sharp cheddar and Monterey Jack works wonderfully, or for a tangier bite, use some good quality white American cheese.
- Garlic Lover’s Dream: Amp up the garlic by adding a few cloves of minced fresh garlic to the skillet when you’re sautéing the onions—just before they’re fully cooked.
- Loaded Veggies: Feel free to add other low-carb vegetables like spinach (wilt it first!), zucchini ribbons, or even cauliflower rice incorporated into the sauce for extra nutrition and bulk.
FAQ
Got questions? We’ve got answers to help you master this delicious Low Carb Philly Cheesesteak Casserole.
Can I use ground beef instead of sliced steak?
While traditional cheesesteaks use thinly sliced steak, you can absolutely use ground beef for a more budget-friendly and equally delicious low-carb casserole. Just brown and crumble the ground beef, drain any excess fat, and then proceed with the recipe as directed, adding it in place of the sliced steak. The flavor profile will be slightly different but still fantastic!
What’s the best way to get thinly sliced steak if my butcher doesn’t offer “shaved steak”?
Your best bet is to purchase a ribeye or sirloin steak and partially freeze it for about 20-30 minutes. This firming-up process makes it much easier to slice against the grain into very thin pieces with a sharp knife. If you have a deli slicer, that’s even better!
Is this casserole freezer-friendly?
Yes, it is! Once cooled, you can store individual portions in freezer-safe containers or wrapped tightly for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The texture of the bell peppers may soften slightly after freezing and thawing, but the overall taste and satisfaction remain high.
How can I make this casserole even creamier?
If you prefer an extra creamy casserole, you could increase the amount of cream cheese by 2-4 ounces, or add a tablespoon of softened butter to the sauce. Alternatively, a sprinkle of extra mozzarella cheese adds to the gooey factor.
What if I don’t have heavy cream? Can I use milk?
Heavy cream is essential here for the richness and thickness of the sauce, as well as keeping the carb count low. Using milk would result in a much thinner sauce and would also increase the carbohydrate content significantly. If you’re out of heavy cream, a good alternative for richness would be full-fat coconut cream (from a can, not the beverage), though it might impart a very subtle sweetness.
Low Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat, then add sliced onion and bell peppers. Sauté for 8-10 minutes until tender and slightly caramelized, then remove and set aside.
- In the same skillet, cook the thinly sliced beef for 3-5 minutes until browned, breaking it apart. Drain any excess grease, then stir in garlic powder, salt, and pepper.
- Reduce heat to low, add softened cream cheese and beef broth to the beef, and stir until the cream cheese is melted and forms a light sauce.
- Return the sautéed onions and peppers to the skillet with the beef mixture. Gently stir everything together to combine.
- Transfer half of the beef and veggie mixture to a 9×13-inch baking dish, then sprinkle with half of the mozzarella and provolone cheese. Top with the remaining mixture and cheeses.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted, bubbly, and golden brown.
- Let the casserole rest for a few minutes before serving. Garnish with optional fresh parsley if desired.