Our Philly cheesesteak casserole is the best way for you to enjoy all the flavors you love from Philly cheesesteak without all of the carbs or gluten you don’t! We are combining thin-sliced beef, crimini mushrooms, and bell peppers with a delicious cheese sauce, all in one skillet, and all in under 30-minutes!
Why This Recipe Works
This Philly cheesesteak casserole recipe is going to become your new favorite way to enjoy a low-carb Philly cheesesteak. While this might not be a traditional Philly cheesesteak, if you’re a traditionalist you can adapt the ingredients to suite your tastebuds and traditions.
- With two types of cheeses, both cream cheese and provolone, your Philly cheesesteak casserole is dripping in that ooey-gooey cheesy goodness the traditional sub is known for.
- No artificial ingredients or pre-packaged mixes are used.
- It takes less than 30 minutes to cook the entire recipe.
- Worcestershire sauce and beef broth combine in the skillet with the cream cheese to create a delicious cheese sauce that holds the whole recipe together.
- Filled with beef and vegetables, keto Philly cheesesteak casserole is a hearty and flavorful one-pan dinner that hits all the right notes and doesn’t leave you missing a thing!
- Philly cheesesteak casserole with cream cheese and provolone is perfect for gluten-free, low-carb, and keto eaters alike.
Looking for additional low-carb beef recipes to add to your meal rotation? Then be sure to check out our Philly cheesesteak stuffed peppers, paleo beef stroganoff, and hamburger and green bean casserole. And making the best Philly cheesesteak recipe is easy to do when you skip the bun and serve the toppings on cauliflower rice or just on it’s own.
- Olive Oil
- Beef – thinly sliced
- Bell Pepper – sliced
- Crimini mushrooms – sliced
- Provolone cheese – shredded or sliced
- Cream cheese
- Beef broth
- Worcestershire sauce
- Garlic Salt
- Black Pepper
Ground beef can be used in place of the thinly sliced beef.
If you don’t care for provolone cheese, or simply want to try other cheeses, Monterey Jack, Colby, or even Cheddar are all great options!
For your Philly cheesesteak casserole, you are going to need a large skillet, preferably one that is oven-proof. If your skillet is not oven-proof, you will also need a 9×13 baking dish.
- Gluten-Free – Use Worchestershire sauce that doesn’t have gluten or swap for coconut aminos.
- Keto – Use full-fat cream cheese to keep carbs down and don’t buy pre-shredded cheese since it adds starch and extra carbs.
Step by Step Instructions
Now that you know what you need, let’s get to cooking this quick and easy Philly cheesesteak casserole! To summarize the process, you’ll need to brown the ground beef mixture over medium high heat, add the green pepper and veggies, season it with spices like garlic powder and then pop it in the oven to 350 degrees to finish cooking.
Thinly slice 2lbs of steak.
Slice 1 small onion, 2 bell peppers, and 2 cups of crimini mushrooms.
Shred or slice 2 cups of provolone cheese.
Preheat your skillet over medium-high heat with 1 Tbsp of oil.
Preheat your oven to 350F.
In your preheated skillet, add the sliced steak. Season with 1 tsp garlic salt and 1/2 tsp pepper and cook until browned.
Remove the cooked steak from the pan and set aside, leaving 2 Tbsp of grease in the skillet. (If there is not enough grease remaining in your pan add a little extra oil.)
Add your sliced onions, peppers, and mushrooms and cook until soft.
Add 1 tsp of Worcestershire sauce, 1/2 cup beef broth, and 4 oz cream cheese to the pan. Stir to combine.
Heat until cream cheese is melted then add the beef back into the pan.
***Note: If your skillet is not oven safe, transfer the entire dish to an oven safe 9×13 dish.
Top with 2 cups of provolone cheese.
Place the entire dish in your preheated oven and bake for 15-minutes until the cheese is bubbly and golden brown.
Additionally, you can broil for 2-3 minutes for a crispy top.
Serve immediately. Enjoy!
- For steak, we prefer thinly sliced sirloin tip steak, ribeye, or shaved beef. Do not use stew meat as it will be tough.
- The thinner your steak the faster it will cook and the more tender it will be.
- Keep an eye on your steak as it cooks and remove it from the pan as soon as it is done.
- We use garlic salt and pepper, but feel free to utilize your favorite steak seasoning.
- Baking is solely to melt the cheese. If you prefer, you can top your skillet with a cover and heat over the stovetop.
You can serve your Philly cheesesteak casserole with salad or cauliflower rice to keep the entire dish low-carb and keto-friendly. Serve with rice or rolls for those who don’t worry about carbs or gluten.
Cream cheese doesn’t freeze well and turns crumbly after defrosting. If you want to freeze the Philly cheesesteak casserole, combine all ingredients except the cream cheese and cheese. After defrosting, reheat the casserole in a skillet, add the cream cheese, and then melt the provolone on top.
Store any leftover Philly cheesesteak casserole in a covered dish in the fridge for 4-5 days. This makes a great recipe as part of a weekly meal plan or to use leftover for meal prep lunches.
More Beef Recipes
Looking for more beef recipes?
- Hamburger Green Bean Casserole with Mushrooms
- Ground Beef Zucchini Casserole
- Hearty Crock Pot Kielbasa Chili
- Asian BBQ Instant Pot Beef Ribs
- 1 Tbsp olive oil
- 2 lb thinly sliced beef
- 1 small onion
- 2 bell peppers, sliced,
- 2 cups crimini mushrooms, sliced
- 2 cups shredded provolone
- 4 oz cream cheese
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- Preheat the oven to 350F. In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced beef, garlic salt, and pepper and cook it until browned. Remove from the pan and set aside, but leave about 2 Tbsp of grease in the skillet to cook the vegetables in. If there isn't enough grease left, just add a little more oil to the pan for the veggies.
- Add the sliced bell peppers, onion, and mushrooms to the skillet. Cook until softened.
- Add the Worcestershire sauce, beef broth, and cream cheese to the pan and combine. Heat through until the cream cheese is melted.
- Add the beef back to the pan and combine all ingredients. If you don't have an ovenproof skillet that's large enough to hold all of the ingredients, transfer the mixture to a 9x13 pan and combine it in there.
- Sprinkle with shredded provolone cheese or provolone slices.
- Bake 15 mins until heated through. Broil 2-3 mins if prefer crispy cheese on top.
We used thinly sliced sirloin tip steak, ribeye or shaved beef are great choices. Don't use sliced stew meat since it's a tough cut. Ground beef is a great substitute for thinly sliced steak, plus its an inexpensive option.
Traditional Philly cheese steak is thinly sliced steak and onions, we've used an adaption that's more common in our area which adds bell peppers and mushrooms.
Cook the steak and veggies in batches and transfer to a 9x13 pan to finish baking if you don't have a large ovenproof skillet.
Since the mixture is already heated and you're just cooking until the cheese melts, you can also leave the mix in the skillet, turn the burner down to medium low and cover the pan. Cook through until the cheese is melted.
If you don't have provolone, Monterey Jack is a good substitute.
Feel free to mix up the peppers instead of just the common green bell peppers.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 694Total Fat 50gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 21gCholesterol 179mgSodium 863mgCarbohydrates 7gNet Carbohydrates 6gFiber 1gSugar 3gProtein 53g