Our Philly cheesesteak casserole recipe 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 steak, crimini mushrooms, and bell peppers with a delicious cheese sauce, all in one skillet, and all in under 30-minutes!
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BEST Philly Cheese Steak Casserole
Our 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 suit your tastebuds and traditions.
Why You'll Love This!
- With two types of cheeses, both cream cheese, and shredded or sliced provolone cheese, the Philly cheesesteak casserole recipe 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 Philly cheese steak casserole recipe!
- Worcestershire 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 cheese steak casserole with cream cheese and provolone cheese is a popular spin on a traditional Philly cheesesteak is perfect for gluten-free, low-carb, and keto eaters alike.
Looking for additional low-carb beef healthy 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 its own.
Philly Steak Casserole Ingredient Notes
- Olive Oil
- Beef - we like to use thin sliced shaved steak that comes already sliced. You can also thinly slice raw steak like Ribeye.
- Onion - any variety will work, yellow onion, red onion, or sweet onion
- Bell Pepper - we used a mix of colored bell peppers for color, any will work whether you're using green bell peppers, red, yellow, or orange.
- Crimini mushrooms - common button mushrooms work great too!
- Provolone cheese - Provolone cheese is the classic cheese used for Philly cheese steak casserole, but other white cheeses such as mozzarella, white cheddar, or Colby Jack works great too. You can use either provolone cheese slices or shredded provolone cheese.
- Cream cheese - full fat for best flavor or if you're making a keto Philly cheesesteak casserole recipe, buying lower-fat cream cheese increases the carbs too
- Beef broth
- Worcestershire sauce
- Garlic Salt - if you don't have garlic salt on hand, use a mix of salt and garlic powder
- Black Pepper - fresh ground black pepper
A ground beef mixture 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 the 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 9x13 baking dish or large casserole dish.
- Gluten-Free - Use Worcestershire sauce that doesn't have gluten or swap for coconut aminos.
- Keto - To make a keto Philly cheesesteak casserole, use full-fat cream cheese to keep carbs down and don't buy pre-shredded cheese since it adds starch and extra carbs.
How to Make Keto Philly Cheesesteak Casserole
Now that you know what you need, let's get to cooking this quick and easy Philly cheesesteak casserole recipe! 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 tablespoon of oil.
Preheat your oven to 350 degrees F.
In a preheated skillet, add the sliced steak. Season with 1 teaspoon garlic salt and ½ teaspoon pepper and cook until browned.
Remove the cooked steak from the pan and set aside, leaving 2 tablespoon of grease in the skillet. (If there is not enough grease remaining in your pan add a little extra oil.)
Add the sliced onions, peppers, and mushrooms and cook until soft.
Add 1 teaspoon of Worcestershire, ½ 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 9x13 baking or casserole dish.
Top with 2 cups of provolone cheese.
Bake to Melt Cheese
Place the entire dish in your preheated oven and bake for 15-minutes until the melted provolone cheese slices or shreds are bubbly and golden brown.
Additionally, you can broil for 2-3 minutes for a crispy top.
Serve immediately. Enjoy!
Cheesesteak Casserole Recipe Tips
- For steak, we prefer thin 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 provolone cheese slices. If you prefer, you can top your skillet with a cover and heat over the stovetop to melt instead of baking the cheese until golden brown.
You can serve Philly cheesesteak casserole recipe 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
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Khrystal M says
OMG, this turned out so good!! I used leftover Mississippi Pot roast as the meat, shredded some Monterey jack cheese and threw 7 slices of Provolone on top. I sprinkled some celery salt and thyme on the top of the cheese. I broiled it after 20 mins to brown the cheese...the best recipe I've tried so far! Wish I could upload a photo!!
Yum! That sounds amazing!! Thank you for the great tip!! Unfortunately, websites don't enable readers to upload photos :/ I'd love to see it if you can upload it to Pinterest, Facebook, or Instagram and then tag me. 🙂
Wondering if this can be converted to a crock pot, stay-warm-all-day meal? I would think if I transferred the cooked meat to a crock pot instead of the casserole dish, it could work. Any thoughts on whether the ingredients would hold up over a few hours? Would you scatter your times on adding mushrooms or other veggies?
Hi Jane, I think this could be converted to a crock-pot casserole and cook it on low for 4 hours I'd say just to sear the meat on both sides instead of cooking it fully and then let it finish cooking in the crock-pot. I think the veggies will still hold up just getting added at the same time. Let me know if you make it this way and how it turns out! Jen
You didn’t mention what you used to garnish yours on top. Is that basil?
Hi Katie, it's flat leaf parsley! Thanks for asking. Any fresh herb like basil or cilantro would be a nice addition too.
rachel levy says
Very delicious! Super easy and fast. Used shaved ribeye and red pepper instead of green. Will definitely be making again.
This recipe is amazing! I have five kids and they all love it
this sounds so yummy. only problem is my family does not eat mushrooms. any suggestions on a substitute or is it ok to just leave them out?
I'd just leave them out! Enjoy! Jen
really good except the sauce turned out REALLY runny. and I followed the recipe EXACTLY. what can I do to prevent this next time because I was not a big fan of that?
You could mix some shredded provolone in before you cover with your top layer of provolone. Maybe you didn’t like as much broth, but more cheese will thicken it.
J. J. Shipley says
I make this recipe and used some pork I had instead of beef. I froze 1/2 of the meat mix. Later I thawed it, added the cheese and heated it. It was just as good as the first time we ate it. I will be making this again.
Love this! I used ground beef instead of steak this time and I think I liked it better!
Jessica hackman says
This is a delicious meal. However, it was a little on the expensive side. The steak costs quite a bit. Worth it though!
Made this dish a few times now and love it! Any direction recommendations for cooking it in a crock pot?