I made a Low Carb Philly Cheese Steak casserole that swaps the roll for a lighter base and piles on tender steak, peppers, and melty cheese for a simple make ahead weeknight meal.

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I never thought a weeknight casserole could hit so hard, but this Cheesy Low Carb Philly Cheesesteak Casserole does. I toss thinly sliced ribeye with gooey shredded provolone and let the oven do the magic, and somehow it tastes like a diner sandwich but way smarter.

It’s bold, a little messy, and kind of addictive, the kind of dish you volunteer to bring to a potluck just to watch people fight over the last piece. If you’re into a Low Carb Philly Cheese Steak mood, this one will make you rethink easy dinner rules.

Ingredients

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Ribeye or sirloin: Rich in protein and iron, makes the casserole hearty and juicy.
Olive oil: Adds healthy fats and browning, helps veggies caramelize, not too heavy.
Onion: Gives sweet savory depth when cooked, adds fiber and flavor.
Bell peppers: Bright color vitamin C and crunch, balances meaty richness.
Garlic: Punchy aromatics, tiny bit goes far, boosts savory umami.
Cream cheese: Gives creamy tang, thickens custard, adds fat that makes it’s silky.
Heavy cream: Makes it rich and custardy, more calories but silky mouthfeel.
Eggs: Bind everything, add protein and structure, firm up when baked.
Provolone or mozzarella: Melts beautifully, gooey stretch, delivers salty milky flavor.

Ingredient Quantities

1 1/2 lb thinly sliced ribeye or sirloin cut into bite-size strips

2 tbsp olive oil

1 medium yellow onion thinly sliced

2 bell peppers (1 green, 1 red) thinly sliced

3 cloves garlic minced

1 tbsp Worcestershire sauce

4 oz cream cheese softened

1/2 cup heavy cream

3 large eggs room temp

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Italian seasoning

2 cups shredded provolone (or 1 cup provolone + 1 cup mozzarella), divided

1/4 cup grated Parmesan cheese optional

2 tbsp chopped fresh parsley for garnish optional

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish or spray it with nonstick spray.

2. Pat the 1 1/2 lb thinly sliced ribeye or sirloin dry and cut into bite size strips, season with 1 tsp kosher salt and 1/2 tsp black pepper.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat, sear the steak in batches until just browned, about 2 minutes per side, remove to a plate and set aside. dont overcrowd the pan.

4. In the same skillet add the thinly sliced medium yellow onion and 2 thinly sliced bell peppers (green and red), cook until soft and slightly caramelized, about 6 to 8 minutes; stir in 3 cloves minced garlic and 1 tbsp Worcestershire sauce for the last minute.

5. Return the steak to the skillet, toss to combine with the onion and peppers, taste and adjust seasoning if needed.

6. In a bowl whisk together 4 oz softened cream cheese, 1/2 cup heavy cream, 3 large room temp eggs, and 1 tsp Italian seasoning until smooth and slightly frothy; stir in 1 cup of the shredded provolone (or provolone+m oz mix) so its well incorporated. Tip: microwave cream cheese 10 to 15 seconds if not soft enough.

7. Spread the steak and veggie mixture evenly in the prepared baking dish, pour the cream/egg mixture over the top pressing down a little so everything is moistened.

8. Sprinkle the remaining 1 cup shredded provolone on top and optionally 1/4 cup grated Parmesan, press lightly so cheese sticks.

9. Bake 25 to 30 minutes until the center is set and edges bubble, optionally broil 1 to 2 minutes to brown the top but watch it so it doesnt burn; let rest 8 to 10 minutes to firm up, garnish with 2 tbsp chopped fresh parsley if you want and serve.

Equipment Needed

1. Oven (preheat to 350 F) and a 9×13 inch baking dish or casserole dish, greased or sprayed.
2. Large heavy skillet (cast iron or stainless) for searing the steak and cooking the veggies.
3. Chef’s knife and cutting board for slicing steak, onion and peppers.
4. Mixing bowl and whisk to beat cream cheese, eggs and cream till smooth.
5. Measuring cups and spoons for the cream, eggs, seasonings and cheeses.
6. Tongs and a spatula or wooden spoon to sear, toss and transfer ingredients, plus a plate to rest the steak.
7. Microwave safe bowl or small plate to soften the cream cheese quickly if needed.
8. Oven mitts and a cooling rack or trivet; box grater for the Parmesan if you want it grated fresh.

FAQ

Can I use ground beef or chicken instead of thinly sliced ribeye or sirloin? Yes, you can. Ground beef works great but will release more fat so drain some off after browning. Chicken needs a bit longer to cook and can dry out, so slice it thin or use thigh meat for more flavor, and add a splash more Worcestershire or a bit of chicken broth.

Is this casserole really low carb? Yep, it is. There’s no bread or potatoes here, just meat, peppers, onions and a creamy egg-cheese custard, so carbs are low. If you want even fewer carbs cut down on the onion or swap bell peppers for green onions or spinach.

Can I prep this ahead or freeze it? Totally. You can assemble and freeze unbaked in an oven safe dish for up to 2 months. Bake from frozen but add 10 to 20 minutes to the bake time. Or bake, cool, and freeze portions; thaw overnight and reheat at 350 F until warmed through.

How should I store and reheat leftovers? Store in the fridge up to 3 to 4 days in a sealed container. Reheat covered in a 325 to 350 F oven for 15 to 20 minutes, or microwave single servings but the texture of the cheese may change a bit.

Can I make dairy free or egg free substitutions? You can, but texture will change. Use dairy free cream cheese and heavy cream alternatives and a vegan shredded cheese for dairy free. For egg free, a silken tofu blended with a little nutritional yeast can work as a binder, but the casserole won’t have the same custardy set.

Any quick tips for best results? Slice the steak very thin and sear hot so it browns instead of stews, soften cream cheese first so it blends smooth, use room temp eggs, and reserve about 1/2 cup of cheese to sprinkle on top so you get a golden crust. If it seems greasy, blot with paper towels before mixing with eggs.

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

Ribeye or sirloin: swap with flank or skirt steak thinly sliced across the grain, or use thinly sliced deli roast beef for faster prep; both keep that beefy Philly taste and stay low carb.
Cream cheese: use mascarpone or full fat ricotta blended smooth with a splash of sour cream to match the creaminess and tang.
Heavy cream: replace with equal parts half and half plus 2 tbsp melted butter for richness, or use full fat canned coconut milk if you need dairy free.
Provolone/mozzarella: sub in sharp cheddar, Swiss, or Colby Jack — cheddar gives a tangier melty bite while Swiss adds a nutty note.

Pro Tips

– Pat the steak strips completely dry and cut them all about the same size so they cook evenly. Get your pan screaming hot, sear in small batches so you get a good brown crust, then let the meat rest a few minutes before adding back to the veg so it stays juicy.

– Don’t skip really caramelizing the onions and peppers. Cook them low and slow until they start to brown and most of their liquid is gone, or roast the peppers separately first. That way the bake won’t get watery and the flavors concentrate.

– Make the custard silky by using room temp eggs and softened cream cheese. If the cream cheese is stubborn, microwave it 10 to 15 seconds and whisk till smooth. If you still get tiny lumps, press the mix through a sieve or use a hand mixer for a few seconds.

– Watch the oven more than the clock. Bake until the center is just set and slightly jiggly, then let it rest 8 to 10 minutes to firm up. If you want a browned top, broil for 60 to 90 seconds but keep the oven door open and stay by it so it doesnt burn.

Cheesy Low Carb Philly Cheesesteak Casserole Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I made a Low Carb Philly Cheese Steak casserole that swaps the roll for a lighter base and piles on tender steak, peppers, and melty cheese for a simple make ahead weeknight meal.

Servings

servings

Calories

624

kcal

Equipment: 1. Oven (preheat to 350 F) and a 9×13 inch baking dish or casserole dish, greased or sprayed.
2. Large heavy skillet (cast iron or stainless) for searing the steak and cooking the veggies.
3. Chef’s knife and cutting board for slicing steak, onion and peppers.
4. Mixing bowl and whisk to beat cream cheese, eggs and cream till smooth.
5. Measuring cups and spoons for the cream, eggs, seasonings and cheeses.
6. Tongs and a spatula or wooden spoon to sear, toss and transfer ingredients, plus a plate to rest the steak.
7. Microwave safe bowl or small plate to soften the cream cheese quickly if needed.
8. Oven mitts and a cooling rack or trivet; box grater for the Parmesan if you want it grated fresh.

Ingredients

1 1/2 lb thinly sliced ribeye or sirloin cut into bite-size strips
2 tbsp olive oil
1 medium yellow onion thinly sliced
2 bell peppers (1 green, 1 red) thinly sliced
3 cloves garlic minced
1 tbsp Worcestershire sauce
4 oz cream cheese softened
1/2 cup heavy cream
3 large eggs room temp
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp Italian seasoning
2 cups shredded provolone (or 1 cup provolone + 1 cup mozzarella), divided
1/4 cup grated Parmesan cheese optional
2 tbsp chopped fresh parsley for garnish optional

Directions

Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish or spray it with nonstick spray.
Pat the 1 1/2 lb thinly sliced ribeye or sirloin dry and cut into bite size strips, season with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium high heat, sear the steak in batches until just browned, about 2 minutes per side, remove to a plate and set aside. dont overcrowd the pan.
In the same skillet add the thinly sliced medium yellow onion and 2 thinly sliced bell peppers (green and red), cook until soft and slightly caramelized, about 6 to 8 minutes; stir in 3 cloves minced garlic and 1 tbsp Worcestershire sauce for the last minute.
Return the steak to the skillet, toss to combine with the onion and peppers, taste and adjust seasoning if needed.
In a bowl whisk together 4 oz softened cream cheese, 1/2 cup heavy cream, 3 large room temp eggs, and 1 tsp Italian seasoning until smooth and slightly frothy; stir in 1 cup of the shredded provolone (or provolone+m oz mix) so its well incorporated. Tip: microwave cream cheese 10 to 15 seconds if not soft enough.
Spread the steak and veggie mixture evenly in the prepared baking dish, pour the cream/egg mixture over the top pressing down a little so everything is moistened.
Sprinkle the remaining 1 cup shredded provolone on top and optionally 1/4 cup grated Parmesan, press lightly so cheese sticks.
Bake 25 to 30 minutes until the center is set and edges bubble, optionally broil 1 to 2 minutes to brown the top but watch it so it doesnt burn; let rest 8 to 10 minutes to firm up, garnish with 2 tbsp chopped fresh parsley if you want and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.