If you love Philly cheesesteaks but are looking for a low-carb, keto-friendly version, this Low Carb Philly Cheesesteak Casserole is the answer! With the savory flavors of tender steak, caramelized onions, and melted provolone cheese, this casserole version is every bit as delicious as the classic sandwich but without the carbs. This recipe combines the best of both worlds: comfort food and a healthy twist. Whether you’re following a keto diet or just craving a comforting, cheesy dish, this casserole is sure to become a household favorite.

Why Make This Recipe?

Why You’ll Love This Dish

• Low-Carb: All the flavors of a Philly cheesesteak, minus the bread—perfect for those watching their carb intake.
• Easy to Make: With minimal prep time and one-pan cooking, this casserole is quick to put together.
• Kid-Friendly: The cheesy, meaty goodness makes this dish a hit with even picky eaters.
• Customizable: You can easily adapt the recipe to your tastes, whether by adding mushrooms, peppers, or using different cheeses.
• Leftovers: This casserole reheats beautifully, making it perfect for meal prep or leftovers.

“This recipe has become a regular in our rotation! It’s easy, low-carb, and packed with flavor. Even my non-keto family members love it!”

How to Make Low Carb Philly Cheesesteak Casserole

Step-by-Step Overview

1. Brown the Steak: Start by cooking shaved steak in a hot skillet until it’s browned and tender.
2. Sauté the Veggies: Add onions and bell peppers to the same skillet and cook until softened.
3. Prepare the Cheese Sauce: Create a creamy cheese sauce by melting butter and combining it with beef broth and cream cheese.
4. Assemble the Casserole: Combine the steak and veggie mixture with the creamy cheese sauce, then bake with provolone cheese on top.
5. Bake and Serve: After 30 minutes in the oven, your casserole will be bubbly and golden, ready to serve.

Ingredients

• 2 pounds shaved steak
• Salt and pepper, to taste
• 1 tablespoon avocado oil
• 1 chopped onion
• 1 bell pepper, cut into ½ inch strips (red, green, or yellow)
• 1 teaspoon garlic powder
• 1 tablespoon butter
• ¾ cup beef broth
• 4 ounces cream cheese, cubed
• 16 ounces grated provolone cheese (divided)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Cook the Steak: Season the shaved steak with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add the steak and cook for about 2 minutes per side until browned. Remove from the heat and set aside.
3. Sauté the Veggies: In the same skillet, add the chopped onion and bell peppers. Cook for about 6 minutes until softened. Add the garlic powder, salt, and pepper. Stir to combine and remove from the heat.
4. Make the Cheese Sauce: In a saucepan, melt the butter and add the beef broth. Bring to a simmer over medium-high heat, then reduce to medium and add the cream cheese. Stir until the cheese melts and the sauce becomes creamy. Add 8 ounces of the grated provolone cheese and cook until melted and smooth.
5. Assemble the Casserole: Combine the steak, onions, and peppers with the cheese sauce. Stir until everything is evenly mixed. Transfer the mixture to a casserole dish and top with the remaining provolone cheese.
6. Bake: Cover the casserole with foil and bake for 25-30 minutes, or until the cheese is bubbly and golden. Remove from the oven and serve hot.

How to Serve Low Carb Philly Cheesesteak Casserole

• Side Dishes: Serve with a simple salad or steamed veggies for a complete meal.
• For Extra Richness: Drizzle with a bit of olive oil or sprinkle with extra provolone cheese before serving.
• Garnish: Top with fresh parsley or scallions for a burst of color and freshness.

How to Store

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: This casserole can be frozen for up to 2 months. Be sure to let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the fridge and bake at 350°F for 20 minutes or until heated through.

Tips to Make the Best Low Carb Philly Cheesesteak Casserole

• Use Thinly Sliced Steak: For the best texture, use thinly sliced steak or shaved steak, which cooks quickly and tenderly in the casserole.
• Customize the Vegetables: Add sautéed mushrooms, poblano peppers, or spinach for more flavor and nutrition.
• Don’t Skip the Cheese Sauce: The creamy cheese sauce is key to the dish’s richness, so don’t skimp on the cream cheese or provolone.
• Avoid Overcooking: Be sure to keep an eye on the casserole while baking. You want the cheese to melt and bubble, but you don’t want it to dry out.

Variations

• Mushroom Add-In: Add ¾ cup of sliced sautéed mushrooms for extra flavor.
• Spicy Version: Add jalapeños or hot sauce to the cheese sauce for a spicy kick.
• Cheese Swaps: If you don’t have provolone, you can use mozzarella or cheddar cheese for a different flavor profile.

FAQs

1. Can I use ground beef instead of steak?
2. Yes! Browned ground beef works well in this recipe and is a great substitute if you don’t have shaved steak on hand.
3. Can I use a different type of cheese?
4. Yes! While provolone is traditional, you can substitute with mozzarella, cheddar, or even a mix of your favorite cheeses.
5. How do I keep the casserole from getting dry?
6. Make sure you bake the casserole with a cover (either foil or a lid) to keep the moisture locked in. If the casserole is looking dry after baking, you can drizzle it with a bit of extra cream or beef broth.

Conclusion

This Low Carb Philly Cheesesteak Casserole brings all the savory flavors of the classic Philly cheesesteak into a comforting, cheesy casserole. It’s easy to make, full of flavor, and perfect for those following a keto or low-carb lifestyle. Whether you’re looking for a hearty dinner or a dish to impress guests, this casserole is sure to be a hit!

Low Carb Philly Cheesesteak Casserole

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• Author: carlosramirez
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Keto

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Description

A low-carb, keto-friendly version of the classic Philly cheesesteak in a comforting casserole form.

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Ingredients

• 2 pounds shaved steak
• Salt and pepper, to taste
• 1 tablespoon avocado oil
• 1 chopped onion
• 1 bell pepper, cut into ½ inch strips (red, green, or yellow)
• 1 teaspoon garlic powder
• 1 tablespoon butter
• ¾ cup beef broth
• 4 ounces cream cheese, cubed
• 16 ounces grated provolone cheese (divided)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the shaved steak with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add the steak and cook for about 2 minutes per side until browned. Remove from the heat and set aside.
3. In the same skillet, add the chopped onion and bell peppers. Cook for about 6 minutes until softened. Add the garlic powder, salt, and pepper. Stir to combine and remove from the heat.
4. In a saucepan, melt the butter and add the beef broth. Bring to a simmer over medium-high heat, then reduce to medium and add the cream cheese. Stir until the cheese melts and the sauce becomes creamy. Add 8 ounces of the grated provolone cheese and cook until melted and smooth.
5. Combine the steak, onions, and peppers with the cheese sauce. Stir until everything is evenly mixed. Transfer the mixture to a casserole dish and top with the remaining provolone cheese.
6. Cover the casserole with foil and bake for 25-30 minutes, or until the cheese is bubbly and golden. Remove from the oven and serve hot.

Notes

Customize with mushrooms or different cheeses as desired. Reheats beautifully for leftovers.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American