Low Carb Philly Cheesesteak Casserole

You know those nights when you want a gooey, cheesy Philly cheesesteak casserole but the idea of bread or rolls makes you wince? Same here—so I made a casserole that keeps the flavor, ditches the carbs, and still comforts like the real deal. I’ve tweaked this one a few times in my kitchen and it always disappears fast. Also, if you like low-carb swaps, you might enjoy this similar comfort option I tried recently: low-carb unstuffed cabbage casserole.

I’ll walk you through everything: why it rocks, exact ingredients, step-by-step method, pro tips, tasty variations, storage, and quick FAQs. Sound good? Let’s get cheesy (but not carby).

Why You’ll Love This Recipe

• Low carb, big flavor — You keep the steak-and-cheese vibe without the bread guilt.
• Super simple — One skillet, one baking dish. Minimal cleanup, maximal reward.
• Family-friendly — Kids and picky eaters rarely turn down melted cheese.
• Meal-prep friendly — Makes great leftovers and reheats like a dream.
• Customizable — Swap cheeses, add heat, or make it meaty for lunch all week.

Ingredients You’ll Need

• 2 lbs ground beef (80/20 fat ratio preferred)
• 1 large onion (diced)
• 2 large bell peppers (green, red, or mixed, diced)
• 2 cloves garlic (minced)
• 8 oz cream cheese (softened to room temperature)
• 2 tbsp Worcestershire sauce
• salt and pepper (to taste)
• 8 oz provolone cheese (sliced)
• 1.5 cups mozzarella cheese (shredded)
• 1 tbsp olive oil

Yep, that’s it. Short, punchy, and exactly the kind of ingredient list I like—no weird pantry-only items.

How to Make (Step-by-Step)

Prep and preheat

1. Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat 1 tbsp olive oil in a large skillet over medium heat. Short and necessary.

Sauté the veg

1. Add diced onions and bell peppers to the hot oil, cooking for 5–6 minutes until they start to soften and smell amazing. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Smells like dinner already, right?

Brown the beef

1. Add ground beef to the skillet, breaking it up as it cooks. Season generously with salt and pepper, and cook 7–8 minutes until fully browned with no pink remaining. Drain excess fat if needed—don’t drown it, though; a little fat = flavor.

Add flavor and creaminess

1. Stir in 2 tbsp Worcestershire sauce so the meat soaks it up. Reduce heat to low and add the softened cream cheese, stirring until it melts and creates a creamy, well-coated meat mixture. This is what makes it feel indulgent without carbs.

Assemble the casserole

1. Transfer the meat mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then sprinkle shredded mozzarella on top for that delicious cheese pull. I promise the provolone layer matters—don’t skip it.

Bake and rest

1. Bake for 22–25 minutes until the cheese melts, bubbles, and turns lightly golden on top. Let the dish rest 5 minutes before serving so flavors settle and you don’t burn your mouth. Patience, my friend.

Pro Tips for the Best Results

• Use 80/20 beef for the best flavor and texture—leaner beef dries out faster.
• Don’t rush the veg—letting onions and peppers soften adds sweetness and depth.
• Room-temp cream cheese melts smoothly; cold cream cheese causes clumps.
• Drain fat if there’s a lot, but leave a tablespoon for flavor.
• Let it rest 5 minutes after baking to firm up slightly for cleaner slices.
• For extra charred flavor, sear the beef hard for the last minute in the skillet before adding cream cheese.

Bold tip: taste and season as you go—you control the salt and pepper levels.

Fun Variations & Topping Ideas

Variations

• Add a cup of frozen corn for a sweet pop (not low-carb, but tasty).
• Stir in crumbled sausage for a meatier, heartier dish.
• Use the filling as a base for a loaded potato soup—just thin with broth and add diced potatoes.

Toppings

• Bacon crumbles for crispness
• Shredded cheddar for sharper flavor
• Green onions for freshness
• Sour cream for tang
• Pickled jalapeños for heat

Bold note: customize freely—this casserole forgives a lot of substitutions.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• To reheat: warm single servings in the microwave for 60–90 seconds, or reheat the whole dish at 350°F (175°C) for 10–15 minutes until hot.
• For meal prep: portion into individual containers for quick lunches. I always make a double batch and thank myself later.

Frequently Asked Questions (FAQ)

Is this recipe keto-friendly?

Yes. This casserole keeps carbs low by removing bread and using cheese and cream cheese to add richness. FYI, portion size still matters if you track macros.

Can I use steak strips instead of ground beef?

Absolutely. Cook thinly sliced steak quickly in the skillet and follow the same steps—IMO that leans closer to a sandwich texture but still casserole-friendly.

Can I make this ahead of time and bake later?

Yes. Assemble in the dish, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if chilled.

What cheeses work best?

Provolone and mozzarella give that classic Philly texture and melt. Swap in cheddar or Monterey Jack if you prefer. Bold idea: try smoked provolone for a subtle twist.

Conclusion

This Low Carb Philly Cheesesteak Casserole gives you everything you want from a Philly—savory beef, tender peppers and onions, creamy cheese—without the extra carbs. It fits weeknight dinners, meal prep, and casual entertaining. If you try it, tell me how you tweaked it; I love swapping tips and small victories. Also, for another keto-friendly take on Philly flavors, check out this detailed recipe for Keto Philly Cheesesteak Casserole – Kicking Carbs to compare techniques and inspiration.

Leave a comment and rating if you make this—I read them and genuinely get excited when someone tweaks the recipe into something new. Happy cooking, and may your cheese always pull perfectly. 😉