Philly Cheesesteak Casserole brings all the bold, savory flavor of the classic sandwich into a rich, oven-baked dish without the bread. This hearty, cheesy dinner delivers everything you crave—tender beef, sautéed peppers, sweet onions, and layers of melted cheese—while keeping it perfectly low carb. If you’re looking for a satisfying Keto dinner that fits your carb-conscious lifestyle, this recipe checks every box. It’s simple, filling, and incredibly flavorful, making it ideal for busy weeknights or weekly meal prep.

Story

I created this Philly Cheesesteak Casserole when I wanted the flavor of the iconic sandwich but without the heavy roll. Instead of sliced steak, I chose seasoned ground beef for ease and texture. The result surprised me. The beef turns juicy and rich, the peppers soften just enough, and the melted provolone and mozzarella create that irresistible cheese pull everyone expects from a cheesesteak.

What makes this Philly Cheesesteak Casserole special is how it fits into a low carb lifestyle without sacrificing flavor. It’s hearty, satisfying, and packed with high protein, which keeps you full for hours. Because it uses simple ingredients like ground beef, bell peppers, and cream cheese, you can prepare it quickly with minimal effort. Even better, this casserole works beautifully for meal prep, since it reheats perfectly and tastes just as good the next day.

Ingredients

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
1½ cups mozzarella cheese, shredded
1 tbsp olive oil

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating your oven to 350°F (175°C). Lightly spray a 9×13 baking dish with non-stick spray so the casserole releases easily after baking. Dice the onion and bell peppers into evenly sized pieces to help them cook uniformly. Mince the garlic finely so it blends smoothly into the beef mixture. Allow the cream cheese to soften at room temperature so it melts evenly later.

Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, then cook for about 5–6 minutes until they soften and release their natural sweetness. Stir occasionally to prevent browning. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Cooking Instructions

Add the ground beef to the skillet with the vegetables. Break it apart using a spatula while it cooks. Season generously with salt and pepper. Cook for 7–8 minutes until the beef browns completely and no pink remains. If excess fat accumulates, carefully drain it to keep the casserole from becoming greasy.

Next, stir in the Worcestershire sauce and mix well so it coats the beef mixture evenly. Reduce the heat to low, then add the softened cream cheese. Stir continuously until the cream cheese melts fully and creates a creamy, cohesive texture throughout the mixture.

Transfer the beef mixture into your prepared baking dish and spread it evenly. Tear the provolone slices and layer them across the top. Then sprinkle shredded mozzarella evenly over everything for that signature melted finish.

Bake for 22–25 minutes until the cheese melts completely and turns bubbly with light golden edges. Remove from the oven and let it rest for 5 minutes before serving. This short rest allows the flavors to settle and makes slicing easier.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the vegetables in the skillet. They should soften but still hold slight structure so they do not turn mushy during baking. Also, always drain excess grease from the beef before adding cream cheese. Too much fat can make the final texture overly loose. Finally, let the casserole rest before serving so it sets properly and slices cleanly.

Pro Tips for Better Flavor

Choose 80/20 ground beef for a rich, juicy result. The fat adds depth without overwhelming the dish. For extra flavor, try adding a pinch of smoked paprika or a dash of onion powder. You can also substitute cheddar cheese for a sharper profile, although provolone delivers the most authentic Philly-style taste.

Serving and Storage

How to Serve

Serve this Philly Cheesesteak Casserole hot and fresh from the oven. Pair it with a crisp side salad or roasted broccoli for a balanced plate. Because it is naturally low carb, it fits perfectly into keto meal plans. You can also portion it into containers for weekly lunches, making it an excellent option for structured meal planning.

How to Store Leftovers

Allow leftovers to cool completely before transferring them to airtight containers. Store in the refrigerator for up to four days. Reheat in the microwave or oven until warmed through. For longer storage, freeze individual portions for up to two months. Thaw overnight in the refrigerator before reheating.

Conclusion

Philly Cheesesteak Casserole transforms a classic sandwich into a rich, comforting dinner that fits seamlessly into a low carb lifestyle. With simple ingredients, bold flavor, and reliable results, this recipe delivers consistency every time. Whether you need a dependable weeknight dinner or a satisfying meal prep solution, this casserole deserves a spot in your regular rotation.

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Frequently Asked Questions

Can I use sliced steak instead of ground beef?

Yes, you can substitute thinly sliced ribeye or sirloin for ground beef. Cook the steak quickly over high heat to prevent overcooking, then follow the remaining steps as written.

Is this casserole keto-friendly?

Yes, this recipe qualifies as a keto-friendly dish because it contains minimal carbohydrates and focuses on protein and healthy fats. It works perfectly for a Keto dinner plan.

Can I make this ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if needed.