Low-Carb Philly Cheesesteak Casserole (Easy & Cheesy!)

Introduction & Inspiration

Craving the savory, cheesy goodness of a Philly Cheesesteak but following a low-carb lifestyle? Then you absolutely must try this fantastic Low-Carb Philly Cheesesteak Casserole! It captures all the essential flavors of the iconic sandwich – savory ground beef, tender sautéed onions and peppers, garlic, and plenty of melty cheese – but transforms it into a comforting, easy-to-make baked casserole, completely without the bread.

My inspiration for this recipe comes from wanting to create satisfying, low-carb versions of favorite comfort foods. This casserole delivers big on flavor, with a creamy base thanks to cream cheese, and that classic gooey topping of provolone and mozzarella. It’s pure Philly cheesesteak satisfaction in a bowl!

This dish is perfect for anyone looking for a delicious keto-friendly or low-carb dinner option, a satisfying family meal, or a crowd-pleasing potluck dish. It’s simple to assemble and bakes up beautifully bubbly and golden. It is a perfect low-carb recipe.

Nostalgic Appeal / Comfort Factor

Philly Cheesesteaks are legendary American comfort food, evoking images of bustling sandwich shops and savory, cheesy indulgence. Baked casseroles, especially cheesy ones with ground beef, are another cornerstone of comforting home cooking. This recipe brilliantly merges the flavor nostalgia of a cheesesteak with the deep comfort of a warm, bubbly casserole.

The familiar combination of seasoned beef, sweet cooked peppers and onions, and layers of melted cheese is incredibly satisfying and universally appealing. It delivers those craveable cheesesteak flavors in a format that feels both hearty and easy to enjoy.

It’s a modern, low-carb take on classic comfort that doesn’t sacrifice flavor or satisfaction. A perfect comfort food dish.

Homemade Focus

This recipe is all about creating a flavorful, satisfying casserole from scratch using simple, fresh ingredients. You’re sautéing fresh onions, peppers, and garlic, browning the ground beef and seasoning it yourself, then creating a simple creamy base by melting in cream cheese and adding Worcestershire for depth.

The homemade focus lies in building these layers of flavor yourself and assembling the casserole before baking it to cheesy perfection. While the concept is simple, preparing the components fresh ensures the best taste and texture compared to using pre-cooked or processed fillings.

It celebrates straightforward, homemade cooking that results in a delicious and satisfying meal, perfectly adapted for a low-carb approach. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is to capture the savory, cheesy essence of a Philly Cheesesteak without the bread. The ground beef should be well-seasoned and savory, complemented by the sweetness of the softened onions and bell peppers and the aroma of garlic.

The cream cheese should melt into the beef mixture, creating a subtly tangy and creamy base. The Worcestershire sauce adds crucial umami depth. The provolone cheese topping provides that classic sharp, slightly pungent cheesesteak flavor, while the mozzarella adds superior meltiness and gooey texture.

The overall experience should be a rich, savory, cheesy, creamy, and satisfying casserole bursting with familiar cheesesteak flavors. A perfect balance between flavour and texture.

Ingredient Insights

• Ground Beef: The savory base. 80/20 or 85/15 provides good flavor; be sure to drain excess fat well after browning.
• Onion & Bell Peppers (Diced): Classic cheesesteak vegetables. Dicing them allows them to soften nicely and distribute evenly. Green peppers are traditional, but red/yellow add sweetness and color.  
• Garlic (Minced): Essential aromatic flavor.
• Olive Oil: For sautéing vegetables and browning beef.
• Cream Cheese (Softened): Adds creaminess, tanginess, and helps bind the filling together. Softening ensures it melts smoothly. Full-fat recommended for best texture.
• Worcestershire Sauce: Adds significant savory depth and umami complexity.
• Salt & Pepper: Essential seasonings. Adjust based on personal preference.
• Provolone Cheese (Sliced): Provides a classic sharp, slightly tangy cheesesteak flavor and melts well. Layering slices gives good coverage.  
• Mozzarella Cheese (Shredded): Adds excellent meltiness and gooey texture to the topping. Low-moisture, part-skim works well.
• Seasonings (Italian, Paprika – Optional, from original text): The instructions mention adding Italian seasoning and paprika when cooking the beef, though they weren’t in the final ingredient list provided. These would add extra flavor dimensions if included.

Essential Equipment

• Large Oven-Safe Skillet OR Large Skillet + 9×13 Baking Dish: You need to cook the filling then bake. An oven-safe skillet allows one-pan cooking. Otherwise, transfer filling to a greased 9×13 baking dish.
• Knife & Cutting Board: For dicing onion, peppers, mincing garlic.
• Spatula or Large Spoon: For breaking up beef and stirring filling.
• Measuring Cups & Spoons:
• Non-stick Spray or Oil: For greasing baking dish.

Ingredients

(Based on 1x column)

Beef & Vegetable Base:

• ▢ 1 tbsp olive oil
• ▢ 1 large onion, diced
• ▢ 2 large bell peppers (green, red, or a mix), diced
• ▢ 2 cloves garlic, minced  
• ▢ 2 lbs ground beef (lean preferred, e.g., 85/15)
• ▢ Salt and pepper to taste
• ▢ (Optional: 1 tsp Italian seasoning, ½ tsp paprika)
• ▢ 2 tbsp Worcestershire sauce
• ▢ 8 oz (1 package) cream cheese, softened

Cheese Topping:

• ▢ 8 oz provolone cheese, sliced  
• ▢ 1½ cups shredded mozzarella cheese

Garnish (Optional):

• ▢ Fresh parsley, chopped

Step-by-Step Instructions

1. Prepare Oven and Dish:

• Preheat your oven to 350°F (175°C).  
• Spray a 9×13 inch baking dish well with non-stick spray (unless using an oven-safe skillet for the whole process).

2. Cook the Vegetables:

• Heat the olive oil in a large skillet over medium heat.
• Add the diced onions and diced bell peppers. Cook, stirring occasionally, for about 5-6 minutes until they begin to soften.
• Add the minced garlic and cook for another 30 seconds until fragrant.

3. Brown the Beef and Season:

• Add the ground beef to the skillet with the vegetables.
• Season generously with salt and pepper (and optional Italian seasoning/paprika if using).
• Cook over medium-high heat, breaking up the meat with a spatula, until the beef is completely browned, about 7-8 minutes.  
• Drain off any excess fat from the skillet thoroughly.

4. Add Flavorings and Cream Cheese:

• Stir the Worcestershire sauce into the cooked beef and vegetable mixture, ensuring it coats everything.
• Reduce the heat to low. Add the softened cream cheese to the skillet, breaking it into chunks.
• Stir continuously until the cream cheese melts completely and coats the meat and vegetable mixture evenly, creating a creamy base. Remove from heat.  

5. Transfer to Baking Dish:

• If not using an oven-safe skillet, transfer the creamy beef mixture to the prepared 9×13 baking dish. Spread it into an even layer.

6. Top with Cheeses:

• Layer the sliced provolone cheese evenly over the beef mixture.
• Sprinkle the shredded mozzarella cheese evenly over the top of the provolone layer.

7. Bake to Perfection:

• Place the baking dish in the preheated oven.
• Bake uncovered for 20-25 minutes. The casserole is done when the cheese topping is completely melted, bubbly, and potentially slightly golden brown on top.

8. Rest Before Serving:

• Carefully remove the casserole from the oven.
• Allow it to rest for about 5-10 minutes before serving. This helps the creamy filling set slightly and makes serving easier.

9. Garnish and Enjoy:

• Garnish with fresh chopped parsley, if desired.
• Scoop portions onto plates and enjoy your comforting, cheesy Low-Carb Philly Cheesesteak Casserole!

Troubleshooting

• Casserole Too Greasy: Didn’t use lean enough ground beef, or didn’t drain the fat thoroughly after browning. Use 85/15 or leaner, and tilt the pan to remove all excess grease.
• Casserole Too Dry: Used extremely lean ground beef (like 93/7) without adding extra moisture, or perhaps overbaked slightly. Ensure cream cheese is fully incorporated. Don’t overbake.
• Vegetables Undercooked: Didn’t sauté long enough initially, or pieces cut too large. Ensure onions/peppers soften somewhat before adding beef. Cut veggies uniformly.
• Cream Cheese Lumpy: Cream cheese wasn’t fully softened before adding to the hot skillet. Ensure it’s at room temperature and break into chunks to help it melt evenly. Stir well over low heat.
• Cheese Topping Burnt: Oven temp too high, baked too long, or placed too close to top element. Tent loosely with foil if browning too quickly before filling is hot.

Tips and Variations

• Drain Beef Well: Crucial step to avoid a greasy casserole.
• Soften Cream Cheese: Ensures a smooth, creamy filling base without lumps.
• Resting Time: Important for letting the casserole set slightly before serving.
• “Real” Steak: Substitute thinly sliced sirloin or ribeye steak (cooked quickly in the skillet after veggies, then chopped) for the ground beef for a more authentic cheesesteak texture.
• Add Mushrooms: Sauté sliced mushrooms along with the onions and peppers – a classic cheesesteak addition!
• Different Cheeses: While provolone is classic, Swiss cheese or white American cheese could also work. Mix some Parmesan in for extra salty flavor.
• Spice it Up: Add a pinch of red pepper flakes or some chopped pickled jalapeños to the beef mixture.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed warm and cheesy.
• Low-Carb Main Dish: A fantastic keto-friendly main course on its own.
• With Salad: Pair with a simple green salad with vinaigrette for a complete meal.
• With Cauliflower Rice: Serve over cauliflower rice for a more substantial low-carb meal.  
• In Low-Carb Wraps: Scoop the filling into low-carb tortillas or lettuce wraps (though delicious as is!).

Nutritional Information

(Note: Estimated, per serving, assuming 6-8 servings. Highly variable based on beef fat %, cheese amount.)

• Calories: 400-550+
• Fat: 30-45g+
• Saturated Fat: 15-25g+
• Cholesterol: 100-150mg+
• Sodium: 700-1000mg+ (depending on cheese, Worcestershire, added salt)
• Total Carbohydrates: 5-10g (Net carbs likely lower)
• Dietary Fiber: 1-3g
• Sugars: 3-6g (mostly from onion/pepper)
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: This Low-Carb Philly Cheesesteak Casserole features seasoned ground beef sautéed with onions, peppers, and garlic, combined with Worcestershire sauce and melted cream cheese. The mixture is spread in a baking dish, topped with sliced provolone and shredded mozzarella cheese, and baked until hot, bubbly, and golden.  

Q&A:

• Q: Can I use thinly sliced steak instead of ground beef?
  • A: Yes! That would make it even more authentic. Sauté the onions and peppers first, remove them. Thinly slice steak (like sirloin or ribeye – partially freezing helps slice thin) and sear it quickly in the hot skillet. Remove steak, proceed with garlic/Worcestershire/cream cheese, then stir steak and veggies back in before transferring to the dish.  
• Q: What kind of provolone is best?
  • A: Mild or sharp provolone both work. Sliced deli provolone is easy to layer.
• Q: Can I assemble this casserole ahead of time?
  • A: Yes, you can fully assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time if starting from cold.
• Q: How do I store and reheat leftovers?
  • A: Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual portions gently in the microwave or reheat the casserole covered in a low oven until warmed through.