This low carb Philly Cheesesteak casserole is made with tender strips of beef, bell peppers, onions, mushrooms, and cheese. It comes together quickly and makes a very satisfying and delicious low-carb dinner.
If you’re looking for creative casseroles that are low in carbs and big on flavor, this is the one, especially if you like Philly Cheesesteaks, and who doesn’t really?
I especially love this casserole as a low carb meal option. It can be made with steak, chicken, or shrimp and filled with any color bell peppers and onions. It’s kind of the perfect go-to meal for a keto or low carb diet.
You would normally make Philly Cheesesteak sandwiches, but don’t want to eat the carbs in the bread, this is a great alternative. This casserole is all the good stuff you’d load inside, but without the bread.
Ingredients You’ll Need
- Beef Strips: Slice the beef into thin strips or slices, just like you would for a sandwich. You can also use chicken, pork strips, or portabella mushrooms for a change of pace.
- Bell Peppers: I like to use green peppers because it’s more authentic to the sandwich, but you can use whatever colored peppers you have on hand.
- Onion: To keep it as low carb as possible, we only use half an onion. If you want to add more, you certainly can, though it will change the carb count.
- Mushrooms – The type of mushroom is up to you. We use white button mushrooms or cremini (baby bella) mushrooms.
- Cream cheese: The cream cheese adds a bit of creaminess to the dish. It does add extra fat, but if you’re on a keto diet, that’s a good thing anyway!
- Cheese: I like to use provolone or mozzarella for this recipe, but you can opt for a different cheese like a Mexican blend or Monterrey Jack.
What Beef to Use
The best cut of beef for Philly cheesesteaks is typically ribeye. Ribeye is a well-marbled cut of beef that is known for its tenderness and rich flavor. The marbling in the meat helps to keep it juicy and flavorful when cooked, making it the perfect choice for a sandwich like the Philly cheesesteak.
Other cuts of beef that can be used include sirloin or top round, but they may not be as tender or flavorful as ribeye. It’s important to thinly slice the beef against the grain to ensure that it is tender and easy to eat in the sandwich.
How to Make Low Carb Philly Cheesesteak Casserole
Preheat oven to 375 F (190C). Lightly grease a 9×13 baking dish. You can really use any casserole dish. I have an 8″x8″ dish that I use often.
Heat half the oil in a skillet over medium high heat. Season with some of the salt and pepper. Cook the beef strips and mushrooms to almost done. Transfer the beef to a 9”x13” casserole dish.
Heat the remaining oil in the skillet. Add the peppers and onion. Season with remaining salt and pepper. Sauté until softened. Transfer to the casserole dish.
Spread on the cream cheese evenly and sprinkle with mozzarella cheese.
Bake for 20 minutes. The top of the cheese will begin to melt and brown. You don’t want to overcook it so that the cheese is too golden, or it won’t have that yummy stringy cheese aspect.
Love the ease of a casserole? Try this Chicken Cauliflower Casserole.
Other Philly Cheesesteak Dishes to Love
We make all kinds of Philly Cheesesteak inspired dishes at our house because everyone loves the flavors and it’s a great low-carb option for those of us who don’t eat bread. Here are a few of our favorites to try.
Variations & Options
- If your family wants some carbs, you can serve warm tortillas or bread rolls on the side or even add some pasta that can be mixed in for those who want it.
- You can use different spices to make this dish slightly different, if you want. A packet of dry ranch dressing mix or dry Italian dressing mix will change it up in a fun and delicious way.
- Serve up this Philly Cheesesteak casserole with a homemade keto tortilla. These tortillas are flexible enough to hold all of the ingredients and quite tasty as well.
How to Store & Reheat
To store Philly cheesesteak casserole, allow it to cool to room temperature and then cover it tightly with plastic wrap or aluminum foil. You can then store it in the refrigerator for up to 3-4 days.
To reheat the casserole, preheat your oven to 350°F (175°C). Remove the plastic wrap or aluminum foil and cover the casserole with a new piece of foil. Place the covered casserole in the oven and bake for 15-20 minutes, or until heated through.
You can also reheat individual portions in the microwave by placing them on a microwave-safe plate and heating on high for 1-2 minutes, or until heated through. Be sure to stir the casserole occasionally while reheating to ensure that it heats evenly.
Frequently Asked Questions
What is the secret to a good Philly cheesesteak?
The secret to a good Philly cheesesteak is high-quality ingredients. It’s a combination of ingredients that make this sandwich perfection. If you start with sub-par beef and peppers, you will end up with a sub-par Philly cheesesteak.
What cut of beef is used for Philly cheesesteak casserole?
The best cut of beef for Philly cheesesteaks is typically ribeye. Ribeye is a well-marbled cut of beef that is known for its tenderness and rich flavor. The marbling in the meat helps to keep it juicy and flavorful when cooked.
What cheese should I use?
The cheese that is typically used for a Philly cheesesteak is either CheezWhiz or Provolone. I often use shredded mozzarella or provolone slices for this casserole. You could use white cheddar or Monterey Jack as well.
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Easy Low Carb Philly Cheesesteak Casserole Recipe
- 2 tablespoon olive oil
- 1 pound beef sliced into strips
- 2 green bell peppers sliced
- 1/2 yellow onion sliced
- 5 medium button mushrooms sliced
- 1/4 cup cream cheese softened
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella or 4 slices provolone cheese
- Preheat the oven to 375 degrees F.
- Heat half the oil in a skillet over medium high heat. Season with some of the salt and pepper. Cook the beef strips to almost done. Transfer the beef to a 9”x13” casserole dish.
- Heat the remaining oil in the skillet. Add the peppers, onion, and mushrooms. Season with remaining salt and pepper. Saute until softened. Transfer to the casserole dish.
- Spread on the cream cheese evenly and sprinkle with mozzarella cheese.
- Bake for 20 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.