Keto Philly Cheesesteak Casserole

When you think of a classic Philly cheesesteak, images of juicy beef, melted cheese, and tender peppers immediately come to mind. But traditional versions are usually loaded with bread, which makes them tricky to fit into a low-carb or keto lifestyle. That’s where this keto Philly cheesesteak casserole comes in—capturing all the flavors you love, without the carbs. It’s a healthy Philly cheese steak twist that satisfies cravings while keeping your meal plan on track.

This casserole is perfect for busy evenings when you want something hearty and filling without spending hours in the kitchen. Tender strips of beef, sautéed onions and peppers, and a creamy, cheesy sauce come together in one dish that’s ideal for a workday dinner. It’s comfort food that feels indulgent but is surprisingly wholesome and low carb.

What makes this keto dinner casserole stand out is how effortlessly it balances flavor and convenience. You get the classic cheesesteak experience in a dish that’s easy to prep ahead of time, bake, and serve. Whether you’re cooking for the family or meal prepping for the week, this casserole is a winner. It’s the kind of satisfying food that leaves everyone at the table asking for seconds.

Beyond being a low carb dinner option, this Philly cheesesteak casserole brings versatility to your table. Serve it straight from the oven for a cozy dinner, or pair it with a fresh green salad for a lighter option. Leftovers heat beautifully, making it a go-to dish when life gets busy but you still want a delicious, filling meal.

Why You’ll Love It

• All the flavor, none of the carbs – You get the classic Philly cheesesteak taste with tender beef, melty cheese, and sautéed peppers and onions, without the bread. Perfect for anyone craving a low carb dinner that still feels indulgent.
• Super easy for busy nights – This keto cheesesteak casserole comes together quickly, making it an ideal workday dinner. Minimal prep, simple ingredients, and it bakes in one dish—less mess, more time for yourself.
• Meal prep made simple – Make a big batch and you’ve got a satisfying food option ready for the week. It reheats beautifully, so lunch or dinner on busy days is stress-free.
• Family-friendly comfort – Even picky eaters tend to love cheesesteak flavors. Creamy, cheesy, and hearty, it’s the kind of low carb dinner that feels like a treat for everyone.
• Versatile serving options – Pair it with a fresh salad, roasted veggies, or even enjoy it straight from the oven. This keto dinner casserole adapts easily to whatever your table needs that day.

Ingredient List

For the Casserole:

• 1 lb thinly sliced ribeye or sirloin steak
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 cups shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Creamy Sauce:

• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for a little kick)

Ingredient Notes

• I always use ribeye for this—it’s tender and flavorful, but sirloin works too if you want a leaner option.
• Don’t skip the cream cheese! It makes the sauce so rich and creamy—it’s what turns this into a true keto cheesesteak casserole.
• Provolone is a must for that classic Philly cheesesteak taste. It melts perfectly and adds that gooey factor we all love.
• I like using a mix of bell peppers and onions—it gives the casserole color, sweetness, and a little crunch.
• Smoked paprika is optional but adds a subtle depth of flavor that makes the casserole feel extra special.

Kitchen Equipment Needed

• Large skillet or frying pan – For sautéing the steak, peppers, and onions. I love using my cast-iron skillet; it sears the meat perfectly.
• Mixing bowl – To combine the creamy sauce ingredients. A medium glass bowl works best so you can see everything mix together.
• Measuring cups and spoons – Essential for getting the sauce just right. I keep a set of stainless steel ones—they last forever.
• Baking dish (9×13-inch recommended) – To assemble and bake the casserole. I usually use a ceramic one for even cooking and easy cleanup.
• Spatula or wooden spoon – For stirring and mixing everything together. I prefer silicone; it won’t scratch my pans.
• Oven mitts – Safety first! These help you pull the hot casserole out without any drama.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 375°F (190°C).
• Lightly grease your 9×13-inch baking dish with a little olive oil or nonstick spray.
• Slice the steak into thin strips if it isn’t already pre-sliced. This ensures it cooks quickly and evenly.
  Pro Tip: Let the steak sit at room temperature for 10–15 minutes before cooking. This helps it sear rather than steam.

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Step 2: Sauté the Veggies

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the sliced onions and bell peppers. Season with a pinch of salt and pepper.
• Sauté for about 5–7 minutes until softened and slightly caramelized.
  Pro Tip: Stir occasionally but don’t over-stir—letting the veggies get a little color adds flavor.

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Step 3: Cook the Steak

• Push the veggies to the side of the skillet or remove them temporarily.
• Add the steak strips in a single layer. Sprinkle with a little salt, pepper, and garlic powder.
• Cook for 2–3 minutes per side until browned but still tender.
  Pro Tip: Avoid overcrowding the pan. If needed, cook the steak in two batches to get a nice sear.

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Step 4: Make the Creamy Sauce

• In a mixing bowl, combine the cream cheese, heavy cream, mayonnaise, garlic powder, smoked paprika, and red pepper flakes (if using).
• Whisk until smooth and fully combined.
  Pro Tip: Whisk continuously to prevent lumps and ensure a silky, creamy texture.

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Step 5: Assemble the Casserole

• Spread half of the cooked steak and veggie mixture evenly in the prepared baking dish.
• Pour half of the creamy sauce over the top and gently stir to combine.
• Sprinkle half of the shredded provolone and mozzarella cheeses on top.
• Repeat layers with the remaining steak mixture, sauce, and cheeses.

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Step 6: Bake to Perfection

• Place the casserole in the preheated oven.
• Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
• For a golden top, switch the oven to broil for the last 2–3 minutes—but watch closely so it doesn’t burn.

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Step 7: Serve and Enjoy

• Let the casserole rest for 5 minutes before serving. This helps it set and makes it easier to portion.
• Serve as-is for a rich, hearty meal or pair with a side salad for a lighter, low carb dinner.

Tips and Tricks for Success

• Don’t overcook the steak – Thin strips cook quickly. Overcooked steak can become dry, so keep an eye on it.
• Caramelize the veggies – Let onions and peppers get a little color; it adds natural sweetness and depth.
• Room temperature cream cheese – Softened cream cheese blends smoothly with the sauce, avoiding lumps.
• Layer for flavor – Don’t just dump everything in—layering sauce, meat, and cheese ensures every bite is rich and satisfying.
• Let it rest – Allow the casserole to sit for 5 minutes after baking; it firms up and is easier to serve.

Ingredient Substitutions and Variations

• Steak alternatives – Try thinly sliced chicken breast or turkey for a lighter version of this low carb cheesesteak casserole.
• Cheese swaps – Mozzarella can be replaced with cheddar or Monterey Jack; provolone can be swapped for fontina for a different flavor.
• Veggie variations – Add mushrooms, spinach, or zucchini to mix up the veggies while keeping it low carb.
• Spice it up – Add a pinch of cayenne pepper or hot sauce to the creamy sauce for a little heat.
• Make it dairy-free – Use coconut cream and dairy-free cheese for a keto-friendly dairy-free version.

Serving Suggestions

• I love serving this keto cheesesteak casserole with a crisp green salad—it balances the richness perfectly.
• Pair it with roasted or steamed broccoli for a simple low carb dinner that’s still hearty and satisfying.
• Serve it alongside cauliflower mash for an extra creamy, comforting twist.
• Top individual servings with a few pickled jalapeños or banana peppers to add a tangy kick.
• It also makes a fantastic workday dinner—portion it into containers for an easy, grab-and-go meal during busy weeks.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for longer storage – Portion into freezer-safe containers and freeze for up to 2 months.
• Reheat in the oven – Cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Quick microwave reheating – Microwave individual portions on medium heat for 1–2 minutes, stirring halfway through.
• Add a little moisture – When reheating, drizzle a teaspoon of heavy cream or water over the casserole to keep it creamy and prevent drying out.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can assemble it a day in advance, cover it, and refrigerate. Bake it when you’re ready for a warm, satisfying meal.

Can I use a different type of meat?

Yes! Chicken, turkey, or even leftover roast beef work well. Just make sure it’s thinly sliced so it cooks evenly.

Is this recipe freezer-friendly?

Totally! Portion into freezer-safe containers before baking or after it cools. Freeze for up to 2 months and reheat when needed.

Can I make it spicier?

Of course! Add crushed red pepper flakes, cayenne, or a dash of hot sauce to the creamy sauce for a little heat.

How can I make it dairy-free or lower in fat?

Swap cream cheese and shredded cheeses with dairy-free alternatives, and use light cream or coconut cream in place of heavy cream.

What’s the best way to reheat leftovers?

For the best flavor, reheat in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions—add a splash of cream or water to keep it creamy.

Did you try this keto Philly cheesesteak casserole? Let me know in the comments how it turned out! I love hearing how my readers enjoy their low carb dinners.