Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole features thin slices of tender and juicy steak, gooey cheese, sautéed peppers and onions, baked in one skillet to make the perfect weeknight dinner.
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❤️ Why You’ll Love this Keto Philly Cheesesteak Casserole Recipe
- Classic Philly cheesesteak flavors without all the carbs
- Hearty and filling
- Easy to make dinner in under 30 minutes
- Family friendly, even for those not on Keto
Don’t you just love it when a recipe gets a low carb makeover, and the results tastes even better than the original? This recipe takes the all-American classic steak sandwich and deconstructs it into a comforting one-skillet meal the whole family will rave about.
One of the secrets to making this the absolutely best Philly steak casserole you’ll ever try, is the cheesy cream sauce that serves as the base for the steak and veggies. Then it’s topped with another layer of cheese, before you pop it in the oven and bake it to melted perfection.
Because you can have this super delicious and hearty steak casserole on the table in less than 30 minutes, it’s great for a last minute dinner! And leftovers are just as delicious the next day, making it an ideal meal prep recipe too.
🛒 What’s in Keto Philly Cheesesteak Casserole
- NY strip steak
- Bell peppers
- Yellow onion
- Provolone cheese
- Shredded Italian cheese blend
- Baby bella mushrooms
- Cream cheese
- Beef broth
- Garlic
- Butter
- Olive oil
- Parsley
- Worcestershire sauce
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Large oven-safe skillet
- Sharp kitchen knife
- Large spatula
- Optional: 9×13 baking dish
How to Make Philly Cheesesteak Casserole
Slice steak, across the grain, into thin slices. Heat a large oven-safe skillet to medium and add in the olive oil, steak, salt and pepper.
Tip: If you’re having trouble slicing the steak, stick it in the freezer for about 45 minutes. This will firm up the steak making it slice much easier.
Sauté for 1-2 minutes, then remove, drain and set aside.
Preheat oven to 375°F.
Add in the butter, peppers, onions and mushrooms, then sauté until they’re tender.
Tip: In a crunch for time? Slice the meat, peppers and onions the night before and store them in the fridge in an airtight container or freezer bag.
Add in the garlic and sauté for about 15 seconds, do not allow it to brown. Then pour in the beef broth and deglaze the pan, scraping up any brown bits of flavor.
Stir in the cream cheese, Worcestershire, parsley and shredded Italian cheese blend. Once melted, add the steak back into the pan and stir to combine. Top with the provolone cheese, making sure all areas of the pan are covered.
If you’re not using an oven-safe skillet, pour the mixture into a 9 x 13 baking dish that’s been sprayed with nonstick spray, then add the provolone cheese on top.
Bake for 15-17 minutes or until the cheese has melted and is slightly golden.
What Cut of Meat is Best for Philly Cheesesteak?
A delicious Philly cheesesteak’s star ingredient is steak, so deciding what cut beef you should use is the first step. But no worries, there are some surprising ways to make this steak recipe fit any budget!
- Ribeye: This cut of beef is usually going to be the priciest, next to filets. It has the most marbling and flavor. If you find them on sale, grab several and freeze for later.
- New York Strip: This is my personal favorite for making this Philly cheesesteak casserole. It has really nice marbling and flavor, but on average costs several dollars less per pound than ribeye steak.
- Sirloin: Sirloins are typically leaner cuts of beef coming from the top of the cow’s back. Because there’s not a whole lot of extra fat in sirloin steak, you may not want to cook it quite as long, to keep it from drying out. When seasoned correctly, it’s a wonderful option.
- Flank or Skirt Steak: Both of these type steaks are certainly more affordable than others, but they can be tough and chewy. To help them stay tender, you’ll want to freeze them for about an hour before you start this recipe. Then cut across the grain into super thin slices, almost as though you’re shaving it. When you cut them this thin, they won’t take as long to cook.
- Ground Beef: Some Philly cheesesteak shops would flip over this suggestion. But let me tell you, there is nothing wrong with using ground beef in this casserole, especially grass-fed beef. It’s tender, flavorful, and it soaks up the juices well. Plus, you can almost always find it on sale somewhere.
- Deli Roast Beef: This is a really quick way to prepare this casserole. If you want to use deli roast beef slices, no cooking is involved, be sure to get as rare as possible. Just sauté the veggies and make the cream sauce. Add the cooked deli roast beef right before you top it with cheese and place it in the oven.
How Many Carbs are in a Philly Cheesesteak Without Bread?
I love a soft warm hoagie bun as much as anyone else, but did you know that for the average hoagie bun, there are around 33 grams of carbs…each!? The good news is the steak, cheese and veggies used to make a Philly cheesesteak sandwich can be just as tasty without the bun.
What is the Secret to a Good Philly Cheesesteak?
Tender beef and gooey cheese! Those are truly what makes the very best Philly cheesesteak. Make sure to season the beef and use a flavorful sauce like Worcestershire sauce or steak sauce to enhance the flavor.
When selecting a cheese, you want a good melty cheese like the provolone cheese, cheddar or mozzarella.
If you love this combination of flavors, check out these philly cheesesteak stuffed peppers! They’re beefy, cheesy and made in less than an hour!
What Sauce is Good on Philly Cheesesteak?
You can use any kind of sauce that you would typically use on a steak. For this casserole, you’ll use a homemade sauce made using beef broth, tangy cream cheese and Worcestershire sauce. It has an excellent combination of flavors that truly enhances the beef and veggies without overpowering them.
More Keto Casseroles
- Spinach Artichoke Casserole
- Chicken Parmesan Casserole
- Easy Taco Casserole
- Chicken Pot Pie Casserole
- Loaded Creamy Cauliflower Casserole
- Chicken Cordon Bleu Casserole
- Easy Sausage & Pepper Casserole
- Bacon Cheeseburger Casserole
- Chicken Florentine Casserole
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Philly Cheesesteak Casserole
Ingredients
- 2 pounds NY strip steak, sliced very thin
- 3 bell peppers, red, yellow and orange
- 1 small yellow onion, sliced
- 8 slices provolone cheese
- 1/2 cup shredded Italian cheese blend
- 8 ounces baby bella mushrooms, sliced
- 8 ounces cream cheese
- 1/2 cup beef broth
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Heat a large oven-safe skillet to medium and add in the olive oil, steak, salt and pepper. Sauté for 1-2 minutes, then remove, drain and set aside.
- Preheat oven to 375°F
- Add in the butter, peppers, onions and mushrooms, then sauté until they’re tender.
- Add in the garlic and sauté for about 15 seconds, do not allow it to brown. Then pour in the beef broth and deglaze the pan, scraping up any brown bits of flavor.
- Stir in the cream cheese, Worcestershire, parsley and shredded Italian cheese blend. Once melted, add the steak back into the pan and stir to combine. Top with the provolone cheese, making sure all areas of the pan are covered.
- If you’re not using an oven-safe skillet, pour the mixture into a 9 x 13 baking dish that’s been sprayed with nonstick spray, then add the provolone cheese on top.
- Bake for 15-17 minutes or until the cheese has melted and is slightly golden.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
This recipe was fantastic! I used “beef for carne picada” which is something they have where I live at the grocery stores. It’s thinly sliced Chuck Roast. It turned out so tender and delicious, I barely even missed the hoagie roll! Thought I’d drop a comment for anyone else looking for a cheap, quick cut of meat to use for this recipe. God bless!
That sounds like a great choice! I love hearing how you made the recipe work with what’s available near you. Using carne picada is such a smart swap and it must have made the casserole extra tender and flavorful. Thanks so much for sharing, I’m sure it’ll help others looking for an easy and budget-friendly option. So glad you enjoyed it!
Made this last night! Huge family hit! Thank you!
That’s so awesome to hear! I’m so happy it was such a hit.
I’ve made this several times. It is a tasty recipe and easy to make!
Thank you so much. It’s awesome for a quick weeknight meal.
I made this tonight for dinner. It was very easy and tasty! I’ll make it again.
That’s great, I’m glad you liked it!
Could you please tell me the serving size for nutrition facts? I’m on a strict low carb diet & I’d like to know exactly how much of this I can have for the 7g of carbs it says it has. I’d love to try it! Thank you!
I’m sorry, I don’t provide that information. If you have a nutrition tracker, you can simple add the ingredients and adjust the servings to match your goals. It really is a delicious dish. I hope you’ll try it.
I’m not a fan of cream cheese, could I use Velveeta or another type of cheese?
You can use most any type of cheese you prefer.
Sounds delicious, can’t wait to make it. What do you pair it with? Or do you add on sandwich rolls?
Thanks, it really is so tasty! I actually like something light, like a salad with a vinaigrette on the side.But you can certainly add some over a roll if you’d like. I do hope you try it and enjoy!
I just made the Philly cheesesteak casserole and it is awesome.I had used ground beef ,and didnt have provolone slices,but I had mozzarella slices.And it still came ot delicious. Thanks for the recipe
SO awesome to hear. Thank you for letting me know you enjoyed it.
I am wanting to try this recipe but the onions and the pepper do not like my system I use onion powder and garlic powders in my recipes but what could I use to get the red pepper flavour So far all the recipes I have tried I like and would like this one since it uses actual steak and not ground beef Thank for any help
I have read several comments from you about how you speak about all the different food sensitivities you work with. Without knowing what you can and can’t tolerate, I am not sure what to recommend in place of the peppers. Maybe just try omitting them.
So yummy!! Been wanting to try for awhile, so glad we did!
Yay! I am so glad you enjoyed it.
I have made this several times. It always comes out so good. My kids said it was the best steak and cheese they have ever eaten. I have a meat slicer at home so I usually buy a cheap roast of some sort and slice it myself. Wow, so easy and delicious! I doubled it and they love the leftovers.
I love hearing comments like this. Anytime a recipe is a hit with kids, it always makes me happy. Thank you for sharing.
This was delicious but I used a 1 lb. Ribeye, and added jalapeños. Thank you for another delicious recipe.
Ribeye sounds like the perfect substitution and I love the addition of the jalapeños!
This casserole was so good! Perfect comfort food and even my kids loved it! Thanks for the recipe
You are so welcome. I always love to hear that a recipe is kid-approved!
My family loved this recipe. Everyone asked for seconds!
Awesome! Thank you for letting me know how much they loved it. ☺️
Mmm everything about this came out so perfectly! It was juicy, gooey and the perfect comfort food.
So happy to hear you enjoyed it. I love taking this to potlucks. It’s one of the first things to disappear.
Brought this hilly cheesesteak casserole to my niece’s grad celebration, and I’m glad they loved it! It is so delicious, cheesy and bursting with flavors.
So glad you guys enjoyed it. It really is the perfect casserole to take to potlucks or other gatherings.
This was so creamy and good and dare I say even better than the sandwich! Great idea.
I agree! Who needs the bread with all these flavors? I’m happy you enjoyed it.
I haven’t tried it yet but I will,it sounds delicious.
Be sure and let me know what you think. ☺️
Going to make this; will use Soules Beef steak strips; they are reasonably priced and already cooked.
Sounds delish.
This was delicious. I had a small chuck roast on hand so I seasoned it with salt, pepper, garlic powder, and onion powder, browned it on all sides and cooked it on low for 6 hours with the beef broth and some butter in the crockpot. When I was ready I shredded the beef and added it and the broth from the crock pot to the pan did everything else per your recipe, it was awesome!
It sounds wonderful! I am so glad you enjoyed it.
how do you make the sauce you talked about in the post? it mentions beef broth, cream cheese and worchestershire. do you have measurements for it?
Hi, all the measurements are in the recipe card at the bottom of the post and the steps on how to make the sauce are listed under all the process images.
Could you use Steakums?
I’m sorry, but I am not sure because I have never used Steakums.
Yes you can definitely use steakums! I seasoned them with Montreal steak seasoning and Worcestershire sauce. So so good!
Hi Julianne
I love your recipes . Wondering if the steak will stay tender if 1st cooked lightly in thin slices that are then added to cheese sauce & baked for additional 15 minutes
Thanks so much. The steak in this recipe stays super tender even when cooked in the cheese sauce.