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.
❤️ 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.
If you love Philly cheesesteak as much as I do, check out these Philly Cheesesteak Stuffed Peppers!
🛒 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
- Olive oil
- Worcestershire sauce
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Large oven-safe skillet
- Sharp kitchen knife
- Large spatula
- Optional: 9x13 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.
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.
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
FREE 20 EASY KETO RECIPES EBOOK
Philly Cheesesteak Casserole
- 2 pounds NY strip steak, sliced very thin
- 3 bell peppers, red, yellow and orange
- 1 small yellow onion, sliced
- 8 slices provolone cheese
- ½ cup shredded Italian cheese blend
- 8 ounces baby bella mushrooms, sliced
- 8 ounces cream cheese
- ½ cup beef broth
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 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.
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*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, Allulose, or Monk Fruit.