Cheesy Low Carb Philly Cheesesteak Casserole: The Melty, Meaty, Weeknight Flex You’ll Crave

You don’t need a hoagie roll to feel like a winner. This Cheesy Low Carb Philly Cheesesteak Casserole brings steakhouse energy to your kitchen without nuking your carbs or your time. It’s bold, beefy, and layered with molten cheese that actually stretches when you fork it (yes, that matters).

The peppers are sweet, the onions are caramel-kissed, and the mushrooms soak up all that savory goodness like little flavor sponges. If comfort food and macros had a secret handshake, this would be it.

What Makes This Special

This is the casserole that delivers the full Philly cheesesteak experience without the bread—and without the disappointment of “diet food.” You get tender shaved beef, buttery peppers and onions, and a triple-cheese situation that bakes into a bubbly, golden cap. It’s the one-pan hero that feeds a crowd and reheats like a champ.

It’s also weeknight-friendly: minimal prep, straightforward steps, and forgiving timing.

Prefer provolone over mozzarella? Fine. Want it spicier?

Add jalapeños. This casserole is flexible, flavorful, and unapologetically cheesy.

Shopping List – Ingredients

• 1.5–2 pounds shaved beef (ribeye is classic; sirloin or flank works too)
• 2 tablespoons avocado or olive oil
• 2 tablespoons butter
• 1 large yellow onion, thinly sliced
• 2 bell peppers (green for classic, or mix red/green), thinly sliced
• 8 ounces mushrooms, sliced (optional but recommended)
• 3 cloves garlic, minced
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce (check for low sugar)
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup beef broth (low sodium)
• 6–8 slices provolone cheese
• 1 cup shredded mozzarella
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.Pat the shaved beef dry with paper towels so it sears instead of steams.
2. Sauté the veggies: Heat the oil and butter in a large skillet over medium-high. Add onions and peppers with a pinch of salt; cook 6–8 minutes until softened and lightly golden. Stir in mushrooms and cook 3–4 more minutes.Add garlic for the last 30 seconds.
3. Season the party: Sprinkle in smoked paprika, onion powder, black pepper, and a bit more salt. Stir in Worcestershire. Transfer the veggie mix to the baking dish.
4. Sear the beef: Crank the heat to high.Add the beef in batches so the pan isn’t crowded. Sear 1–2 minutes per side until just browned. Don’t fully cook; it’ll finish in the oven.

   Layer the beef over the veggies.

5. Make the creamy binder: In a bowl, whisk cream cheese, heavy cream, and beef broth until smooth. If it’s stubborn, microwave the cream cheese 10–15 seconds. Season lightly with salt and pepper.
6. Assemble: Pour the cream mixture evenly over the beef and veggies.Lay provolone slices over the top, then scatter mozzarella. You’re building a cheese roof, not a cheese bunker—leave a few gaps for bubbling.
7. Bake: Cook uncovered for 18–22 minutes, until the cheese is melted and edges are lightly browned. For extra golden spots, broil 1–2 minutes at the end.Watch it like it owes you money.
8. Finish and serve: Rest 5 minutes. Garnish with chopped parsley and a pinch of red pepper flakes. Serve as is, or with a side salad, cauliflower rice, or in lettuce cups.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days.

Reheat covered at 325°F until warmed through, or microwave in 45-second bursts to protect the cheese. It also freezes well: portion into meal-prep containers, cool completely, and freeze up to 2 months.

To reheat from frozen, thaw overnight in the fridge, then warm in the oven. Pro tip: add a splash of beef broth before reheating to keep things juicy.

Dry casserole is a crime, and we don’t support that here.

Why This is Good for You

• Low carb, high satisfaction: With peppers, onions, and mushrooms instead of bread, you dodge the glucose roller coaster while still getting the full cheesesteak vibe.
• Protein-forward: Shaved beef gives you complete proteins for muscle repair and steady energy. This isn’t “rabbit food.”
• Satiating fats: Cream cheese and heavy cream keep you full longer, which, FYI, helps curb late-night snack hunting.
• Micronutrient mix: Peppers bring vitamin C, mushrooms bring B vitamins, and onions offer prebiotics for gut health. Not bad for a comfort casserole, right?

What Not to Do

• Don’t overcrowd the pan when searing the beef.Steamed beef turns gray and sad. Cook in batches for browning.
• Don’t skip the salt on veggies. It draws out moisture and boosts sweetness during the sauté. Undersalted veggies taste flat under all that cheese.
• Don’t overbake. The beef can dry out fast.Pull it when the cheese melts and bubbles at the edges.
• Don’t use watery “light” dairy. You’ll get a thin sauce and bland flavor. This recipe earns its cheesiness.
• Don’t forget to rest it. Five minutes lets the creamy sauce settle so slices hold together. Patience beats soup-on-a-plate.

Alternatives

• Meat swaps: Use ground beef for budget-friendly convenience; brown it and drain well.Thin-sliced chicken works for a lighter take.
• Cheese options: Provolone is classic, but mozzarella, Havarti, or Monterey Jack melt beautifully. Add a few torn slices of white American for peak nostalgia.
• Keto boost: Add sautéed riced cauliflower to the veggie layer for more volume and fiber with minimal carbs.
• Spice it up: Stir in pickled jalapeños or a teaspoon of hot sauce. Philadelphia won’t revoke your passport, IMO.
• Dairy-light version: Sub half-and-half for heavy cream and reduce cream cheese to 2 ounces.It’ll be less rich but still tasty.
• Mushroom-free: Hate mushrooms? Double the peppers or add zucchini slices. Just sauté off extra moisture.

FAQ

Can I make this ahead?

Yes.

Assemble everything except the cheese topping, cover, and refrigerate up to 24 hours. Add cheese and bake when ready, adding 5–8 extra minutes since it’s cold.

What cut of beef is best?

Ribeye is the gold standard for tenderness and flavor. Sirloin, flank, or even thin-sliced chuck can work—just don’t overcook.

Ask the butcher to shave it, or partially freeze and slice thin at home.

How many carbs per serving?

Exact macros vary by brands and portions, but expect roughly 6–9 net carbs per serving for a 6–8 portion casserole. Mushrooms and onions carry most of the carbs; adjust amounts to suit your goals.

Can I skip the cream cheese?

You can, but the sauce will be thinner. If skipping, reduce the broth slightly and add a bit more shredded cheese to keep the body and richness.

Is there a dairy-free option?

Use a creamy unsweetened almond or coconut milk and a dairy-free cream cheese alternative.

Top with a good melting vegan cheese. Flavor will differ, but the structure holds up.

How do I prevent sogginess?

Cook off moisture from veggies, sear the beef hot and fast, and avoid covering the casserole while baking. If liquid pools, broil briefly to tighten the top.

What should I serve it with?

Great with a crisp side salad, roasted broccoli, or cauliflower mash.

For low-carb “sandwich vibes,” spoon it into large butter lettuce leaves.

In Conclusion

Cheesy Low Carb Philly Cheesesteak Casserole is your fast track to comfort without the carb crash. It’s big on flavor, short on fuss, and customizable to the last melty bite. Whether you’re feeding a crew or running meal prep like a pro, this delivers win after win.

Now grab a fork and stake your claim—this casserole won’t last long.