Name: Cheesy Low Carb Philly Cheesesteak Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Ground beef: I use 2 pounds of lean ground beef. The lean variety keeps the dish from getting too greasy.; Bell peppers: 3 large bell peppers add color, nutrition, and authentic cheesesteak flavor. I like using a mix of colors.; Onion: 1 large chopped onion provides sweetness and that classic cheesesteak taste.; Cream cheese: 4 oz creates a creamy, rich base that holds everything together.; Provolone cheese: 4 oz for the top gives that authentic Philly cheesesteak flavor and beautiful melty texture.; Seasonings: Smoked paprika, Italian seasoning, and garlic powder create a perfect flavor profile.; Olive oil: Just 1 tbsp for sautéing.; Salt and pepper: Added to taste to enhance all the flavors.

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Cheesy low carb philly cheesesteak casserole brings all the flavors I love from a traditional cheesesteak but without the carbs! I make this dish whenever I’m craving comfort food but want to stick to my low carb goals. This casserole has tender ground beef, peppers, and onions topped with gooey cheese. You get that amazing cheesesteak taste in an easy-to-make casserole form. It’s also great for meal prep and the leftovers taste even better the next day.

Why You’ll Love Low Carb Philly Cheesesteak Casserole

This casserole has quickly earned a special place in my weekly meal rotation! It combines all the delicious flavors of a Philly cheesesteak sandwich without the bread, making it perfect for anyone watching their carbs. I love how simple it is to throw together – just cook everything in one skillet, transfer to a dish, add cheese and bake! The melty provolone on top creates that authentic cheesesteak experience. Plus, it’s packed with protein and veggies, so I feel good about eating it. The leftovers reheat beautifully, which makes meal prep for the week so much easier. Even my family members who aren’t on low carb diets ask for seconds when I make this!

Ingredients Notes

Ground beef: I use 2 pounds of lean ground beef. The lean variety keeps the dish from getting too greasy.
Bell peppers: 3 large bell peppers add color, nutrition, and authentic cheesesteak flavor. I like using a mix of colors.
Onion: 1 large chopped onion provides sweetness and that classic cheesesteak taste.
Cream cheese: 4 oz creates a creamy, rich base that holds everything together.
Provolone cheese: 4 oz for the top gives that authentic Philly cheesesteak flavor and beautiful melty texture.
Seasonings: Smoked paprika, Italian seasoning, and garlic powder create a perfect flavor profile.
Olive oil: Just 1 tbsp for sautéing.
Salt and pepper: Added to taste to enhance all the flavors.

How to Make Low Carb Philly Cheesesteak Casserole

I preheat my oven to 350°F to make sure it’s ready when I need it.
In a large skillet, I heat the olive oil over medium heat.
Next, I add the chopped onion and cook it for 2-3 minutes until it starts to soften.
I add the ground beef and cook until it’s completely browned, breaking it up with a spatula as it cooks.
Then I add the sliced bell peppers and continue cooking for 10-15 minutes until the peppers soften.
I drop in the cream cheese and stir until it’s fully melted and incorporated into the mixture.
Next come the seasonings – Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. I stir everything well to distribute the flavors.
Now I transfer the whole mixture to a baking dish, spreading it out evenly.
I top everything with the provolone cheese, making sure to cover the entire surface.
Finally, I bake it in the preheated oven for 15-20 minutes, just until the cheese is beautifully melted and starting to brown.

Expert Cooking Tips

I always let my cream cheese come to room temperature before adding it to the skillet – it melts much more smoothly this way.
For extra flavor, sometimes I add sliced mushrooms when cooking the peppers.
Don’t rush cooking the peppers and onions – the longer cook time helps them caramelize and brings out their sweetness.
If you like heat, add some diced jalapeños or red pepper flakes to the mixture.
I find that shredded provolone melts more evenly than slices, but either works fine.
To get a golden, bubbly top, I sometimes switch to the broiler for the last minute (but watch closely!).
Let the casserole rest for about 5 minutes after baking for easier serving.

Storage Tips

This casserole stores beautifully! I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either microwave individual portions for 1-2 minutes or put a larger amount back in the oven at 325°F for about 15 minutes until heated through. This dish also freezes well – I portion it into freezer-safe containers and freeze for up to 3 months. When I want to eat it, I thaw overnight in the refrigerator before reheating. The texture stays great, though the peppers might be a bit softer after freezing and reheating.

Variations and Substitutions

Meat options: Ground turkey or chicken works great as a leaner alternative to beef.
Cheese choices: Try cheddar, mozzarella, or a Mexican blend instead of provolone.
Veggie additions: Mushrooms, spinach, or zucchini can be added for extra vegetables.
Dairy-free option: Use dairy-free cream cheese and cheese alternatives if you’re avoiding dairy.
Spicy version: Add jalapeños and cayenne pepper for a kick.
Lower calorie: Use extra-lean ground beef and reduced-fat cream cheese to cut some calories.
Bulk it up: Mix in some riced cauliflower to add volume without many extra carbs.

What to Serve with Low Carb Philly Cheesesteak Casserole?

I serve this casserole with simple sides that keep the meal low-carb:

A crisp green salad with vinaigrette dressing
Steamed or roasted broccoli
Roasted cauliflower “rice”
Sautéed green beans with garlic
Mashed cauliflower as a potato alternative
Sliced avocado for healthy fats
Pickles for a tangy contrast

FAQ

How many carbs are in this casserole?
This recipe has approximately 6-8 grams of net carbs per serving, depending on the exact vegetables used.

Can I use sliced steak instead of ground beef?
Yes! Thinly sliced ribeye or sirloin works great for a more authentic cheesesteak texture.

Is this recipe keto-friendly?
Absolutely! The high fat content from the beef and cheeses with low carbs makes it perfect for keto diets.

Can I make this ahead of time?
Yes, you can prepare the meat and vegetable mixture a day ahead, refrigerate it, then add the cheese and bake when ready to serve.

How do I know when the casserole is done?
When the cheese on top is fully melted and starting to bubble and brown slightly, it’s ready to eat.

Can I double this recipe?
Yes! Just use a larger baking dish and you may need to add 5-10 minutes to the baking time.