Low Carb Philly Cheesesteak Casserole

There’s a moment when the kitchen fills with the roasted-sweet scent of onions and peppers mingling with sizzling beef and melted cheese — that first inhale tells you comfort is imminent. This Low Carb Philly Cheesesteak Casserole delivers that exact moment: a golden, bubbly top giving way to a rich, creamy interior studded with tender, savory beef and ribbons of provolone. The texture is a pleasing contrast — a slightly crisp edge around the dish and a velvety, oozy center that pulls apart with satisfying strings of mozzarella.

This casserole hits an emotional sweet spot: nostalgic deli flavors without the bread, perfect when you want something familiar but lighter. It’s ideal for weeknight dinners when you want hands-off comfort, for game-day spreads that need an easy crowd-pleaser, or for a cozy weekend brunch that leans savory. If you love tried-and-true Philly flavor but are watching carbs, you’ll find this dish both indulgent and sensible. For another take on this low-carb favorite, you can compare ideas with this low carb Philly cheesesteak casserole recipe.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes (stovetop + oven)
• Total Time: ~45 minutes
• Servings: 8 (generous portions)
• Difficulty Level: Easy — great for beginner cooks

Nutrition Highlights

Estimated nutrition per serving (recipe yields 8 servings). These values are approximations calculated from standard ingredient nutrition profiles (USDA FoodData Central values) and cross-checked against general guidance from trusted health sources such as the Mayo Clinic and USDA for portion sizes and macronutrient composition. Individual results will vary depending on brands and exact measurements.

• Calories: ~583 kcal
• Protein: ~35 g
• Total Carbohydrates: ~7.5 g
• Dietary Fiber: ~0.9 g
• Net Carbs: ~6.6 g
• Total Fat: ~45 g
• Saturated Fat: ~18 g
• Sodium: variable depending on cheese and Worcestershire; expect 450–700 mg

Notes on accuracy: These are rounded estimates meant to guide those tracking macros or calories. For strict medical or dietary needs, use the exact brands you select and calculate with a nutrition calculator or consult a registered dietitian. (Sources: USDA FoodData Central; Mayo Clinic guidance on portioning and macronutrients.)

Why You’ll Love It

• Irresistible aroma and savory payoff: The caramelized onions and peppers combined with Worcestershire and melted provolone create the classic Philly backbone you crave.
• Comfort without bread: All the flavor of a cheese steak sandwich in casserole form, trimmed of the carbohydrates from rolls or hoagies.
• Crowd-pleasing and simple: Brown the beef, melt the cream cheese, bake for 22–25 minutes — little hands-on time, maximum satisfaction.
• Versatile for occasions: Serve it for weeknight dinners, potlucks, game days, or meal prep — slices reheat beautifully.
• Protein-forward: With a robust beef to cheese ratio, this casserole keeps you full and supports low-carb or ketogenic meal plans.

How to Make Low Carb Philly Cheesesteak Casserole

Ingredients

• 2 lbs ground beef (80/20 fat ratio preferred)
• 1 large onion, diced (about 1–1¼ cups)
• 2 large bell peppers (green, red, or mixed), diced (about 2 cups)
• 2 cloves garlic, minced
• 8 oz cream cheese (softened to room temperature)
• 2 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 8 oz provolone cheese (sliced or torn into pieces)
• 1.5 cups mozzarella cheese (shredded)
• 1 tbsp olive oil

Optional ingredients and substitutions

• Swap ground beef for thinly sliced ribeye or sirloin (see variation notes).
• Use reduced-fat cream cheese for lower calories (note texture will be slightly less rich).
• Add 1 tsp smoked paprika or ½ tsp red pepper flakes for smoky or spicy notes.
• Substitute provolone with cheddar, Monterey Jack, or fontina for different flavor profiles.
• Make it dairy-free/vegan: use plant-based cream cheese and vegan cheeses (see variations).

Directions

1. Preheat your oven to 350°F (175°C). Spray a 9×13 baking dish with non-stick spray and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and bell peppers; cook 5–6 minutes until they start to soften and become fragrant, stirring occasionally.
3. Add the minced garlic and cook another 30 seconds, stirring constantly to prevent burning.
4. Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Season generously with salt and pepper. Cook 7–8 minutes until completely browned with no pink remaining. Drain excess fat if needed (leave a little for flavor).
5. Stir in 2 tbsp Worcestershire sauce and let it coat the meat mixture for 30–60 seconds. Reduce heat to low and add the softened cream cheese; stir until completely melted and the mixture is creamy and uniform. Taste and adjust seasoning.
6. Transfer the mixture to your prepared baking dish and spread it evenly. Layer torn provolone pieces over the beef; then top with shredded mozzarella for that perfect cheese pull.
7. Bake for 22–25 minutes until cheese is melted, bubbly, and lightly golden on top. If you want a browner crust, finish with a quick 1–2 minute broil — watch closely to avoid burning.
8. Let rest for 5 minutes before cutting into squares; this helps the casserole set so slices hold together.

Practical tips

• Avoid overmixing the cream cheese into the meat: heat gently, and stir until just smooth for the creamiest texture.
• If your beef is very fatty, drain excess but leave enough fat to carry flavor — about 1 tbsp is fine.
• Use freshly shredded mozzarella rather than pre-shredded (which often contains anti-caking agents) for smoother melt and stretch.
• For a more “steak-like” texture, see the variation using thinly sliced steak instead of ground beef and adjust cooking time accordingly. If you enjoy creamy casseroles, you may also like this creamy low-carb chicken casserole for another make-ahead option.

Best Pairings

• Keep it simple: Serve slices with a crisp green salad dressed with lemon vinaigrette to cut the richness.
• Low-carb sides: Roasted asparagus, cauliflower rice, or a quick sautéed spinach with garlic.
• Brunch-style: Pair with a fried or poached egg on top for a protein boost and runny yolk richness.
• Drinks: Iced tea or a light lager complements the savory, salty notes; for keto-friendly cocktails, try a dry gin and soda with lime.

Shelf Life & Storage

• Room temperature: Do not leave perishable foods at room temperature for more than 2 hours (USDA food safety guideline).
• Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven (covered) for 10–15 minutes or until heated through, or microwave single servings until warm.
• Freezer: Wrap tightly or place portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, avoid refreezing after reheating.

Chef’s Advice

• Cheese choice matters: Provolone provides the classic Philly character, while a milder mozzarella ensures gooeyness — don’t skimp on both.
• Texture cues: The casserole is done when the center is hot and the cheese is bubbling; edges should be slightly golden. Use an instant-read thermometer if needed — aim for 165°F internal when reheating.
• Fat balance: Using 80/20 beef gives flavor and juiciness; if you pick leaner beef, add a splash more olive oil or a tablespoon of butter to keep it moist.
• Make-ahead tip: Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time if starting cold from the fridge.

Creative Twists

1. Steak-style swap: Replace ground beef with 1.5–2 lbs thinly sliced ribeye or top sirloin. Sear the sliced steak quickly on high heat (1–2 minutes per side), then proceed with the pepper and onion mixture. This yields a more authentic Philly texture.
2. Spicy jalapeño-cheddar: Add 1–2 diced jalapeños to the pepper/onion mix and swap provolone for sharp cheddar; finish with a sprinkle of crushed red pepper for heat.
3. Vegetarian low-carb: Use crumbled tempeh or a chopped king oyster mushroom “pulled” texture, plus vegan cream cheese and dairy-free cheeses for a plant-forward version that keeps carbs low.
4. Mediterranean twist: Stir in chopped sun-dried tomatoes and a teaspoon of oregano; swap provolone for crumbled feta and finish with fresh parsley.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake from cold, adding 5–10 minutes to the baking time.

Q: How can I reduce the saturated fat?
A: Use lean ground beef (90/10) and reduced-fat cream cheese and cheeses, but note the flavor and creaminess will be milder.

Q: Is this suitable for keto?
A: Yes — at about 6–8 g net carbs per serving (depending on servings and exact ingredients), it fits well into many ketogenic meal plans. Always track your own totals based on brands used.

Q: Can I use different cheeses?
A: Absolutely. Use provolone for classic flavor, cheddar for sharpness, or fontina for a creamier melt. Avoid pre-shredded packages if you want the best melt.

Q: What’s the best reheating method?
A: Oven reheating (covered at 325–350°F) preserves texture; microwave is fine for quick single portions but may make the cheese slightly rubbery.

Conclusion

This Low Carb Philly Cheesesteak Casserole gives you everything you love about a classic cheese steak — savory beef, caramelized vegetables, and indulgent melted cheese — while keeping carbs low and prep time minimal. Try it for dinner tonight, or make a double batch for easy lunches all week. If you want more low-carb Philly inspiration, check out Kicking Carbs’ Keto Philly Cheesesteak Casserole and another easy riff at Stay Snatched’s Easy, Keto Low-Carb Philly Cheese Steak Casserole.

If you make this casserole, I’d love to hear how it turns out — share photos, tweaks, or questions below and join the conversation with other readers.