If you love the rich, savory flavors of a Philly cheesesteak but want to skip the bread, this Low Carb Philly Cheesesteak Casserole is going to be your new go-to dinner. It’s hearty, cheesy, and full of tender beef and veggies — all baked into one satisfying, low-carb dish.
I first made this on a chilly autumn afternoon, looking for a cozy twist on the classic sandwich. It was love at first bite — the flavors are spot-on, but the carb count stays low. Even better? It’s easy enough for a busy weeknight and fancy enough for guests.
Why You’ll Love This Recipe
- Simple & Quick: Minimal prep and just a few easy steps.
- Authentic Flavor: All the classic Philly cheesesteak taste, without the bread.
- Customizable: Add your favorite veggies or swap cheeses to suit your taste.
- Meal Prep Friendly: Can be made ahead and reheated for easy lunches or dinners.
Ingredients You’ll Need
- Ground Beef – Use higher-fat beef for juicier results.
- Onion – Sweet onions caramelize beautifully for added depth.
- Bell Peppers – Any color works; mix for extra flavor and color.
- Garlic – Fresh minced for the best flavor.
- Cream Cheese – Creates the creamy, rich base.
- Worcestershire Sauce – Adds tangy depth to the beef.
- Salt & Pepper – To season.
- Provolone Cheese – For that signature cheesesteak flavor.
- Mozzarella Cheese – Adds a melty, stretchy finish.
- Olive Oil – For sautéing veggies.
Step-by-Step Instructions
1. Prep the Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
2. Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add onions and bell peppers; cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds more.
3. Cook the Beef
Add ground beef to the skillet. Season with salt and pepper. Cook, breaking up the meat, until browned (about 7–8 minutes).
4. Add Flavor
Stir in Worcestershire sauce, coating the meat and veggies.
5. Make It Creamy
Lower heat and add cream cheese. Stir until melted and evenly combined with the beef mixture.
6. Assemble the Casserole
Transfer mixture to the baking dish. Top with provolone slices, then sprinkle mozzarella evenly over the top.
7. Bake
Bake for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.
8. Serve
Let the casserole rest for 5 minutes before serving.
Tips for the Best Casserole
- Don’t overcrowd the skillet — it helps the beef brown instead of steam.
- Use freshly grated garlic for maximum flavor.
- Try tearing provolone into smaller pieces for even melting.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap portions tightly and freeze for up to 3 months.
- Reheat: Oven at 325°F for best texture, or microwave with a damp paper towel to keep moisture in.
Variations
- Dairy-Free: Swap in plant-based cheese and coconut cream.
- Vegetarian: Replace beef with mushrooms or eggplant.
- Spicy: Add jalapeños or red pepper flakes.
- Different Cheese: Try cheddar, pepper jack, or gouda.
Serving Ideas:
Serve with cauliflower rice, a fresh green salad, roasted veggies, or garlic butter asparagus for a complete meal.
Recipe Card
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Servings: 6
Ingredients:
- 2 lbs ground beef
- 1 large onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 8 oz cream cheese
- 2 tbsp Worcestershire sauce
- Salt & pepper, to taste
- 8 oz provolone cheese, sliced
- 1½ cups mozzarella cheese, shredded
- 1 tbsp olive oil
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×13 dish.
- Heat olive oil in a skillet; sauté onions and peppers for 5–6 minutes. Add garlic; cook 30 seconds.
- Add beef, season, and cook until browned. Stir in Worcestershire sauce.
- Add cream cheese; stir until smooth and combined.
- Transfer to baking dish, top with cheeses.
- Bake 20–25 minutes until bubbly and golden.
- Rest 5 minutes before serving.
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