Keto Philly Cheesesteak Casserole

Want all the flavors of your favorite sandwich in the confines of an easy to make dish? You are going to fall in love with this Keto Philly Cheesesteak Casserole. The creaminess of the cheese sauce plays perfectly with shaved steak and sautéed onions and peppers. This has quickly become one of my favorite meals.

Since going low-carb, one of my favorite things is taking my favorite flavor profiles and turning them into delicious, cheesy casseroles.

You can see that here with this Keto Reuben Casserole, with this BBQ Chicken Casserole, and this Keto Chicken Parmesan Casserole.

My latest casserole obsession is this Keto Philly Cheesesteak Casserole.

It is easy to make and always a hit at my house - I think you will agree that this one is a keeper.

Can I Use Ground Beef Instead of Steak?

For superior texture, I recommend reheating this recipe in the oven. If you prefer, you may also reheat it in the microwave.

Can This Recipe Be Made Ahead?

You can make this up to one day ahead and cook it just before serving. Leftovers will keep for three or four days in a sealed container in the refrigerator.

Reheating

For superior texture, I recommend reheating this recipe in the oven. If you prefer, you may also reheat it in the microwave.

Freezing

It can be frozen for about three months, but note that there will be a slight decline in the overall texture.

Tips and Tricks

• If you want softer vegetables that are lightly blackened, feel free to cook them longer before putting the casserole together.

Variations

• Add ¾ cup sliced sautéed mushrooms.
• If you like, poblano peppers are also great here.
• Cheddar cheese will also work here.

How to Make Keto Philly Cheesesteak Casserole

First, preheat your oven. While the oven is preheating, heat the oil in a large skillet over medium-high heat. Add the steak and cook until browned. Remove from the heat and chop.

Add the onions and peppers to the skillet and cook for 6 minutes, until softened. Add the garlic powder and season to taste with salt and pepper. Toss the vegetables with the steak and remove from heat.

While the steak and vegetables are cooking, melt the butter in a saucepan and add the broth. Bring to a simmer over medium-high heat. Reduce the heat to medium and add the cream cheese. Whisk to incorporate as the cheese melts.

Once the cream cheese is melted, reduce the heat to low and add half of the provolone cheese. Cook until the cheese is melted and the sauce has thickened.

Add the cheese to the steak mixture and stir to combine. Transfer to a 9 x 9 casserole dish and top with the remaining cheese.

Bake for 30 minutes, until bubbly.

More Keto Casseroles To Try

• When you are craving the flavors of Chicken Parm, but need a meal that is easy, this Keto Chicken Parmesan Casserole is perfection!
• Keto Reuben Casserole is easy to make and never fails to delight! With a tangy sauce, this one never gets old.
• Looking for more casserole inspiration? Check out these Keto Casserole Recipes!
• Keto Ground Beef Casserole is the perfect weeknight meal.

Print Recipe

5 from 4 votes

Keto Philly Cheesesteak Casserole

This Low Carb Philly Cheesesteak Casserole has all of the much-loved sandwich's flavors with the ease of a casserole. Make this one once, and you will be hooked!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: Casserole

Servings: 8

Calories: 524.3kcal

Author: Wendy Polisi

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Ingredients

• 2 pounds shaved steak
• Salt and pepper
• 1 tablespoon avocado oil
• 1 chopped onion
• 1 bell pepper cut into ½ inch strips (red, green, or yellow)
• 1 teaspoon garlic powder
• 1 tablespoon butter
• ¾ cup beef broth
• 4 ounces cream cheese cubed
• 16 ounces grated provolone divided

Instructions

• Preheat oven to 350° F. Season the steak with salt and pepper to taste.
• Heat the avocado oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 2 minutes per side. Remove from the heat. Allow to cool slightly and chop.
• Add the onion and peppers to the skillet and cook for 6 minutes, until softened. Add the garlic powder and season to taste with salt and pepper. Return the chopped steak to the skillet and stir to combine. Remove from heat.
• Meanwhile, melt the butter in a saucepan and add the beef broth. Bring to a simmer over medium-high heat. Reduce heat to medium and add the cream cheese. Cook, whisking often until the cream cheese is melted. Reduce heat to low and add in 8 ounces of the provolone cheese. Cook until the cheese is melted.
• Add the cheese sauce to the steak mixture and stir to combine. Transfer to a casserole dish and top with the remaining cheese.
• Bake for 25 to 30 minutes until bubbly and heated through.

Nutrition

Calories: 524.3kcal | Carbohydrates: 4.26g | Protein: 38.79g | Fat: 39.26g | Saturated Fat: 20.69g | Cholesterol: 127.65mg | Sodium: 698.72mg | Potassium: 469.8mg | Fiber: 0.58g | Sugar: 1.99g | Vitamin A: 1215.8IU | Vitamin C: 20.01mg | Calcium: 454.99mg | Iron: 2.43mg