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.
Keto Philly Cheesesteak Casserole
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.
Nancy StJean
Delicious, easy to make, husband loved it...and plenty for a few meals, next time I will make half the amount...i was craving for a grinder...this was very satisfying to say the least. I made alot of your recipes, but I love the rueben sandwich with the Chaffle the best. Keep them coming
Thanks Wendy...
Wendy Polisi
So glad that you enjoyed it! The reuben is an absolute favorite of mine too. 🙂
Robyn
So delicious! Non-keto family put on small buns.
Everyone loved it!
Wendy Polisi
So glad you liked it! With three kids I strive to create recipes that work for me and the rest of the family. My kids do the same thing with this recipe.
Kim
Is there a certain steak to use? The recipe says shaved steak (Im assuming similar to steak and cheese) but the first picture looks like steak sliced up,
Was hoping to try this today but not sure the right meat
Wendy Polisi
You can use what you want. I order my meat from a local butcher and they offer thin sliced strip steaks, so that is what I used. If that isn't available, you can use any steak and cut it thin.
Hanna
The ingredient list says 4 oz. of cream cheese. Then in the instructions, 8 oz. are mentioned. Which is it? Very confusing!
Wendy Polisi
It is 4 oz of cream cheese and 8 ounces of the provolone that goes into the sauce. You save the remaining provolone for topping.
Moonkitty
Just made this the other night. Halved the recipe and added the mushrooms. It was wonderful! Just like a cheesesteak without the roll. Hubs loved it also and raved about how good it was and he is a cheesesteak aficionado. This will definitely be in our rotation.
Wendy Polisi
So glad that you both enjoyed it! Thanks for taking the time to let me know.