This keto Philly cheesesteak casserole captures everything people love about the iconic sandwich, minus the bread. Tender slices of beef are cooked until juicy and savory, soaking up the flavors of sautéed onions and peppers. Each bite delivers that familiar, comforting taste that feels indulgent while staying completely keto-friendly.

The vegetables add both texture and balance to the dish. Bell peppers bring a slight sweetness, while onions deepen in flavor as they caramelize, creating a rich base that complements the beef perfectly. Together, they recreate the authentic Philly cheesesteak experience in a warm, oven-baked form.

Melted cheese ties everything together, creating a creamy, gooey layer that makes the casserole irresistible. Provolone is the traditional choice, but mozzarella or even a touch of cream cheese can be added for extra richness. As it bakes, the cheese bubbles and browns slightly, locking in moisture and flavor.

This casserole is ideal for weeknight dinners or meal prep because it’s filling, simple, and reheats beautifully. Served on its own or alongside a light keto side like a salad or roasted vegetables, it proves that comfort food can still fit perfectly into a low-carb lifestyle without sacrificing taste.

Keto Philly Cheesesteak Casserole

Ingredients

• 1½ lbs thinly sliced beef (ribeye, sirloin, or shaved steak)

• 2 tbsp olive oil or butter

• 1 medium onion, thinly sliced

• 2 bell peppers, sliced (green is classic)

• 2 cloves garlic, minced

• 8 oz cream cheese, softened

• ½ cup heavy cream

• 1 tsp Worcestershire sauce (optional but recommended)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp paprika

• 1½–2 cups shredded provolone cheese (or mozzarella)

• Optional: sliced mushrooms or jalapeños

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Cook the vegetables

   • Heat 1 tbsp oil or butter in a large skillet over medium heat.

   • Add onions and bell peppers and sauté for 6–8 minutes until soft and lightly caramelized.

   • Add garlic and cook for 30 seconds. Remove from skillet and set aside.

3. Cook the beef

   • Add remaining oil or butter to the skillet.

   • Cook beef quickly over medium-high heat until just browned (do not overcook).

   • Season with salt, pepper, and paprika.

4. Make the sauce

   • Lower heat to medium.

   • Stir in cream cheese, heavy cream, and Worcestershire sauce.

   • Mix until smooth and creamy.

5. Combine

   • Add cooked vegetables back into the skillet.

   • Stir everything together until evenly coated.

6. Assemble

   • Transfer mixture to the prepared casserole dish.

   • Sprinkle shredded provolone evenly on top.

7. Bake

   • Bake uncovered for 20–25 minutes, until bubbly and lightly golden.

8. Rest & serve

   • Let rest for 5 minutes before serving.

Tips & Variations

• Extra cheesy: Mix some cheese into the casserole before baking.

• Spicier: Add red pepper flakes or pepper jack cheese.

• Meal prep friendly: Keeps well in the fridge for up to 4 days.

• Net carbs: ~4–5 net carbs per serving (depending on ingredients).