Keto Philly Cheesesteak Casserole

This keto Philly cheesesteak casserole delivers all the flavors of the classic sandwich while keeping it low-carb and easy to make. Tender strips of beef combine with sautéed onions and bell peppers, creating the signature savory base. Instead of a hoagie roll, this casserole uses a creamy, cheesy layer to bind the ingredients and give a rich, indulgent texture. The top is covered with melted provolone or cheddar cheese, which browns beautifully in the oven and adds a satisfying gooey finish.

The casserole is hearty and filling, making it ideal for weeknight dinners, meal prep, or family gatherings. It captures the essence of the original sandwich while removing the carbs from bread. The combination of beef, cheese, and low-carb vegetables provides plenty of protein and fat to keep you full. Optional spices such as garlic powder, paprika, or crushed red pepper flakes add depth and complexity to the flavor without adding carbs.

Assembly is quick and straightforward. The beef is first browned with onions and peppers, then layered in a casserole dish and combined with a creamy cheese mixture. Baking it allows the flavors to meld, creating a comforting and cohesive dish. The creamy base ensures the casserole is moist and rich, while the melted cheese on top adds a crunchy, golden finish.

This casserole is versatile. You can customize it by adding mushrooms, different types of cheese, or extra spices to suit your taste. It stores well in the refrigerator for several days and reheats beautifully, making it perfect for leftovers. It’s a satisfying keto-friendly alternative to the traditional Philly cheesesteak sandwich, allowing you to enjoy the classic flavors with zero-carb impact from bread.

Ingredients (Serves 4–6)

Casserole Filling

• 1 lb (450 g) thinly sliced ribeye or sirloin

• 1 medium green bell pepper, thinly sliced

• 1 medium red bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 2 tbsp olive oil or butter

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

Creamy Cheese Base

• 4 oz (115 g) cream cheese, softened

• ½ cup heavy cream

• ½ cup shredded mozzarella

• ½ cup shredded provolone or cheddar

• ½ tsp smoked paprika (optional)

Topping

• ½ cup shredded provolone or cheddar

• 2 tbsp grated parmesan (optional)

Instructions

1. Preheat Oven

• Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch casserole dish.

2. Cook the Beef and Vegetables

• Heat olive oil or butter in a skillet over medium-high heat.

• Sauté the onions and bell peppers until tender, about 5–6 minutes.

• Add the beef, garlic powder, onion powder, salt, and pepper. Cook until beef is just browned (it will finish cooking in the oven).

3. Prepare the Cheese Base

• In a bowl, combine cream cheese, heavy cream, shredded mozzarella, provolone/cheddar, and smoked paprika. Stir until smooth.

4. Assemble the Casserole

• Spread half of the cooked vegetables and beef into the bottom of the casserole dish.

• Pour half of the cheese mixture over the meat and veggies.

• Layer the remaining meat and vegetables, then top with the remaining cheese mixture.

• Sprinkle shredded provolone/cheddar and parmesan on top.

5. Bake

• Bake for 20–25 minutes, until bubbly and golden on top.

• Let rest for 5 minutes before serving.

Approximate Nutrition (per serving, 6 servings)

• Calories: 350

• Fat: 28 g

• Protein: 25 g

• Total Carbs: 4 g

• Fiber: 1 g

• Net Carbs: 3 g