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Home Recipes Low-Carb Philly Cheesesteak Casserole

Low-Carb Philly Cheesesteak Casserole

Net Carbs:4.3g
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This Low-Carb Philly Cheesesteak Casserole features savory steak that is thinly sliced then cooked in butter and fragrant garlic until browned to perfection. Add freshly chopped peppers, onions, and mushrooms to the mix, then top with provolone cheese slices. In just 1 hour, you can prepare, cook, and serve this delicious keto Philly cheesesteak casserole!

Angled close-up shot of the Low-Carb Philly Cheesesteak Casserole on a baking dish with a serving scooped up using a spatula. The baking dish sits atop a marble countertop.

If you love Philly cheesesteaks, you will love this low-carb casserole variation!

It has all the flavors of a traditional Philly cheesesteak and only has 4.3 grams of net carbs per serving.

Why you’ll love this keto Philly cheesesteak casserole recipe

  • Ready in just under 1 hour, and it will leave you satisfied for hours.
  • Packed with delicious flavors! You won’t even miss the bread from a traditional Philly cheesesteak.
  • It freezes well, making this recipe great for making ahead of time.
  • Keto-friendly and low-carb. This philly cheesesteak casserole recipe only contains 4.3 grams of net carbs per serving.

How to make this recipe

  • Prepare And Cook Steak And Vegetables: Slice the steak into thin strips then cut slices. Brown the steak in a pan with melted butter and minced garlic then transfer to a plate. Cook the peppers, mushrooms, and onions.
  • Mix Together All Ingredients: Mix together egg, shredded mozzarella, cream cheese, pepper, and salt then stir in cooked steak and cooked vegetables.
  • Prepare Casserole: Pour that mixture into a 9×13-inch baking pan before arranging provolone cheese slices in an even layer atop the mixture.
  • Bake: Bake at 400 degrees for about 25 minutes.
Collage shots of the Low-Carb Philly Cheesesteak Casserole as it’s being prepared and cooked. Upper left photo: Overhead shot of a baking dish with thin strips of cooked and browned sirloin steak cut against the grain sauteed over minced garlic and oil. · Upper right photo: Overhead shot of a glass mixing bowl with well-combined egg, shredded cheddar, cream cheese, pepper, and salt mixed using an electric mixer. · Lower left photo: Overhead shot of a glass mixing bowl with the egg, cheese, and cream mixture topped with cooked steak and vegetables. · Lower right photo: Overhead shot of a baking dish with the baked Low-Carb Philly Cheesesteak Casserole atop a marble countertop.
Overhead shot of a ceramic plate with a serving of the Low-Carb Philly Cheesesteak Casserole with a fork atop a marble countertop.

Net carbs per serving for keto Philly cheesesteak casserole

Per serving, low-carb Philly cheesesteak casserole contains 4.3 grams of net carbs. The recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

Ingredient substitutions for this casserole recipe

  • Sirloin Steak: You can substitute in a leaner protein, like chicken or turkey, at a 1:1 ratio. Brown the meat you have chosen in the pan precisely as directed and follow all remaining instructions.
  • Unsalted Butter: You can swap salted butter at a 1:1 ratio for unsalted butter. If using salted butter, omit the added salt in the recipe. Vegan butter can also be used at a 1:1 ratio.
  • Green Bell Peppers: Red, yellow, or orange bell peppers can also be used.
  • Cream Cheese: Vegan cream cheese can be subbed at a 1:1 ratio. If you don’t have a nut allergy, almond milk-based cream cheese should work.
  • Provolone Cheese: Sliced white American cheese will work here.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Low-carb Philly cheesesteak casserole FAQs

Do I have to have an electric mixer to make this casserole?

No. You can make this without an electric mixer by using a spoon to mix the ingredients until thoroughly combined. The electric mixer isn’t required, but it makes the process easier.

Is this recipe gluten-free?

Yes! When prepared as directed, the low-carb Philly cheesesteak recipe is gluten-free.

Can I double this recipe?

Of course, simply double the recipe as written and split it into two batches before baking. Bake one pan at a time to ensure even cooking.

How do I store leftover Philly cheesesteak casserole?

Store the prepared casserole in the refrigerator for up to 4 days in an airtight container. When you’re ready to reheat, place a serving on a microwave-safe plate and heat for 1-2 minutes in the microwave. Store the prepared casserole in the refrigerator for up to 4 days in an airtight container. When you’re ready to reheat, place a serving on a microwave-safe plate and heat for 1-2 minutes in the microwave.

Can this casserole be frozen?

Yes, frozen low-carb Philly cheesesteak casserole stored in an airtight container may be kept in the freezer for up to 3 months. Allow the dish to defrost in the fridge overnight before reheating in the oven at 400 degrees until warmed throughout.

Looking for some more keto-friendly casseroles?

If you enjoyed this casserole recipe, check out a few of my other favorites!

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Angled close-up shot of the Low-Carb Philly Cheesesteak Casserole on a baking dish with a serving scooped up using a spatula. The baking dish sits atop a marble countertop.

Low-Carb Philly Cheesesteak Casserole

★★★★

4 from 1 reviews
  • Author: Sara Nelson
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Low-Carb Philly Cheesesteak Casserole features savory steak that is thinly sliced then cooked in butter and fragrant garlic until browned to perfection. Add freshly chopped peppers, onions, and mushrooms to the mix, then top with provolone cheese slices. In just 1 hour, you can prepare, cook, and serve this delicious keto Philly cheesesteak casserole!

Ingredients

  • 1 1/2 lbs sirloin steak
  • 1 tbsp (0.5 oz) unsalted butter
  • 2 tsp (10g) minced garlic
  • 120g chopped green bell peppers (~3/4 cup)
  • 8 oz white mushrooms, roughly chopped
  • 25g thinly chopped yellow onion (~1/2 cup)
  • 1 egg
  • 1 cup (112g) shredded mozzarella cheese
  • 6 oz cream cheese, softened
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 5 oz provolone cheese slices

Instructions

  1. Cutting against the grain, slice steak into thin strips then cut slices into ½” pieces.
  2. Preheat oven to 400 degrees and spray 9×13″ baking pan with nonstick cooking spray.
  3. In a large pan over medium heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add sliced steak and cooked until browned. Transfer cooked steak to plate or bowl and set aside. Discard liquid from pan.
  4. To same pan over medium-high heat, add peppers, mushrooms, and onions and cook until vegetables are tender and liquid has evaporated, about 5-7 minutes. Remove pan from heat. Set aside.
  5. To a mixing bowl, add egg, shredded mozzarella, cream cheese, pepper, and salt and, using an electric mixer, mix until well-combined. Stir in cooked steak and vegetables.
  6. Pour mixture into prepared baking dish and place provolone cheese slices in even layer atop mixture. Transfer dish to middle oven rack to bake until edges of casserole are golden brown and bubbling, about 25 minutes, before removing dish from oven. Allow casserole to cool slightly before cutting and serving.

Recipe Notes:

Sirloin Steak Substitution: You can substitute in a leaner protein, like chicken or turkey, at a 1:1 ratio. Brown the meat you have chosen in the pan precisely as directed and follow all remaining instructions.

Unsalted Butter Substitution: You can swap salted butter at a 1:1 ratio for unsalted butter. If using salted butter, omit the added salt in the recipe. Vegan butter can also be used at a 1:1 ratio.

Green Bell Peppers Substitution: Red, yellow, or orange bell peppers can also be used.

Cream Cheese Substitution: Vegan cream cheese can be subbed at a 1:1 ratio. If you don’t have a nut allergy, almond milk-based cream cheese should work.

Provolone Cheese Substitution: Sliced white American cheese will work here.

Doubling The Recipe: Prepare the recipe as written using 2x of each ingredient then split the mixture into two batches before baking. Bake one pan at a time to ensure even cooking.

Net Carbs: Per serving, the casserole contains 4.3 grams of net carbs. The recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store the prepared casserole in the refrigerator for up to 4 days in an airtight container. When you’re ready to reheat, place a serving on a microwave-safe plate and heat for 1-2 minutes in the microwave.

Freezer Storage: Store in an airtight container in the freezer for up to 3 months. Allow the dish to defrost in the fridge overnight before reheating in the oven at 400 degrees until warmed throughout.

Keywords: low-carb philly cheesesteak, low carb philly cheesesteak casserole, low carb philly cheesesteak, low carb philly cheesesteak recipe, keto philly cheesesteak casserole, philly cheesesteak casserole recipe

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13 Comments

  1. Marc says

    Used a prepacked “shaved meat” and this was an 11 out of 10!!!! I would maybe even use this to act as a filling for a sandwich once i get back to carbs!

    Reply

  2. Kara says

    I was hoping to double this recipe and make a 9×13 and two smaller loaf type pans to freeze. How much time do you think 5×7 in pans would take?

    Reply

    • Sara Nelson says

      Hi, Kara! I can’t say for sure since I haven’t tested this, but I’d venture to say the cook time would be slightly shorter, but not by much. I would check the pans at about 18 minutes and, if the casserole is brown and bubbling, remove it from the oven. It may take a little longer than that though. Also, be sure to bake the two pans separately to ensure the casserole cooks evenly.

      Reply

    • Sara Nelson says

      I haven’t personally tried this, so I can’t say for sure if it will work, but in other recipes I’ve had luck with replacing 1 egg by: mixing 1 tbsp gelatin + 1 tbsp cold water, then adding in 2 tbsp boiling water and mixing until well-combined and frothy. Another option is to make a flax egg. Alternatively, you could try omitting the egg altogether; the final casserole will just be a slightly different texture/consistency. Again, I haven’t tested these, but I hope these suggestions are helpful!

      Reply

  5. Amy Falken says

    Making this tonight! As to oz-metric conversions, onions and bell peppers are shown in grams only. I’ll betcha this would be pretty yummy over a chaffle, or zoodles! I’m going to serve with mixed cauliflower and cabbage.

    Reply

    • Sara Nelson says

      You could try a flax egg (1 tbsp ground flax seeds + 3 tbsp water)! But, note that this will change the consistency and nutritional info of the resulting dish, as well as it might change the flavor just slightly (not too much, though). I’ve never tried this, so I can’t say for sure that it’ll work, but I’d venture to say that it will!

      Reply

  7. Janice Gwin says

    I only gave it four starts, but it was Excellent, because the directions are off. At one point it calls for cheddar cheese, provolone, and mozzarella. But the ingredients only have mozzarella in them. So which is it? I made do and put mozzarella in the egg mixture and topped it with provolone, but no cheddar at all. It was delicious! But I know others will be confused too. Also you have metric and US measurements in the ingredients. Kinda hard to figure out. Would love them to be US, because I found no place to convert them. Thank you

    ★★★★

    Reply

    • Sara Nelson says

      Hey, Janice! Thanks for your comment and for noticing my error with “cheddar cheese.” I updated that to reflect mozzarella. Not sure what you mean by not having provolone here though (it’s in both the ingredients and instructions). I always include both metric and U.S. because I have readers all over the world. They always match what is on the product and I do my best to make it clear exactly the amount, especially for people who track their macros and weigh their food.

      Reply