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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

  • 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


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!


  • 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


  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.

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