🥩 Keto Philly Cheesesteak Casserole
All the bold flavors of a classic Philly cheesesteak — tender beef, sautéed peppers and onions, melty cheese — without the bread. Low-carb, hearty, and perfect for meal prep.
🧾 Ingredients (Serves 6)
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1½ lbs (680g) thin-sliced beef (ribeye, sirloin, or shaved steak)
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1 tbsp olive oil or butter
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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1 small onion, sliced
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8 oz (225g) mushrooms, sliced (optional but great)
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2 cloves garlic, minced
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Salt & black pepper to taste
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4 oz (115g) cream cheese
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½ cup heavy cream
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1 cup shredded provolone or mozzarella
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4–6 slices provolone cheese (for topping)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
2️⃣ Cook the Veggies
In a large skillet over medium heat:
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Add oil.
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Sauté onions, peppers, and mushrooms until soft and lightly caramelized (6–8 minutes).
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Add garlic and cook 30 seconds.
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Remove from pan.
3️⃣ Cook the Beef
In the same skillet:
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Cook beef quickly over medium-high heat.
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Season with salt and pepper.
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Drain excess liquid if needed.
4️⃣ Make It Creamy
Lower heat:
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Stir in cream cheese and heavy cream until melted and combined.
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Return veggies to the pan and mix well.
5️⃣ Assemble & Bake
Transfer mixture to a greased baking dish.
Top with shredded cheese and provolone slices.
Bake 15–20 minutes until bubbly and golden.
Broil 2–3 minutes for extra browning (optional).
🥑 Nutrition (Approximate per serving)
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Net carbs: 4–6g
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High protein
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High fat (keto-friendly)
🔥 Flavor Boost Ideas
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Add Worcestershire sauce (1 tsp)
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Use white American cheese for authenticity
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Add sliced jalapeños for heat
🧊 Storage
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Fridge: up to 4 days
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Freezer: up to 2 months
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Reheat in oven for best texture
If you’d like, I can also give:
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A slow cooker version
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A ground beef budget version
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Or a dairy-free keto option 🥩