Name: Low Carb Philly Cheesesteak Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs ground beef (80/20 fat ratio preferred); 1 large onion (diced); 2 large bell peppers (green, red, or mixed, diced); 2 cloves garlic (minced); 8 oz cream cheese (softened to room temperature); 2 tbsp Worcestershire sauce; Salt and pepper (to taste); 8 oz provolone cheese (sliced); 1.5 cups mozzarella cheese (shredded); 1 tbsp olive oil

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Low Carb Philly Cheesesteak Casserole is a practical, lower-carb take on a familiar sandwich flavor, built as a baked one-dish meal with seasoned beef, peppers, onions, cream cheese, and melted provolone and mozzarella. This version suits people who follow low-carb or keto-friendly eating, anyone who wants a simple family dinner, and cooks who prefer a set-and-bake approach. It works well for weeknight meals and for making ahead to reheat. Expect straightforward prep and reliable results when you follow the steps and timing given here.

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This recipe is a layered, savory casserole that replaces bread with a dense, cheesy beef mixture. The dominant flavors are browned beef, sautéed onions and peppers, garlic, and a mix of cheeses that gives both creaminess and a stretchy top layer. It fits into dinner menus, casual entertaining, or meal-prep plans. For related ideas that keep the same Philly-style taste with a different format, see this high-protein Philly cheesesteak mac and cheese which uses pasta instead of a casserole base.

When this recipe works well

Choose this dish when you need a filling main that stores and reheats well. It is useful for busy evenings, batch cooking, or serving a small crowd without standing at the stove. Skill level is low: basic browning and melting are the main techniques. The recipe is flexible about peppers and cheese types, so it adapts to what you have on hand. If you want a sandwich-style serving later, you can pair portions with sides or wraps to make handhelds similar to ground beef Philly cheesesteaks.

Cooking overview

Start on the stovetop to soften vegetables and fully brown the beef. Moderate heat for sautéing and medium-high for browning work best. After the beef is seasoned and cream cheese is worked in to form a creamy mix, transfer to a baking dish. Top with layered provolone and shredded mozzarella, then bake until the top is bubbly and lightly golden. Total active time is mostly prep and sautéing; the oven step is a short bake of about 22–25 minutes. For quick sides or snack ideas to serve alongside, look into low-carb snack ideas. The Low Carb Philly Cheesesteak Casserole cooks predictably when heat and timing are followed.

Ingredients

2 lbs ground beef (80/20 fat ratio preferred), 1 large onion (diced), 2 large bell peppers (green, red, or mixed, diced), 2 cloves garlic (minced), 8 oz cream cheese (softened to room temperature), 2 tbsp Worcestershire sauce, salt and pepper (to taste), 8 oz provolone cheese (sliced), 1.5 cups mozzarella cheese (shredded), 1 tbsp olive oil. Ground beef provides the base and fat for flavor; the 80/20 ratio helps keep the casserole moist. Cream cheese binds and adds richness. Provolone and mozzarella give layered melt and stretch. You can swap cheddar for mozzarella or use turkey or pork for leaner meat, but textures will change slightly.

Directions

Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers to the hot oil, cooking for 5-6 minutes until they start to soften and become fragrant. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned with no pink remaining. Drain excess fat if needed. Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy. Transfer the mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull. Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving to allow flavors to meld together. Correct results show no pink in the beef, a smooth creamy filling, and a bubbly, lightly browned cheese top.

How to serve this recipe

Cut the casserole into 6–8 portions depending on appetite. It serves well straight from the pan onto plates or over a bed of leafy greens for extra volume. For handhelds, spoon portions into low-carb wraps or lettuce leaves. A simple side salad, steamed vegetables, or roasted broccoli are practical pairings. If you want a portable option, warm a serving and place it in a wrap; a good fit is a recipe for low-carb wraps like this low-carb wraps to hold the filling.

How to store this recipe

Allow the casserole to cool to near room temperature before storing. In the fridge, keep it in an airtight container or cover the baking dish tightly; it will stay good for 3–4 days. For longer storage, portion into freezer-safe containers and freeze for up to 2–3 months. To reheat from the fridge, warm individual portions in the microwave for 1–2 minutes or in a 350°F oven until warmed through. From frozen, thaw overnight in the fridge then reheat, or bake covered at 350°F until hot in the center. The Low Carb Philly Cheesesteak Casserole keeps structure better when thawed before reheating.

Tips for better results

Use a skillet large enough to brown the beef without crowding; overcrowding can steam the meat and reduce browning. Drain excess fat to avoid a greasy casserole, but leave some for flavor. Soften the cream cheese to room temperature to speed melting and get a smoother mix. Tear provolone rather than folding perfect slices; that helps even coverage. If the top browns too fast, tent with foil for the last few minutes. Let the dish rest before cutting so juices redistribute and slices hold shape.

Variations and adjustments

To reduce calories, use 90/10 ground beef or a mix of beef and turkey; expect a firmer texture. For more vegetables, add sliced mushrooms or zucchini at the sauté stage. Swap provolone for Swiss or sharp cheddar for a different flavor profile; melting behavior will vary. If dairy is an issue, use a dairy-free cream cheese and a shredded dairy-free cheese, but texture and melt will be different. Spicier versions can include a pinch of red pepper flakes or diced jalapeño. Keep in mind that major swaps change the classic Philly flavor balance.

FAQs

Q: Can I make this ahead?

A: Yes. You can assemble and refrigerate for up to 24 hours before baking. Bake as directed when ready.

Q: Is this dish keto-friendly?

A: Yes, it is low in carbs and can fit a keto plan when eaten without high-carb sides.

Q: Can I use sliced cheese only instead of shredded?

A: You can. Provolone slices work well for the middle layer; shredded mozzarella helps create a bubbly top.

Q: How do I prevent the casserole from getting watery?

A: Drain excess fat after browning and avoid adding watery vegetables raw; sauté them first.

Conclusion

This casserole is a dependable, low-carbohydrate main that suits weeknight cooking, meal prep, and simple entertaining. It combines sautéed vegetables, seasoned browned beef, cream cheese for creaminess, and a layered melt of provolone and mozzarella for a satisfying finish. For more recipe ideas and similar approaches that keep the same Philly flavor in different formats, see Keto Philly Cheesesteak Casserole – Kicking Carbs for another low-carb take, Easy, Keto Low-Carb Philly Cheese Steak Casserole – Stay Snatched for quick variations, and Philly Cheesesteak Casserole – Wholesome Yum for additional technique notes and serving ideas.

Low Carb Philly Cheesesteak Casserole Baked Hot and Comforting