I reimagined classic Philly flavors into a Low Carb Philly Cheese Steak casserole that uses a surprising ingredient swap to make weeknight dinners and meal prep more interesting.
I love a dish that swings big on flavor but keeps the carbs low, and this cheesy low carb Philly cheesesteak casserole does exactly that. Packed with tender ribeye and gooey provolone it somehow feels indulgent without derailing your plan.
I keep coming back to it when I’m hunting for Dinner Ideas Low Carb High Protein, and it even slides into meal plans like Virta Recipes without feeling like a compromise. There’s something oddly satisfying about the way the flavors melt together, and I bet you’ll be wondering how something this simple can taste so full on.
Ingredients
- Ribeye or sirloin steak: Rich in protein and iron, savory fat keeps casserole juicy
- Olive oil or butter: Healthy fats for browning and flavor, adds mouthfeel
- Yellow onion: Adds natural sweetness and fiber, softens and caramelizes
- Green bell peppers: Crunchy, mild bitterness, adds vitamin C and keeps carbs low
- Garlic: Pungent aromatics, a little goes far, adds savory depth
- Cream cheese: Gives creamy texture and richness, higher fat but comforting
- Eggs and heavy cream: Eggs bind and add protein, cream makes custardy richness
- Provolone or mozzarella: Melts stretchy, brings ooey gooey cheesiness and milky flavor
- Dried Italian seasoning: Earthy herb blend adds oregano and basil notes, lifts flavor
Ingredient Quantities
- 1.5 lb (700 g) thinly sliced ribeye or sirloin steak, cut into bite sized strips
- 2 tbsp olive oil or butter
- 1 large yellow onion, thinly sliced
- 2 medium green bell peppers, thinly sliced
- 3 cloves garlic, minced
- 8 oz (225 g) cream cheese, softened
- 4 large eggs
- 1/2 cup (120 ml) heavy cream
- 1 tbsp Worcestershire sauce
- 1/4 cup (60 ml) beef broth
- 2 cups (200 g) shredded provolone or mozzarella, divided
- 1/2 cup (50 g) shredded cheddar cheese, optional
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
- Fresh parsley, chopped for garnish, optional
How to Make this
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish or a similar sized casserole pan.
2. Heat 1 to 2 tablespoons olive oil or butter in a large skillet over medium-high. Season the thin steak strips with 1 tsp salt and 1/2 tsp black pepper, then sear in batches just until browned on the outside, about 1 to 2 minutes per side so it stays tender. Remove steak to a plate.
3. Add the remaining oil or butter to the skillet if needed and toss in the thinly sliced onion and green bell peppers. Cook until softened and starting to get color, about 6 to 8 minutes. Add the minced garlic for the last 30 seconds so it doesnt burn.
4. Pour 1/4 cup beef broth and 1 tbsp Worcestershire sauce into the hot pan to deglaze, scraping up browned bits. Let the liquid reduce a minute, then return the seared steak to the skillet and stir to combine. Turn off the heat.
5. In a medium bowl beat the softened 8 oz cream cheese until smooth, then whisk in 4 large eggs, 1/2 cup heavy cream, and 1 tsp dried Italian seasoning until homogenous. Taste and add a bit more salt and pepper if needed.
6. Stir about 1 1/2 cups of the shredded provolone or mozzarella and the optional 1/2 cup shredded cheddar into the egg and cream cheese mixture so some cheese is folded in for creaminess. Reserve the remaining 1/2 cup of provolone/mozzarella for the top.
7. Spread the steak and pepper mixture evenly in the prepared baking dish. Pour the egg, cream cheese and cheese mixture over the top, using a spatula to make sure it spreads into the meat and veggies.
8. Sprinkle the reserved shredded provolone/mozzarella evenly on top. Bake for 25 to 30 minutes until the center is set and the edges are bubbling. If you want a browner top, broil on high for 1 to 2 minutes but watch it closely so it doesnt burn.
9. Let the casserole rest about 8 to 10 minutes so it firms up, then garnish with chopped fresh parsley if using. Slice into squares and serve warm.
Equipment Needed
1. Oven (preheat to 350°F)
2. 9×13 inch baking dish or a similar sized casserole pan
3. Large skillet (cast iron or stainless) for searing the steak and cooking the peppers
4. Medium mixing bowl for beating the softened cream cheese and eggs
5. Whisk for smoothing the egg and cheese mixture
6. Rubber spatula to spread the custard over the meat and veggies
7. Chef’s knife for slicing steak, onion and peppers
8. Cutting board
9. Measuring cups and spoons
10. Box grater (or shredded cheese) and a plate or tongs to rest the seared steak before assembling
FAQ
Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations
- Ribeye or sirloin: try thinly sliced chicken breast or pork tenderloin for a lighter flavor, or 90% lean ground beef if you want a budget friendly option; cooking time and moisture will change a bit.
- Olive oil or butter: swap with avocado oil for high heat cooking, ghee for a richer nutty note, or grapeseed oil if you want a neutral taste.
- Cream cheese: mascarpone or full fat ricotta give similar creaminess and less tang, or use full fat coconut cream for a dairy free version but expect a mild coconut taste.
- Heavy cream: use half and half plus 1 tablespoon melted butter per cup for similar richness, or thin sour cream with a splash of milk; canned full fat coconut milk works as a dairy free alternative.
Pro Tips
1) Sear the steak in batches on high heat so each piece gets a quick brown crust, about 1 to 2 minutes per side. Dont crowd the pan or the meat will steam and get chewy, and let the steak rest a few minutes before adding it back so the juices settle.
2) Get the cream cheese totally soft before mixing, otherwise youll have lumps. Leave it at room temp for 30 minutes or zap it 10 to 15 seconds in the microwave, then beat it until silky before whisking in the eggs and cream slowly so nothing curdles.
3) Deglaze well and taste before seasoning, cheeses and Worcestershire add a lot of salt. Pour the broth and sauce in to scrape the fond, let it reduce a minute so you dont end up with a soupy casserole, then check salt and pepper.
4) Bake until the center is just set and let the dish rest 8 to 10 minutes so it firms up for clean slices. If you want a browner top broil for 1 to 2 minutes but watch it the whole time, and for even neater slices chill it 20 to 30 minutes after cooling first.
Cheesy Low Carb Philly Cheesesteak Casserole Recipe
I reimagined classic Philly flavors into a Low Carb Philly Cheese Steak casserole that uses a surprising ingredient swap to make weeknight dinners and meal prep more interesting.
6
servings
725
kcal
Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking dish or a similar sized casserole pan
3. Large skillet (cast iron or stainless) for searing the steak and cooking the peppers
4. Medium mixing bowl for beating the softened cream cheese and eggs
5. Whisk for smoothing the egg and cheese mixture
6. Rubber spatula to spread the custard over the meat and veggies
7. Chef’s knife for slicing steak, onion and peppers
8. Cutting board
9. Measuring cups and spoons
10. Box grater (or shredded cheese) and a plate or tongs to rest the seared steak before assembling
Ingredients
1.5 lb (700 g) thinly sliced ribeye or sirloin steak, cut into bite sized strips
2 tbsp olive oil or butter
1 large yellow onion, thinly sliced
2 medium green bell peppers, thinly sliced
3 cloves garlic, minced
8 oz (225 g) cream cheese, softened
4 large eggs
1/2 cup (120 ml) heavy cream
1 tbsp Worcestershire sauce
1/4 cup (60 ml) beef broth
2 cups (200 g) shredded provolone or mozzarella, divided
1/2 cup (50 g) shredded cheddar cheese, optional
1 tsp salt
1/2 tsp black pepper
1 tsp dried Italian seasoning
Fresh parsley, chopped for garnish, optional
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish or a similar sized casserole pan.
- Heat 1 to 2 tablespoons olive oil or butter in a large skillet over medium-high. Season the thin steak strips with 1 tsp salt and 1/2 tsp black pepper, then sear in batches just until browned on the outside, about 1 to 2 minutes per side so it stays tender. Remove steak to a plate.
- Add the remaining oil or butter to the skillet if needed and toss in the thinly sliced onion and green bell peppers. Cook until softened and starting to get color, about 6 to 8 minutes. Add the minced garlic for the last 30 seconds so it doesnt burn.
- Pour 1/4 cup beef broth and 1 tbsp Worcestershire sauce into the hot pan to deglaze, scraping up browned bits. Let the liquid reduce a minute, then return the seared steak to the skillet and stir to combine. Turn off the heat.
- In a medium bowl beat the softened 8 oz cream cheese until smooth, then whisk in 4 large eggs, 1/2 cup heavy cream, and 1 tsp dried Italian seasoning until homogenous. Taste and add a bit more salt and pepper if needed.
- Stir about 1 1/2 cups of the shredded provolone or mozzarella and the optional 1/2 cup shredded cheddar into the egg and cream cheese mixture so some cheese is folded in for creaminess. Reserve the remaining 1/2 cup of provolone/mozzarella for the top.
- Spread the steak and pepper mixture evenly in the prepared baking dish. Pour the egg, cream cheese and cheese mixture over the top, using a spatula to make sure it spreads into the meat and veggies.
- Sprinkle the reserved shredded provolone/mozzarella evenly on top. Bake for 25 to 30 minutes until the center is set and the edges are bubbling. If you want a browner top, broil on high for 1 to 2 minutes but watch it closely so it doesnt burn.
- Let the casserole rest about 8 to 10 minutes so it firms up, then garnish with chopped fresh parsley if using. Slice into squares and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 725kcal
- Fat: 58g
- Saturated Fat: 23g
- Trans Fat: 0.5g
- Polyunsaturated: 3.3g
- Monounsaturated: 30.4g
- Cholesterol: 301mg
- Sodium: 1143mg
- Potassium: 735mg
- Carbohydrates: 9.1g
- Fiber: 1.5g
- Sugar: 3.3g
- Protein: 48.3g
- Vitamin A: 417IU
- Vitamin C: 41.7mg
- Calcium: 336mg
- Iron: 3.9mg
