This Low Carb Philly Cheesesteak Casserole is your answer for a delicious, comforting meal that won’t derail your low-carb lifestyle. It brings all the beloved flavors of a classic Philly cheesesteak into an easy-to-make, oven-baked casserole, perfect for busy weeknights.
Key Ingredients for Low Carb Philly Cheesesteak Casserole
- 1 pound thinly sliced ribeye steak (or sirloin steak), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Optional toppings: fresh parsley, sliced jalapeños, extra cheese
How to Make Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is a delight to make! In under 45 minutes, you’ll have a rich, savory dish bursting with classic cheesesteak flavors. Its creamy, cheesy sauce coats tender steak and sautéed vegetables, creating a truly satisfying meal that tastes just like the real thing, but without the carbs.
Step-by-Step Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet (or a regular skillet and then transfer to a baking dish) over medium-high heat.
- Cook the Steak: Add the thinly sliced steak to the hot skillet in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until browned and just cooked through. Remove the steak from the skillet and set aside, leaving any rendered fat in the pan.
- Sauté Vegetables: Add the sliced green bell pepper, yellow onion, and mushrooms to the same skillet. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are tender and slightly softened.
- Add Aromatics and Seasonings: Stir in the minced garlic, salt, and black pepper. Cook for another minute until fragrant.
- Create the Creamy Sauce: Reduce the heat to medium-low. Add the softened cream cheese, heavy cream, mayonnaise, and sour cream to the skillet. Stir continuously until the cream cheese is melted and all ingredients are well combined, forming a smooth, creamy sauce.
- Combine Ingredients: Return the cooked steak to the skillet with the vegetables and sauce. Gently stir to coat everything evenly.
- Add Cheeses: Sprinkle half of the shredded provolone cheese and half of the shredded mozzarella cheese over the mixture in the skillet. Stir them in until melted and incorporated into the sauce.
- Bake the Casserole: If your skillet is not oven-safe, transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining provolone and mozzarella cheese evenly over the top.
- Bake until Golden: Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or sliced jalapeños if desired.
Why You’ll Love This Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is an absolute dream for anyone craving those iconic, savory cheesesteak flavors without the carb-heavy bread. Its star feature is the incredibly rich and creamy cheese sauce, lovingly coating tender strips of steak and perfectly sautéed vegetables, offering a satisfying depth of flavor that feels truly indulgent. Plus, making this delightful dish at home instead of buying it from a restaurant is a fantastic way to save money while still enjoying a gourmet-quality meal.
The savory mushrooms, sweet onions, and crisp bell peppers meld beautifully with the steak and gooey, melted cheese, creating a symphony of tastes and textures that will have you coming back for more. It’s a comforting hug in a dish, reminiscent of a classic cheesesteak but so much more accessible and guilt-free. Don’t just take our word for it; whip up this Low Carb Philly Cheesesteak Casserole this week and experience the magic for yourself!
Storing and Reheating Tips
- Refrigeration: Allow the Low Carb Philly Cheesesteak Casserole to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the casserole cool completely. Portion it into freezer-safe containers or wrap tightly with plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months.
- Reheating (Refrigerator): Reheat individual portions in the microwave for 1-2 minutes, or until heated through. For a larger portion, reheat in a baking dish in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through. You may want to add a splash of cream or milk if the casserole seems a bit dry after reheating.
- Reheating (Frozen): Thaw frozen portions overnight in the refrigerator. Then, reheat as described above. Alternatively, you can reheat directly from frozen in a covered oven-safe dish at 350°F (175°C) for about 30-45 minutes, or until heated through, adding a sprinkle of cheese if desired.
Final Thoughts
This Low Carb Philly Cheesesteak Casserole offers all the bold, delicious flavors you love, in a wonderfully easy and comforting dish. Give this recipe a try; it’s a guaranteed crowd-pleaser that proves low-carb eating can be incredibly satisfying and flavor-packed.
Low Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet (or a regular skillet and then transfer to a baking dish) over medium-high heat.1 tablespoon olive oil
- Add the thinly sliced steak to the hot skillet in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until browned and just cooked through. Remove the steak from the skillet and set aside, leaving any rendered fat in the pan.1 pound thinly sliced ribeye steak (or sirloin steak), cut into bite-sized pieces
- Add the sliced green bell pepper, yellow onion, and mushrooms to the same skillet. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are tender and slightly softened.1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 8 ounces cremini mushrooms, sliced
- Stir in the minced garlic, salt, and black pepper. Cook for another minute until fragrant.4 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Reduce the heat to medium-low. Add the softened cream cheese, heavy cream, mayonnaise, and sour cream to the skillet. Stir continuously until the cream cheese is melted and all ingredients are well combined, forming a smooth, creamy sauce.4 ounces cream cheese, softened, 1/4 cup heavy cream, 1/4 cup mayonnaise, 1/4 cup sour cream
- Return the cooked steak to the skillet with the vegetables and sauce. Gently stir to coat everything evenly.1 pound thinly sliced ribeye steak (or sirloin steak), cut into bite-sized pieces, 1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 8 ounces cremini mushrooms, sliced, 4 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 4 ounces cream cheese, softened, 1/4 cup heavy cream, 1/4 cup mayonnaise, 1/4 cup sour cream
- Sprinkle half of the shredded provolone cheese and half of the shredded mozzarella cheese over the mixture in the skillet. Stir them in until melted and incorporated into the sauce.1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese
- If your skillet is not oven-safe, transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining provolone and mozzarella cheese evenly over the top.1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese
- Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or sliced jalapeños if desired.