Quick Low Carb Philly Cheesesteak Casserole

This casserole gives you all the savory beef, pepper, and melted cheese of a classic Philly cheesesteak, minus the bread. It’s hearty enough for a weeknight dinner and keeps the carbs in check.

We skip the roll and bake everything into one dish so you get a warm, cheesy scoop that hits the spot without the post-meal slump.

What Makes This Casserole So Good

The ground beef gets browned with peppers and onions until they start to caramelize, so the savory, slightly sweet flavors run through every bite. The sauce is a simple mix of cream cheese, heavy cream, and eggs that sets up creamy in the oven, almost like a quiche texture, but still loose and spoonable.

Provolone blankets the top and melts into a stretchy, golden layer. Between the beef and the cheese, you forget there was ever a bun to miss.

Ingredients

• 1 ½ lb ground beef, 80/20: a little fat keeps the casserole moist, so do not go leaner than 85/15
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 oz cream cheese, softened: full-fat brick cream cheese, not spreadable tub
• 1 cup heavy cream
• 2 large eggs
• ½ tsp garlic powder
• 8 oz provolone cheese slices: deli slices or pre-sliced work equally well

Variations and Substitutions

• Use thinly sliced ribeye: sear the slices quickly, then remove them before cooking the peppers and onions, and stir them back in at assembly instead of ground beef.
• Add mushrooms: sauté 8 oz sliced cremini mushrooms with the peppers and onions for an earthier, more traditional cheesesteak feel.
• Swap the cheese: mozzarella melts just as nicely and gives a milder finish; smoked provolone adds a bolder, saltier punch.
• Make it spicy: toss in a seeded, diced jalapeño or a few pinches of red pepper flakes with the beef.

Hearty Low Carb Cabbage Soup is a cozy soup to serve with this casserole.

How to Make Low Carb Philly Cheesesteak Casserole

Step 1: Brown the Beef and Vegetables

Set a large skillet over medium-high heat. Add the 1 ½ lb ground beef, diced bell pepper, and diced onion. Cook, breaking up the meat, for 8 to 10 minutes until the beef is browned and the vegetables are soft. Stir in the minced garlic, 1 tsp salt, and ½ tsp black pepper during the last minute, then drain off any excess fat.

The beef should be deeply colored with no pink left, and the onions and peppers should look glossy and limp. You want them cooked through but not mushy, since they will soften more in the oven.

Step 2: Mix the Cheesy Sauce

While the beef browns, preheat your oven to 375°F (190°C). In a large bowl, whisk the 8 oz softened cream cheese, 1 cup heavy cream, 2 eggs, and ½ tsp garlic powder until smooth. A few small lumps of cream cheese are fine; they will melt into the sauce as it bakes.

The mixture will be pale ivory and about as thick as a milkshake. If your cream cheese is still cold, microwave it for 20 seconds so it blends in without overworking the eggs.

Step 3: Assemble the Casserole

Pour the drained beef mixture into the bowl of sauce and stir until everything is evenly coated. Grease a 9×13 inch baking dish, then spread the mixture in an even layer. Lay the provolone slices across the top, overlapping them slightly so the whole surface is covered.

At this point, the casserole looks like a thick meat-studded cream base with a solid blanket of cheese on top. The cheese will puff and brown in the oven, trapping all the moisture underneath.

Step 4: Slice and Serve

Bake for 20 to 25 minutes, until the cheese is bubbly and the edges are golden. Let the casserole rest for 5 minutes on the counter so the slices hold their shape, then cut into squares and serve hot.

The center will still be creamy but set, and the top should have a few spots of golden-brown cheese. Scoop a square onto each plate and you will get a spoonful of cheesy, beefy comfort with no bread in sight.

Tips for the Best Philly Cheesesteak Casserole

• Use room-temperature cream cheese: so the sauce whisks together without lumps, but as long as you break it up well, small bits are not a dealbreaker.
• Do not overbrown the provolone. You want it melted and lightly golden, not dark and greasy, so start checking at 20 minutes.
• Let it rest before slicing. Cutting straight from the oven can cause the slices to fall apart, and the 5‑minute rest also helps the cheese set up.
• Customize the veg ratio. You can add another half pepper or toss in a handful of pickled jalapeños for a tangy kick.

Bake times can vary a bit by pan material:

Storing and Reheating Leftovers

• Refrigerate: keep leftovers in an airtight container for up to 4 days.
• Reheating: warm individual portions in the microwave or reheat the whole casserole in a 350°F oven for about 10 minutes, covered with foil to keep the cheese from drying out.

What to Serve with Low Carb Philly Cheesesteak Casserole

A crisp arugula salad dressed with lemon and olive oil cuts through the richness and needs nothing more than a crack of pepper. Roasted broccoli with a little garlic and a squeeze of lemon also works well, adding a fresh, slightly charred bite alongside the creamy casserole.

Frequently Asked Questions

Is this casserole keto-friendly?

Yes, each serving has roughly 8 grams of carbs, coming mostly from the peppers, onions, and dairy.

Can I freeze it?

Assembled and baked casserole freezes well for up to 3 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through.

What if I don’t have provolone?

Mozzarella, Monterey Jack, or even sliced white cheddar will all melt into a gooey top, though the flavor won’t be exactly the same classic cheesesteak taste.

Can I prep it ahead?

Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 extra minutes since it starts cold.

Low Carb Philly Cheesesteak Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 635

Ingredients Method Notes

Ingredients

  

• 1 ½ lb ground beef, 80/20
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 2 large eggs
• ½ tsp garlic powder
• 8 oz provolone cheese slices

Method

 

1. Brown the ground beef with the bell pepper, onion, salt, and pepper in a skillet over medium-high heat for 8 to 10 minutes, adding the garlic in the last minute. Drain fat.
2. Preheat oven to 375°F. Whisk together the cream cheese, heavy cream, eggs, and garlic powder until smooth.
3. Stir the beef mixture into the sauce, transfer to a greased 9×13 dish, and top with overlapping provolone slices.
4. Bake 20 to 25 minutes until bubbly and golden, then rest 5 minutes before slicing and serving.

Notes

If you want the cleanest slices, let the casserole rest the full 5 minutes out of the oven; the cheese will settle and hold its shape. For a slightly firmer texture, you can add an extra egg.