Low Carb Philly Cheesesteak Casserole is all about the rich, savory flavors of a classic Philly sandwich with a low-carb, easy-to-bake twist. The casserole is creamy from the softened cream cheese and melty provolone and mozzarella, while the browned ground beef, sautéed onions, and bell peppers add savory depth and a little bite. Texture is satisfyingly rich and gooey on top with tender, well-seasoned meat underneath — think cheese pull without the roll. This dish is very simple to make and great for weeknights, meal prep, or feeding a crowd with minimal hands-on time. Serve it with a side salad or spoon it over cauliflower rice for an extra low-carb plate. For more ideas using ground beef in a Philly-style dish, check this helpful guide: ground beef Philly cheesesteaks guide

Why You’ll Love This Low Carb Philly Cheesesteak Casserole

Bold, familiar Philly flavor without the bread — all the taste with fewer carbs.
Extremely hands-off once the meat is browned and mixed with cream cheese.
Melty provolone layers plus shredded mozzarella give a great cheese pull and golden top.
Uses common, budget-friendly ingredients you likely already have.
Cooks in one 9×13 baking dish for easy cleanup and simple serving.
Versatile: serve as a main, over cauliflower rice, or as a party dip.
Keeps well for reheating and makes reliable meal prep for busy weeks.
Ready in about an hour from start to finish, mostly active time is browning and sautéing.

What Is Low Carb Philly Cheesesteak Casserole?

Low Carb Philly Cheesesteak Casserole takes the core elements of a Philly cheesesteak — beef, onions, peppers, garlic, and lots of cheese — and bakes them into a creamy, low-carb casserole. It tastes savory and rich, with the tang of Worcestershire, the creaminess from softened cream cheese, and layered melty provolone and mozzarella on top. The cooking method is stovetop browning to build flavor, then a short bake in a 9×13 dish to melt and brown the cheeses. The vibe is classic comfort food and perfect for weeknight dinners, casual gatherings, or a hearty brunch option when you want big flavor without making sandwiches.

Ingredients for Low Carb Philly Cheesesteak Casserole

Main 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

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: 80/20 gives great flavor and keeps the casserole moist. For leaner options, use 90/10 but expect a drier texture; you may need less draining.
Cream cheese: full-fat yields the creamiest result. Low-fat versions will be thinner and slightly less rich but still work.
Provolone and mozzarella: provolone gives that classic Philly flavor; you can swap provolone for Swiss or Monterey Jack if needed (optional). Keep the mozzarella for melt and stretch.
Bell peppers and onion: feel free to use all one color of pepper or a mix. Frozen diced peppers and onions can be used in a pinch — thaw and drain first.
Worcestershire: adds umami. If you don’t have it, a splash of soy sauce or a pinch of beef bouillon can substitute (optional).

Step-by-Step Instructions

Step 1 – Preheat and prepare the dish
Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. This helps the cheese release easily and keeps cleanup simple.

Step 2 – Sauté the vegetables
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onions and bell peppers and cook for 5–6 minutes until they start to soften and become fragrant. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Visual cue: Vegetables should look softened and slightly translucent, not browned to crisp.

Step 3 – Brown the ground beef
Add the 2 lbs ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper and cook for 7–8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
Pro cue: Use a wooden spoon or spatula to press and break meat into small pieces so it mixes evenly with the veggies.

Step 4 – Add flavor and creaminess
Stir in 2 tbsp Worcestershire sauce and let it coat the meat mixture briefly. Reduce heat to low and add 8 oz softened cream cheese, stirring until completely melted and creamy. Mix until the sauce is smooth and evenly coats the meat and vegetables.

Step 5 – Assemble the casserole
Transfer the mixture to your prepared 9×13 baking dish and spread it evenly. Layer torn or sliced provolone pieces (8 oz) over the beef, then top with 1.5 cups shredded mozzarella.

Step 6 – Bake and rest
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 and the casserole to set.
Visual cue: Cheese should be bubbling and have small golden spots on top; interior should be hot and creamy.

Pro Tips for Success

Bring cream cheese to room temperature before cooking so it melts smoothly and blends without lumps.
Use 80/20 ground beef for richer flavor and a juicy texture; drain carefully if there’s excess fat.
Don’t overcook vegetables — aim for softened but still slightly tender so they hold shape after baking.
Tear or overlap provolone slices to cover the meat evenly; this avoids dry spots.
Let the casserole rest 5 minutes before serving to firm up and make slicing neater.
If your oven heats hot, check at 18 minutes to prevent over-browning on the cheese.
For a crisper top, broil for 1–2 minutes at the end — watch closely to avoid burning.

Flavor Variations

Optional — Mushroom & Swiss: Add 8 oz sliced mushrooms sautéed with the onions and swap provolone for Swiss for an earthy twist.
Optional — Spicy Kick: Stir in 1 tsp red pepper flakes or 1–2 tbsp chopped jalapeño when sautéing the peppers.
Optional — Italian Herb: Add 1 tsp dried oregano and 1 tsp dried basil to the beef mixture for an Italian-forward flavor.
Optional — BBQ Philly: Stir 2 tbsp sugar-free BBQ sauce into the beef mixture for a smoky-sweet version (keep low-carb sauces).
Optional — Green Chili: Fold in 4 oz diced mild green chiles for a tangy heat boost without overwhelming the Philly flavor.
Optional — Extra Veg: Add chopped zucchini or cauliflower florets (sauté first) to up the vegetable content.

Serving Suggestions

Spoon over a bowl of cauliflower rice for a filling, low-carb meal.
Serve with a crisp green salad dressed simply with lemon and olive oil to cut the richness.
Offer low-carb tortillas or keto rolls on the side for diners who want a sandwich feel.
Plate with roasted Brussels sprouts or sauteed asparagus for a vegetable-forward plate.
Great for potlucks: transfer to a warming dish to keep the cheese melty and bubbly.
Slice into portions and serve with pickled pepperoncini or sliced dill pickles for acidity.

Make-Ahead, Storage & Reheating

Make-ahead: Complete the casserole up to the assembly step, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to bake time if cold from the fridge.
Storage: Cool to room temperature, then cover and refrigerate for up to 4 days. Store in an airtight container.
Reheating: Reheat individual portions in the microwave for 1–2 minutes until hot, or reheat a larger portion in a 350°F oven for 12–15 minutes covered, then uncover to crisp the cheese for 3–5 minutes.
Texture changes: Refrigeration will firm the casserole and thicken the cream sauce; reheat gently to restore creaminess without drying the meat.

Storage and Freezing Instructions

Freezing: You can freeze the assembled (but unbaked) casserole wrapped tightly in foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before baking and add 10–15 minutes to the bake time.
If already baked: Allow it to cool fully, then freeze in airtight, freezer-safe containers for up to 2 months. Reheat from frozen at 350°F covered for about 30–40 minutes, then uncover to brown the top.
Note: Cheese texture can change slightly after freezing and reheating — it may become a little grainy. For best texture, freeze before baking when possible.

Nutrition Facts (Per Serving)

Assumes 8 servings (estimate). Estimates vary by brands and portions.

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
590 | 34 g | 6 g | 46 g | 1 g | 780 mg

Estimates vary by brands and portions.

FAQ About Low Carb Philly Cheesesteak Casserole

Q: My casserole turned out too watery. What happened?
A: Excess water often comes from vegetables or not draining meat. Sauté peppers/onions until softened and any released water is cooked off. Drain excess fat and liquid after browning the beef.

Q: Can I use ground turkey or chicken instead of beef?
A: Yes, but those leaner meats dry out faster. Consider adding a touch more cream cheese or a tablespoon of olive oil when using lean meats.

Q: How can I make the top extra golden?
A: Uncover and broil for 1–2 minutes at the end, watching closely to avoid burning. Alternatively, bake a few extra minutes uncovered.

Q: Is this recipe low carb/keto friendly?
A: Yes. With no bread and the cheeses and meat as main components, carbs are very low. Watch any optional swaps (sauces) for added sugars.

Q: How do I reheat without drying it out?
A: Reheat covered in a 350°F oven or microwave with a damp paper towel to retain moisture. Add a splash of water or broth before reheating if very dry.

Q: Can I double the recipe?
A: You can, but you’ll need a larger baking dish or two 9×13 pans and adjust bake time slightly if using a deeper pan.

TastyInspo Notes

Finish with a sprinkle of freshly cracked black pepper just before serving for a simple lift.
For a glossy top, brush a thin layer of melted butter over the cheese in the last 5 minutes of baking.
Offer small ramekins of hot sauce or steak sauce at the table so guests can personalize heat and tang.
If plating for guests, let the casserole rest 7–10 minutes to firm up for cleaner slices.
Use a metal spatula to get neat portions and preserve the browned edges.

Troubleshooting

Bland flavor: Add another 1–2 tbsp Worcestershire or a pinch more salt and pepper, then taste before baking.
Overcooked/dry: Use less draining next time or choose 80/20 beef; add a spoon of cream or broth to rehydrate when reheating.
Cheese didn’t melt evenly: Make sure cream cheese is softened and cheeses are spread evenly over the meat before baking.
Burning on the bottom: Reduce stove heat when browning meat and drain excess fat; use an oven-safe skillet to transfer if needed.
Soggy top: Bake uncovered the last 5 minutes to help evaporation and browning.
Too salty: Avoid over-salting the beef during cooking; Worcestershire adds sodium so season cautiously.

Final Thoughts

This Low Carb Philly Cheesesteak Casserole gives you the classic Philly comfort in a simple, low-carb format that’s easy to make and easy to love. It’s forgiving, fridge-friendly, and perfect for busy nights or feeding a crowd. Try the make-ahead method for an effortless dinner night that still feels homemade and satisfying. Keto Philly Cheesesteak Casserole – Kicking Carbs