Are you craving the rich flavors of a classic Philly cheesesteak but looking for a healthier option? Look no further than our Low Carb Philly Cheesesteak Casserole recipe! This tasty and nutritious twist on a beloved classic will satisfy your taste buds without weighing you down.
This Philly cheesesteak casserole recipe combines thinly sliced steak with sautéed onions and peppers, all baked to perfection in a creamy and cheesy casserole. But the best part? It’s low in carbs, making it a guilt-free indulgence that won’t derail your diet.
Not only is this casserole delicious and healthy, but it’s also easy to make. With just a few simple steps, you can have a filling and satisfying meal ready in no time. Plus, it’s perfect for meal-prepping or feeding a hungry crowd.
So why not give our Low Carb Philly Cheesesteak Casserole a try? Your taste buds and your waistline will thank you.
Prep time: 15 MINUTES
Cook time: 30 MINUTES
Total time: 45 MINUTES
- 1 tablespoon olive oil
- 2 lb thinly sliced beef
- 1 small onion
- 2 bell peppers, sliced,
- 2 cups crimini mushrooms, sliced
- 2 cups shredded provolone
- 4 oz cream cheese
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- Preheat the oven to 350F. In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced beef, garlic salt, and pepper and cook it until browned. Remove from the pan and set aside, but leave about 2 tablespoons of grease in the skillet to cook the vegetables in.
- If there isn’t enough grease left, just add a little more oil to the pan for the veggies.
- Add the sliced bell peppers, onion, and mushrooms to the skillet. Cook until softened.
- Add the Worcestershire sauce, beef broth, and cream cheese to the pan and combine. Heat through until the cream cheese is melted.
- Add the beef back to the pan and combine all ingredients. If you don’t have an ovenproof skillet that’s large enough to hold all of the ingredients, transfer the mixture to a 9×13 pan and combine it there.
- Sprinkle with shredded provolone cheese or provolone slices.
- Bake 15 mins until heated through. Broil for 2-3 mins if prefer crispy cheese on top.
- We used thinly sliced sirloin tip steak, ribeye or shaved beef are great choices. Don’t use sliced stew meat since it’s a tough cut. Ground beef is a great substitute for thinly sliced steak, plus it is an inexpensive option.
- Traditional Philly cheese steak is thinly sliced steak and onions, we’ve used an adaption that’s more common in our area which adds bell peppers and mushrooms.
- Cook the steak and veggies in batches and transfer to a 9×13 pan to finish baking if you don’t have a large ovenproof skillet.
- Since the mixture is already heated and you’re just cooking until the cheese melts, you can also leave the mix in the skillet, turn the burner down to medium-low and cover the pan. Cook through until the cheese is melted.
- If you don’t have provolone, Monterey Jack is a good substitute.
- Feel free to mix up the peppers instead of just the common green bell peppers.