This easy Low Carb Keto Philly Cheesesteak Casserole is a hearty, cheesy, and flavour-packed dinner! Made with juicy ground beef, tender peppers, and onions, all smothered in a creamy cheese sauce and topped with melty provolone. It’s a quick and satisfying meal, perfect for busy nights. You can even swap the beef for chicken or turkey!
Ingredients Needed
- 900g (2 lb) ground beef
- 2 tsp sea salt
- ½ tsp black pepper
- 3 large bell peppers (sliced into thin strips; use red, yellow, and green for variety)
- 1 large onion (cut in half, sliced into thin strips)
- ½ tbsp Italian seasoning
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 115g (4 oz) cream cheese (cut into pieces, softened at room temperature)
- 60ml (¼ cup) reduced-sodium chicken broth
- 6 slices provolone cheese (115g / 4 oz)
How To Make Low Carb Keto Philly Cheesesteak Casserole
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Cook the beef: Heat a large sauté pan over medium-high heat. Add the ground beef, season with sea salt and black pepper, and break it up with a spatula. Cook for 8–10 minutes, stirring occasionally, until browned and cooked through.
- Add vegetables and seasoning: Add the sliced bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Sauté for 10–15 minutes until the vegetables are tender.
- Mix in cream cheese and broth: Add the softened cream cheese and chicken broth. Stir until the mixture is smooth and the cheese is fully melted.
- Transfer to a baking dish: Pour the mixture into a large baking dish and spread it evenly. Lay the provolone cheese slices on top, slightly overlapping.
- Bake: Place in the oven and bake for 10–15 minutes, or until the cheese is melted and golden brown.
Recipe Tips
- Use fresh bell peppers and onions: Fresh vegetables give the best flavour and texture. Avoid pre-cut ones, as they can be watery.
- Drain excess grease from the beef: If your ground beef is fatty, drain some grease before adding the vegetables to prevent a greasy casserole.
- Soften the cream cheese properly: Let the cream cheese sit at room temperature before adding it. This helps it melt smoothly into the mixture.
- Slice vegetables evenly: Thin, even slices cook better and blend well with the beef for a perfect bite every time.
- Broil for extra golden cheese: If you want a bubbly, golden cheese topping, broil the casserole for 2–3 minutes at the end. Keep an eye on it to avoid burning!
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover Philly Cheesesteak Casserole cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, place the casserole in a freezer-safe container or wrap it tightly with foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 180°C (350°F) until warmed through.
- Reheat: Preheat the oven to 180°C (350°F). Place the casserole in an oven-safe dish, cover with foil, and bake for 15–20 minutes until heated through.
Nutrition Facts
Serving Size: 1 slice (1/6 of the casserole)
- Calories: 493
- Total Fat: 34.6g
- Saturated Fat: 16.4g
- Cholesterol: 145mg
- Sodium: 1050mg
- Potassium: 700mg
- Total Carbohydrate: 9.6g
- Dietary Fiber: 2.5g
- Sugars: 5.4g
- Protein: 35.5g
Check out More Recipes:
- Low Carb Keto Zucchini Alfredo
- Low Carb Keto Cabbage Roll
- Low Carb Keto Sesame Asian Kelp Noodles Recipe
Low Carb Keto Philly Cheesesteak Casserole
Description
This easy Low Carb Keto Philly Cheesesteak Casserole is a hearty, cheesy, and flavour-packed dinner! Made with juicy ground beef, tender peppers, and onions, all smothered in a creamy cheese sauce and topped with melty provolone. It’s a quick and satisfying meal, perfect for busy nights. You can even swap the beef for chicken or turkey!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Cook the beef: Heat a large sauté pan over medium-high heat. Add the ground beef, season with sea salt and black pepper, and break it up with a spatula. Cook for 8–10 minutes, stirring occasionally, until browned and cooked through.
- Add vegetables and seasoning: Add the sliced bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Sauté for 10–15 minutes until the vegetables are tender.
- Mix in cream cheese and broth: Add the softened cream cheese and chicken broth. Stir until the mixture is smooth and the cheese is fully melted.
- Transfer to a baking dish: Pour the mixture into a large baking dish and spread it evenly. Lay the provolone cheese slices on top, slightly overlapping.
- Bake: Place in the oven and bake for 10–15 minutes, or until the cheese is melted and golden brown.
Notes
- Use fresh bell peppers and onions: Fresh vegetables give the best flavour and texture. Avoid pre-cut ones, as they can be watery.
- Drain excess grease from the beef: If your ground beef is fatty, drain some grease before adding the vegetables to prevent a greasy casserole.
- Soften the cream cheese properly: Let the cream cheese sit at room temperature before adding it. This helps it melt smoothly into the mixture.
- Slice vegetables evenly: Thin, even slices cook better and blend well with the beef for a perfect bite every time.
- Broil for extra golden cheese: If you want a bubbly, golden cheese topping, broil the casserole for 2–3 minutes at the end. Keep an eye on it to avoid burning!
Low Carb Keto Philly Cheesesteak Casserole
