Low Carb Keto Philly Cheesesteak Casserole

I used to miss the magic of a good Philly cheesesteak—savory meat, caramelized onions, gooey cheese. But the bread? Total keto buzzkill. So I built this version to scratch the cheesesteak itch without spiking blood sugar or blowing up your macros.

And unlike some low-carb casseroles, this one actually holds together. It’s creamy, cheesy, and packed with flavor—but won’t drip grease or fall apart into a sad mess.

Why This One Works So Well

The classic Philly cheesesteak is a carb bomb, mostly thanks to the hoagie roll. But strip that away and build it into a casserole format? You get all the best parts—melty provolone, sweet onions, juicy beef—without the blood sugar crash.

• The peppers and onions are sautéed down, not steamed, so you keep the flavor and ditch the wateriness.
• Cream cheese + broth makes a luscious sauce that binds everything, so it’s scoopable and cohesive.
• Melty provolone on top finishes it off with a proper cheesesteak vibe.

What I Used (And Why It Worked)

• Ground beef (900g / 2 lb) – Classic cheesesteak flavor, and it makes this super weeknight-friendly. I used 80/20, but drained the extra fat.
• Sea salt + black pepper – Basic seasoning, but don’t skip it. Your beef needs a base.
• Bell peppers (3 large, mixed colors) – Adds sweetness and texture. Green’s slightly bitter, red and yellow are sweeter—nice combo.
• Onion (1 large) – One of the biggest flavor carriers here. Slice it thin so it softens into the mix.
• Italian seasoning + smoked paprika + garlic powder – Smoky, herby backbone. This gives it that “I’ve been simmering all day” flavor in 30 minutes.
• Cream cheese (115g / 4 oz) – Makes the whole thing creamy without needing a roux or carb-heavy thickener.
• Chicken broth (¼ cup) – Loosens the mix just enough to turn it saucy.
• Provolone (6 slices) – Traditional Philly cheesesteak cheese. Melts smooth, no stringy weirdness.

Keto Swaps That Actually Work

• Swap ground beef for thinly sliced steak – More authentic, but more prep. Just sear fast and don’t overcook.
• Use shredded mozzarella if you’re out of provolone – Still melty and mild, but provolone gives better stretch.
• Sub cream cheese with Boursin or flavored goat cheese – Adds a herby punch. Watch carb content though.

Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Casserole turned watery	Peppers and onions release moisture	Sauté long enough to reduce liquid—don’t rush it
Greasy top layer	Too much fat from beef	Drain excess grease before adding cream cheese
Lumpy sauce	Cold cream cheese clumps	Let it come to room temp, then stir it in off heat

Step-By-Step: How to Make It

1. Preheat oven to 180°C (350°F).
2. Brown beef in a large sauté pan over medium-high heat. Season with salt and pepper. Break it up as you go, cook for 8–10 mins.
3. Add peppers and onions. Toss in Italian seasoning, paprika, garlic powder. Sauté for 10–15 mins until veggies are soft and fragrant.
4. Melt in cream cheese + broth. Stir until creamy and smooth. No lumps.
5. Transfer to baking dish. Spread evenly. Lay provolone slices on top, slightly overlapping.
6. Bake 10–15 mins, until bubbly and golden.
7. Optional broil: 2–3 mins for extra browning. Watch it closely.

My Go-To Low-Carb Hacks

• I portion this into 6 equal servings before baking. Easy macro tracking. No guesswork.
• Make a double batch of the beef-veggie mix, freeze half before baking, then add cheese and bake fresh later.
• If reheating, I cover it with foil so it doesn’t dry out. Add a splash of broth if it looks too thick.

Freezing + Reheating Without Ruining It

• Fridge: Up to 4 days, airtight container.
• Freezer: Up to 3 months. Wrap tightly or store in portions.
• Reheat: From fridge – bake at 180°C (350°F), covered, for 15–20 mins. From frozen – thaw overnight first.

Can I Eat This on Keto? (Yes, Here’s Why)

• Net carbs per serving: ~7g (depending on your peppers)
• Protein: Solid 35g per slice
• Fat: Creamy and satiating, thanks to beef, cheese, and cream cheese

No flour, no starch, no breadcrumbs. Just classic cheesesteak flavor—minus the carb coma.

Nutrition Facts

Per Serving – 1/6 of Casserole

Nutrient	Amount
Calories	493 kcal
Total Fat	34.6g
– Saturated Fat	16.4g
Cholesterol	145mg
Sodium	1050mg
Potassium	700mg
Total Carbohydrates	9.6g
– Dietary Fiber	2.5g
– Sugars	5.4g
Net Carbs	7.1g
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