If you love Philly Cheesesteak but not so much bread, this riff on the classic is the casserole for you.
I love that so many members of my family and several of my friends have different eating styles. I like the challenge of creating menus that will please vegans, vegetarians, carnivores, pescatarians, and those who are paleo, gluten-free, or don’t eat dairy. And when the keto crowd is coming over, I know exactly what I’m going to make: this Philly cheesesteak casserole, which is very low in carbs but very high in flavor.
It’s not just keto eaters who will love it, either. This dish is like if the beloved sandwich and a favorite comfort food category had a baby! It has all the bold, savory flavors of a cheesesteak and the rich creaminess everyone loves in a casserole. The first time I made it for guests, my keto friends were waxing poetic about it—partly because it was so delicious, but also because it tasted just like something they missed when they decided to give up bread. “It’s a Philly cheesesteak,” my friend Gina gleefully exclaimed. “I thought when I stopped eating carbs, I’d never have one again!”
Beef, onions, green peppers, and provolone cheese: the building blocks of a Philly cheesesteak. These are, of course, the main ingredients in this casserole (and by the way, we’re using ground beef, but you could easily use shaved beef as they do in the sandwiches or even some leftover brisket). The sauce is made from the provolone, cream cheese, and milk, giving the dish its velvety texture and nutty, tangy flavor. It’s super simple to make and when the provolone on top gets golden brown and crunchy, it is very impressive to look at. It’s a perfect dinner party entrée but easy enough for a weeknight dinner, too.
Back to my keto-friendly dinner party. I served the Philly cheesesteak casserole with Green Beans Almondine, this delicious Roasted Kabocha Squash, and then some fresh strawberries dipped in Easy Keto Cream Cheese Frosting for dessert!
Tips for a Perfect Philly Cheesesteak Casserole
Although this is an easy, straightforward recipe, there are some things you want to pay attention to in order to make sure the casserole comes out perfectly!
When you prep your bell pepper and onion, try to chop both the same size—about a one-inch dice, which will ensure the even cooking of both veggies. The onions, peppers, and ground beef (even though it’s lean) will release some water and fat. Make sure you drain off all of the liquids once you’ve browned the beef because the creamy sauce will not mix well with extra liquid or fat. When you mix the cheese, milk, and seasonings into the meat and veg mixture, be gentle and patient. Your goal is that everything is fully incorporated. Sometimes people think, “Oh, it’s ok if there are some clumps of cream cheese—they’ll melt in the oven,” but that’s not always true, and even when it is, if everything isn’t fully incorporated, you won’t get that tangy taste in every bite.
Ingredients
- 2 pounds lean ground beef
- 1 green bell pepper, chopped
- 1 sweet yellow onion, chopped
- 6 ounces provolone cheese, thinly sliced
- 4 ounces cream cheese, softened
- 2 tablespoons milk
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- Fresh parsley, chopped (optional)
How to Make Philly Cheesesteak Casserole
Step 1: Preheat the oven to 350°F.
Step 2: In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the onions and peppers are soft. Drain the fat and juices from the meat.
Step 3: Dice 4 ounces (about 2/3) of the provolone cheese. Mix the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper into the ground beef mixture.
Step 4: Transfer the mixture to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
Step 5: Bake at 350°F for 10 to 15 minutes, or until the cheese is melted. Optional: turn the oven to broil for 2 to 3 minutes or until the cheese gets slightly browned and bubbly on top. Watch carefully so as not to burn the cheese!
Step 6: Garnish with freshly chopped parsley if desired. Serve warm. Enjoy!
FAQs & Tips
How to Make Ahead and Store
Cooked and cooled Philly cheesesteak casserole can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months; reheat the leftover casserole in the microwave for 30-second intervals until it’s reached the temperature you desire (thaw the frozen casserole overnight in the fridge before reheating).
Will This Recipe Work with Chicken?
Yes! You can use ground chicken and just follow the recipe, but I’ve also made it with leftover Shredded Chicken, and it came out great!
Is There a Low-Fat Version of Philly Cheesesteak Casserole?
You can make one by using reduced-fat or light versions of the provolone and cream cheese; also, replace the whole milk with skim or 2%.
Serving Suggestions
The original Philly cheesesteak sandwich offers the option of “wit” or “witout” onions (yes, that’s how you’re supposed to say it in Philly!); these are grilled onions, and sometimes I love to echo that component in the casserole by adding these Sautéed Onions into the meat and veggie mix. While green peppers were not an ingredient in the original, the sandwich has evolved to include them; I like to take that evolution a step further in Philly cheesesteak casserole by adding some chopped Roasted Peppers. Classic Philly cheesesteaks come with either provolone, American, or Cheez Whiz, a creamy sauce that tastes a bit like cheddar. When I want to mimic this iconic ingredient in Philly cheesesteak casserole, I stir in some Queso (those pickled jalapeños add a really delicious kick!).
While, as you know, I do serve this dish for guests, it is—after all—a casserole, which makes it one of our favorite comfort food dinners, especially when it’s paired with other favorite comfort foods, like Garlic Mashed Potatoes, this Mashed Cauliflower, or Creamy Polenta. But, that said, it also goes so well with traditional cheesesteak sides, like French Fries or Onion Rings. But you know me: I love to change things up! My favorite crispy sides for Philly cheesesteak casserole are Fried Green Tomatoes or these delicious Asparagus Fries.
Philly Cheesesteak Casserole
Ingredients
- 2 pounds lean ground beef
- 1 green bell pepper chopped
- 1 sweet yellow onion chopped
- 6 ounces provolone cheese thinly sliced
- 4 ounces cream cheese softened
- 2 tablespoons milk
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- Fresh parsley chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the onions and peppers are soft. Drain the fat and juices from the meat.
- Dice 4 ounces (about 2/3) of the provolone cheese. Mix the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper into the ground beef mixture.
- Transfer the mixture to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
- Bake at 350°F for 10 to 15 minutes, or until the cheese is melted. Optional: turn the oven to broil for 2 to 3 minutes or until the cheese gets slightly browned and bubbly on top. Watch carefully so as not to burn the cheese!
- Garnish with freshly chopped parsley if desired. Serve warm. Enjoy!
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