Cheesy Keto Philly Cheesesteak Casserole

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This Cheesy Keto Philly Cheesesteak Casserole is everything you want from a Philly cheesesteak sandwich but without all the carbs! Thinly shaved rib eye with sauteed onions and peppers, topped with melted provolone cheese layered and baked. An easy and healthy low carb, one-pot dinner everyone will love!

cheesy casserole in a cast iron skillet with pepeprs and onions

Keto Philly Cheesesteak Casserole

This quick and easy casserole is so delicious! I might even go as far as saying it is the BEST cheesesteak casserole recipe out there. All the authentic flavors of a Philly cheesesteak without the bun (and carbs)! I cooked everything in a cast-iron skillet, so it is the perfect one-pan skillet dinner when you want to have minimal cleanup! This recipe is keto-friendly and simple to throw together, making it ideal for meal prepping and freezing!

Have you tried my Low Carb Chicken Philly Cheesesteak {Keto Friendly} yet?

How To Make Keto Philly Cheesesteak Casserole

Seared ribeye steak in a cast iron skilletStep1: Heat oil in a cast-iron skillet over medium heat. (I use this 10 1/2″ skillet for this recipe.) Sear seasoned steak in two batches and set meat aside. Crowding your skillet will not allow the meat to brown well!

red and green peppers, onions and mushrooms in a skillet

Step 2: Add butter to the skillet and throw in your green bell peppers, red peppers, onions, garlic, and mushrooms. (Feel free to leave a veggie out if you prefer.) Saute until the veggies are soft. Add beef broth, Braggs Aminos, Worcestershire sauce, and salt/pepper. Cover with lid and simmer for two minutes.provolone cheese layered over top of steak and veggies in a skilletStep 3: Add seared beef back to the pan and cook over medium heat for two more minutes. Add provolone cheese slices to the top of the steak and veggies covering as much as possible!

steak topped with veggies covered with melted provolone cheese

Step 4: Place the skillet or oven-proof pan in the oven under the broiler for 1-3 minutes or until the cheese begins to bubble and brown. Watch it closely, so it doesn’t burn! Serve hot!

Is This Philly Cheesesteak Ground Beef Casserole Recipe Keto & Low Carb?

Yes. No hoagie rolls here! This recipe is very keto-friendly and has minimal carbs. If you prefer to lessen the carbs, you can remove the bell peppers from this recipe or use less. (Half a bell pepper has 3 net grams of carbs.) If you still want a Philly Cheesesteak sandwich, a chaffle is a fantastic low carb alternative for a bun.

What Is The Best Meat For A Philly Cheesesteak?

A traditional “Philly Cheesesteak” is made with thinly sliced ribeye. Now, ribeye steaks are a bit pricey but for a good reason. The meat is quality! It has a good amount of fat and will give you a tender, juicy, and delicious steak casserole.

If you are on a budget, you can use skirt steak or sirloin steak instead! Just make sure it is THINLY SLICED. If you can’t do this properly, ask the butcher to shave your meat for you. They have the tools to do this, and I’m sure would be more than happy to do it for you.

Another meat option is to use ground beef! The flavors will still be there, and the result would still be tender and juicy. Plus, it is cost-efficient.

Tip: Ask the butcher at the grocery store to shave the ribeye for you.

How To Make This Philly Cheesesteak Skillet Ahead of Time

Follow all the steps above before you add your cheese. Then place the entire, covered, skillet in the fridge until you are ready. Warm up the steak and veggies on the stove and continue with step 3 above, add your provolone cheese and broil.

How to Store Your Casserole

Store your casserole in the skillet itself covered and keep in the fridge until your ready to reheat. You can also add the mixture to a casserole dish (see below).

Don’t have a cast-iron skillet?

If you don’t have a cast-iron skillet, you can use a regular oven-safe skillet to do the same job. Another option is to prepare the veggies and steak, as stated above. Then transfer everything to a small casserole dish (similar in size to a skillet) and layer with your provolone. Cover and refrigerate or freeze until your ready to reheat. Be careful about reheating since you do not want to overcook your steak!

Picture of Black Cast Iron Picture of Keto Crustless Quiche with bacon and Cheese

Tip: Cast iron skillets are very affordable and last forever! A few that I have were my grandmothers and over 50 years old. A cast-iron skillet is a worthwhile investment and less than $20.

Can I Freeze My Casserole?

Yes. You will just need to place the cooked steak and veggies in a freezer-safe casserole dish and seal it with a lid or plastic wrap/foil. Try to find a baking dish about the size of your skillet.

a spoon of cheesy beef casserole in a skillet

Low Carb Philly Cheesesteak Casserole Variations

I do want to mention since residents from Philadelphia can get touchy about their cheesesteaks, that an authentic Philly Cheesesteak does NOT have mushrooms or peppers. Take a visit to a few of the popular cheesesteak restaurants in the area, like Pat’s or Geno’s, and all you’ll see if steak, onions, and cheese. That’s it.

So if you prefer to make it more “authentic,” you can leave the rest out. What cheese is best? Provolone vs. cheese whiz is an ongoing debate, but since cheese whiz is not keto-friendly, provolone it is!

  • Use sirloin, flank steak, or even ground beef
  • Omit the peppers or mushrooms
  • Use a different cheese that is keto-friendly
  • Add more spices like onion or garlic powder
  • Fresh herbs will add a brightness to your casserole
  • Add cream cheese to make a creamier casserole

Low Carb/Keto Sides To Serve With Your Casserole

Other Keto Casserole Recipes:

 

How to Make Keto Philly Cheesesteak Casserole:

An easy cheesy keto philly cheesesteak recipe
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4.83 from 29 votes

Cheesy Keto Philly Cheesesteak Casserole

This Cheesy Keto Philly Cheesesteak Casserole is everything you want from a Philly cheesesteak sandwich but without all the carbs! Thinly shaved rib eye with sauteed onions and peppers, topped with melted provolone cheese layered and baked. An easy and healthy low carb weeknight dinner everyone will love!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 368kcal
Author: Kasey Trenum

Ingredients

  • 1.25 lbs shaved ribeye steak
  • 2 TB Avocado oil
  • 1 TB butter
  • 1/2 onion sliced
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 cup mushrooms chopped
  • 2 garlic cloves minced
  • 1 TB beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Braggs aminos
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 oz provolone cheese (about 9 slices)

Instructions

  • Heat avocado oil in a cast-iron skillet on medium-high. (I used a 10 1/2" skillet.)
  • Season the steak with salt and pepper.
  • Sear the steak in two batches. (If you overcrowd the skillet you won’t get a good sear on the steak). When the steak is browned, remove from the skillet and set aside.
  • Add 1 tbsp butter to the same skillet along with peppers, onions, garlic, and mushrooms. Sauté until the veggies are softened.
  • Next add your beef broth, Braggs Aminos, Worcestershire sauce, and salt/pepper and cover with a lid. Simmer for 4 minutes.
  • Add steak back to the pan and cook on medium for two minutes.
  • Add provolone cheese on top of the casserole covering as much as possible. (See step-by-step images above.)
  • Place the skillet in the oven on broil for 1-3 minutes or until the provolone cheese begins to brown and bubble. Watch carefully as it can burn very quickly!

Notes

*Traditionally, a Philly Cheesesteak is made with thinly sliced ribeye. Ribeye steaks are pricier but the best meat to use. If you are on a budget, you can also use skirt steak or sirloin. Another meat option is to use ground beef! The flavors will still be there.

Don't have a cast-iron skillet?

If you don't have a cast-iron skillet, you can use a regular oven-safe skillet to do the same job. Another option is to prepare the veggies and steak as stated above. Then transfer everything to a small casserole dish (similar in size to a skillet) and layer with the provolone. Cover and refrigerate or freeze until your ready to reheat. Be careful about reheating since you do not want to overcook your steak!

Nutrition

Calories: 368kcal | Carbohydrates: 3g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 582mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 22mg | Calcium: 225mg | Iron: 2mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage with pics of Philly cheesesteak casserole and text

 

 

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21 Comments

  1. 5 stars
    Delicious. I left out the mushrooms and used a whole sliced onion. Also, didn’t have Provolone cheese so subbed sliced GOUDA cheese and it turned out nicely melted. I served with mashed cauliflower. Tomorrow’s lunch will become CHEESESTEAK CHAFFLES. Oh yeah.

  2. 5 stars
    I try to find ways to get my son to eat vegetables, and this recipe was a big hit. We enjoyed the casserole immensely and look forward to having the leftovers. The only thing I would say is that I must be a very slow cook because my prep and cook time greatly exceeded yours. From the moment I began assembling ingredients to the finished product was almost 50 minutes.

    1. Glad you enjoyed it and it was a hit! Each person certainly takes different time prepping and all ovens cook differently.

  3. Thank you forall the great recipes you share freely with us. It’s greatly appreciated!

    I subbed ground beef for ribeye, it worked great!

  4. 5 stars
    OMG this was amazing!! It is definitely one of my go to meals during the week. Super easy and super yummy! Even my husband who is pretty picky eater and loves his cheesesteaks was impressed with this.

  5. 5 stars
    I made this for my family tonight and it was a huge hit!!! I have two teenage boys and a husband that has the metabolism of a teenage boy, so I increased the recipe. Had my butcher shave a 2.5 ribeye and did 3 peppers and 3 onions (still used the same amount of mushrooms because ai’m the only fan). EVERYONE loved it! So easy and so good!

  6. 5 stars
    The only change I made was to add a whole onion and it was DELISH! I would add even more peppers & onions next time, but that’s just because I don’t normally eat steak and it’s definitely meaty. The whole family enjoyed it, and we’ve added it to our “line up”. This is a keeper even if you’re not doing low carb!

  7. 5 stars
    Wow, so yummy! I used ground beef and it only took me about 30 minutes total to whip this meal up! I also do not follow keto so I subbed the aminos for soy sauce, added about 2 tablespoons of cream cheese, and served the final product in a hoagie roll! Definitely going to start making this often!

  8. 5 stars
    I just made this for the second time and HAD to come leave a review! This recipe is sooooo yummy! I use ground beef, leave out the mushrooms, and serve it in a hoagie. My husband loves it, too! So glad I found this!

    1. Sure! But avocado oil tends to handle the higher heat for searing better than olive oil.

    1. The number is servings is listed at the top of the recipe card. I eyeball it and divide the recipe evenly by that number.

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