Low Carb Philly Cheesesteak Casserole is the kind of cozy, satisfying weeknight dinner that makes chilly evenings feel like a warm hug from the inside out. This low-carb twist on the classic Philly cheesesteak keeps all the savory, melty goodness — tender seasoned ground beef, soft-sweet peppers and onions, and oodles of gooey cheese — while trimming the carbs so it fits a lighter or ketogenic-style meal plan. If you love comfort food that’s straightforward to make and full of flavor, this casserole deserves a place in your rotation. For another easy ground-beef bake that’s perfect when life is busy, try this 4-ingredient ground beef casserole — it’s a great companion recipe to have on hand.
Introduction
H2: Why this Low Carb Philly Cheesesteak Casserole works
This casserole captures the iconic combination of seasoned beef, sautéed onions and bell peppers, and rich, melted cheeses — but layered and baked so it’s effortless to serve a crowd or meal-prep for the week. Texturally, you’ll get tender, slightly crisped peppers and onions alongside a creamy, almost saucy beef base, topped with provolone slices and a blanket of shredded mozzarella that browns beautifully in the oven. It’s a seasonal winner for cooler months when you crave warm, nostalgic flavors, yet versatile enough for year-round dinners. Because it’s low carb, it pairs perfectly with roasted green vegetables, cauliflower rice, or a crisp salad.
Ingredients & Equipment
H2: Ingredients
- 2 lbs ground beef (80/20 fat ratio preferred) — use halal-certified ground beef if you require it
- 1 large onion, diced
- 2 large bell peppers (green, red, or mixed), diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened to room temperature
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz provolone cheese, sliced or torn into pieces
- 1.5 cups mozzarella cheese, shredded
- 1 tbsp olive oil
Notes:
- The recipe uses 80/20 ground beef for flavor and moisture; you can use leaner beef for lower fat, but expect a slightly drier texture. Always choose halal-certified meat if that is important to you.
- If you or someone you’re cooking for avoids dairy, see the substitutions in the FAQ for dairy-free ideas.
H3: Helpful tools and equipment
- 9×13-inch baking dish (sprayed with non-stick spray)
- Large skillet or sauté pan (preferably heavy-bottomed)
- Spatula or wooden spoon for breaking up the beef
- Measuring spoons and cups
- Cheese grater (if shredding fresh mozzarella)
- Oven mitts and a cooling rack
- Optional: instant-read thermometer (for food safety), microplane for garlic, kitchen scale for precision
Step-by-Step Instructions (with tips)
H2: Directions
Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat.
- Sauté the onions and peppers
- Add diced onions and bell peppers to the hot oil, cooking for 5–6 minutes until they start to soften and become fragrant. Stir occasionally so the vegetables cook evenly and develop a touch of caramelization.
Tip: For deeper flavor, cook until edges are slightly browned; for a sweeter profile, add a pinch of salt while sautéing to help the onions release moisture and caramelize.
- Add the garlic
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. Garlic cooks quickly; watch it closely so it becomes fragrant but not bitter.
- Brown the ground beef
- Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7–8 minutes until completely browned with no pink remaining. Drain excess fat if needed, or tilt the pan and carefully spoon out fat until roughly 1 tablespoon remains for flavor.
Tip: If you prefer an even more intense caramelized flavor, brown the meat in batches to avoid steaming.
- Add Worcestershire sauce and combine with cream cheese
- Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy. Make sure the cream cheese is at room temperature so it incorporates smoothly.
Variation: If you prefer a slightly tangier base, add a teaspoon of Dijon mustard or a dash of smoked paprika.
- Assemble in the baking dish
- Transfer the mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull. Arrange the provolone so it overlaps slightly to create pockets of melty cheese.
- Bake
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. If you like a browner top, switch to broil for 1-2 minutes — watch carefully so it doesn’t burn. Let rest for 5 minutes before serving to allow flavors to meld together.
Tip: For crispier peppers and onions, roast them separately on a sheet tray at 425°F until edges are charred, then fold into the beef mixture before baking.
H3: Flavor variations and swaps
- Make it spicier: Add sliced jalapeño to the skillet or sprinkle crushed red pepper flakes into the beef mixture.
- Add mushrooms: Sauté 8 oz sliced mushrooms with the onions for an earthy boost.
- Try different cheeses: Swap provolone for cheddar or Monterey Jack; fontina adds a nutty creaminess.
- Vegetarian option: Replace ground beef with seasoned crumbled firm tofu or a plant-based ground alternative (ensure it’s halal or compliant with your dietary needs).
H3: Low-carb serving suggestions
- Serve atop cauliflower rice, spiralized zucchini, or in crisp butter lettuce leaves for a lighter meal. For a heartier plate without many carbs, pair with roasted Brussels sprouts or garlic-roasted broccoli.
Storage, Freezing & Make-Ahead Tips
H2: Make it ahead and store with confidence
- Refrigerating leftovers: Cool leftovers to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. Reheat individual portions in the microwave (covered) for 1–2 minutes, or reheat in a 350°F oven for 10–12 minutes until warmed through. A splash of water or a small pat of butter over the top helps restore moisture when reheating.
- Freezing options: This casserole freezes well. For best results, you can freeze either before baking or after baking:
- Freeze before baking: Assemble the casserole in a freezer-safe dish, seal tightly with foil and plastic wrap, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator and add 10–15 minutes to the baking time, covering with foil if it browns too fast.
- Freeze after baking: Cool completely, then wrap tightly in plastic and foil or place in freezer-safe containers for up to 3 months. Thaw overnight and reheat in a 350°F oven for 20–30 minutes.
- Portioning advice: For meal prep, divide into single-serving airtight containers so you can defrost individual portions as needed. This helps with portion control and speeds up weeknight dinners.
How to Use / Serve This Dish
H2: Serving ideas and pairings
- Classic low-carb plate: Pair a warm slice of casserole with steamed green beans and a crisp mixed-green salad dressed with olive oil and lemon.
- Cozy family dinner: Serve with roasted vegetables and offer sliced pickled peppers on the side for brightness.
- Weeknight meal prep: Portion into lunch containers and add a side of raw veggie sticks or a small salad for an easy weekday lunch.
- Party or potluck: This casserole is easy to transport and keeps warm in a low oven; garnish with chopped fresh parsley for color and freshness.
For another crowd-pleasing side, consider a creamy vegetable bake like this broccoli cheese casserole to round out the table.
H3: Creative ways to repurpose leftovers
- Stuffed peppers: Hollow bell peppers and fill them with warmed leftover casserole mixture, top with extra cheese, and bake until peppers are tender.
- Lettuce wraps: Spoon warmed casserole into large butter lettuce leaves for a handheld, low-carb meal.
- Savory breakfast: Top gently reheated casserole with a fried egg (optional) for a savory brunch option.
FAQ Section
H2: Frequently Asked Questions
Q1: Can I substitute ground turkey or chicken for the beef?
A1: Yes — ground turkey or chicken can be used as lower-fat alternatives. If using poultry, choose darker meat or a mix with a bit of fat to prevent dryness and add a splash of olive oil if needed. Season well, as poultry can be milder than beef.
Q2: Is this recipe suitable for people following keto or other low-carb diets?
A2: Absolutely. The core ingredients are low in carbohydrates, and serving suggestions like cauliflower rice or a side salad keep the meal keto-friendly. If you’re tracking macros, adjust portion sizes and cheeses to fit your daily goals.
Q3: Can I make this dairy-free or use non-dairy cheese?
A3: You can make a dairy-free version by swapping cream cheese for a dairy-free cream cheese alternative and using plant-based sliced cheese and shredded mozzarella alternatives. Texture and flavor will vary, so choose high-quality non-dairy cheeses that melt well. Check labels to ensure they meet your dietary standards.
Q4: How long will leftovers keep, and what’s the best reheating method?
A4: Leftovers keep 3–4 days in the refrigerator and up to 3 months in the freezer (see freezing tips above). Reheat in the microwave for convenience or in a 350°F oven covered with foil to maintain moisture. If reheating from frozen, thaw overnight for more even reheating.
Additional tips:
- Salt lightly during cooking if you plan to top with salty cheeses; you can always add more salt at the table.
- Taste and adjust: After adding Worcestershire and cream cheese, taste and add more salt and pepper as needed; a squeeze of lemon juice or a teaspoon of Dijon can brighten the flavors if the casserole tastes heavy.
Internal link note: If you enjoy rich, comforting casseroles, this cheesy hamburger potato casserole is another classic comfort option to try on a different night.
Conclusion
H2: Final thoughts
Low Carb Philly Cheesesteak Casserole is a simple, comforting dish that delivers the beloved flavors of a Philly cheesesteak in a family-friendly, low-carb format. It’s cozy, adaptable, and forgiving — perfect for busy weeknights, meal-prep sessions, or lazy weekend baking. Whether you’re feeding a crowd or making dinners for two, the melty cheese, deeply seasoned beef, and tender peppers and onions make every bite feel like a treat. Give this recipe a try, tweak it to your taste, and don’t be shy about sharing the leftovers with friends — it’s the kind of dish that invites smiles and second helpings. If you make it, I’d love to hear how you customized it — tag a friend or leave a comment to share your version.
Low Carb Philly Cheesesteak Casserole
Ingredients
Meat and Dairy
- 2 lbs ground beef (80/20 fat ratio preferred) Use halal-certified ground beef if required.
- 8 oz cream cheese, softened to room temperature
- 8 oz provolone cheese, sliced or torn into pieces
- 1.5 cups mozzarella cheese, shredded
Vegetables
- 1 large onion, diced
- 2 large bell peppers (green, red, or mixed), diced
- 2 cloves garlic, minced
Seasonings and Oils
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the hot oil, cooking for 5–6 minutes until they start to soften and become fragrant.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add ground beef to the skillet, breaking it up as it cooks. Season generously with salt and pepper, cooking for 7–8 minutes until completely browned with no pink remaining.
- Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
Assembly and Baking
- Transfer the mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella.
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.
