This low carb Philly cheesesteak casserole has everything you love about the classic sandwich, from shaved steak to heaps of cheese to sauteed peppers and onions. It’s a creamy keto casserole that doubles as a perfect party snack!
If you’re cutting carbs or simply craving a Philly cheesesteak sandwich, look no further than this keto-friendly Philly cheesesteak casserole. It’s a foolproof game day appetizer or main dish with all of the elements and flavors of the classic sandwich, but none of the carbs!
This low carb casserole is easy to make in one pan. It begins by sauteeing thinly-sliced steak, peppers, and onions before moving onto the easy 4-ingredient cheese sauce. Pop it in the oven to finish, then serve it with all of the dippable snacks you love!
Why this recipe works
- Quick and easy to make. You’ll love how effortlessly this cheesy casserole comes together.
- Enjoy as an appetizer or main dish. This recipe is, of course, the ultimate keto super bowl snack, but it’s also a fantastic main. Pair it with your favorite keto side dishes or stuff it between two slices of keto bread.
- It’s flexible. Customize the ingredients and flavor boosters by mixing up the cheeses, proteins, and more.
I love that this Philly steak casserole recipe doubles as an easy game-day dip. It’s a fun snack you can serve with even more dips and appetizers or next to low carb casseroles, like this Pizza Casserole or Taco Casserole.
All of the classic Philly cheesesteak ingredients are in this low carb casserole, minus the bread. This is what you’ll need:
- Butter – Butter and olive oil are often interchangeable, but I don’t suggest making that substitution in this recipe. Pan-frying the steak and veggies in butter adds a rich, full flavor you just can’t get from oil alone.
- Steak – Use sirloin, top round, or eye of round. All three are affordable options that are tender enough for cheesesteaks. Alternatively, to keep it true to the original Philadelphia cheesesteak, use a well-marbled ribeye.
- Salt and pepper – To season the steak.
- Bell peppers and onions – You can use any color of bell pepper and variety of onion.
- Garlic – For flavor.
- Cream cheese – This is used as the base of the cheese sauce. It gives it an extra creamy consistency and helps bind the casserole ingredients together.
- Half and half – Or milk. This will smooth out the cheese sauce as it melts, creating a rich sauce with a thick, silky mouthfeel.
- Cheddar cheese – Shred it from the block yourself.
- Pepper jack cheese – Or you can use shredded mozzarella instead.
How to make Philly cheesesteak casserole
This Philly cheesesteak casserole recipe moves quickly once you get started, which is why it’s important to have the steak sliced, the veggies chopped, and the dairy out and ready. Here’s how to put it together:
Step 1: Brown the steak
Melt the butter in a pan over medium heat. Once hot, add the steak slices and season them with salt and pepper. Cook until they’re no longer pink, then set aside on a clean plate.
Step 2: Saute the peppers and onions
Add the bell peppers, onion, and garlic to the same pan and cook until softened.
Step 3: Make the cheese sauce
Stir the cream cheese and half and half into the pan. Bring the sauce up to a simmer.
Return the steak to the pan, along with half of the cheddar cheese and half of the pepper jack. Stir until the cheese melts.
Step 4: Put it all together and bake
Transfer the cheesesteak mixture from the pan to a greased baking dish. Sprinkle the rest of the shredded cheeses over top, then bake in the oven until the cheeses are melted. Enjoy hot!
Tips to make the best recipe
- To make the steak easier to slice, place it in the freezer for 15 to 30 minutes before slicing. Use a sharp chef’s knife to cut the steak against the grain into the thinnest strips possible.
- Low on time? Buy pre-sliced steak instead or ask the meat counter to shave a regular steak for you.
- Feel free to prepare and bake the casserole in a large cast iron or oven-safe skillet instead of transferring it into a baking dish.
- Cheese options – For steak and cheese sandwich purists, white American cheese, soft mild or sharp provolone, and Cheez Whiz are the only options. For this casserole, you can use any mild-flavored shredded cheese like mozzarella, Monterey jack, gruyere, swiss, or gouda.
- Add mushrooms – If you like mushrooms in your cheesesteaks, cook them in the skillet with the peppers and onions.
- Make it with chicken – Swap the steak with shredded chicken breasts!
What to serve with this dish
This Philly cheesesteak casserole goes great with practically any side when served as a main dish. Use it as the filling in these zucchini boats or serve a scoop next to zucchini noodles, spaghetti squash, cauliflower rice, or keto mashed potatoes.
To store: If you’re lucky enough to have leftovers, keep them in an airtight container in the fridge for 3 to 4 days.
To reheat: The best way to reheat the Philly cheesesteak casserole is in a foil-covered baking dish in a 350ºF oven. Alternatively, reheat individual portions in the microwave.
More must-try keto Superbowl snacks
- Jalapeno Poppers
- Mozzarella Sticks
- Buffalo Chicken Dip
- Baked Chicken Wings
- Fried Pickles
- Keto Nachos
Frequently asked questions
Sure, you can use at least 85% lean ground beef instead. For a lighter version, use ground chicken or turkey.
Yes, you can get a slight head start by browning the steak slices and sauteeing the veggies the night before. Keep everything stored separately in the fridge. Then, before party time, finish cooking, assembling, and baking the casserole as instructed.
No, I don’t recommend freezing the casserole. Cheese and dairy can become gritty when thawed, which means the cheese sauce will lose its creamy, indulgent consistency.
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Philly Cheesesteak Casserole
- 1 tablespoon butter
- 2 lbs sirloin steak sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large bell peppers sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1/2 cup cream cheese
- 1/4 cup + 2 tablespoons half-and-half or cream
- 1 cup cheddar cheese divided
- 1 cup mozzarella cheese divided
- Preheat the oven to 180C/350F.
- In a non-stick pan or skillet, add the butter and place over medium heat. Once hot, add the sliced sirloin steak and season with salt and pepper. Cook the steak until no longer pink. Remove the steak from the skillet.
- Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook for a further 5 minutes.
- Add the steak back into the pan, along with half the cheddar cheese and half the pepper jack cheese, and mix well.
- Transfer the cheesesteak mixture into a greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.
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