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A delicious Philly Cheesesteak Casserole is displayed as the featured image for this recipe.

Philly Cheesesteak Casserole (Easy Keto)

This Philly Cheesesteak Casserole delivers the classic flavors of a Philly Cheesesteak in a simple, keto-friendly format. Tender slices of steak, melty cheese, and savory peppers are baked together in a comforting casserole that's ready in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs thinly sliced steak such as ribeye or sirloin
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 2 bell peppers any color
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 4 tbsp butter
  • 4 tbsp cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • Optional toppings: Pickled jalapeños
  • Optional toppings: Chopped green onions
  • Optional toppings: A drizzle of hot sauce

Equipment

  • 9x13-inch baking dish
  • Large skillet or saute pan
  • mixing bowls
  • Saucepan
  • whisk
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Slice the steak into thin strips if it isn't already.
  3. Slice the onion and bell peppers into thin strips.
  4. Heat the olive oil in a large skillet or saute pan over medium-high heat.
  5. Add the steak to the skillet and cook until browned and cooked through. Don't overcrowd the pan; work in batches if necessary to get a good sear. Remove the steak from the skillet and set aside.
  6. Add the sliced onion and bell peppers to the same skillet and cook until softened and slightly caramelized, about 5-7 minutes.
  7. Stir in the garlic powder, onion powder, paprika, salt, and pepper. Cook for another minute until fragrant.
  8. Return the cooked steak to the skillet with the veggies and toss to combine.
  9. In a saucepan over medium heat, melt the butter.
  10. Add the cream cheese and stir until smooth and melted.
  11. Gradually whisk in the heavy cream until well combined.
  12. Remove from heat and stir in the provolone cheese, mozzarella cheese, and parmesan cheese until melted and smooth.
  13. Stir in the garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
  14. Spread the steak and veggie mixture evenly into the prepared 9x13 inch baking dish.
  15. Pour the cheese sauce evenly over the steak and veggie mixture.
  16. Optionally, sprinkle additional shredded cheese on top for extra cheesiness.
  17. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  18. Let the casserole cool for a few minutes before serving.
  19. Garnish with your favorite toppings, such as pickled jalapeños, chopped green onions, or a drizzle of hot sauce.
  20. Serve warm and enjoy!

Notes

Ribeye and sirloin are excellent steak choices. Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or until heated through. You can also reheat the entire casserole in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. If cheese sauce is too thick, add a little more heavy cream. Customize your casserole by adding mushrooms or banana peppers. For a spicy twist, add a pinch of red pepper flakes.