Low Carb Philly Cheesesteak Casserole (Printable View)
Savory low-carb twist on the classic Philly cheesesteak with tender beef, peppers, onions, and melted cheese baked into a comforting weeknight dinner.
# What You’ll Need:
→ Meats
01 - 1 ½ lbs thinly sliced beef sirloin or ribeye
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large green bell pepper, sliced
04 - 1 large red bell pepper, sliced
05 - 1 medium yellow onion, sliced
06 - 2 cloves garlic, minced
07 - 1 cup sliced mushrooms
→ Dairy
08 - 4 oz cream cheese, softened
09 - 1 cup shredded provolone cheese
10 - 1 cup shredded mozzarella cheese
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon smoked paprika
# Cooking Steps:
01 - Preheat your oven to 375°F.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef slices, season with salt, pepper, and smoked paprika, and cook until browned, about 3-4 minutes. Remove beef from skillet and set aside.
03 - Add the remaining olive oil to the skillet. Sauté the onions, bell peppers, and mushrooms until softened, about 6-8 minutes. Stir in the minced garlic and cook for 1 more minute.
04 - Reduce heat to low. Add cream cheese to the vegetables and stir until melted and combined.
05 - Return the cooked beef to the skillet, mixing well with the creamy vegetable mixture.
06 - Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle shredded provolone and mozzarella evenly over the top.
07 - Bake for 15-18 minutes, or until cheese is bubbly and lightly golden.
08 - Let sit for 5 minutes before serving.
# Expert Tips:
01 -
- The creamy cheese base ties everything together while keeping it surprisingly light
- It reheats beautifully for lunch the next day, if there's any left
02 -
- Overcrowding the pan when cooking beef will steam it instead of browning, so work in batches if necessary
- Cream cheese that's still cold will create lumps in your vegetable mixture—room temperature is non-negotiable here
03 -
- Ask the butcher to slice your beef paper-thin if you don't have a sharp knife at home
- Let the casserole cool for the full 5 minutes—it makes serving so much cleaner