Pin it
This hearty Philly Cheesesteak Casserole turns a beloved sandwich into a cozy, quick dinner my family begs for every week. I whipped up this low-carb option when hunting for filling meals without bread, and now it's our go-to way to enjoy authentic Philly flavors minus the carbs.
I threw this together one rushed evening when we wanted something warm and filling but couldn't spend forever cooking. It's now a staple in our meal plans because it's crazy easy yet totally hits the spot.
What You'll Need
- Ground beef: Forms the tasty backbone with plenty of protein. Go for 80/20 for extra flavor or something leaner if you want
- Bell pepper: Gives that classic Philly taste and bright color. Grab fresh ones if possible but frozen will do
- Onion: Adds natural sweetness and flavor layers. Yellow works great but try white for something gentler
- Worcestershire sauce: Brings that can't-stop-eating-it flavor depth. You won't need much
- Cream cheese: My trick for amazing creaminess and texture. Full-fat makes it best but lighter versions work too
- Provolone cheese: Creates that gooey, authentic Philly meltiness. Ask for it freshly sliced at the deli counter
- Seasonings: Just salt, pepper, garlic powder and onion powder work wonders together. Swap in minced garlic if you'd rather
How To Make It
- Get everything ready:
- Turn your oven to 350°F and grab an 8x8 baking dish. Give it a quick spray with cooking oil or rub with butter so nothing sticks.
- Cook your meat mix:
- Toss ground beef, chopped peppers, and diced onions into a big skillet over medium-high heat. Break the meat apart while mixing everything up. Keep cooking until the beef loses all pink color and the veggies get soft, usually about 7-8 minutes.
- Get rid of grease and add flavor:
- Carefully pour off the extra fat from the pan. Put it back on medium heat and sprinkle in your salt, garlic powder, onion powder, and pepper, mixing so everything gets evenly seasoned.
- Make it creamy:
- Pour in the Worcestershire sauce, then drop in chunks of cream cheese. Keep stirring until the cream cheese totally melts and turns into a smooth sauce coating all the meat and veggies. This should take around 2-3 minutes.
- Put it all together:
- Scoop the meat mixture into your greased dish and spread it flat. Layer provolone slices on top, letting them overlap a bit to cover everything.
- Bake it up:
- Stick the dish in your hot oven and cook for 15 minutes. The cheese should melt completely with some golden spots here and there. Let it sit for 5 minutes before digging in so the flavors can settle.
Pin it
Adding cream cheese to this dish was a total accident that changed everything. I ran out of regular cheese one night and tried it instead. The way it blends into the meat makes this amazing smooth sauce that reminds me of the cheese whiz on real Philly cheesesteaks but tastes way more homemade and special.
Prep It Early
You can totally fix this casserole ahead of time. Just cook up the meat mixture a day or two before and keep it in the fridge. When you're hungry, dump it in your baking dish, add the cheese on top, and pop it in the oven for about 20 minutes since it'll be cold. I often make twice as much and freeze half in a throw-away aluminum pan for those nights when cooking feels impossible.
Switch It Up
The classic Philly has peppers and onions, but you can play around with this recipe tons of ways. Try throwing in some mushrooms for an earthy twist. If you like heat, mix in chopped jalapeños or a splash of hot sauce. You can also try different cheese combos – provolone with mozzarella gives you those amazing stretchy cheese pulls, while adding some sharp cheddar brings a nice zingy flavor.
What To Eat With It
For a solid low-carb meal, put this next to a simple green salad with some olive oil and vinegar drizzled on top. If you're not doing keto, it goes amazingly with some garlic bread for scooping up all that cheesy goodness. For something fun, spoon this mixture into hollowed bell peppers and bake them 15 minutes longer – you'll get a stuffed pepper version that shows off all these tasty flavors.
Pin it
This Philly Cheesesteak Casserole hits the spot when you want something filling that doesn't take forever to make. Your whole family will beg you to make it again!
Frequently Asked Questions
- → Can I use thinly sliced steak instead of ground beef?
Absolutely! Swap in 1½ pounds of thinly cut ribeye or sirloin instead. Just cook it in a hot pan until barely pink before tossing in your peppers and onions. This gives you that classic Philly sandwich feel in every bite.
- → How can I store leftovers of this casserole?
Pop any extras in a sealed container and keep them in your fridge for 3-4 days. When you're hungry again, zap single portions in the microwave for 1-2 minutes till they're hot. Or warm the whole dish in your oven at 350°F for about 15-20 minutes.
- → Can I freeze this Philly Cheesesteak Casserole?
You bet! Put everything together but skip the baking step. Wrap it well with plastic and foil, then freeze it for up to 3 months. Let it thaw in your fridge overnight before cooking, and add 10-15 extra minutes to the cooking time if it's still cold from the fridge.
- → What side dishes pair well with this casserole?
For keeping it keto, try some oven-roasted broccoli, a bowl of cauliflower rice, or a fresh green salad on the side. If you aren't counting carbs, some warm garlic bread, crispy potatoes, or a scoop of pasta will round out your meal nicely.
- → Can I use different types of cheese for this casserole?
Though provolone is what you'd expect in a Philly sandwich, feel free to try mozzarella, white American, or even mix a few types together. Some folks like adding a couple spoonfuls of cheese whiz on top for that real Philly street food taste.
- → How can I make this dish spicier?
To crank up the heat, throw in some sliced jalapeños or a sprinkle of red pepper flakes while cooking the meat. You can also drizzle some hot sauce into the mix or top your finished casserole with tangy pickled peppers for extra zing.