Name: Low Carb Philly Cheesesteak Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ pounds sirloin steak or flank steak, thinly sliced; 2 tablespoons olive oil; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 medium onion, sliced; 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; 1 cup heavy cream; 1 cup shredded provolone cheese; ½ cup shredded mozzarella cheese

I love making this Low Carb Philly Cheesesteak Casserole when I’m craving classic comfort food without the extra carbs. It has all the flavors I enjoy from a traditional Philly cheesesteak, but in a cozy, oven-baked form that feels satisfying and filling.

Why You’ll Love This Recipe

I like this recipe because it’s simple, hearty, and perfect for meal prep. I enjoy how the tender beef, sautéed peppers, and onions blend with melted cheese to create a rich and savory dish. It’s also naturally low carb, which makes it great when I want something indulgent that still fits my lifestyle.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1½ pounds sirloin steak or flank steak, thinly sliced
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup heavy cream
1 cup shredded provolone cheese
½ cup shredded mozzarella cheese

Directions

I start by preheating the oven to 375°F (190°C). I heat olive oil in a large skillet over medium-high heat and cook the sliced steak until it’s browned and just cooked through. I remove it from the skillet and set it aside.

In the same skillet, I add the peppers and onions and sauté them until they are soft and lightly caramelized. I stir in the garlic and cook for about 30 seconds. Then I season the vegetables with salt, black pepper, and paprika.

I return the steak to the skillet and stir everything together. I pour in the heavy cream and let it simmer for a couple of minutes. I transfer the mixture to a greased baking dish and sprinkle the provolone and mozzarella evenly over the top.

I bake the casserole for about 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.

Servings And Timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes add sliced mushrooms for extra flavor and texture. When I want a sharper cheese taste, I replace provolone with white cheddar. I also enjoy adding a pinch of red pepper flakes when I’m in the mood for a little heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven at 350°F (175°C) or in the microwave until heated through.

FAQs

Can I make this casserole ahead of time?

I often assemble the casserole ahead of time, cover it, and refrigerate it until I’m ready to bake.

What cut of beef works best?

I like using sirloin or flank steak because they stay tender when sliced thin.

Can I freeze this casserole?

I freeze it after baking and cooling completely. I thaw it overnight in the fridge before reheating.

Is this recipe keto-friendly?

I keep it keto by using heavy cream and skipping any bread or starchy ingredients.

Can I use a different cheese?

I’ve tried it with mozzarella, provolone, and even Monterey Jack, and they all work well.

Conclusion

I enjoy this Low Carb Philly Cheesesteak Casserole because it delivers classic flavor in a simple, low-carb format. It’s comforting, cheesy, and always a hit when I want an easy dinner that feels indulgent without the guilt.