Philly Cheesesteak Casserole Cheesy And Low Carb

Need more comforting casserole recipes? Try my chili relleno casserole, cauliflower casserole, tuna casserole, or broccoli cheese and rice casserole next. Craving the flavors of a Philly cheesesteak but with the convenience of a casserole? I’ve got you covered. For this easy dinner idea, I kept the best elements of a cheesesteak: thinly sliced beef, tender peppers and onions, and plenty of cheese. I skipped the bun because, let’s face it, it’s the least exciting part.

Why I love this recipe

Minimal dishes. You’ll need one skillet to cook the filling and one baking dish to bake it off. Easy appetizer or main course. Serve it with crackers for a hearty dip, add rice for an all-in-one meal, or dare I say, pile it on hoagie rolls! Deceptively low carb. Which is why it’s one of my favorite undercover keto recipes! Make it ahead of time. When I’m hosting, I’ll get the casserole assembled in the afternoon. Before guests arrive, I’ll pop it in the oven. It’s that easy.

Ingredients needed

Butter. To pan-fry the veggies. I prefer using unsalted butter so we can add more salt to taste later. Steak. For this recipe, I used sirloin because it’s lean and doesn’t leave much grease in the skillet. Top round, Denver steak, or skirt steak are inexpensive substitutes. For an authentic Philly, use well-marbled ribeye. Salt and black pepper. To season. Bell peppers and onions. I used a mix of red and green bell peppers. Garlic. For flavor. Use freshly minced garlic if possible, but garlic powder can be substituted. Cream cheese. The base of the cheese sauce. Stick with full-fat over reduced or fat-free since full-fat melts the smoothest. Half and half. To give the cheese sauce a silky texture. Milk can also be used. Cheddar cheese. Use freshly grated cheese as it melts more smoothly than the pre-shredded kind. Pepper jack cheese. For no heat, use shredded mozzarella cheese instead.

How to make Philly cheesesteak casserole

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Freeze the steak. This is one of the more underrated hacks I’ve discovered for easily slicing steak. Simply place it in the freezer for 15-30 minutes, then slice against the grain into the thinnest strips possible. Save time. When I’m on a time crunch, I’ll use pre-sliced steak or ask the butcher to shave it for me. Use an oven-safe skillet, so you have one less dish to wash! Make it ahead of time. Sauté the steak and veggies and build the cheese sauce. Store the covered casserole dish in the fridge. Let it come to room temperature for 15 minutes before baking.

Storage instructions

To store: After it cools, transfer the leftovers to an airtight container and store it in the refrigerator for 4-5 days.

Protein. Use shredded chicken breasts or lean ground beef. If you go with the latter, make sure to drain any excess grease from the ground beef mixture. Cheese. For a classic Philly, use provolone cheese and American cheese. Veggies. Sauté mushrooms with the peppers and onions or fold in spinach for some greens. Make it heartier. Fold in al dente pasta, cooked rice, or cauliflower rice into the casserole before baking for a more complete dinner.

To freeze: Store the cooled casserole in a shallow container for up to 3 months. Reheating: Reheat the casserole in a 350F oven, in a skillet over medium-high heat, or in the microwave for 30-second intervals.