Low Carb Philly Cheesesteak Casserole
A cool autumn evening, the smell of roasted peppers and melted cheese filling the kitchen, and your favorite sweater wrapped around you — that’s the kind of cozy story behind this Low Carb Philly Cheesesteak Casserole. I first made this dish on a rainy Sunday when I wanted something hearty but still light enough for fall evenings. It became an instant reader favorite because it delivers all the savory comfort of a classic sandwich without the carbs, and it’s simple enough for beginner bakers to master. If you’re planning seasonal comfort food nights, this Low Carb Philly Cheesesteak Casserole should be on your list — and it pairs nicely with a 7-day high-protein low-carb meal plan for the week.
Ingredients
- 1 lb ground beef (or thinly sliced steak pieces)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 2 cups shredded provolone or mozzarella
- 1 cup ricotta cheese
- 4 large eggs
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/4 cup grated parmesan
- 1/2 cup almond flour (for a slight crust and to keep this Low Carb Philly Cheesesteak Casserole extra satisfying)
Step-by-step instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Sauté the veggies: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add sliced onions, bell peppers, and mushrooms. Cook until softened and lightly caramelized, about 8–10 minutes. Add minced garlic in the last minute. Transfer vegetables to a bowl and set aside.
- Cook the beef: In the same skillet, add the remaining olive oil and brown the ground beef until fully cooked. Season with smoked paprika, oregano, salt, and pepper. Drain any excess fat.
- Combine meats and veggies: Stir the cooked vegetables back into the skillet to combine flavors for a minute, then remove from heat.
- Mix cheeses and custard: In a separate bowl, whisk together eggs, heavy cream, ricotta cheese, and parmesan. Fold in half of the shredded provolone. This custard will set the casserole and keep it creamy.
- Layer the casserole: Spread the beef and vegetable mixture evenly into the prepared baking dish. Pour the egg and cheese mixture over the top, spreading gently. Sprinkle the remaining shredded provolone and almond flour evenly across the surface for a light low-carb crust.
- Bake: Bake for 25–30 minutes, or until the casserole is set and the top is golden. If you like a more browned top, place under the broiler for 1–2 minutes while watching closely.
- Rest and serve: Let the casserole rest for 10 minutes before slicing. This helps it firm up and makes serving cleaner. Enjoy warm with a crisp side salad.
Tips for success
- Use thinly sliced steak if you prefer a more traditional Philly texture; ground beef cooks faster and is easier to handle.
- Don’t skip the resting time—this Low Carb Philly Cheesesteak Casserole firms up as it cools, making neat slices.
- For even seasoning, taste the cooked beef mixture before layering and adjust salt and pepper.
- If you want to prep ahead, assemble the casserole in the dish and refrigerate (covered) for up to 24 hours before baking.
- Pair this casserole with a quick roasted vegetable side or try it alongside a clean eating low-carb sheet pan meal for a full weeknight spread.
Possible variations
- Gluten-free: This recipe is naturally low-carb and can be gluten-free when you use almond flour and check all labels.
- Streusel topping: For a crunchy contrast, mix 2 tbsp almond flour, 1 tbsp melted butter, and 1 tbsp grated parmesan; sprinkle over the casserole before baking for a savory streusel twist.
- Vegetarian: Swap beef for crumbled firm tofu or tempeh and add extra mushrooms and eggplant for depth — for ideas, see this easy low-carb eggplant stir fry.
- Spicy: Add sliced jalapeños or a teaspoon of red pepper flakes to the beef mixture for a kick.
- Cheesy variety: Try provolone and sharp cheddar together for a more pronounced flavor profile.
Storage recommendations
- Refrigerator: Store leftover Low Carb Philly Cheesesteak Casserole in an airtight container for up to 4 days. Reheat slices in the oven at 325°F (160°C) for 10–12 minutes or microwave in 30-second bursts until warmed.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: To restore crispness, reheat in a toaster oven or regular oven rather than the microwave when possible.
Conclusion
This Low Carb Philly Cheesesteak Casserole is a comforting, hands-on fall favorite that balances savory flavors, cheesy goodness, and a light crumb topping to keep it low carb and satisfying. For another take on keto-style cheesesteak dishes, you can explore this Keto Philly Cheesesteak Casserole – Kicking Carbs recipe which offers additional variations and ideas.
FAQs
Q1: Can I use sliced deli steak instead of ground beef?
A1: Yes — thinly sliced steak works well and gives a more classic Philly texture. Sear the slices quickly in a hot pan and drain any excess liquid before layering.
Q2: Is this recipe suitable for meal prep?
A2: Absolutely. Assemble ahead and refrigerate before baking, or bake and portion into containers for easy lunches; it keeps well for up to 4 days in the fridge.
Q3: Can I make this dairy-free?
A3: For dairy-free, substitute ricotta and cheeses with dairy-free alternatives and use a plant-based cream; texture will differ but it will still be flavorful.
Q4: How do I prevent the casserole from becoming soggy?
A4: Avoid adding extra wet ingredients, sauté vegetables until they release and evaporate most of their moisture, and let the casserole rest before cutting to help it set.
Low Carb Philly Cheesesteak Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (or thinly sliced steak pieces) Use thinly sliced steak for a traditional texture.
- 1 medium onion, thinly sliced
- 1 each green bell pepper, thinly sliced
- 1 each red bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 2 cups shredded provolone or mozzarella
- 1 cup ricotta cheese
- 4 large eggs
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- to taste Salt and black pepper
- 2 tbsp olive oil
- 1/4 cup grated parmesan
- 1/2 cup almond flour Adds a slight crust and keeps it low carb.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a large skillet over medium heat, warm 1 tablespoon olive oil. Add sliced onions, bell peppers, and mushrooms. Cook until softened and lightly caramelized, about 8–10 minutes. Add minced garlic in the last minute. Transfer vegetables to a bowl and set aside.
- In the same skillet, add the remaining olive oil and brown the ground beef until fully cooked. Season with smoked paprika, oregano, salt, and pepper. Drain any excess fat.
- Stir the cooked vegetables back into the skillet to combine flavors for a minute, then remove from heat.
- In a separate bowl, whisk together eggs, heavy cream, ricotta cheese, and parmesan. Fold in half of the shredded provolone.
- Spread the beef and vegetable mixture evenly into the prepared baking dish. Pour the egg and cheese mixture over the top, spreading gently. Sprinkle the remaining shredded provolone and almond flour evenly across the surface.
- Bake for 25–30 minutes, or until the casserole is set and the top is golden. If preferred, place under the broiler for 1–2 minutes, watching closely.
- Let the casserole rest for 10 minutes before slicing. Serve warm.