Quick Keto Philly Cheesesteak Casserole (Cheesy, Savory, No Fuss) – Weeknight Favorite

If you love the flavor of a classic Philly cheesesteak but want something low-carb and easy, this casserole is your new go-to. It’s rich, cheesy, and packed with savory steak, peppers, and onions. No complicated steps, no special equipment—just real ingredients and fast results.

It’s perfect for busy weeknights, meal prep, or feeding a hungry crowd. You’ll get all the comfort, none of the bread.

Why This Recipe Works

• Fast and simple: Uses pre-sliced steak or leftover roast and comes together in one skillet before baking.
• Keto-friendly: No bread, no flour—just protein, veggies, and cheese.
• Big flavor: Bell peppers, onions, garlic, and a creamy, melty cheese layer deliver that classic cheesesteak taste.
• Flexible: Works with ribeye, sirloin, shaved steak, or even ground beef if that’s what you have.
• Great for leftovers: Reheats beautifully without getting soggy.

Shopping List

• 1.5 pounds thinly sliced steak (ribeye, sirloin, or shaved steak)
• 2 tablespoons avocado oil or olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 8 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 cup shredded provolone (or mozzarella), divided
• 1/2 cup shredded cheddar (optional for extra sharpness)
• 1 teaspoon Worcestershire sauce (check for low sugar)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon onion powder (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prep the oven: Preheat to 400°F (200°C). Grease a 9×13-inch casserole dish or similar baking dish.
2. Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high heat.

   Add the sliced onions and peppers with a pinch of salt. Cook, stirring, until softened and lightly charred, about 6–8 minutes. Add garlic in the last 30 seconds.

   Transfer to a plate.

3. Cook the steak: Add the remaining oil to the skillet. Increase heat to high. Season steak with salt, pepper, and smoked paprika.

   Sear in batches if needed, 1–2 minutes per side, just until browned. Avoid overcooking so it stays tender.

4. Make the creamy base: Reduce heat to low. Add cream cheese to the skillet and stir until it starts to melt.

   Add heavy cream, Worcestershire, and onion powder. Stir until smooth. If it gets too thick, splash in a little water or more cream.

5. Combine: Return peppers and onions to the skillet.

   Fold in half the provolone and all the cheddar (if using). Stir until everything is coated and melty. Taste and adjust salt and pepper.

6. Assemble: Transfer the mixture to the baking dish.

   Top with the remaining provolone, spreading it evenly.

7. Bake: Bake for 10–12 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes at the end—watch closely.
8. Rest and serve: Let it rest for 5 minutes. Garnish with chopped parsley.

   Serve hot with a simple green salad or roasted broccoli.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm individual portions in the microwave for 60–90 seconds, or reheat the whole dish at 325°F (165°C) until hot. Add a sprinkle of cheese if it looks dry.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat covered at 325°F (165°C) until bubbly.

Why This is Good for You

• Low-carb and satisfying: Keeps carbs down while delivering protein and fat that keep you full.
• Whole-food ingredients: Steak, peppers, onions, and real cheese—no fillers needed.
• Balanced fats: The combo of beef and dairy supports keto macros and steady energy.
• Micronutrients: Bell peppers offer vitamin C and antioxidants; onions add prebiotics for gut health.

What Not to Do

• Don’t overcook the steak: It will go into the oven, so keep the stovetop sear quick to avoid tough meat.
• Don’t skip seasoning: Salt and pepper at each step build flavor and prevent bland results.
• Don’t drown it in cream: The sauce should be creamy, not soupy.

  Add liquid gradually.

• Don’t pack the skillet: Overcrowding prevents browning. Sear in batches if needed.
• Don’t forget to rest: A brief rest helps the cheese set for cleaner scoops.

Variations You Can Try

• Mushroom boost: Add 8 ounces sliced mushrooms with the peppers for extra umami and volume.
• Cheese choices: Swap provolone for mozzarella, Monterey Jack, or a mix of pepper jack for a little heat.
• Ground beef version: Use 1.5 pounds ground beef. Brown, drain if needed, then follow the same steps.
• Jalapeño kick: Add sliced jalapeños or red pepper flakes for spice.
• Dairy-light tweak: Use half the cream cheese and replace some heavy cream with unsweetened almond milk; reduce slightly longer to thicken.
• On-the-go bowls: Spoon over cauliflower rice or shredded lettuce for a cheesesteak bowl.

FAQ

Can I use deli roast beef?

Yes.

Choose a quality, minimally processed roast beef without added sugars. Slice into strips and warm it gently with the peppers and sauce to avoid overcooking.

What’s the best steak cut for this?

Ribeye is classic for tenderness and flavor. Sirloin works well and is more budget-friendly.

Pre-shaved steak from the meat counter is very convenient.

Is Worcestershire sauce keto?

Most brands have a small amount of sugar, but the quantity used here is minimal. Check labels and use a low-sugar option if you’re strict, or replace with coconut aminos plus a splash of vinegar.

How many carbs are in a serving?

Exact macros depend on brands and quantities, but this casserole typically lands around 5–7 net carbs per serving when divided into six portions. Plug your ingredients into a tracker for precision.

Can I make it ahead?

Yes.

Assemble up to the cheese topping, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes since it will be cold.

How do I slice the steak thinly?

Partially freeze the steak for 20–30 minutes until firm but not solid. Use a sharp knife to slice against the grain into very thin strips.

Can I skip the oven step?

You can.

After melting the cheese into the skillet mixture, just add the remaining cheese on top, cover, and let it melt on low. The oven gives you that bubbly top, but it’s optional.

What if I don’t eat beef?

Use thinly sliced chicken thighs or a mix of chicken and mushrooms. Cook until just done, then proceed with the sauce and cheese.

In Conclusion

This Quick Keto Philly Cheesesteak Casserole keeps dinner simple without sacrificing flavor.

It’s hearty, cheesy, and packed with classic cheesesteak vibes—minus the bread. With flexible ingredients, easy prep, and great leftovers, it’s a reliable weeknight win. Keep this one on repeat for a no-fuss, feel-good meal that satisfies every time.