Keto Philly Cheesesteak Casserole

This keto Philly cheesesteak casserole has all the flavor you love from a traditional Philly cheesesteak, minus all the carbs.

Plus, it’s baked in a casserole for ease. It’s a keto casserole recipe that can be made in under 40 minutes.

It’s easy, extra-cheesy, and delicious. What more can you ask for in a casserole?

At only 6.6 net carbs per serving, this may not be a Philly cheesesteak sandwich, but it’s a low-carb casserole that will fool your tastebuds.

Be sure to visit our collection of keto casseroles for more delicious options!

Keto Philly Cheesesteak Casserole

If you’re a fan of keto casseroles, you’ll love this low-carb Philly cheesesteak casserole.

This low-carb Philly cheesesteak casserole is packed with shaved beef steak, green peppers, onions, mushrooms, and a creamy provolone cheese sauce, making this a hearty and filling keto casserole.

It’s as close to an authentic Philly cheesesteak as you’ll get while doing keto.

All the flavor is there, and I promise you won’t even miss the bun!

I made the casserole with shaved beef steak because it’s tender beef, but it can be substituted for sirloin steak, ribeye steak slices, thin strips of flank steak, or even ground beef if you prefer.

Any of these meat choices would work well in a baking dish, making it a versatile Philly cheesesteak casserole.

It’s the perfect dish to include in your meal prep since it’s sure to be a recipe the whole family will enjoy, even if they are not on a low-carb diet.

This makes an easy dinner, and it’s a great way to enjoy a Philly cheesesteak recipe in a comforting casserole.

Ingredients Needed To Make A Keto Philly Cheesesteak Casserole

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The following are the simple ingredients you’ll need to make an easy Philly cheesesteak casserole that is low in carbs and considered keto-friendly.

Note that the full printable recipe card is at the bottom of the page.

• Shaved beef steak
• Salt
• Black pepper
• Garlic powder
• Olive oil
• Unsalted butter
• Onion, sliced
• Bell pepper cut into slices
• Small mushrooms, sliced I used baby Bella
• Garlic cloves
• Beef broth
• Worcestershire sauce
• Cream cheese that is cut into cubes and allowed to come to room temperature
• Shredded Provolone cheese

How To Make Keto Philly Cheesesteak Casserole

This casserole comes together quickly, making it an excellent choice for busy weekdays.

The recipe doubles simply, which also makes it a fantastic option when you want to impress your guests. It’s a true crowd-pleaser!

You’ll start by seasoning the shaved steak with salt and pepper, and then slice it into bite-sized pieces.

Next, heat one tablespoon of olive oil in a large skillet over medium heat.

Add garlic, sliced mushrooms, sliced onions, and peppers to the heated olive oil, and cook until the vegetables are tender.

Then, place the cooked vegetables into a small bowl and set it aside.

To cook the shaved steak, heat the reserved oil and one tablespoon of butter in the same large skillet in which you cooked the vegetables.

Cook over medium-high heat until the steak is lightly browned, stirring a few times.

Next, add the cooked vegetables back into the skillet along with the cooked steak and combine well.

Preheat the oven to 350 degrees, and then proceed to make the cheese sauce.

Keto Provolone Cheese Sauce

Add the remaining butter to make the cheesy provolone sauce and melt it in a small saucepan.

To the saucepan, add the beef broth and bring to a simmer over medium-high heat.

Next, you’ll reduce the heat to medium and add the cream cheese to the broth.

Cook, whisking often, until the cream cheese is melted and fully incorporated into the broth.

Reduce the heat to low and add half the shredded provolone cheese. Cook until the cheese is melted and incorporated into the sauce.

Once the sauce is ready, you’ll add the cheese sauce to the steak mixture and stir to combine.

Next, transfer the steak mixture into a casserole dish and top with the remaining shredded provolone cheese.

Then, you’ll bake the casserole for about 30 minutes until it is bubbly and heated through.

I then recommend broiling on high for 3-5 minutes until the casserole is lightly golden brown. Be sure to serve it hot for the best flavor.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.

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