The classic sandwich has been transformed into this Low Carb Philly Cheesesteak Casserole Recipe that will leave everyone wanting seconds!
Everything you love about a deliciously savory, cheesy, messy Philly cheesesteak is right here, all without the carbs or the mess. Seasoned ground beef is simmered in a zesty cheese sauce with peppers, onions, and mushrooms, and then topped with melty provolone cheese. It’s a winning recipe that everyone will love!
Low Carb Philly Cheesesteak Casserole Recipe
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Philly Cheesesteak Casserole
- One of the amazing things about a low-carb lifestyle is that there are so many delicious food options! Dishes like this Philly cheesesteak casserole have all the flavor of the original recipe without the carb-heavy bread. Plus there are so many ways to make it and serve it.
- Meal prep is a breeze because this Philly Cheesesteak casserole can be made in a skillet, then covered and baked later. It makes the best addition to a party or potluck.
Philly Cheesesteak Ingredients
Hearty ingredients are what make Philly cheesesteak casserole such a crowd-pleaser.
BEEF: A Philly cheesesteak recipe generally calls for sliced beef, or as the name suggests – steak. But this modified recipe works well, and is super quick and delicious, using ground beef.
VEGETABLES: Colorful strips of bell peppers, onions, and mushrooms bring so much flavor to this dish!
CHEESE: Cream cheese is a delicious addition to the ground beef layer, while shredded provolone spread over the top brings together all those ooey gooey flavors and textures!
Everyone loves recipes that allow for substitutions based on preferences or what’s on hand. Leftover steak, chicken, even turkey can be switched out for the ground beef. Vegetables can be anything as long as they are low carb: zucchini, green beans, small broccoli or cauliflower florets, even sliced brussels sprouts will add color, texture, and flavor to Philly cheesesteak casserole. Provolone cheese can be switched out for other white cheeses like Monterey Swiss, or Gruyere.
How To Make Low Carb Philly Cheesesteak
This tasty casserole is ready in no time:
- Cook vegetables in butter until tender.
- Remove from pan and cook the ground beef with garlic.
- Add cream cheese, broth and seasonings. Simmer until thickened slightly.
- Pour the creamy beef mixture into a casserole dish, top with vegetables, and finally cheese.
- Bake until cheese is bubbly (as per recipe below).
Simple Success Tips
Store leftover Philly cheesesteak casserole in a covered container for up to 3 days. Reheat on the stovetop. Freeze portions in zippered bags with the date labeled on the outside up to 4 weeks. Thaw in the refrigerator and reheat on the stovetop.
PRO TIP: Scoop portions into low-carb wraps for an easy workday lunch or to top a crisp salad!
Other Ground Beef Casseroles!
- Low Carb Beef Stroganoff – with just 15 minute prep.
- Taco Casserole – low carb!
- Low Carb Creamy Tomato Casserole – dinner in under an hour.
- Unstuffed Cabbage Casserole – a low carb twist on a classic
Low Carb Philly Cheesesteak Casserole Recipe
- 2 Tablespoons butter
- 8 ounces mushrooms sliced
- 1 onion sliced
- 2 green bell peppers sliced
- 1 pound lean ground beef
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 2 ounces cream cheese cubed
- 1 cup beef broth
- ½ teaspoon steak spice
- 4 ounces provolone cheese
- Preheat the oven to 425°F.
- Add butter to a large skillet over medium heat. Add mushrooms, onion, and green peppers and cook until tender.
- Remove vegetables and set aside.
- Add the beef and garlic to the frying pan and brown until no pink remains.
- Add Worcestershire sauce, cream cheese, beef broth and steak spice and simmer until thickened. Spread into a greased 2 ½ quart baking dish.
- Top with vegetables and provolone cheese. Bake 20-25 minutes, or until bubbly.
- Refrigerate leftover Philly cheesesteak casserole in a covered container for up to 3 days.
- Reheat leftovers on the stovetop, or covered in the oven.
- Freeze portions in zippered bags with the date labeled on the outside up to 4 weeks.
- Thaw frozen portions in the refrigerator and reheat.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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