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Keto Philly Cheesesteak Casserole

Keto Philly Cheesesteak Casserole: Comfort in Every Bite

Keto Philly Cheesesteak Casserole is a low-carb delight that merges the classic flavors of a cheesesteak with comfort and ease in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 1 pound Ground Beef Substitute with ground turkey or chicken for a lighter option.
  • 1 pound Ribeye/Flank Steak Can be replaced with chicken or omitted for a vegetarian option.
For the Veggies
  • 1 medium Onion Shallots can provide a different flavor profile.
  • 1 medium Green Bell Pepper Substitute with red bell pepper for sweetness or zucchini for a lower carb option.
  • 8 ounces Mushrooms You can mix different types or omit for a simpler dish.
  • 2 cloves Garlic Fresh is recommended for the best taste.
For the Seasoning
  • 2 tablespoons Worcestershire Sauce Replace with soy sauce for a gluten-free version.
  • 1 tablespoon Italian Seasoning Use dried oregano or basil as alternatives.
For the Creamy Base
  • 8 ounces Cream Cheese Substitute with sour cream for tang or vegan cream cheese for dairy-free needs.
For the Cheese Topping
  • 1 cup Provolone Cheese Use cheddar or gouda as alternatives to change the flavor.
  • 1 cup Mozzarella Cheese Use cheddar or gouda as alternatives to change the flavor.
For Cooking
  • 2 tablespoons Olive Oil Any cooking oil can work, but olive offers additional health benefits.

Equipment

  • Large skillet
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, add 1 tablespoon of olive oil, sauté the sliced onion and green bell pepper for about 5 minutes, then add minced garlic and sauté for an additional minute. Remove the mixture from the skillet and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet. Brown the ground beef for about 6-8 minutes and drain excess grease.
  4. Stir in thinly sliced ribeye, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook together for 2-3 minutes.
  5. Mix in the sautéed vegetables and any mushrooms. Reduce heat to low and add cream cheese, stirring until melted and combined.
  6. Transfer the mixture to a greased 9x13 inch baking dish, top with provolone and mozzarella cheese.
  7. Bake for about 20 minutes until the cheese is bubbly and golden brown.
  8. Let cool slightly before serving in portions.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 8gProtein: 30gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure that the ground beef is well-drained to avoid an overly oily casserole. Sauté vegetables just until softened. Be generous with cheese topping for a perfect crust.

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