Must-Try Keto Dish

I first made this Low Carb Philly Cheesesteak Casserole on a busy weeknight when I wanted the comfort of a cheesesteak without the carb load of hoagie rolls. It gives you everything—sizzling beef, soft peppers and onions, and layers of melty provolone and mozzarella—without the sandwich mess. If you like make-ahead dinners or weeknight crowd-pleasers, this casserole becomes a go-to. For other low-carb meal ideas I turn to simple swaps like the ones in my favorite low-carb cottage cheese breakfast recipes to keep meals varied.

Why you’ll love this dish

This casserole captures the full Philly cheesesteak flavor in a casserole form that’s faster, less messy, and lower in carbs. It’s ideal for:

• Weeknight dinners when you want something hearty but quick.
• Feeding a family or bringing a dish to potlucks—easy to scale.
• Those following low-carb or keto-ish patterns who still crave classic comfort food. Because it uses 80/20 ground beef and two melting cheeses, you get rich flavor and that irresistible cheese pull. It also reheats well, making it excellent for meal prep.

How this recipe comes together

Quick overview — what you’ll do:

1. Sauté onions and bell peppers until soft and fragrant.
2. Brown 2 lbs of ground beef, season, and drain if necessary.
3. Stir in Worcestershire and melted cream cheese to create a creamy meat base.
4. Transfer to a baking dish, layer provolone and shredded mozzarella.
5. Bake until bubbly and golden, rest briefly, then serve.

This simple flow keeps active time low and gives you control over seasoning and texture before the bake.

What you’ll need

• 2 lbs ground beef (80/20 fat ratio preferred) — for best flavor and juiciness.
• 1 large onion, diced
• 2 large bell peppers (green, red, or mixed), diced
• 2 cloves garlic, minced
• 8 oz cream cheese (softened to room temperature)
• 2 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 8 oz provolone cheese (sliced)
• 1.5 cups mozzarella cheese (shredded)
• 1 tbsp olive oil

Notes/substitutions: Use ground turkey or chicken to cut fat (see tips below). Swap sharp cheddar for provolone if you prefer a tangier bite. If cream cheese is cold, warm it a few seconds in the microwave to make stirring easier.

Cooking method

Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers to the hot oil. Cook them for 5–6 minutes, stirring occasionally, until they begin to soften and smell fragrant. Add the minced garlic and cook about 30 seconds, stirring constantly so it doesn’t burn.

Add the ground beef to the skillet, breaking it apart with a spatula as it browns. Season generously with salt and pepper. Cook 7–8 minutes until no pink remains. If the beef releases a lot of fat, drain off the excess, leaving a little for flavor.

Stir in 2 tablespoons Worcestershire sauce to coat the meat. Reduce the heat to low and add the 8 ounces softened cream cheese. Stir continuously until the cream cheese melts and the mixture is smooth and creamy.

Transfer the creamy beef mixture to your prepared 9×13 baking dish and spread it into an even layer. Tear the provolone slices into pieces and layer them over the beef. Sprinkle 1.5 cups shredded mozzarella evenly on top.

Bake for 22–25 minutes, or until the cheese is melted, bubbly, and lightly golden at the edges. Let the casserole rest for 5 minutes before serving so the flavors settle and it’s easier to scoop.

Best ways to enjoy it

Serve this casserole hot and gooey straight from the oven. Pairing ideas:

• A green salad with a sharp vinaigrette cuts the richness.
• Roasted asparagus or garlic sautéed green beans for a low-carb side.
• If you want a handheld option, spoon portions onto toasted low-carb bagels or rolls—try a recipe for low-carb high-protein bagels to keep it keto-friendly.
• Top with chopped parsley or pickled jalapeños for brightness.

Keeping leftovers fresh

Refrigerate: Cool casserole to room temperature, cover tightly, and store in the refrigerator for 3–4 days.

Reheat: Warm individual portions in the microwave for 60–90 seconds, or reheat a 9×13 dish at 350°F (175°C) for 10–15 minutes until heated through.

Freeze: Portion into airtight containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Food safety: Ground beef should be cooked to 160°F (71°C) internal temperature. Reheat leftovers to at least 165°F (74°C) for safety.

Pro chef tips

• Use 80/20 ground beef for richness. If using leaner meat, add a teaspoon of butter or olive oil to compensate for lost fat.
• Soften cream cheese to room temperature before adding; cold cream cheese will clump and take much longer to integrate.
• Tear provolone instead of perfectly layering slices—this lets pockets of cheese melt into the beef for better texture.
• If you like extra veggies, finely chop mushrooms and add them with the onions and peppers.
• For a crisper top, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.

Creative twists

• Keto-friendly: Keep ingredients the same; this casserole is already low in carbs. For extra keto fat, swirl in a tablespoon of butter before baking.
• Lighter version: Use 90/10 ground beef or ground turkey and reduce mozzarella to 1 cup.
• Italian twist: Add a teaspoon of dried oregano and swap Worcestershire for a splash of balsamic vinegar.
• Philly-style bake for a crowd: Layer hoagie roll halves under the casserole before baking for an open-faced sandwich vibe (not low-carb).
• Extra heat: Stir in 1–2 chopped jalapeños or a teaspoon of red pepper flakes with the peppers.

Common questions

Q: How long does this take from start to finish?

A: Active stovetop time is about 15–20 minutes; baking is 22–25 minutes. Plan on roughly 45 minutes total, including brief resting.

Q: Can I make this ahead and bake later?

A: Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from chilled.

Q: Is this recipe suitable for keto?

A: Yes — with the ingredients listed it’s low in carbs and fits many ketogenic meal plans. Track portion sizes if you’re strictly counting macros.

Q: Can I use different cheeses?

A: Absolutely. Provolone and mozzarella are classic for melt and mild flavor, but cheddar or Monterey Jack will work. Strong cheeses will change the profile but still be delicious.

Q: What’s the best way to reduce grease?

A: Brown the beef, then pour off excess fat. Leaving a tablespoon helps flavor. Using leaner meat reduces grease but also reduces richness.

Q: Can I double the recipe?

A: Yes. Use two 9×13 dishes or a larger roaster, and adjust bake time if necessary until cheese is bubbly.

Conclusion

If you want a faithful, low-carb take on the classic Philly cheesesteak that’s easy to prep and perfect for leftovers, this casserole hits the spot. For another similar keto-friendly take on the dish, see the Keto Philly Cheesesteak Casserole – Kicking Carbs.

Low Carb Philly Cheesesteak Casserole

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Low Carb

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Description

A hearty and comforting low-carb casserole capturing the flavors of a classic Philly cheesesteak without the carb load of hoagie rolls.

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Ingredients

• 2 lbs ground beef (80/20 fat ratio preferred)
• 1 large onion, diced
• 2 large bell peppers (green, red, or mixed), diced
• 2 cloves garlic, minced
• 8 oz cream cheese (softened to room temperature)
• 2 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 8 oz provolone cheese (sliced)
• 1.5 cups mozzarella cheese (shredded)
• 1 tbsp olive oil

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Instructions

1. Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for 5–6 minutes until softened and fragrant.
3. Add minced garlic and cook for 30 seconds, stirring constantly.
4. Add ground beef, breaking apart with a spatula. Season with salt and pepper and cook for 7–8 minutes until no pink remains. Drain excess fat if needed.
5. Stir in Worcestershire sauce and reduce heat to low. Add softened cream cheese and stir until melted and smooth.
6. Transfer mixture to the baking dish, layer with provolone cheese, then top with mozzarella cheese.
7. Bake for 22–25 minutes, or until cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

Use ground turkey or chicken to cut fat. Swap sharp cheddar for provolone for a tangier bite. Ensure cream cheese is softened for easy mixing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American