Cheesy Low Carb Philly Cheesesteak Casserole Recipe

My version of a Low Carb Philly Cheese Steak casserole highlights tender ribeye steak, sliced yellow onions, green and red bell peppers, and garlic. The dish is enriched with a rich blend of cream cheese, provolone, and mozzarella cheeses that create a nutritious and satisfying meal option perfect for dinner.

I came across this Cheesy Low Carb Philly Cheesesteak Casserole and knew I had to share it with you. I’ve always been on the hunt for dinner ideas that are both hearty and keto friendly so this recipe just hit the spot.

I thinly sliced 1 lb of ribeye steak and seasoned it with salt and pepper before letting it sizzle in a bit of olive oil alongside some thinly sliced yellow onion, green, and red bell peppers. Add in a little garlic and a sprinkle of paprika and the kitchen starts to smell amazing.

I then tossed in cubes of cream cheese and topped it off with shredded provolone and mozzarella cheeses, plus a dash of beef broth and heavy cream to pull everything together. It’s super easy to whip up for a midweek meal or even meal prep for the week.

Trust me, this one’s a game changer for your low carb dinner rotation.

Why I Like this Recipe

I like this recipe because it packs a ton of flavor in every bite. When I cook it, the steak comes out so tender and juicy from being seared perfectly, and that mix of salt, pepper, and paprika really hits the spot.

I also dig the way the peppers and onions soften up in the pan. They add a sweet crunch that balances the savory beef really well, making it all feel like a pro meal even if I’m just making it on a busy weeknight.

Lastly, the melty cheese on top is probably my favorite part. It goes from gooey and stringy to irresistibly creamy, turning an ordinary dinner into something that feels like a treat.

Ingredients

• Ribeye steak gives high quality protein and rich flavor perfect for muscle building.
• Onions add natural sweetness and fiber while enhancing depth of flavor in every bite.
• Green and red bell peppers deliver vitamins and crunch with a mild sweet taste.
• Cream cheese offers a tangy creaminess that balances heat and bold flavors gracefully.
• Provolone melts beautifully, adding oozy texture and rich flavor to your casserole.
• Mozzarella is mild and gooey, creating a comforting stringy pull in every mouthful.
• Heavy cream intensifies richness, blending smoothly with beef broth for a silky texture.
• Salt and pepper seasonings kick the dish with simple essential flavor boosting.

Ingredient Quantities

• 1 lb ribeye steak, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 4 oz cream cheese, cubed
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon paprika

How to Make this

1. Preheat your oven to 375°F and season the thinly sliced ribeye steak generously with salt, pepper, and paprika.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, add the steak and sear until it’s browned, then remove and set aside.

3. In the same skillet, add the thinly sliced yellow onion, green bell pepper, and red bell pepper. Saute until the onions become slightly translucent and the peppers soften, about 5 minutes.

4. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently so it doesnt burn.

5. Return the steak to the skillet with the veggies and pour in the beef broth. Let it simmer for about 3-4 minutes to bring the flavors together.

6. Reduce the heat to low and gently mix in the cubed cream cheese until it melts into the mixture.

7. Pour in the heavy cream to create a rich, smooth base, stirring well so everything is incorporated evenly.

8. Transfer your steak and veggie mixture into a greased casserole dish and sprinkle the shredded provolone cheese over the top.

9. Next, layer with shredded mozzarella cheese on top of the provolone, making sure its spread out evenly.

10. Bake in the preheated oven for about 15-20 minutes, or until the cheeses are melted and bubbly. Serve hot for a satisfying low carb Philly cheesesteak twist!

Equipment Needed

1. Oven – used for preheating and baking the cheesy casserole
2. Large skillet – essential for searing the steak and sautéing the veggies
3. Casserole dish – needed to transfer and bake the steak and veggie mixture
4. Measuring cups and spoons – important for accurate portioning of broth, cream, and spices
5. Knife and cutting board – used to slice the onions, bell peppers, and to mince the garlic
6. Spatula (or wooden spoon) – for stirring and mixing ingredients in the skillet
7. Plate or bowl – for temporarily holding the seared steak before adding it back in
8. Tongs – helpful for handling the steak safely when transferring between the skillet and plate

FAQ

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

• If you cant get ribeye steak, try using thinly sliced sirloin or flank steak instead
• Don’t have yellow onion handy? Red onion or even a few shallots will work just fine
• If you’re out of cream cheese, mascarpone or Neufchâtel cheese can do the trick
• Instead of heavy cream, you can substitute with half-and-half for a lighter version
• If beef broth isn’t available, chicken broth could be a good alternative

Pro Tips

1. When you sear the steak, let it rest for a minute or two before adding it back in so it stays juicy
2. Dont crowd the pan with all the veggies at once coz they need room to get that nice browning instead of stewing
3. Use cream cheese that isnt too cold, cause if its kept at room temp it melts way easier and mixes better with the sauces
4. If you like a little extra kick, toss in some extra garlic or a pinch of red pepper flakes—but only if you can handle the heat!