Philly cheese steak casserole is a low carb casserole recipe that’s full of good stuff! Beef, peppers, onions, and plenty of cheese make this casserole hearty and filling.
We lived in Nebraska a few years ago and they opened a cheese steak joint just before we moved away.
Those were the best 2 weeks of my life, basically.
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We’re back in Illinois now and I’m here to tell you that Philly cheese steaks are just not a huge thing here. I mean, most restaurants have them, but none of them really do them very well.
An authentic Philly cheese steak is worth it’s wait in gold, if you ask me. 😉
This Philly cheese steak casserole recipe certainly isn’t authentic since I’ve skipped the bun and started with ground beef in place of steak, but oh man. So amazing!
Philly cheesesteak casserole recipe:
I started with ground beef (blasphemous, I know) because it’s simple, cheap, and I always have it in my fridge. You can totally use thinly sliced beef in place of ground if you prefer, but this is actually really good just the way it is! Give it a try and see!
Brown the meat along with some diced onions, peppers, and a little garlic.
You can add in mushrooms, if you like. I’m not a fan, personally.
I season my Philly cheese steaks with Lawry’s seasoned salt. It adds great flavor to the dish!
Assembling this casserole is easy. Add your beef mixture to a 9×9 baking dish and top it off with provolone cheese. You can use grated or you can just tear slices of cheese into smaller pieces. Don’t layer the cheese on in whole pieces, because we’re about to dump some eggs over the top.
Yep. I said we’re adding eggs to this casserole. They work to bind the casserole together, but I promise that this recipe doesn’t taste eggy at all.
You’ll whisk together 4 eggs, a little cream, and a dash of hot sauce.
Pour that mixture over the top of your casserole. The eggs will work themselves down into all of the cracks between the meat and cheese.
Pop this casserole into the oven and bake until the eggs are set.
I let this cool for about 5 minutes before slicing into 6 pieces and serving.
More low carb casseroles:
Broccoli Cheese Casserole: Talk about comfort food! This low carb favorite is always welcome on my table.
Cheeseburger Casserole: This is the recipe that inspired my Philly cheese steak casserole! It’s loved by my whole family and it has tons of good reviews from readers too.
Low carb taco casserole: If you like nachos, you have to try this recipe!
Loaded Cauliflower Casserole: Bacon, cheese, sour cream, and mashed cauliflower. It should probably be illegal.
Philly Cheese Steak Casserole
Ingredients
- 1 1/2 pounds lean ground beef
- 2 bell peppers
- 1/2 yellow onion
- 1 clove garlic
- 1 teaspoon seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- Dice the peppers and onions into bite-sized pieces. Mince the garlic.
- Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
- When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
- Drain grease from the skillet and pour mixture into the prepared baking dish.
- Tear the cheese into small pieces and place over the beef mixture.
- Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
- Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
- Let sit 5 minutes before slicing and serving.
Lois says
Does this freeze well?
Karly Campbell says
Yep, it should freeze great!
Alison's Cousin says
Philly cheese steak…. NOTHING about beef is budget friendly!!
Marla says
Ground beef is NOT philly steak
Gail says
This was tasty and filling. Next time I’ll try it with more cheese. I’d use a more melty kind. My husband doesn’t care for Provolone. But, I made it as written and He liked the recipe. I give this 5 ⭐️ ⭐️⭐️⭐️⭐️
Douglas says
I work at a homeless feeding shelter , and I made this for a lunch for about 50 people. what i did differently is devide half my burger and onions and peppers. On the half left in the skittet I added cream of mushroom soup and finished it with sour cream. Then put the remainder on topp of that and completed the dish to the recipe.
Turned out amazing. Thanks for your recipe!
Karly Campbell says
Sounds amazing! Thanks for sharing!
Jenny says
Can you use the frozen pepper onion mix?
Karly Campbell says
I’ve only used fresh, but I think the frozen stuff would work fine.
Denise Olson says
Looks amazing! I’m definitely gonna try this! I’m going to crush some croutons to sprinkle on top to add crunch and the bread element of a Philly cheese steak sandwich.
D Korby says
Do you have to use all those eggs? I can’t picture the out come?? Do you taste the egg?
Karly Campbell says
The eggs help bind it altogether. It doesn’t taste eggy to us.
Melody says
Covered or uncovered?
Karly Campbell says
Uncovered.
Irene says
Haven’t tried yet. What would you serve with this?
Karly Campbell says
We usually just serve with a big side salad.
Traci Carter says
I want to use 2 lbs of hamburger instead of the 1 1/2. Have you tried that? Just wondering if you have how many eggs you have used.
Karly Campbell says
Hi Traci! I haven’t tried that, but I think adding an extra egg would work well.
Lorraine Sandt says
My Husband absolutely loves this recipe…I add mushrooms to it but it is wonderful!
Anna says
This recipe for Philly Cheese Steak Casserole was delicious!!! It is definitely a keeper! Thanks
Annette says
Can I use a 9×13 pan?. Thanks.
Karly Campbell says
You would want to double the recipe for a 9×13 dish.
Hilltop Homestead says
Any thoughts on freezing this casserole? I’d be curious how the egg mixture holds up. Thanks!
Karly Campbell says
Hello! It should freeze well – just like a quiche. 🙂
Windee Barnhardt says
What kind of hot sauce do you usually use in your recipes.
Karly Campbell says
We usually use Frank’s, unless it’s an Asian recipe (sriracha) or Mexican recipe (Cholula). If I think it matters much, I’ll call it out in the recipe. In this one, any hot sauce you like should be fine. 🙂
Donna Behnsen says
What is this served with? Salad… buns?
Karly Campbell says
We usually serve with a salad. 🙂
Stacy Smith says
Making with beef tips tonight. Can’t wait to dive in it!
Karly Campbell says
Yum! Hope you love it!
Sasha says
The serving size seems off.
1 gram is a bit small to fit in 33 grams of protein.
Karly Campbell says
Hi Sasha! The serving size should be 1/6th of the recipe.
Kevin says
Great recipe! Seems like a serving size of 1 gram is a little small though. 😉
Karly Campbell says
Haha, yeah. The recipe card started automatically putting that in there if it wasn’t filled out. The recipe serves 6, so 1/6th is the portion size. 🙂
Angel says
What would you serve as sides with this ? Or would just a bread work?
Karly Campbell says
We normally serve this with a big salad. 🙂
Arlene Wimp says
So made this tonight. Shared with my sister in love! She is battling breast cancer and cant stomach green bell peppers. So used red and orange bells. Tweaked a bit. I found a combo of shredded provolone/mozzarella mix. I added a bit of this mix into the egg, heavy cream mix, poured on top of the beef mixture, then added the provolone mozzarella cheese mix.. Turned out AWESOME. Oh yeah, I added the mushrooms to the beef mix. Sister in love and i love Mushroom! Trying to stay Lo Carb and healthy. Thank you for the recipe!
Karly Campbell says
So glad you and your sister enjoyed the recipe, Arlene! I hope your sister is doing well.
Gail says
This sounds delicious. I’ll try your combo cheese next time. The provolone was good but we wanted more cheese. Sorry to hear about your sister. I’ve been through that journey and by God’s grace, I’m on the other side.