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.
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.
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Philly Cheese Steak Casserole
This Philly Cheese Steak Casserole has all of my favorite flavors from a traditional cheese steak, but it's budget-friendly and perfect for those on a keto diet!
Per serving: 366 calories, 23g fat, 33g protein, 5g carbs, 1g fiber = 4 net carbs
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.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 249mgSodium: 597mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 33g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Can you use the frozen pepper onion mix?
I’ve only used fresh, but I think the frozen stuff would work fine.
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.
Do you have to use all those eggs? I can’t picture the out come?? Do you taste the egg?
The eggs help bind it altogether. It doesn’t taste eggy to us.
Covered or uncovered?
Uncovered.
Haven’t tried yet. What would you serve with this?
We usually just serve with a big side salad.
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.
Hi Traci! I haven’t tried that, but I think adding an extra egg would work well.
My Husband absolutely loves this recipe…I add mushrooms to it but it is wonderful!
This recipe for Philly Cheese Steak Casserole was delicious!!! It is definitely a keeper! Thanks
Can I use a 9×13 pan?. Thanks.
You would want to double the recipe for a 9×13 dish.
Any thoughts on freezing this casserole? I’d be curious how the egg mixture holds up. Thanks!
Hello! It should freeze well – just like a quiche. 🙂
What kind of hot sauce do you usually use in your recipes.
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. 🙂
What is this served with? Salad… buns?
We usually serve with a salad. 🙂
Making with beef tips tonight. Can’t wait to dive in it!
Yum! Hope you love it!
The serving size seems off.
1 gram is a bit small to fit in 33 grams of protein.
Hi Sasha! The serving size should be 1/6th of the recipe.
Great recipe! Seems like a serving size of 1 gram is a little small though. 😉
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. 🙂
What would you serve as sides with this ? Or would just a bread work?
We normally serve this with a big salad. 🙂
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!
So glad you and your sister enjoyed the recipe, Arlene! I hope your sister is doing well.