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.
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.
Donna says
thumbs up
Rachael says
Loved it. it was really easy and fast to make. My boyfriend isn’t a fan of philly cheese steak and he even loved it! I did add more seasoning and hot sauce cus down in Louisiana we love our spices. but it was amazing. thanks so much for this recipe:)
Christine says
Made this tonight and it had great flavor! I was skeptical about the eggs because I’m not a fan of them, and in my opinion it definitely does have an eggy texture. Next time maybe I will try more Meat and less egg.
Stephanie says
I wish all of these were in a cookbook that I could buy!
Karly Campbell says
I’m working on some ebooks right now actually. Glad to hear someone out there might be interested! 😉
Jason Hanson says
Made this exactly as printed. It definitely had an eggy texture but taste did not come through. Overall it was good but do think it could use something else.
Emily says
I was really skeptical about the egg, but it turned out great! Thanks for the recipe, will be making this often.
For anyone that is dairy free, I used soy milk in place of the heavy cream and daiya Monterey Jack for the cheese.
Natalie Paquet says
Was very excited to make this tonight. To my surprise, I was actually very disappointed. I found it very dry and eggy tasting. I have lots left over. Will add cheese to it and try again
Karly Campbell says
Sorry to hear you didn’t enjoy this one. Could it have been overbaked a bit, causing it to be dry?
Mike says
Delicious. Just made this and it was great. Good way to enjoy a good “cheesesteak” without the bread.
Heather Richardson says
I made this last night and I used 2 pounds of beef and added sliced mushrooms…delicious! Great recipe Karly! Thanks!
Stacy Hagans says
Any way I can make ahead and freeze this casserole?
Karly Campbell says
Yes, I think it would freeze great. It’s basically a quiche, so just freeze the same way. 🙂
DeDe says
Yeah all these recipes look great but I need more recipes without eggs and seafood. Big allergies for me. Also need a substitute for Worcestershire sauce as this contains anchovies.
Karly Campbell says
There are lots of recipes on the site that don’t contain eggs or seafood if you’d like to scroll through. You can use the categories at the top of the page to help navigate too. 🙂
Suzanne says
Just made for dinner – used 1lb beef. Noting earlier comments I added a bit more seasoning. This will def go into my rotation ❤️
Maricar Faure says
Instead of the Provolone Cheese, can I use Cheddar?
Karly Campbell says
Sure!
Vickie says
Followed the recipe exactly but it was really dry without a lot of flavor.! Any suggestions other than cutting cooking
Karly Campbell says
Add more seasoning as desired and maybe more cheese? It’s an egg base, so the best way to combat dryness is not to overcook. 🙂
Michelle says
Easy to make( I don’t cook). First time I made it my husband, who is the cook and I agreed it needed more seasoning so I added more and it was very good. Going to add a little more next time and it will be perfect. Thank you for sharing!
Gail says
What is the serving size ?
Karly Campbell says
1/6 of the casserole.
carl says
what are the rest of the nutritional facts
Karly Campbell says
These are the only facts that I calculate, but you’re welcome to plug it into an online calculator for any other information you need.
Nancy says
Well when I plugged in all the ingredients into Carb Manager
27g carb
7g fiber
20g net carbs
140g/58 g fat
240g/ 85g Protein
2336 calories for recipe
JoAnn says
Divide the above numbers by 6 (the number of servings this casserole makes) and that will give you the numbers you’re looking for. I made this last weekend (my 4 adult children and their families were over, so I tripled the recipe) and it was a MAJOR hit. Believe it or not, I didn’t have enough eggs on hand, so I just made it stovetop and set it out on a platter to serve. I’ve made something very similar to this over the years but this time I followed the flavorings recommendation and made my own “Lawry’s” (2 tablespoons salt, 2 teaspoons sugar, 1⁄2 teaspoon paprika, 1⁄4 teaspoon turmeric, 1⁄4 teaspoon onion powder, 1⁄4 teaspoon garlic powder, and 1⁄4 teaspoon cornstarch). Truth be told, it “made” the dish. Different cheeses (e.g., Cheddar, Parmesan, Pepperjack, Swiss, Gouda, or even a combination of at least two) can be used for variation. Using different colored Peppers would make it more “colorful” and attractive. Tossing in some seeded Jalapeno (fresh or canned) would give it a “kick”. Enjoy!
Heather Scheetz says
My family loves it! Thank you for the recipe
Jodi says
It’s a pretty good recipe! I feel like it needs more of a sauce or liquid-y cheese topper at the end but all in all it has a great flavor. I’m hoping it keeps well because it’s very filling and we have leftovers!
Joanne says
This is a dish my husband and I will enjoy — thanks for sharing!
Teresa says
This is right up my midwestern alley too, Karly. Making this for sure!