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A pizza covered in cheese and toppings

Philly Cheese Steak Casserole

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.

A close up of Philly cheesesteak casserole in a white baking pan

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 cheese steak casserole in white baking dish

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!

ground beef, onions, and peppers in skillet

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!

philly cheesesteak casserole in baking dish with cheese

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.

philly cheese steak casserole on white plate

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 cheesesteak casserole in a white baking pan

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A pizza covered in cheese and toppings

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

Yield 6
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 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


  1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
  2. Dice the peppers and onions into bite-sized pieces. Mince the garlic.
  3. Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
  4. 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. 
  5. Drain grease from the skillet and pour mixture into the prepared baking dish.
  6. Tear the cheese into small pieces and place over the beef mixture.
  7. Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
  8. Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
  9. Let sit 5 minutes before slicing and serving.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount 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.

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167 thoughts on “Philly Cheese Steak Casserole”

  1. 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:)

  2. 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.

    1. Karly Campbell

      I’m working on some ebooks right now actually. Glad to hear someone out there might be interested! 😉

  3. Jason Hanson

    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.

  4. 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.

  5. Natalie Paquet

    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

    1. Karly Campbell

      Sorry to hear you didn’t enjoy this one. Could it have been overbaked a bit, causing it to be dry?

  6. Delicious. Just made this and it was great. Good way to enjoy a good “cheesesteak” without the bread.

  7. Heather Richardson

    I made this last night and I used 2 pounds of beef and added sliced mushrooms…delicious! Great recipe Karly! Thanks!

    1. Karly Campbell

      Yes, I think it would freeze great. It’s basically a quiche, so just freeze the same way. 🙂

      1. 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.

        1. Karly Campbell

          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. 🙂

  8. Just made for dinner – used 1lb beef. Noting earlier comments I added a bit more seasoning. This will def go into my rotation ❤️

  9. Followed the recipe exactly but it was really dry without a lot of flavor.! Any suggestions other than cutting cooking

    1. Karly Campbell

      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. 🙂

  10. 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!

    1. Karly Campbell

      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.

    2. 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

      1. 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!

  11. 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!

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