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.
Shana says
Does this taste eggy?
Karly Campbell says
We don’t think so.
Carie says
I loved this!!! I put some primal steak sauce on it and it was awesome! Will be making it again and again for sure. Thank you so much!
Donna says
Can this be assembled 24 hours in advance then cooked when needed?
Karly Campbell says
I think that would be fine, but I haven’t tried it myself.
Giudita says
Donna, have you tried assembling it in advance and cooking it the next day? I want to make this for a teen retreat, but due to time constraints, need to be able to do the prep the day before we bake and serve it.
Donna says
Yes and it was great. My whole family liked it!
Jacque says
Made this tonight. We loved it. I didn’t have provolone, so I mixed it up with what I had- a combo of Havarti, Gouda, and Swiss. So customizable. It was awesome. My husband add a little extra Tapatio to his- he said it was delicious. Thank you for this recipe. We’ll be making it again.
Colleen says
Think this can be frozen after baking?
Karly Campbell says
Yep, it should freeze just like a quiche. 🙂
Alex Smith says
Great, easy, yummy recipe…my family enjoyed it. “This is sooo good”, repeated my six year old at the dinner table. It honestly did taste like a good old fashioned philly cheese steak. I did go heavier on the garlic and Worcester and also added a fair amount of teriyaki sauce. I rounded up to 2# of meat because of previous comments saying the dish was eggy and I didn’t think it was eggy at all. I also added a can of mushrooms to the whole casserole and diced banana peppers to the adult side of the casserole. Since I used more meat and veggies I used six slices of provolone instead of 5. I also used milk and butter instead of cream. We will most certainly be making this again!
Sarah says
How many grams is 4 slices of provolone cheese exactly? This are a bit different here in Aus! Thanks 🙂
Karly Campbell says
I really don’t know. Just use your best judgement for how cheesy you want it. I used sandwich slices, if that helps.
Rick ROBINSON says
Very bland, needs more seasoning
Judy Kovello says
Just love your recipes and like to try different things. Just your regular home cooked things. I can’t eat any types of peppers so I really haft to change it up, and with most of your recipes I can leave out the things I don’t like and just add in other ingredients.
Karly Campbell says
So glad you enjoy the recipes, Judy! You could definitely leave out the peppers here and try adding in some mushrooms. I don’t cook with mushrooms often, so I can’t say it will work for sure, but I bet it does. 🙂
Mary says
I used a heart healthy cream of mushroom soup instead of the eggs. Yummy.
Joan Powers says
Did you dilute the soup at all? My husband doesn’t like eggs so I was hoping there was an alternative.
Donna G Tomlins says
Can left over pot roast be used instead of ground beef?
Karly Campbell says
I think that would be delicious!
Ron Barnes says
Delicious! Thank you for sharing.
Kathy H says
This is one of our favorites, thanks for sharing it on facebook & reminding me I need to make it again! I do have a bone to pick….I can’t believe you are not a mushroom fan, I thought sure we were soul mates since every recipe you post is something I love! Oh well, guess I will make an allowance & just keep making your recipes & adding mushrooms 🙂
Karly Campbell says
Haha!! Sorry to break your heart like this. 😉
Connie says
I don’t have provolone cheese. Can I use mozzarella and have it taste okay?
Karly Campbell says
That should be fine!
LEANNA M WYLIE says
I have made this several times and it’s a favorite!! I thought I was reading the other day where you had also tried using thin cut steak but I can’t seem to find that comment now.
Karly Campbell says
You could definitely use thinly sliced steak – just lightly cook it before adding to the casserole. 🙂
Rebecca Brooks says
What is the nutrition information for this dish?
Karly Campbell says
Nutrition info is located at the bottom of the recipe card.
Dee Dugdale says
Try using white american cheese.
Becky says
Turned out amazing I added my own seasoning and added Parmesan cheese also and used 2%milk Will definitely make again❤️❤️❤️❤️❤️❤️
Pat Adams says
Another winner! I’m adding this to my make again recipe file. I am so not a cook, but I actually changed this some. I didn’t have seasoned salt, so I threw in smoked paprika, onion powder, and turmeric. I cut out one egg, just because I’m not a quiche person. And I didn’t have provolone so I used mozzarella. This turned out amazing, even though I had to substitute a little. I highly recommend this recipe.
Lee says
I’m 100% Keto, OMAD and loving life, This was my treat for me and the family after my 48 hour fast, I made it with 1 KG of the local butchers 70/30 beef mince (Grass fed, (as we live in New Zealand) 6 x free range eggs and 1/2 cup of cream (due to extra mince). Everything else much the same, apart from some fresh herbs when cooking the mince, and the cheese…. oh that wonderful star ingredient!!
The only thing I changed, was I left the amazing infused oil from the skillet in with the meat and all… Best mince dish I have had for a very long time, and no… there were no leftovers.
American classic, now a New Zealand favourite.
Karly Campbell says
So glad to hear this was a hit for you! Your changes sound delicious! 🙂
Nancy Linde says
With fresh green peppers and 2 banana peppers,picked an hour before this is the best. My husband abso,utely licked his plate clean
Nancy Linde says
Right now ribeyes are cheaper than hamburger so i used two ribeyes very thinly sliced….best ever
Sandra Schultz says
I would like to know what part of the country you live in due to you being able to buy ribeyes cheaper than hamburger, as I’ve never seen that happen. This caught my eye and sounds delicious. We raise Angus beef cattle, prices are down right now on cattle, but again never seen ribeye cheaper than hamburger. Thank you, Nancy, for your reply.