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.
Karen says
You say it’s not really an authentic Philly cheesesteak yet that’s what you call it. Why? I’m a Philly girl and manage to eat a REAL Philly cheesesteak on fathead pizza dough. This is awful.
Karly Campbell says
It’s a low carb casserole – of course it’s not going to be a real cheese steak. But it has similar flavors and satisfies that craving for me, so that’s what it’s called.
Cindy D Eggert says
Felt like the recipe was missing something. To dry for me.
Karly Campbell says
Sorry to hear that! It’s basically a quiche, so if it was too dry, it may have been over cooked a bit.
Jessica says
This tasted overwhelmingly of hamburger meat – and we put in extra cheese and less meat than it called for. Really bland, veggies nearly nonexistent. Very dry texture. Not reminiscent of philly cheesesteaks at all. If you really like hamburger meat, you will probably like this.
Being an unenthusiastic meat eater at best, I had to find an alternate dinner for myself. Sorry – we wanted to like this.
Karly Campbell says
Hi Jessica! Sorry this one wasn’t to your tastes, but if you’re not much of a meat eater, I’m not surprised. If it was dry, it sounds like it was over baked a bit. Either way, hope you found something you enjoyed for dinner. 🙂
James J Gustas says
Was sort of bland so I added some sugar free sauce to the meat and it was so much better.
Sarah says
Made this tonight, followed directions, not impressed, dry and tasteless
Kate says
Made it exactly as written and it was fantastic. Definitely going into the rotation, thanks!
Beckie says
What do you serve this with? Or do you just have it on it’s own?
Thanks
Karly Campbell says
We usually have a salad on the side.
Pam M says
I followed the directions exactly as written. When I scooped out a serving size, it was very liquidity on the bottom of the dish. Also, being from the Philly area, it didn’t taste anything like a Philly cheesesteak.
Karly Campbell says
Hi Pam! If there was liquid at the bottom, my guess is that your eggs weren’t quite cooked through.
Carley says
If I double the meat, should I double the egg mixture as well? Just wondering if anyone has tried this.
Karly Campbell says
I would double everything and bake in a 9×13. You may need to increase the time a bit as well.
Sharon L Jordan says
My kids will be home for the holidays and they eat very healthy, I know they will love this ! Looks like you have some others I will try as well, glad I found you!
Gary says
Was thinking of making with steakums anyone try this
frank brooks says
Not tried this as yet
Loretta says
Going to make Keto… Worcestershire sauce and at least Lawry’s seasoning salt has sugar.. I will.make.my own since I am doing strick clean keto… Really sounds good and I will definitely try
Sandra says
Made as directed 1/2 recipe, but no cheese, so added cream cheese and put Parm on top. Fiddled with s. Cream/2% milk instead of cream. Used what I had. So good!
Donna Cameron says
What was the Philly cheese steak called in Nebraska? My son has been there for a little while on a job and he is always looking for good places to eat.
Karly Campbell says
Ooh, I don’t remember. It was a drive thru joint in Grand Island.
Michele Mueller says
Was the restaurant called PepperJax?
Karly Campbell says
Yes!! That’s it!
Joe says
Karly I made this dish for my gf, and im not much of a cook Haha she ate it for 3 days!!!! Definitely will be making it again
Karly Campbell says
That’s so great to hear!
Alyson says
Do you have to put egg in or what can I use instead due to being allergic to eggs?
Karly Campbell says
Hi Alyson! This is basically a quiche, so I’m not sure there is really a substitute for the eggs here.
Kimmie says
Karly go to the dairy area they have Egg Substitute ☺️
Kimmie says
Alyson go to the dairy area they have Egg Substitute ☺️
Heather says
I have made this a handful of times and it never dissapoints! We are huge cheese steak lovers and my hubs didn’t realize it was just hamburger the first time! Thank you so much for sharing it!!
Ruby says
Made this tonight and my family loved it. I did put extra hot sauce and cheese. My cheese was a mixture of the provolone and mozzarella. My husband live it! Thanks for posting.
Theresa says
This was easy & so delicious! I am so glad I found your recipe! I think next time I will double the recipe & have to eat longer!
GG says
Made this 3 times now!