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.
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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.
Arlene Wimp says
So after reading the comment. Here is what I did , found shredded mozzarella/provolone cheese, so added to the egg mixture, then added to the beef mixture, then topped the casserole with the shredded mozzarella/provolone cheese blend. Turned out amazing! Thank you for the recipe.
Eric Curry says
Ran out of heavy whipping cream so made my own. Also didn’t have another green pepper so I went red! It turned out perfect! Quick and easy!
Karly Campbell says
Thanks for sharing, Eric!
Eric Curry says
Wish we could add photos
Karly Campbell says
We’re working on a new site design that will allow that. Should be ready in June. 🙂
colleen says
Love this!! Ive made it twice now with venison steak thinly sliced. YUM!!
Karly Campbell says
Thanks, Colleen! Sounds delicious with venison.
Anne says
Will definitely try. Can Philadelphia cream cheese be substituted for the Provolone?
Karly Campbell says
I haven’t tried subbing out the provolone. If I were going to use cream cheese, I’d add it to the meat mixture and let it melt though.
Douglas Allen Ackerman says
I’ve substituted the provolone with shredded sharp cheddar cheese and it turned out great. I have made this dish several times, different variations, I will use canned evaporated milk that I keep in my pantry instead of half and half or heavy whipping cream. Works great.
Meghan says
Can you freeze this?
Karly Campbell says
This should freeze great. It’s really just a quiche and those freeze really well. 🙂
Wanda says
The first time I made this recipe I but all the ingredients in and made sauce a little thicker and served it with rice. I love you cook, but I will change a recipe it I see fox, I’m going to make the casserole this with strips of angus beef.
Debbie Guy says
We add a little hot green chili to the recipe and it is absolutely wonderful! Thank you.
Patricia Kelm says
I don’t have a 9×9 baking dish FOR this recipe!! What baking dish can you substitute?
Karly Campbell says
You could use an 8×8 and increase the bake time a bit, or use an 8×12 round dish. 🙂
Patricia Kelm says
Where is the carbs and calories in this recipe
Karly Campbell says
Hi Patricia! The nutrition information is located at the bottom of the recipe card.
Heather says
This was hit with the hubby and instead of hot sauce which I didn’t have I used bbq sauce tasted delicious and no Worcester sauce
Heather says
Would milk be ok to substitute for heavy cream I don’t have any sour cream either I am trying we will see how it goes
Karly Campbell says
Yes, it would be fine, though it will change the nutrition info a bit.
B Belgard says
What is the purpose of the eggs?
Karly Campbell says
This is basically a quiche that is heavy on the meat and veggies.
Nicole says
The flavor was excellent and I followed the recipe to a T but it turned out not very creamy or cheesy. The cheese on top browned very quickly so maybe next time I’ll add the cheese right before it’s finished. And maybe make the inside cheesy. Overall, I love the idea of it and I can’t wait to try again.
Jessica says
What kind of hot sauce did you use?
Karly Campbell says
Any general purpose hot sauce will work…I normally use Frank’s, but Tabasco would work as well.
Kristen M says
What are your thoughts on using chicken instead? Think it would taste ok?
Karly Campbell says
I think it’d be good!
Anna says
This dish was very delicious!
Breanne says
What’s the appropriate weight to track for carb manager
Karly Campbell says
I didn’t measure this by weight.
Arlene says
Does anybody know the carb and sugar count on this?
I am diabetic with an insulin pump and would need the count to put into my pump. Thank you.
Karly Campbell says
The nutrition information is in the recipe card.
Nathalie Shook says
Can I prepair this recipe tonight and keep it in the refrigerator for 12 hours before baking it?
Karly Campbell says
I think that would work fine. 🙂
Brenda Webbb says
Can you use the trinity in this recipie or do you need bigger pieces of veggies ?
Karly Campbell says
I don’t think the size of the vegetables will matter much.
Karly Campbell says
You know what, on second though, everything will sink to the bottom and I’d be a bit worried about the eggs sticking to the pan after baking. You’d be better off baking it and then reheating it later – it’ll reheat perfectly.
Cynthia says
You know she could make it all up but the eggs & let it set overnight. When she gets ready to bake then add the eggs and cook.
Stephanas Zimmerman says
We used the Sam’s Club version of Steakums 4 of the pressed steak strips. I drained the meat and veg, added back to the pan before adding the steak seasoning. I added Zarda’s steak seasoning/BBQ rub, instead of Lawry’s seasoned salt. We were out of almost everything and I didn’t want to go to the store with the sickness and all, so I had 1 pepper, 1/2 large white onion, 3 green onions, instead of Worcestershire sauce we used Soy sauce and some lime juice, instead of heavy cream we used sour cream. I only had 3 slices of provolone so I added those with about 2-3 ounces of shredded mozzarella. It was super tasty.
Karly Campbell says
Sounds perfect!