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If you are craving the flavors of a classic Philly cheesesteak while keeping it low carb this casserole brings all the savory goodness without the bread. Perfect for weeknights or meal prep you can even prep the filling in advance for an effortless dinner. With layers of cheesy melted provolone tender beef and sweet sautéed peppers this dish feels hearty and filling yet stays keto friendly. It has quickly become one of my go to comfort casseroles when I want real satisfaction and minimal fuss.
I first tried this during a busy winter when my family begged for cheesesteak sandwiches. We found this casserole easier to make and just as tasty. Now it is our Friday night treat.
Ingredients
- Ground beef or shaved steak: lean or grass fed for best flavor
- Provolone cheese: sliced or grated for classic taste and gooey texture
- Cream cheese: adds keto friendly richness and incredible creaminess
- Beef or chicken bone broth: look for low sodium quality options
- Bell peppers: any combination of red yellow or green pick firm shiny peppers
- Onion: yellow or sweet sliced thin for sweetness and depth
- Italian seasoning: dried or homemade choose fresh blends for strongest aroma
- Garlic powder
- Smoked paprika: opt for Spanish style for most flavor
- Sea salt: go for flaky or fine sea salt for even seasoning
- Black pepper: freshly ground for a fragrant bite
When shopping I always look for crisp vibrant peppers and slice them evenly for better texture.
Step-by-Step Instructions
- Preheat the Oven:
- Turn on your oven and set it to 177 degrees Celsius or 350 Fahrenheit to ensure even baking later
- Brown the Beef:
- Set a heavy skillet over medium high heat and add the ground beef or steak slices
Break up any clumps with a spatula and cook until the meat changes color and is just cooked through
Season with salt and pepper as you go - Add and Sauté the Vegetables:
- Add the sliced onion and bell peppers to the pan with the beef
Sprinkle over the garlic powder smoked paprika and Italian seasoning
Cook everything together stirring often until the veggies soften and their edges turn translucent - Make the Creamy Mixture:
- Pour in the chicken or beef broth and add the cream cheese in chunks
Stir gently turning the heat to low and keep mixing until the cheese melts and the sauce turns smooth - Assemble the Casserole:
- Transfer the beef veggie and cheese mixture into a stoneware or greased baking dish
Spread it evenly so every bite will have a bit of everything - Add Provolone Cheese on Top:
- Arrange the provolone slices across the surface overlapping them just a bit if needed to fully cover
- Bake Until Bubbling:
- Slide the casserole dish into the hot oven
Bake for about 20 minutes or just until the cheese bubbles and turns lightly golden in spots
Let the casserole rest on the counter for 5 to 10 minutes for easier serving
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I absolutely love how creamy the layer of provolone cheese gets after baking. My kids always fight for the corner slices with the crispiest cheese topping and it reminds me of cozy family gatherings in the kitchen.
Storage Tips
For leftovers always let the casserole cool fully before covering and storing
Keep it in the fridge for up to six days or freeze tightly wrapped for up to three months
To reheat warm in the oven at 350 Fahrenheit until hot all the way through or microwave individual portions
Pro move slice and store portions in separate containers for easy grab and go lunches
Ingredient Substitutions
You can swap ground beef for thinly sliced steak or even use ground turkey for a lighter taste
No provolone on hand Use mozzarella white cheddar or Colby Jack for a slightly different flavor
For more veggie power toss in mushrooms or spinach during the sautéing step
In a pinch dried herbs work fine just make sure they are fresh for the most aroma
Serving Suggestions
Pair the casserole with a crisp green salad or a simple tomato salad to brighten the flavors
Cauliflower rice or roasted broccoli turn this into a full meal
Keto friendly garlic bread or toasted cheese crisps on the side add some crunch
My favorite side is a chilled cucumber salad which balances the richness
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A Bit of Context
The Philly cheesesteak originated in Philadelphia but this keto casserole is a creative way to experience all the flavors with none of the bread
This dish suits anyone following a low carb or gluten free lifestyle but everyone at the table will dig in regardless of diet
It is comfort food reinvented
Recipe FAQs
- → Can I prepare this in advance?
Yes, you can cook the beef and sauté the veggies ahead of time. Store them separately, then combine with the melted cream cheese and broth when ready to bake for a quick meal.
- → What sides pair well with this dish?
This casserole goes great with keto-friendly soups, salads like tomato salad or kale caesar, or even cauliflower rice for a complete meal.
- → Can I use steak instead of ground beef?
Absolutely! Thinly sliced or shaved steak can be used in place of ground beef for an authentic touch. Just cook slices briefly to avoid drying out.
- → How do I store leftovers?
Wrap leftovers and store in the refrigerator for up to six days. For longer storage, freeze the baked or unbaked casserole well wrapped for up to three months.
- → How can I make the casserole extra creamy?
Add a bit more cream cheese based on your preference. Be careful not to overcook so the mixture stays moist and creamy.
- → Can I substitute cheeses?
If provolone isn't available, any mild white cheese like mozzarella, white cheddar, or Colby Jack will melt nicely on top.