Low Carb Philly Cheese Steak Casserole is packed with ground beef, onions, peppers, mushrooms, and plenty of cheese. Rich, creamy, and perfect for a low-carb or keto meal.
This comforting casserole is suitable for paleo and keto diets and makes low-carb eating easy—lots of protein, healthy fats, and flavor.
Using ground beef keeps the recipe budget-friendly while delivering the hearty texture you expect from a Philly-style dish.
The casserole is started on the stovetop and finished in the oven. Five eggs help the dish set and boost the protein content.
Although bread is off the menu for low-carb eating, this casserole captures the classic Philly Cheese Steak flavors without the roll.
Tips for making Low Carb Philly Cheese Steak Casserole
- Substitute thinly sliced steak or chicken for ground beef if you prefer a more traditional texture.
- Omit the mushrooms if you don’t like them or replace them with extra peppers or zucchini.
- Mozzarella is a fine swap for Provolone for a milder, gooier result.
- Sprinkle a little grated Parmesan over the top before baking for extra savory depth.
- Add pickled jalapeños or sliced fresh chiles to turn up the heat.
More Low Carb Casseroles
- Crock Pot Low Carb Pizza Casserole
- Low Carb Cheeseburger Cauliflower Casserole
- Low Carb Jalapeno Popper Chicken Casserole
Watch the short video below to see how easy this recipe is to make:
Low Carb Philly Cheese Steak Casserole
Loaded with ground beef, onions, peppers, mushrooms, and cheese, this casserole is rich, creamy, and low in carbs.
Main Course
American
casserole, keto, Paleo
15 minutes
33 minutes
48 minutes
6
390 kcal
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium sweet or yellow onion, chopped
- 2 bell peppers, seeded and chopped (I use 1 red and 1 green)
- 1 1/4 teaspoons seasoned salt
- 1 1/2 teaspoons garlic powder
- 1 (8-ounce) package mushrooms, sliced
- 6 slices Provolone cheese, torn into pieces
- 5 large eggs
- 1/3 cup heavy cream
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large nonstick skillet over medium-high heat, add the ground beef and break it apart. When it’s mostly broken up, add the chopped onion and peppers. Cook until the beef is no longer pink; onions and peppers will finish cooking in the oven.
- Stir in the seasoned salt and garlic powder so the meat and vegetables are evenly seasoned.
- Using a slotted spoon, transfer the beef, onions, and peppers to the prepared baking dish.
- If the skillet is dry, add a few teaspoons of butter and cook the sliced mushrooms over medium-high heat until tender. Add mushrooms to the baking dish.
- Arrange torn Provolone pieces over the beef and mushrooms.
- In a medium bowl, whisk together the eggs, heavy cream, Worcestershire sauce, and crushed red pepper flakes. Pour the egg mixture evenly over the casserole.
- Bake 33 to 35 minutes, until the casserole is set and the top is lightly golden. Let rest a few minutes before serving.
Recipe Notes
I typically cut the peppers and onions slightly larger than a fine dice so they hold texture after baking.
Recipe adapted from That Low Carb Life.
Disclosure: This post contains affiliate links.