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Keto Philly Cheesesteak Casserole

Dive into the rich flavors of a Philly cheesesteak without the carbs with this easy and delicious Keto Philly Cheesesteak Casserole recipe. It's the perfect low-carb comfort food that's satisfying and easy to make, capturing the classic sandwich's essence in a cheesy, meaty bake.
Course Dinner
Cuisine American
Keyword Cheesesteak Bake, Keto Casserole, Keto Philly Cheesesteak Casserole, Low-Carb Philly Cheesesteak
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 540kcal

Equipment

  • Large skillet
  • 9x13 inch (23x33 cm) casserole dish
  • Cheese grater
  • Mixing utensils

Ingredients

  • 1 ½ pounds ribeye steak thinly sliced
  • 2 tablespoons olive oil
  • ½ large onion thinly sliced
  • 1 green bell pepper green bell pepper thinly sliced
  • 8 ounces cream cheese softened
  • ½ cup heavy cream
  • ¼ cup beef broth
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced ribeye steak to the skillet and cook until browned, about 5-7 minutes. Remove the steak from the skillet and set aside.
  • In the same skillet, add the sliced onions and green bell peppers. Cook until the vegetables are tender and slightly caramelized, about 5 minutes.
  • Reduce the heat to low and add the cream cheese, heavy cream, and beef broth to the skillet with the vegetables. Stir until the cream cheese is melted and the ingredients are well combined.
  • Stir in the garlic powder, salt, and black pepper.
  • Add the cooked steak back to the skillet and mix well to combine with the cheesy vegetable mixture.
  • Spread the steak and cheese mixture into a greased 9x13 inch (23x33 cm) casserole dish.
  • Top with shredded provolone and mozzarella cheeses.
  • Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  • Optional: For a golden-brown top, broil for an additional 2-3 minutes, watching carefully to prevent burning.

Notes

For best results, slice the ribeye steak while it's partially frozen to get thin, even slices.
You can substitute the provolone cheese with another melty cheese if preferred.
This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Calories: 540kcal | Carbohydrates: 6g | Protein: 34g | Fat: 42g | Fiber: 2g | Net Carbs: 4g