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A close-up spoonful of keto Philly cheesesteak casserole, showing the creamy texture and tender pieces of steak and vegetables.

Low Carb Philly Cheesesteak Casserole: The Ultimate Keto Comfort Food

Indulge in the ultimate Low Carb Philly Cheesesteak Casserole! This keto-friendly recipe features tender ribeye steak, sautéed peppers, and onions, all smothered in a creamy, rich sauce and topped with perfectly melted Provolone cheese. An easy, satisfying one-pan meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ribeye steak thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large yellow onion sliced
  • 2 large bell peppers sliced (one green, one red recommended)
  • 3 cloves garlic minced
  • 8 oz cream cheese cubed and softened
  • 0.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 8 slices Provolone cheese

Equipment

  • 1 Large Oven-Safe Skillet (12-inch) A cast iron skillet is ideal.
  • 1 Sharp knife
  • 1 Cutting Board

Instructions
 

  1. Preheat your oven to 375°F (190°C). If you haven't already, thinly slice the steak, bell peppers, and onion. Mince the garlic.
  2. In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Remove vegetables from the skillet and set aside.
  3. In the same skillet, melt the butter over medium-high heat. Add the sliced steak in a single layer (work in batches if necessary to avoid overcrowding). Season with salt and pepper and cook until just browned on all sides, about 2-3 minutes.
  4. Return the vegetables to the skillet with the steak. Reduce the heat to low. Add the cubed cream cheese, beef broth, and Worcestershire sauce. Stir constantly until the cream cheese melts into a smooth, creamy sauce that coats the steak and vegetables.
  5. Top the mixture evenly with the Provolone cheese slices. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, until the cheese is fully melted, bubbly, and just starting to brown.
  6. Remove from the oven and let it rest for 5 minutes before serving. This allows the casserole to set up slightly.

Notes

Tip 1: For the most tender steak, slice it against the grain. Freezing the steak for 20-30 minutes firms it up, making it much easier to slice thinly.
Tip 2: Use full-fat, block-style cream cheese for the creamiest, richest sauce.
Tip 3: Don't have an oven-safe skillet? No problem. Simply transfer the steak and vegetable mixture to a 9x13 inch baking dish before topping with cheese and baking.
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