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Keto Philly Cheesesteak Casserole in a cast iron skillet topped with melted cheese, peppers, and ground beef.
Linda

Keto Philly Cheesesteak Casserole

All the savory, cheesy goodness of a classic Philly cheesesteak without the bread - this low-carb casserole delivers big flavor with minimal carbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1.5 lb ribeye steak, thinly sliced or shaved steak
  • 2 tbsp butter divided
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 8 oz mushrooms, sliced optional but recommended
  • 3 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 6 oz cream cheese, softened cut into cubes
  • 0.5 cup heavy cream
  • 2 cups provolone cheese, shredded divided
  • salt and black pepper to taste

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Cutting board and knife

Method
 

Prep
  1. Preheat oven to 375°F. Slice the steak as thin as possible against the grain - partial freezing for 20 minutes makes this easier. Dice peppers and onions, slice mushrooms, and mince garlic.
  2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add peppers, onions, and mushrooms with a pinch of salt. Cook 6-8 minutes until softened and starting to brown at the edges. Transfer to the baking dish.
  3. Add remaining butter to the skillet. Working in batches if needed, sear the steak 2-3 minutes until just browned (it will finish cooking in the oven). Season with salt and pepper. Layer over the vegetables in the baking dish.
  4. Reduce heat to medium. Add garlic to the skillet and cook 30 seconds until fragrant. Stir in Worcestershire, cream cheese, and heavy cream. Cook 2-3 minutes, stirring constantly, until smooth and slightly thickened. Pour evenly over the steak and vegetables.
  5. Sprinkle 1.5 cups provone evenly over the top. Bake uncovered for 20-25 minutes until bubbling and golden brown on top. Let rest 5 minutes before serving.

Notes

For the most authentic flavor, ask your butcher to shave the ribeye paper-thin, or buy pre-shaved steak often labeled for cheesesteaks. Swap provolone for 4 oz each of provolone and American cheese for that classic street-cart taste. This reheats beautifully - assemble through step 5, cover, and refrigerate up to 24 hours before baking.