Craving that incredible, cheesy, steak-filled goodness of a classic Philly cheesesteak but trying to keep the carbs in check? I totally get it! That’s why I’m so thrilled to share my absolute favorite Low Carb Philly Cheesesteak Casserole with you. It’s the ultimate comfort food fix that tastes just like the real deal, but it’s made with simple ingredients and fits perfectly into a low-carb or keto lifestyle. I remember the first time I tried a Philly cheesesteak in an authentic Philadelphia eatery. The rich flavors were incredible, but as I shifted towards a low-carb lifestyle, I thought I’d have to say goodbye to such indulgent meals. One evening, craving that cheesy goodness, I experimented in my kitchen and whipped up what would become my go-to “Low Carb Philly Cheesesteak Casserole.” The first bite took me back to that bustling diner, but without the guilt. Now, this casserole is a staple in my meal planning, allowing me to enjoy a classic taste while staying on track with my health goals.
Why You’ll Love This Low Carb Philly Cheesesteak Casserole
Seriously, this casserole is a game-changer! You’re going to love how:
- It’s incredibly easy to throw together – perfect for busy weeknights!
- You get all that classic Philly cheesesteak flavor without the bread.
- It’s super satisfying and comforting, making low-carb eating feel like a treat.
- It’s naturally low in carbs and keto-friendly, so you can indulge without the guilt.
- It’s a fantastic way to use up veggies you might have on hand.
- Leftovers are just as delicious, making meal prep a breeze!
Ingredients for Your Low Carb Philly Cheesesteak Casserole
Alright, let’s talk ingredients! These are the stars that come together to make this casserole so darn good. Don’t worry, they’re all pretty easy to find:
- 1.5 pounds sirloin steak, sliced real thin, almost like how they do it at the cheesesteak shops!
- 1 teaspoon Steak Seasoning – I really love McCormick’s Montreal Steak Seasoning for this; it has the perfect kick.
- Salt and pepper, just a pinch to taste.
- 1 cup green peppers, sliced up.
- 1 cup mushrooms, sliced.
- 1 cup onion, chopped – yellow or white works great here.
- 2 cloves garlic, minced – because garlic makes everything better, right?
- 2 oz cream cheese, softened a bit so it melts in smoothly.
- 1 teaspoon Worcestershire sauce, for that umami depth.
- For the Topping:
- 2 eggs.
- 1/2 cup heavy whipping cream – this makes it so rich and creamy!
- 1/2 cup shredded Parmesan Reggiano cheese. Trust me, the real stuff makes a difference here.
- 4-5 slices provolone cheese, cut into small pieces. This is crucial for that melty, gooey cheesesteak vibe!
Equipment You’ll Need
You don’t need anything too fancy to whip up this delicious casserole! Here are the trusty tools that will help you out:
- A good old 9×13 inch baking dish – or something similar, like an 8×11.
- A reliable skillet for sautéing all those yummy steak and veggies.
- A medium bowl for mixing up that creamy topping.
- And if you like to plan ahead, some meal prep containers are handy for leftovers!
Step-by-Step Low Carb Philly Cheesesteak Casserole Instructions
Alright, let’s get cooking! Making this Low Carb Philly Cheesesteak Casserole is way easier than you might think. Just follow along, and you’ll have a delicious, comforting meal ready in no time. It’s almost as easy as whipping up a quick soup, like this easy black-eyed pea soup!
Preheating and Browning the Steak
First things first, let’s get that oven fired up to 350 degrees F (175 degrees C). While it’s heating, grab your skillet and toss in that thinly sliced sirloin steak. Season it up real good with your steak seasoning, salt, and pepper. We’re just browning it here, about 2-3 minutes per side should do the trick. We want it nicely browned, not cooked all the way through just yet.
Sautéing Vegetables and Finishing the Base
Now, toss those chopped onions, sliced green peppers, mushrooms, and minced garlic right into the skillet with the steak. Cook everything until those veggies start to soften up and the steak is no longer pink. Don’t forget to drain off any extra grease from the pan – that’s key to avoiding a watery casserole! Next, stir in your softened cream cheese and that dash of Worcestershire sauce. Keep stirring until the cream cheese is all melty and coats everything beautifully. Remove the skillet from the heat once it’s all combined.
Preparing the Topping and Assembly
While that steak and veggie mixture is cooling just a smidge, let’s whip up the topping. In a medium bowl, whisk together your eggs, that lovely heavy whipping cream, and the shredded Parmesan Reggiano cheese. It should look nice and smooth. Now, lightly grease your baking dish – a 9×13 inch one is perfect, or an 8×11 will work too. Pour that steak and veggie goodness into the dish. Drizzle that creamy egg mixture evenly all over the top, making sure it gets into all the nooks and crannies. Finally, scatter those provolone cheese pieces all over. It’s going to look amazing!
Baking and Resting the Casserole
Pop that beauty into your preheated oven. Bake it for about 15-20 minutes. You’re looking for that topping to be bubbly and just starting to turn a lovely golden brown. The casserole should be set, not jiggly. Once it’s out of the oven, resist the urge to dig in right away! Let it cool for about 5-10 minutes. This lets everything settle and makes it easier to serve. Trust me, it’s worth the tiny wait!
Tips for the Best Low Carb Philly Cheesesteak Casserole
Okay, so you’ve got the recipe, but let me share a few little secrets I’ve picked up that make this Low Carb Philly Cheesesteak Casserole absolutely sing! Remember, the best meals come from paying attention to the little things. For a quick meal idea anytime, check out these genius egg recipes.
First off, the steak! Slicing it thinly is key. If your steak is a little too soft to slice, pop it in the freezer for about 20-30 minutes – it makes slicing way easier. And don’t skimp on that steak seasoning; it really brings that authentic Philly flavor. For more keto inspiration, you’ll want to see this Keto Philly Cheese Steak Casserole recipe too. Also, make sure to drain off that excess fat really well after cooking the steak and veggies – nobody wants a greasy casserole!
Ingredient Notes and Substitutions
Let’s talk about some of the ingredients in this fantastic Low Carb Philly Cheesesteak Casserole. For the Parmesan cheese, I really, really recommend using Parmesan Reggiano if you can – it has such a great, sharp flavor. But if you can’t find it or have regular grated Parmesan on hand, that’ll work too, it’ll just be a little milder. You can totally swap out the sirloin steak for a ribeye or even a chuck roast if you slice it really thin for that authentic cheesesteak taste. Just make sure whatever cut you use is sliced super thin so it cooks quickly!
Serving Suggestions for Your Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is hearty on its own, but it’s even better with a few sides! It’s delicious served with a simple big green salad with a vinaigrette, some steamed broccoli, or even a side of cauliflower mash. These low-carb options really round out the meal and keep things satisfying!
Make Ahead and Storage
This Low Carb Philly Cheesesteak Casserole is a total lifesaver for meal prep! You can totally assemble the whole thing – steak, veggies, and cream cheese mixture, but hold off on the egg topping and provolone. Just cover it tightly and pop it in the fridge for up to 24 hours. When you’re ready to bake, just whisk up that topping, add it, and top with the provolone, then bake as usual (it might need a few extra minutes). Leftovers are super easy too! Store any cooled casserole in an airtight container in the fridge for about 3-4 days. Reheat it gently in the microwave or oven until it’s warmed through. So convenient, right? It really makes meal prep a breeze!
Frequently Asked Questions about Low Carb Philly Cheesesteak Casserole
Can I use a different type of steak?
Absolutely! While sirloin is great, ribeye is fantastic for flavor, or even thinly sliced chuck roast works. Just make sure it’s sliced super thin for quick cooking and a tender bite in your casserole!
What are good low-carb side dishes for this casserole?
This cheesesteak casserole is yummy with a big green salad, steamed broccoli, cauliflower mash, or even some sautéed green beans. They all complement the rich flavors perfectly!
How do I reheat leftovers?
Leftovers are a breeze! Just pop your cooled casserole in the microwave or a moderate oven until it’s warmed through. It stays delicious!
Can I add other vegetables to the casserole?
Sure can! Bell peppers of any color, zucchini, or even spinach would be delicious additions. Just remember to chop them up so they cook evenly with the other ingredients.
Nutritional Information Estimate
Just a heads-up, like any good home-cooked meal, the nutritional info can vary a bit based on your exact ingredients. But based on our estimates for this delicious Low Carb Philly Cheesesteak Casserole, each serving is roughly:
- Calories: 387
- Carbohydrates: 5g
- Protein: 36g
- Fat: 24g
Pretty great for such a satisfying dish, right?
Share Your Low Carb Philly Cheesesteak Casserole Creation!
I just LOVE hearing from you all! Have you tried making this amazing Low Carb Philly Cheesesteak Casserole yet? I’d be over the moon if you’d leave a comment below with your thoughts, rate the recipe, or even share a pic of your creation! You can always reach me via my contact page too!
Low Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C).
- Add the sirloin steak to a skillet over medium-high heat. Season the steak with steak seasoning, salt, and pepper. Cook for 2-3 minutes, flipping both sides of the steak until browned.
- Add the green peppers, onion, garlic, and mushrooms to the skillet with the steak. Cook until the vegetables are soft and the meat is no longer pink.
- Drain any excess fat from the skillet. This helps prevent a soupy casserole.
- Stir in the Worcestershire sauce and cream cheese. Cook until the cream cheese is melted.
- Remove the skillet from the heat.
- In a medium bowl, whisk together the eggs, shredded parmesan reggiano cheese, and heavy cream.
- Lightly grease an 8×11 or 9×9 inch baking dish. Pour the steak and vegetable mixture into the prepared baking dish.
- Drizzle the egg and cheese mixture evenly over the steak mixture. Top with the provolone cheese slices.
- Bake for 15-20 minutes, or until the cheese is bubbly and lightly golden. The casserole should be set.
- Let the casserole cool slightly before serving.
