Oh, the Philly cheesesteak! I remember that first bite I ever took, during a spontaneous trip to Philly with friends. Gooey cheese, savory steak… pure magic! But as I started diving into a low-carb lifestyle, I knew I had to find a way to enjoy those incredible flavors without the bread. So, I hit the kitchen, determined to recreate that unforgettable experience in a healthier, carb-friendly way. After a few tasty (and sometimes not-so-tasty!) tries, I finally landed on this amazing Low Carb Philly Cheesesteak Casserole. It’s become my go-to when those cravings strike! As Dr. Amanda Foster, RD, PhD and Founder & Chief Nutrition Analyst, I can tell you this recipe is a fantastic way to get that classic taste packed with protein and healthy fats, while keeping carbs super low. Trust me, it’s a game-changer!
Why You’ll Love This Low Carb Philly Cheesesteak Casserole
Trust me, this isn’t just another casserole. Here’s why you’re going to be obsessed:
- Seriously Craveable Flavor: It’s got all the authentic Philly cheesesteak goodness – savory steak, tender veggies, and loads of gooey cheese – without the carb overload!
- Super Easy to Make: Seriously, this comes together so fast. Perfect for busy weeknights when you want something delicious but don’t have hours for complex cooking.
- Keto & Low-Carb Friendly: With just a few grams of net carbs per serving, this is a dream come true for anyone following a keto or low-carb lifestyle.
- Fantastic for Meal Prep: Make a batch on Sunday, and you’ve got healthy, satisfying lunches or dinners ready to go all week long. Just reheat and enjoy!
- Crowd-Pleaser Guaranteed: Even if your family isn’t strictly low-carb, they’ll love this hearty and flavorful dish. It’s a healthier spin on a classic comfort food!
Ingredients for Your Low Carb Philly Cheesesteak Casserole
Getting this deliciousness together is a breeze with these simple ingredients. I’ve broken them down so you know exactly what goes where!
For the Casserole:
- 2 pounds shaved steak, seasoned with salt and pepper
- 1 tablespoon avocado oil
- 1 onion, chopped
- 1 bell pepper, cut into ½ inch strips (red, green, or yellow)
- 1 teaspoon garlic powder
For the Cheese Sauce:
- 1 tablespoon butter
- 3/4 cup beef broth
- 4 ounces cream cheese, cubed
- 16 ounces provolone cheese, grated, divided
How to Make the Best Low Carb Philly Cheesesteak Casserole
Alright, let’s get this party started! Making this Low Carb Philly Cheesesteak Casserole is super straightforward, even if you’re usually a bit intimidated by cooking. We’re going to break it down into simple steps, and trust me, the result will have you feeling like a kitchen rockstar. If you’re looking for some extra inspiration on whipping up easy dinners, you should definitely check out some easy dinner recipes for more ideas!
Step 1: Prepare the Steak and Vegetables
First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab your shaved steak and give it a good seasoning with salt and pepper. Now, heat up that avocado oil in a big skillet over medium-high heat. You want it nice and hot! Toss in the seasoned steak and let it brown up quickly, just about 2 minutes on each side. Don’t overcook it! Once it’s browned, take it out of the skillet and let it cool just enough so you can chop it into bite-sized pieces. Easy peasy!
Step 2: Create the Creamy Cheese Sauce
Now for the magic – the cheese sauce! Grab a saucepan and melt that tablespoon of butter over medium-high heat. Once it’s melted, pour in the beef broth and bring it to a gentle simmer. Lower the heat to medium, then add in your cubed cream cheese. Here’s the key: whisk it often! Keep whisking until that cream cheese is totally melted and smooth. No lumps allowed here! Once it’s creamy, turn the heat down to low and stir in half of your grated provolone cheese (that’s 8 ounces). Stir until it’s all beautifully melted and gooey.
Step 3: Combine and Bake Your Low Carb Philly Cheesesteak Casserole
Okay, we’re in the home stretch! Pour that glorious cheese sauce right into the skillet with the sautéed onions, peppers, and those chopped steak pieces. Give everything a good stir to make sure it’s all coated in cheesy goodness. Now, carefully transfer this whole delicious mixture into your casserole dish. Spread it out evenly. Top it off with the remaining 8 ounces of grated provolone cheese. Pop that into your preheated oven and bake for about 25 to 30 minutes. You’re looking for it to be bubbly and heated all the way through. That cheesy top should be melted and maybe even a little golden brown. Yum!
Tips for a Perfect Low Carb Philly Cheesesteak Casserole
Want to make this already amazing casserole even MORE amazing? I’ve picked up a few little tricks over the years that really make a difference. For starters, don’t skimp on the quality of your steak – good shaved steak makes a world of difference! And when it comes to the cheese, fresh is best. Grating your own provolone from a block totally beats the pre-shredded stuff; it melts way smoother and tastes so much better. If you’re still figuring out how to master those easy dinner recipes, check out my tips on how to make them like a pro!
My biggest tip? Don’t overcook the steak initially; it’ll finish cooking in the oven, and you don’t want it to get tough. Also, make sure your cream cheese is properly softened before you start making the sauce – it helps everything melt together beautifully for that luscious, creamy texture. If you’re looking for other awesome keto cheesesteak ideas, you’ve gotta check out what my friends over at kicking-carbs.com are doing!
Ingredient Notes and Substitutions for Your Casserole
Sometimes you need to swap things out, right? It happens! For the oil, I love avocado oil because it has a high smoke point and a pretty neutral flavor, which is perfect for searing steak and veggies without adding any weird taste. But if you don’t have it, no worries! Olive oil or even a good quality vegetable oil will work just fine.
Now, about the steak – shaved steak is ideal because it cooks super fast. If you can’t find shaved steak, you can totally use thinly sliced sirloin or ribeye. Just slice it as thinly as you can against the grain. And the cheese, oh the cheese! Provolone is classic Philly, but if you want a little twist, try mixing in some mozzarella or even a sharp cheddar for a different flavor profile. Go wild!
Make-Ahead and Storage for Your Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is a total lifesaver for meal prep! You can totally assemble it ahead of time. Just make it all the way up to topping it with the final cheese, then cover it tightly with plastic wrap and pop it in the fridge for up to 2 days. When you’re ready to bake, just add the cheese on top (it might be a little melty from resting) and bake until it’s bubbly. Leftovers? They’re fantastic! Store them in an airtight container in the fridge for about 3-4 days. Reheat gently in the microwave or pop it back in the oven for a bit to get that cheesy goodness back. For more tips on making your dinners ahead, check out these easy dinner recipes make ahead tips!
Nutritional Information (Estimated)
Here’s a little peek at what’s packed into each serving of this delicious Low Carb Philly Cheesesteak Casserole. Keep in mind, these numbers are estimates and can shift a bit depending on the specific brands you use and how you measure things. On average, you’re looking at around 524 calories, a super low 4.3g of carbs, a fantastic 38.8g of protein, and about 39.3g of healthy fats per serving. It’s a win-win for flavor and your low-carb goals!
Frequently Asked Questions about Low Carb Philly Cheesesteak Casserole
Got questions? I’ve got answers! People often ask me about tweaking this Low Carb Philly Cheesesteak Casserole, and I love hearing how you guys make it your own. If you’re looking for more awesome healthy meals and recipes, you’re in the right place! Let’s dive in.
Can I use a different type of meat in this casserole?
Absolutely! While shaved steak is traditional and cooks lightning-fast, you can definitely swap it out. Thinly sliced chicken breast or even ground beef work really well. Just make sure to cook whatever meat you choose until it’s no longer pink before adding it to the casserole mixture.
What are some good low-carb side dish ideas to go with this?
This casserole is pretty hearty on its own, but if you want a side, keep it low-carb! A simple side salad with a vinaigrette is always a winner. Some steamed broccoli or green beans, maybe tossed with a little butter and garlic, are also fantastic pairings that keep things healthy and delicious.
Is this Low Carb Philly Cheesesteak Casserole freezer-friendly?
Yes, it sure is! This casserole freezes surprisingly well. Once it’s completely cooled, portion it out into freezer-safe containers. It should keep for about 2-3 months. Just thaw it in the fridge overnight and reheat it in the oven or microwave until warmed through. Perfect for those nights you need a quick, nutritious meal.
Can I add mushrooms to the casserole?
Oh, mushrooms are a great idea! They totally fit the Philly cheesesteak vibe. Just slice ’em up and sauté them with the onions and bell peppers in Step 1 until they’re nice and tender and have released their liquid. They add a wonderful earthy flavor and texture.
Share Your Low Carb Philly Cheesesteak Casserole Creation!
I truly hope you give this Low Carb Philly Cheesesteak Casserole a try! It’s become such a staple in my kitchen, and I’d be tickled pink to hear what you think. Did you whip it up for a weeknight dinner? Did you tweak it with your own favorite cheese or veggies? Drop a comment below and let me know how it turned out, or share your own fantastic tips! If you loved it, consider giving it a rating – it really helps other home cooks find it. You can always get in touch with any questions, too, right here: Get in Touch!
Low Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350° F. Season the steak with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 2 minutes per side. Remove the steak from the skillet. Let it cool slightly, then chop it.
- Add the chopped onion and bell pepper strips to the same skillet. Cook for 6 minutes, until softened. Stir in the garlic powder and season with salt and pepper to taste. Return the chopped steak to the skillet and mix everything together. Remove the skillet from the heat.
- In a saucepan, melt the butter over medium-high heat. Add the beef broth and bring to a simmer. Reduce the heat to medium and add the cubed cream cheese. Whisk often until the cream cheese is fully melted. Lower the heat to low and stir in 8 ounces of the grated provolone cheese until it melts.
- Pour the cheese sauce into the skillet with the steak mixture and stir to combine. Transfer the mixture to a casserole dish. Top with the remaining 8 ounces of provolone cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and heated through.
