Keto Philly Cheesesteak Casserole

If you miss eating classic cheesesteak sandwiches on a low carb diet, you are not alone.

Bread is usually the hardest thing to give up, but this keto philly cheesesteak casserole gives you all the same great flavors without the extra carbs.

I make this dish by baking tender steak, peppers, and onions in a creamy sauce, then melting provolone on top.

It is rich and very filling, which makes sticking to your low carb goals feel simple on busy weeknights.

My whole family enjoys this meal, and you do not even need bread to feel completely satisfied.

Why You’ll Love This Recipe

Classic Sandwich Taste – You get all the rich flavors of an iconic cheesesteak without any of the bread carbs.

Juicy Ribeye Steak – Quick searing locks in the rich beef juices, giving you super tender meat in every single bite.

Double Cheese Topping – A thick blanket of melted provolone and mozzarella bakes into golden, bubbly cheese perfection on top.

Creamy Savory Sauce – The heavy cream and cream cheese blend holds everything together into an ultra creamy comfort dish.

Recipe Ingredients

• 1 1/2 lb Thinly Sliced Ribeye Steak
• 1 tbsp Avocado Oil
• 2 tbsp Butter
• 1 Large Yellow Onion, Thinly Sliced
• 2 Green Bell Peppers, Thinly Sliced
• 8 oz Cremini Mushrooms, Sliced
• 3 cloves Garlic, Minced
• 1 tbsp Worcestershire Sauce
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 oz Cream Cheese, Softened
• 1/2 cup Heavy Cream
• 2 Large Eggs
• 8 slices Provolone Cheese
• 1/2 cup Shredded Mozzarella Cheese

How To Make

Step 1

Preheat the oven to 375°F and grease a 9×13 inch baking dish.

Step 2

Heat the avocado oil in a large skillet over high heat. Sear the ribeye in two batches for 1 to 2 minutes per batch until just browned, then transfer to a bowl. Don’t crowd the pan or the beef will steam instead of browning.

Step 3

Lower the heat to medium and melt the butter in the same skillet. Add the onion, bell peppers and mushrooms and cook for 8 to 10 minutes until soft and lightly caramelized and most of the mushroom liquid has cooked off.

Step 4

Stir in the garlic, worcestershire sauce, salt and pepper and cook for 1 minute. Return the beef and any juices to the skillet, toss everything together, then spread the mixture evenly in the baking dish.

Step 5

Whisk the cream cheese, heavy cream and eggs together in a bowl until smooth. Pour the mixture evenly over the beef and vegetables.

Step 6

Lay the provolone slices over the top in an even layer and sprinkle with the mozzarella.

Step 7

Bake for 22 to 25 minutes until the center is set and the cheese is bubbly and golden in spots. Let it rest for 10 minutes before serving so the creamy layer firms up.

Tips

Freeze the Meat Before Slicing

You’ll get the best results if you put your ribeye in the freezer for about 20 to 30 minutes before cutting it.

Chilling the steak firms up the beef and the fat, which makes it simple to slice paper-thin pieces with your knife.

I recommend cutting across the grain so the meat stays soft and easy to chew after it bakes.

Sear the Beef in Batches

From my experience, you only want to cook the steak for a minute or two until it just changes color.

If you put all the meat into the skillet at once, the pan loses heat and the steak will steam in its own juices instead of getting a nice brown sear.

The meat will finish cooking in the oven later, so leaving it slightly pink in the skillet keeps it from turning rubbery.

Cook Off All the Extra Vegetable Liquid

Mushrooms and peppers release a lot of water into the skillet while they soften up on the stove.

You’ll get the best results if you keep cooking them until all that extra liquid completely evaporates from the pan.

If you put wet vegetables into the baking dish, that trapped moisture will thin out your sauce and make the casserole watery.

More Recipes

• Keto Bacon Cheeseburger Casserole
• Keto Buffalo Chicken Casserole
• Keto Crack Chicken Casserole
• Keto Philly Cheesesteak Egg Bites
• Keto Philly Cheesesteak Meatballs

Frequently Asked Questions

Why does the cream sauce require eggs?

The eggs work as a binder that helps the heavy cream and cream cheese set into a rich, velvety sauce.

Without eggs, the melted dairy would thin out and separate into a pool of liquid at the bottom of the dish.