Cheesy Low Carb Philly Cheesesteak Casserole Recipe

I’m sharing my Low Carb Philly Cheese Steak casserole filled with tender steak, peppers and melting cheese, plus a simple low-carb twist that keeps every flavor intact.

I love a recipe that punches with flavor but keeps things sensible, so this Cheesy Low Carb Philly Cheesesteak Casserole quickly became my go to. Thinly sliced flank steak folded into a gooey pile of shredded provolone gives you that iconic Philly vibe without the bread, and man it hits the spot.

I mess with little tweaks now and then, pack leftovers for busy days, and somehow everyone asks for seconds even when I say it’s low fuss. If you’re into a Low Carb Philly Cheese Steak twist or hunting Easy Keto Dinner Recipes For Family, you might be pleasantly surprised.

Ingredients

• Flank steak: Packed with protein, iron and flavor keeps the casserole hearty not carb heavy.
• Cream cheese: Gives rich creamy texture, high fat low carbs, adds mild tang.
• Eggs: Provide protein, bind ingredients, add moisture and golden color.
• Provolone: Melty cheese adds savory gooeyness, calcium and extra fat.
• Bell peppers: Bright crunch, vitamin C and fiber subtle sweetness.
• Onions: Caramelize to sweet, give depth and aroma small carbs.
• Mushrooms: Optional umami boost, low calories add meaty texture.

Ingredient Quantities

• 1 lb (450 g) thinly sliced flank steak or sirloin
• 2 tbsp olive oil or butter
• 1 large yellow onion, thinly sliced
• 2 bell peppers (green or mixed), thinly sliced
• 8 oz (225 g) mushrooms, sliced optional
• 8 oz (225 g) cream cheese
• 1/2 cup (120 ml) heavy cream
• 3 large eggs
• 2 cups (about 200 g) shredded provolone or mozzarella
• 1/2 cup (about 50 g) shredded cheddar optional
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley or chives optional

How to Make this

1. Preheat oven to 375°F (190°C) and grease a 8×8 or 9×9 baking dish well, or line with parchment for easy cleanup.

2. Thinly slice the flank steak across the grain (chill 15-20 min first if it’s hard to slice), pat dry and toss with a little salt, pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp paprika.

3. Heat 1 tbsp olive oil or butter in a large skillet over high heat, sear the steak in batches 1-3 minutes per side until browned but not overcooked, remove to a plate and keep warm.

4. Add the remaining oil or butter to the skillet, reduce heat to medium, then add the sliced onion, bell peppers and mushrooms if using. Cook 6-8 minutes until softened and starting to caramelize, sprinkle a pinch more salt, then stir in 1 tbsp Worcestershire sauce and scrape up the browned bits. Toss the steak back in, combine and remove from heat.

5. Soften the 8 oz cream cheese in a bowl, then whisk in 1/2 cup heavy cream and 3 large eggs until smooth and slightly frothy. Add the remaining 1 tsp salt, 1/2 tsp black pepper, and a little extra garlic or onion powder if you want it stronger.

6. Stir about half of the shredded provolone or mozzarella (roughly 1 cup) and half the cheddar if using into the cream cheese mixture so it becomes cheesy and pourable.

7. Spread the steak and veggie mix evenly in the prepared dish, pour the creamy egg and cheese mixture over the top, pressing gently so it fills gaps and coats everything.

8. Sprinkle the remaining 1 cup shredded provolone or mozzarella and the rest of the cheddar on top, pat down lightly so it melts into the surface.

9. Bake 20-25 minutes until the center is set and edges are bubbly. If you want a golden top, broil for 1-3 minutes watching closely. Let rest 5-10 minutes, sprinkle 2 tbsp chopped fresh parsley or chives and serve warm.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or lined with parchment for easy clean up
2. Large skillet (cast iron or heavy bottom) for searing and veggies
3. Sharp chef’s knife for thinly slicing the steak
4. Cutting board (chill steak on it first if it’s hard to slice)
5. Mixing bowl for the cream cheese, eggs and cream mix
6. Measuring cups and spoons for spices, cream and cheese
7. Whisk plus a rubber spatula or wooden spoon to stir and scrape
8. Tongs and a plate to rest the seared steak before assembling

FAQ

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

• 1 lb (450 g) thinly sliced flank steak or sirloin: swap with thinly sliced chicken or turkey breast for a lighter version, or use browned ground beef or ground turkey if slicing steak is a hassle, or try thin pork tenderloin slices for a similar chew.
• 8 oz (225 g) cream cheese: use mascarpone for a silkier, richer feel, or full‑fat ricotta whipped smooth for a lighter texture, or plain Greek yogurt (well drained) mixed with a bit of cream cheese to cut calories but keep creaminess.
• 1/2 cup (120 ml) heavy cream: replace with half and half if you want less fat, or use coconut cream for dairy free cooking, or unsweetened almond milk plus 1 tbsp butter or cream cheese to add body.
• 2 cups shredded provolone or mozzarella: swap with fontina or Monterey Jack for great melt, or use Swiss or smoked gouda for a nuttier flavor, or stir in sharp cheddar for extra bite.

Pro Tips

1. Cook the meat in small batches so it actually browns instead of steaming, and give each batch a moment to rest off the heat before you toss everything together, it’ll stay juicier. Trust me you dont want a soggy pan pile.

2. Make the filling silky by warming the cream a little and beating the cream cheese until totally smooth, or blitz it with an immersion blender. If you skip this you can end up with little gooey lumps that dont melt into the bake.

3. Use freshly shredded cheese not the pre shredded stuff, it melts way better and tastes fresher. Also hold back a bit of cheese for the very top so you can get that melty browned crust without overcooking the inside.

4. Let the dish rest before you cut, or chill it briefly for cleaner slices and easier serving. Reheat gently in a low oven or covered on the stove so the eggs dont separate, microwaves tend to make it rubbery.