This casserole is packed with savory flavor and comes together quickly in one dish. It’s perfect for busy weeknights and great for feeding a crowd. You get all the delicious elements of a Philly cheesesteak in a low-carb, fork-friendly version. It’s also easy to customize with your favorite ingredients and cheeses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) thinly sliced beef (such as ribeye or steak strips) green bell pepper, sliced onion, sliced mushrooms, sliced garlic, minced cream cheese beef broth provolone cheese, sliced or shredded olive oil salt black pepper
Directions
Preheat your oven to 190°C (375°F).
Heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking until softened.
Add the mushrooms and cook until they release their moisture and become tender.
Stir in the minced garlic and cook for about 30 seconds.
Add the sliced beef to the skillet and cook until browned and cooked through. Season with salt and black pepper.
Reduce the heat and stir in the cream cheese and beef broth, mixing until the sauce becomes smooth and creamy.
Transfer the mixture to a baking dish and spread it evenly.
Top with provolone cheese.
Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.
Servings and timing
This recipe serves 4–6 people. Preparation time is about 15 minutes. Cooking time is about 25–30 minutes. Total time is approximately 40–45 minutes.
Variations
Use ground beef instead of sliced steak for a more budget-friendly option.
Add hot peppers for a spicy kick.
Swap provolone with mozzarella or cheddar cheese for a different flavor.
Include a layer of cooked pasta or rice to make it more filling.
Top with fresh herbs like parsley for added freshness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 180°C (350°F) or in the microwave until warmed through.
If the casserole thickens too much, add a splash of broth when reheating.
This dish can be frozen for up to 2 months; thaw overnight before reheating.
FAQs
What cut of beef is best for this casserole?
Ribeye or thinly sliced steak works best for tenderness and flavor.
Can I make this casserole ahead of time?
Yes, assemble it ahead and bake just before serving.
Is this recipe low-carb?
Yes, as it does not include bread or pasta.
Can I use different cheeses?
Absolutely, mozzarella, cheddar, or a blend all work well.
Can I make it dairy-free?
You can use dairy-free cheese and cream alternatives, though the flavor will vary.
What can I serve with this casserole?
A simple salad or roasted vegetables pair well.
Can I add potatoes?
Yes, thinly sliced or pre-cooked potatoes can be added for extra heartiness.
How do I prevent the casserole from becoming watery?
Cook vegetables thoroughly to remove excess moisture before baking.
Can I use leftover steak?
Yes, just slice it thin and add it during the cooking process.
How do I make it spicier?
Add chili flakes, hot sauce, or spicy peppers to the mixture.
Conclusion
Philly Cheesesteak Casserole is a delicious, comforting dish that transforms a classic sandwich into a convenient and satisfying meal. With its rich flavors and simple preparation, it’s sure to become a favorite for both weeknights and special occasions.
Philly Cheesesteak Casserole is a rich, cheesy, and low-carb twist on the classic sandwich, made with tender beef, sautéed peppers, onions, and melted provolone. This easy one-pan dinner is perfect for busy weeknights and packed with bold, comforting flavors.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Dish
Method:Stovetop, Bake
Cuisine:American
Ingredients
1 lb thinly sliced beef (ribeye or steak strips)
1 green bell pepper, sliced
1 onion, sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
4 oz cream cheese
1/2 cup beef broth
1 1/2 cups provolone cheese, sliced or shredded
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Instructions
Preheat oven to 190°C (375°F).
Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened.
Add mushrooms and cook until tender and moisture has evaporated.
Stir in garlic and cook for about 30 seconds.
Add sliced beef and cook until browned. Season with salt and black pepper.
Reduce heat and stir in cream cheese and beef broth until smooth and creamy.
Transfer mixture to a baking dish and spread evenly.
Top with provolone cheese.
Bake for 15–20 minutes until cheese is melted and bubbly.
Let cool slightly before serving.
Notes
Cook vegetables thoroughly to avoid excess moisture in the casserole.Ground beef can be used as a budget-friendly substitute.Add hot peppers or chili flakes for extra spice.Mozzarella or cheddar can replace provolone if desired.Great for meal prep and reheats well.
