Philly Cheesesteak Casserole

This hearty, low-carb twist on the classic Philly cheesesteak delivers all the savory flavor—tender beef, sautéed peppers and onions, and melty cheese—in an easy baked casserole.

Ingredients

1 ½ lbs ground beef (or thinly sliced sirloin)
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 cup mushrooms, sliced (optional)
4 oz cream cheese, softened
½ cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 ½ cups shredded provolone or mozzarella cheese
6–8 slices provolone cheese (for topping)

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Beef

In a large skillet over medium heat:

Brown the ground beef until fully cooked.
Drain excess grease if needed.

If using sliced sirloin, cook just until browned and tender.

3. Sauté the Vegetables

Add peppers, onions, mushrooms (if using), and garlic to the skillet.
Cook for 4–5 minutes until softened.

4. Make It Creamy

Stir in:

Cream cheese
Beef broth
Worcestershire sauce
Salt and pepper

Cook until the cream cheese melts and everything is well combined.

5. Assemble the Casserole

Transfer the mixture to the prepared baking dish.
Sprinkle shredded cheese evenly on top.
Lay provolone slices over the top for extra cheesiness.

6. Bake

Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.

For a golden top, broil for 2–3 minutes at the end.

Serving Ideas

Serve as-is for a low-carb meal
Spoon into toasted hoagie rolls for a traditional feel
Pair with a simple side salad

Storage

Refrigerate leftovers for up to 4 days
Reheat in oven or microwave
Freezes well for up to 2 months

Tip

For extra authentic flavor, use thinly sliced ribeye instead of ground beef and add a few slices of white American cheese along with the provolone.

If you’d like, I can also provide a keto version with even fewer carbs or a version made with chicken.