High Protein Low Carb Philly Cheesesteak Casserole
Enjoy all the rich, savory flavors of a classic Philly cheesesteak in a high-protein, low-carb casserole. This easy one-pan dish combines thinly sliced steak or ground beef with bell peppers, onions, and a creamy, cheesy sauce, baked to perfection. It's ideal for a satisfying weeknight meal that fits a keto lifestyle.
Equipment
- Large, oven-safe sauté pan or cast iron skillet
- wooden spoon
- Large baking dish (if pan is not oven-safe)
Ingredients
- 2 lb thinly sliced sirloin or ribeye steak (shaved steak, or 2 lb ground beef for a simpler option)
- 1-2 tbsp high-heat oil (such as avocado or olive oil)
- 2 tsp Sea salt
- 0.5 tsp Black pepper
- 3 large Bell peppers (sliced into thin strips; use a mix of colors like red, yellow, and green)
- 1 large Onion (cut in half, sliced into thin slices)
- 0.5 tbsp Italian seasoning
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 4 oz Cream cheese (cut into pieces and softened at room temperature)
- 0.25 cup Chicken broth, reduced sodium (or beef broth for deeper flavor)
- 1 tsp Worcestershire sauce (optional, for added depth)
- 4 oz Provolone cheese (~6 slices)
Instructions
Prep Your Ingredients and Build the Foundation
- To start, preheat your oven to 350°F (177°C). While the oven heats, ensure all your bell peppers and onions are thinly sliced, and any other ingredients are measured and ready for a smooth cooking process.
- If using shaved steak: Heat the 1-2 tablespoons of high-heat oil in a large, oven-safe sauté pan or cast iron skillet over medium-high heat until shimmering. Sear the 2 lbs of thinly shaved steak in small, uncrowded batches for 1-2 minutes per side to achieve a browned, flavorful crust. Once seared, remove the steak and set it aside; it will be added back later.
- If using ground beef: Place the 2 lbs ground beef into the large, oven-safe sauté pan or cast iron skillet over medium-high heat. Break it up with a spatula and season it generously with sea salt and black pepper. Cook the beef for 8-10 minutes, stirring occasionally, until it's browned and cooked through. Drain any excess grease.
Sauté, Deglaze, and Create the Creamy Sauce
- After cooking the meat (and draining excess grease if using ground beef), add the thinly sliced bell peppers and onions to the same pan. Season them with Italian seasoning, smoked paprika, and garlic powder. Let them sauté for 10-15 minutes until their colors deepen and they begin to soften.
- Next, pour the chicken or beef broth into the pan with the tender vegetables. Use a wooden spoon to scrape up all the browned bits, the fond, from the bottom of the pan to deglaze and lift concentrated flavor into your sauce. Then, stir in the softened cream cheese until it melts completely, creating a smooth sauce base. If using, stir in the Worcestershire sauce here.
Combine and Bake to Cheesy Perfection
- If you opted for the shaved steak, now is the time to add that beautifully seared steak back into the pan. Stir everything together until the steak, vegetables, and creamy sauce are thoroughly combined.
- If your pan isn't oven-safe, transfer the entire mixture to a large baking dish. Then, arrange the slices of provolone cheese over the top, overlapping them slightly to ensure good coverage.
- Finally, bake your Philly cheesesteak casserole for 10-15 minutes, or until the provolone cheese is completely melted, bubbly, and has just begun to turn golden brown.
Notes
Prevent Watery or Greasy Casserole: Avoid overcrowding your pan when sautéing vegetables to prevent them from steaming. Cook vegetables thoroughly until tender-crisp. If using ground beef, always drain any excess grease after browning. Slicing for Authentic Texture: Slice bell peppers and onions into thin strips rather than dicing. This mimics the traditional texture of a cheesesteak sandwich and creates a more cohesive mouthfeel. Smooth Cheese Sauce: Use softened, room-temperature cream cheese. Cold cream cheese can seize up and create lumps when stirred into a hot pan. Expert Tips for Enhanced Flavor:
- Get a Good Char: Allow vegetables to cook undisturbed for a few minutes to develop a subtle char before adding sauce ingredients, enhancing complexity.
- Finish with the Broiler: For golden, bubbly cheese, broil the casserole for 1-2 minutes at the end. Watch closely to prevent burning.
- One-Pan Approach: Use a 12-inch cast iron skillet to prepare, cook, and serve from the same pan, simplifying the process and minimizing cleanup.
- Mushroom Lovers: Sauté 8 oz of sliced mushrooms along with the bell peppers and onions for added earthiness.
- Add Some Heat: Swap one bell pepper for a poblano or include a few thinly sliced jalapeños for a kick.
- Cheese Swap: Experiment with white American cheese for an ultra-creamy melt, or a mix of provolone and mozzarella for a different texture.
- Make-Ahead: Assemble the entire dish, cover tightly, and refrigerate for up to 2 days before baking. It may require an extra 5-10 minutes in the oven.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the baked and cooled casserole wrapped in plastic wrap and then foil for up to 3 months.
- Reheating: Thaw frozen casserole overnight in the refrigerator. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through.
Nutrition
Calories: 500kcalCarbohydrates: 10gProtein: 45gFat: 35gSaturated Fat: 18gCholesterol: 120mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 120mgCalcium: 18mgIron: 18mg
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