Cheesy Low Carb Philly Cheesesteak Casserole: Why Keto Lovers Are Obsessed
Craving the rich, melty goodness of a Philly cheesesteak but trying to stay low-carb? This Cheesy Low Carb Philly Cheesesteak Casserole has you covered.
Think tender, seasoned beef, sautéed peppers and onions, layers of cauliflower “rice,” and ooey-gooey cheese baked until bubbly and golden on top.
It’s comfort food that fuels your day without the carb crash. Ready in about an hour, it’s perfect for busy weeknights, meal prep, or feeding a crowd. Let’s dive in!
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Net Carbs⁺ |
|---|---|---|---|---|
| 15 minutes | 45 minutes | 1 hour | 6 | 6g per serving |
⁺Net carbs = total carbs minus fiber
Ingredients & Substitutions
Meat & Veggies
- 1½ lb (680 g) ground beef (80/20 for flavor)
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
Cheese & Dairy
- 8 oz (225 g) provolone cheese, sliced or shredded
- 4 oz (115 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
Low-Carb Base
- 4 cups cauliflower rice (fresh or frozen, thawed & drained)
Seasonings & Extras
- 2 Tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
Low-Carb Swaps & Tips
- Cauliflower rice: Swap with finely shredded cabbage for even fewer carbs.
- Cream cheese: For dairy-free, use a vegan cream cheese alternative.
- Heavy cream: Coconut cream works in a pinch, but adds a subtle coconut flavor.
- Ground beef: Try ground turkey or chicken for a lighter protein.
Detailed Step-by-Step Instructions
Pro Tip: Clear out everything you need before you start (mise en place)—you’ll breeze through each step!
Preheat & Prep
-
- Preheat your oven to 375°F (190 °C).
- Lightly grease a 9×13-inch casserole dish with nonstick spray or a smear of butter.
Cook the Vegetables
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- In a large skillet over medium heat, warm 1 Tbsp olive oil.
- Add diced onion and bell peppers; sauté for 5–6 minutes, stirring occasionally, until softened and edges begin to brown.
- Stir in minced garlic and sauté 30 seconds more until fragrant.
Brown the Beef
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- Push veggies to one side; add remaining 1 Tbsp olive oil and ground beef.
- Crumble meat and cook 6–8 minutes, stirring, until no pink remains.
- Drain excess fat if necessary.
Season & Deglaze
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- Sprinkle in smoked paprika, garlic powder, salt, and pepper; stir to coat.
- Pour 1 tsp Worcestershire sauce and scrape up browned bits from the pan bottom—this builds rich, savory depth.
Combine with Cauliflower Rice
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- Stir in 4 cups of cauliflower rice until evenly mixed.
- Cook 2–3 minutes to heat through and remove extra moisture.
- Transfer the mixture into your prepared casserole dish, spreading into an even layer.
Cheesy Cream Mixture
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- In a medium bowl, whisk 4 oz of cream cheese and ½ cup heavy cream until smooth.
- Pour evenly over the beef–vegetable layer.
Top with Provolone & Bake
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- Arrange 8 oz provolone slices (or shredded cheese) in an overlapping layer atop the casserole.
- Cover with foil and bake 25 minutes.
Broil for Golden Finish
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- Remove foil; switch oven to broil.
- Broil 2–3 minutes, watching closely, until cheese bubbles and edges turn golden.
- Let stand 5 minutes before serving—this helps set the casserole for clean slices.
Expert Tips & Tricks
- Remove Cauliflower Moisture: If using fresh cauliflower rice, place it on a clean kitchen towel, wrap, and twist to wring out excess water. This prevents a watery casserole.
- Deep Flavor: For extra caramelization, cook onions a few minutes longer until they’re richly golden.
- One-Dish Meal Prep: Assemble the casserole (through Step 6), cover tightly, and refrigerate up to 24 hours. When ready, add cheese and bake as directed—add 5 extra minutes to the covered bake.
- Reheating: Portion into microwave-safe dishes and heat 1–2 minutes on high, or warm in a 350°F (175 °C) oven for 10–12 minutes until heated through.
Variations & Customizations
- Spicy Kick: Stir in 1–2 Tbsp chopped hot cherry peppers or a pinch of cayenne with the seasonings.
- Cheese Swap: Experiment with Pepper Jack for heat, Fontina for creaminess, or Mozzarella for stringy pull.
- Veggie Boost: Add sliced mushrooms or diced zucchini with the peppers.
- Vegetarian Version: Omit beef; sauté mushrooms, tofu crumbles, or plant-based ground “beef” with an extra splash of soy sauce. Stir in nutritional yeast for that cheesy umami.
Nutritional Information (per serving)
| Calories | Total Fat | Protein | Total Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|
| 360 kcal | 28 g | 20 g | 8 g | 2 g | 6 g |
Note: Values are approximate and will vary by brands and exact ingredient amounts.
Printable Recipe
Ingredients
- 1½ lb ground beef (80/20)
- 1 medium onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups cauliflower rice (drained)
- 8 oz provolone cheese, sliced/shredded
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 2 Tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
Directions
- Preheat oven to 375 °F; grease a 9×13″ dish.
- Sauté onion & peppers in 1 Tbsp oil until soft. Add garlic; cook 30 sec.
- Brown beef in remaining oil; drain.
- Season with paprika, garlic powder, salt, pepper; stir in Worcestershire.
- Mix in cauliflower rice; cook 2–3 min. Transfer to dish.
- Whisk cream cheese & heavy cream; pour over beef.
- Layer provolone on top; cover & bake 25 min.
- Broil 2–3 min until golden. Rest 5 min before serving.
Frequently Asked Questions
- Can I freeze this casserole?
Yes! Assemble through Step 6, wrap tightly, and freeze up to 3 months. Thaw overnight in fridge, then top with cheese and bake as directed (add ~5 min covered bake time). - What’s the best way to reheat leftovers?
For single servings, microwave on high for 1–2 minutes. To reheat the whole dish, cover and warm in a 350 °F oven for 10–15 minutes. - Can I use a different protein?
Absolutely. Ground turkey, chicken, pork, or even shredded rotisserie chicken all work—just adjust cook times slightly. - How do I keep the casserole from getting soggy?
Thoroughly drain or wring out cauliflower rice. Don’t skip the step of cooking off moisture before baking. - Is this recipe keto-friendly?
Yes—at just 6g net carbs per serving, it fits comfortably into most ketogenic and low-carb meal plans.
Conclusion
This Cheesy Low-Carb Philly Cheesesteak Casserole proves you don’t need hoagie rolls to enjoy the classic flavors of a Philly cheesesteak. With tender beef, vibrant peppers, and layers of melty cheese over cauliflower rice, it’s a crowd-pleasing, diet-friendly showstopper.
Whether you’re meal-prepping for the week, feeding family, or hosting friends, this casserole brings comfort and convenience to the table, without derailing your low-carb goals. Give it a try, and let me know how it turns out!
