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Keto Philly Cheesesteak Casserole - A Cozy, Low-Carb Comfort Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds beef (thinly sliced ribeye, sirloin, or ground beef)
  • 2 tablespoons olive oil or avocado oil
  • 1 medium onion, thinly sliced
  • 2 bell peppers, thinly sliced (green is classic, mix colors if you like)
  • 8 ounces mushrooms, sliced (optional but delicious)
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon dried oregano
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 tablespoon Worcestershire sauce (check label for sugar; coconut aminos as a swap)
  • 1.5 cups shredded provolone (or mozzarella)
  • 1/2 cup shredded cheddar (optional, for extra color and tang)
  • Chopped parsley for garnish (optional)

Method
 

  1. Preheat the oven. Set to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
  2. Sauté the veggies. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and slightly caramelized. Add mushrooms (if using) and cook 3–4 minutes more. Stir in garlic for 30 seconds until fragrant. Transfer veggies to the casserole dish.
  3. Cook the beef. Add the remaining oil to the skillet. If using sliced beef, cook in batches so it sears, not steams—about 2–3 minutes per side. If using ground beef, brown and break it up until no longer pink. Season with salt, pepper, onion powder, smoked paprika, and oregano. Drain excess fat if needed.
  4. Make the creamy base. Reduce heat to medium-low. Add cream cheese to the beef and stir until melted and combined. Pour in heavy cream and Worcestershire (or coconut aminos). Simmer 1–2 minutes, just until it thickens slightly. Adjust salt and pepper to taste.
  5. Assemble. Spoon the beef mixture over the sautéed veggies in the casserole dish. Gently fold to combine, keeping layers somewhat even.
  6. Add cheese. Sprinkle provolone evenly over the top. Add cheddar if using for extra melt and color.
  7. Bake. Place in the oven for 12–15 minutes, until the cheese is fully melted and bubbling around the edges. For a golden top, broil 1–2 minutes at the end, watching closely.
  8. Rest and serve. Let the casserole rest 5 minutes to set. Garnish with parsley and serve warm.