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Keto Philly Cheesesteak Casserole Prep – Easy, Make-Ahead Comfort Food

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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 thinly sliced beef (ribeye is classic; sirloin or shaved beef also works)
  • 2 tablespoons avocado oil or olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers, thinly sliced (green is traditional; any color works)
  • 8 ounces cremini or button mushrooms, sliced (optional but recommended)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce (check for low-sugar brands)
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups shredded provolone or mozzarella (or a mix)
  • 4 slices provolone (for the top; optional but extra melty)
  • Fresh parsley for garnish (optional)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish. Pat the beef dry with paper towels for better browning.
  2. Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium-high. Add onions, peppers, and mushrooms. Season with a pinch of salt and cook 6–8 minutes until softened with light browning. Stir in garlic for 30 seconds. Transfer veggies to a bowl.
  3. Brown the beef: Add the remaining oil to the same skillet. Add the beef in batches if needed. Season with salt, pepper, paprika, onion powder, and garlic powder. Cook 2–3 minutes until just browned but still tender. Avoid overcooking.
  4. Make the creamy base: Reduce heat to medium-low. Add cream cheese to the skillet and let it soften into the beef juices. Stir in heavy cream, Worcestershire, and Dijon until smooth and slightly thickened, about 2 minutes.
  5. Combine: Return the veggie mix to the skillet and fold everything together. Taste and adjust salt and pepper.
  6. Assemble the casserole: Transfer the mixture to the casserole dish. Sprinkle shredded provolone or mozzarella over the top. Lay sliced provolone over that for a classic cheesesteak finish.
  7. Bake: Bake 12–15 minutes until the cheese is melted and bubbling around the edges. For a golden top, broil 1–2 minutes at the end, watching closely.
  8. Rest and serve: Let it rest 5 minutes for cleaner slices. Garnish with chopped parsley if you like. Serve with a simple side salad or roasted broccoli.