If you love Philly cheese steak sandwiches but are looking for a fresh take, this Philly Cheese Steak Casserole is sure to impress! It’s a delicious spin on the classic, delivering all the cheesy, meaty flavors you crave in an easy-to-make casserole.
Ideal for busy weeknights or whenever you need a cozy, satisfying meal, this dish will hit the spot. Let’s get started on creating this mouthwatering casserole!
Why You’ll Love This Recipe
This Philly Cheese Steak Casserole brings all the flavor of your favorite sandwich into a cozy, low-carb casserole.
It’s rich, creamy, and cheesy with just enough spice to wake up your tastebuds.
Whether you’re feeding a crowd or meal-prepping for the week, this one-pan wonder is easy to love.
Philly Cheese Steak Casserole Recipe:
Bring the iconic flavors of a Philly Cheese Steak into your kitchen with a creative, keto-friendly twist! This budget-friendly casserole offers all the comfort of the classic sandwich while keeping your carbs in check—perfect for meal planning or a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 6
Equipment Needed:
- 9×9 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Cutting board and knife
Ingredients:
- 1 ½ pounds lean ground beef
- 2 bell peppers, diced
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- ¼ cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 baking dish with non-stick spray or a touch of oil.
- Sauté the Veggies First: Heat a large skillet over medium heat. Add a small drizzle of oil, then toss in your diced bell peppers and onions. Sauté for 4-5 minutes until just beginning to soften. Stir in minced garlic and cook for another 30 seconds. Remove veggies from the skillet and set aside.
- Brown the Beef: In the same skillet, crumble in the ground beef and season with the seasoned salt. Cook over medium heat until browned and no longer pink, breaking it up as it cooks. Drain excess grease if necessary.
- Combine Beef & Veggies: Return the sautéed veggies to the skillet with the beef. Mix everything together and let it cook for another 2 minutes to blend the flavors.
- Layer in the Dish: Spread the beef and veggie mixture evenly into your prepared baking dish. Tear or roughly chop the Provolone slices and scatter them generously over the top.
- Make the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, hot sauce, and Worcestershire sauce until smooth. Pour this mixture evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 minutes, or until the center is set and the top is golden and slightly puffed.
- Let It Rest: Remove from the oven and let it sit for 5 minutes before slicing. This helps everything firm up nicely.
- Serve & Enjoy: Slice and serve warm with a side salad or roasted veggies for a satisfying meal.
Pro Tips:
- Don’t rush the veggies: Giving the peppers and onions a bit of caramelization upfront adds a sweet depth you can’t get otherwise.
- Use a mix of Provolone and Mozzarella for an extra cheesy, stretchy top layer.
- Want a smoky touch? Try adding a few dashes of smoked paprika to the egg mixture.
- Meal prep magic: This casserole reheats beautifully. Slice it into portions and store in the fridge for up to 4 days or freeze for up to a month.
- Make it your own: Add sliced mushrooms, swap in ground turkey, or sprinkle chopped parsley or scallions on top before serving for color and freshness.
Bon Appétit and happy cooking!
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Philly Cheese Steak Casserole
Bring the iconic flavors of a Philly Cheese Steak into your kitchen with a creative, keto-friendly twist! This budget-friendly casserole offers all the comfort of the classic sandwich while keeping your carbs in check—perfect for meal planning or a hearty dinner.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 ½ pounds lean ground beef
- 2 bell peppers, diced
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- ¼ cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 baking dish with non-stick spray or a touch of oil.
- Sauté the Veggies First: Heat a large skillet over medium heat. Add a small drizzle of oil, then toss in your diced bell peppers and onions. Sauté for 4-5 minutes until just beginning to soften. Stir in minced garlic and cook for another 30 seconds. Remove veggies from the skillet and set aside.
- Brown the Beef: In the same skillet, crumble in the ground beef and season with the seasoned salt. Cook over medium heat until browned and no longer pink, breaking it up as it cooks. Drain excess grease if necessary.
- Combine Beef & Veggies: Return the sautéed veggies to the skillet with the beef. Mix everything together and let it cook for another 2 minutes to blend the flavors.
- Layer in the Dish: Spread the beef and veggie mixture evenly into your prepared baking dish. Tear or roughly chop the Provolone slices and scatter them generously over the top.
- Make the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, hot sauce, and Worcestershire sauce until smooth. Pour this mixture evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 minutes, or until the center is set and the top is golden and slightly puffed.
- Let It Rest: Remove from the oven and let it sit for 5 minutes before slicing. This helps everything firm up nicely.
- Serve & Enjoy: Slice and serve warm with a side salad or roasted veggies for a satisfying meal.
Notes
- For a more classic Philly taste, try thinly sliced steak!
- Feel free to try different cheeses to find your perfect mix!
- For extra crunch, add a panko breadcrumb topping with melted butter before baking.
- This tastes best hot! Enjoy it with a salad or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
