A rich, cheesy low-carb casserole loaded with tender shaved beef, sautéed peppers, onions, mushrooms, and plenty of melted cheese. It has all the comforting flavors of a Philly cheesesteak without the bread.
Ingredients
1½ lbs (680 g) thinly sliced beef, shaved steak, or ribeye
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 oz (225 g) mushrooms, sliced
3 cloves garlic, minced
4 oz (115 g) cream cheese, softened
½ cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt, or to taste
1½ cups shredded provolone cheese
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley, optional
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Pat the beef dry and season it with salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add the beef in batches and cook for 2–3 minutes, stirring occasionally, until browned. Avoid overcrowding the skillet. Transfer the cooked beef to a bowl.
Reduce the heat to medium and add the butter to the same skillet.
Add the sliced onion, green pepper, red pepper, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Add the minced garlic and cook for another 30–60 seconds.
Return the cooked beef to the skillet and stir everything together.
Reduce the heat to low. Add the softened cream cheese, heavy cream, and Worcestershire sauce. Stir until the cream cheese melts and creates a creamy coating.
Remove the skillet from the heat.
Spread the beef and vegetable mixture evenly into the prepared baking dish.
Sprinkle the provolone, mozzarella, and cheddar evenly over the top.
Bake uncovered for 15–20 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
For a more golden top, switch to broil for 1–2 minutes, watching carefully so the cheese does not burn.
Let the casserole rest for 5 minutes before serving.
Garnish with fresh parsley if desired and serve hot.
Q/S (Quantity & Serving)
Prep time: 20 minutes
Cook time: 20 minutes
Total time: About 40 minutes
Servings: 6
Serving size: About 1½ cups
Course: Dinner
Cuisine: American-inspired
Method: Oven-baked
Estimated net carbs: About 6–8 g per serving, depending on vegetables and brands used
Nutrition Information
Approximate per serving:
Calories: 560 kcal
Protein: 42 g
Total carbohydrates: 9 g
Fiber: 2 g
Net carbohydrates: 7 g
Fat: 40 g
Saturated fat: 20 g
Sugar: 5 g
Sodium: 850 mg
Nutrition can vary depending on the cut of beef, cheese, cream, and Worcestershire sauce used.
Nut & Allergen Information
Contains dairy from cream cheese, heavy cream, provolone, mozzarella, and cheddar.
Worcestershire sauce may contain soy, wheat, or gluten depending on the brand.
No peanuts are required.
No tree nuts are required.
Naturally egg-free.
For gluten-free preparation, use gluten-free Worcestershire sauce and verify all packaged ingredients.
For a nut-free meal, check the labels of processed cheeses and sauces for facility or cross-contact warnings.
For dairy-free preparation, use dairy-free cream cheese, cream, and shredded cheese alternatives.
Helpful Tips
Thinly shaved ribeye gives the casserole an especially authentic cheesesteak texture.
Do not overcook the beef during the initial sear because it will continue cooking in the oven.
For an even lower-carb version, use fewer onions and peppers and add extra mushrooms.
Provolone gives the casserole a classic Philly cheesesteak flavor, while mozzarella provides excellent stretch.
For extra cheesesteak flavor, add a few slices of provolone directly into the beef mixture before topping it with shredded cheese.
Add sliced banana peppers or jalapeños for a spicy version.
For a richer casserole, add 2 tablespoons of grated Parmesan to the cheese topping.
Q&A
Q: Is this casserole keto-friendly?
A: It can fit a keto or low-carb diet when made with low-carb ingredients and served without bread, potatoes, rice, or other high-carb sides.
Q: What beef is best for this recipe?
A: Thinly shaved ribeye is ideal, but sirloin or another tender thinly sliced steak works well too.
Q: Can I use ground beef instead?
A: Yes. Use about 1½ lbs of ground beef and brown it thoroughly before adding the vegetables.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the baking time if needed.
Q: Can I freeze it?
A: Yes. Cool completely, portion into airtight freezer containers, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I serve with it?
A: Keep it low-carb with roasted broccoli, cauliflower mash, green beans, zucchini noodles, or a simple leafy salad.
Q: Can I leave out the mushrooms?
A: Absolutely. Simply replace them with additional peppers or onions, or increase the amount of beef.
Q: How do I store leftovers?
A: Store covered in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave until heated through.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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