This Low Carb Philly Cheesesteak Casserole is my go-to when I want the comfort of a classic cheesesteak without the carb load of a hoagie roll. I first developed this version on a busy week when I had plenty of steak cravings but limited time and a pantry of basic staples. The result was a rich, creamy, deeply savory dish that satisfied everyone at the table, including my picky cousin who usually insists on bread with every meal. From the moment the peppers and onions start to caramelize with garlic and Worcestershire, the kitchen fills with the aroma of a neighborhood sandwich shop, and the whole family circles the table excited for seconds.

What makes this casserole special is the balance between indulgent cheese and smart, low-carb choices. Using high-fat ground beef gives the dish juicy texture and full flavor while the cream cheese creates a silky binding element that keeps every forkful cohesive. Layers of provolone and shredded mozzarella deliver that ideal stretch and golden top. I often make this for casual weeknight dinners, potlucks, and for meal prep — it slices and reheats beautifully, and it keeps well in the fridge for several days. If you want a fast, satisfying dinner that still feels like a treat, this casserole is a reliable winner.

Ingredients

• Ground beef (2 lb): Choose an 80/20 blend for the best balance of flavor and juiciness. The higher fat helps the casserole stay moist after baking; if you prefer leaner meat, drain a little fat and add a teaspoon of butter for richness.
• Onion (1 large): A yellow or sweet onion works well; dice fairly small so the pieces meld into the beef. Look for firm bulbs without soft spots.
• Bell peppers (2 large): Use green, red, or a mix for sweetness and color. Dice into bite-sized pieces so they cook evenly with the onion.
• Garlic (2 cloves): Fresh minced garlic gives the best aroma. Add near the end of the sauté to avoid bitterness from burning.
• Cream cheese (8 oz): Softened to room temperature for easy melting; it creates a silky binder and adds tangy creaminess. Full-fat gives the best texture.
• Worcestershire sauce (2 tbsp): Adds umami depth; choose a gluten-free brand if you need the dish certified gluten-free.
• Provolone (8 oz): Sliced provolone provides traditional cheesesteak flavor and a great melt. Tear slices so they lay naturally over the beef.
• Mozzarella (1.5 cups shredded): Use whole-milk mozzarella for a stringy, golden top. Pre-shredded is convenient but fresh shredded melts slightly better.
• Olive oil (1 tbsp): For sautéing the vegetables; extra-virgin is fine for flavor, use light olive oil if you prefer a neutral taste.
• Salt and pepper: Season generously while cooking and adjust to taste before baking.

Instructions

Preheat and prepare: Preheat your oven to 350°F. Spray a 9x13 baking dish with non-stick spray or rub lightly with oil. Having the baking dish ready prevents over-sitting the filling on the stovetop and keeps textures consistent. Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for 5 to 6 minutes until the edges soften and begin to caramelize. Stir occasionally so they cook evenly; when the onions are translucent and peppers are tender-crisp, add the minced garlic and cook another 30 seconds to release aroma without burning. Brown the meat: Add the ground beef to the skillet, breaking it into small pieces with your spatula. Season with salt and pepper and cook 7 to 8 minutes until no pink remains. Use a slotted spoon to remove excess rendered fat to keep the casserole from becoming oily; leave a little fat for flavor. Add seasoning and cream cheese: Stir in 2 tablespoons Worcestershire sauce, letting it coat the meat for a minute so it reduces slightly. Reduce heat to low, add the softened cream cheese in chunks, and stir continuously until melted and fully incorporated into a creamy mixture. This step creates a smooth sauce that binds the beef and vegetables. Assemble the dish: Transfer the beef-and-vegetable mixture into the prepared 9x13 baking dish and spread it into an even layer. Tear the provolone slices and scatter them over the top to cover the surface, then finish with an even layer of shredded mozzarella for that perfect pull when served. Bake and rest: Bake in the preheated oven for 22 to 25 minutes, until the cheese is melted, bubbly, and lightly golden. Remove from the oven and let rest 5 minutes so the filling firms up slightly for cleaner portions. Cut into six servings and enjoy warm.

Storage Tips

Cool the casserole to room temperature for no more than two hours, then transfer leftovers to airtight containers. Refrigerate for up to four days; for longer storage, freeze individual portions in freezer-safe containers or vacuum-sealed bags for up to three months. To reheat refrigerated portions, microwave on medium power for 90 seconds then check and continue in 30-second bursts until warm. For a crisper top, reheat in a 350°F oven for 10 to 12 minutes until heated through. If frozen, thaw overnight in the refrigerator before reheating to maintain texture and avoid dry edges.

Ingredient Substitutions

If you need dairy-free options, swap the cream cheese for a dairy-free cream substitute and use vegan provolone and shredded vegan mozzarella, though final texture will be slightly less creamy and more crumbly. For a lower-fat version, choose 90/10 ground beef and add a tablespoon of olive oil for flavor; expect a slightly less rich mouthfeel. To boost vegetables, fold in a cup of sliced mushrooms or a handful of baby spinach at the end of the cooking process — spinach wilts quickly and adds color without affecting overall structure. If you don’t have Worcestershire, a tablespoon of soy sauce plus a dash of balsamic vinegar approximates the depth.

Serving Suggestions

Serve slices with a crisp green salad and a tangy vinaigrette to cut through the richness. For a heartier plate, accompany the casserole with roasted Brussels sprouts or a cauliflower mash for an all-low-carb meal. Garnish with chopped fresh parsley or scallions for brightness, and offer hot sauce or pickled jalapeños for those who like heat. This casserole also works well on a buffet table — place it in a warm ceramic dish with a serving spoon and watch it disappear quickly at potlucks.

Cultural Background

The classic Philadelphia cheesesteak is a street-food staple originating in mid-20th-century Philadelphia, traditionally made with thinly sliced rib-eye, melted cheese, and onions on a long roll. This casserole adapts those familiar flavors into a bakeable format suitable for modern dietary preferences by replacing the roll with a base of seasoned beef and melting cheeses. The result preserves the experience of cheese pull and savory beef while offering a format that scales easily for families and dinner gatherings. It reflects a broader trend of translating regional sandwiches into bowl or casserole forms for convenience and nutrition-focused eating.

Seasonal Adaptations

In summer, use a mix of brightly colored peppers and add a splash of fresh lemon juice to brighten the flavors. In fall and winter, fold in sautéed mushrooms and a teaspoon of smoked paprika for warmth and depth. For holiday gatherings, add a layer of caramelized onions for sweetness and top with an extra sprinkling of sharp cheddar for a bolder finish. These small tweaks let the casserole feel seasonally appropriate while keeping the core cheesesteak identity intact.

Meal Prep Tips

Make the filling ahead and cool completely before storing in the refrigerator for up to three days; assemble and bake on the day you plan to serve for the freshest top. Alternatively, fully assemble and freeze the unbaked casserole — thaw in the refrigerator overnight and bake an extra 10 minutes to reach the same bubbly finish. Portion into single-serving containers for effortless grab-and-go lunches. Label containers with the date and reheat gently to preserve moisture and cheese texture.

Bring this casserole to your next casual dinner and watch how quickly it becomes a requested repeat. The straightforward prep, comforting flavors, and adaptability make it a practical favorite for cooks who want big taste with fewer carbs. Enjoy and make it your own.