This low carb Philly cheesesteak casserole has become a weeknight essential in my kitchen. I first developed this version on a busy week when I wanted all the familiar flavors of a classic sandwich — tender seasoned beef, sautéed onions and peppers, and melty provolone — without the bread. The result was a family-friendly dish that delivered everything we love about a Philly cheesesteak but stayed aligned with a carb-conscious lifestyle. It came together quickly, required minimal hands-on time, and filled the house with savory aromas that made everyone gather around the oven the moment it started to bake.

I discovered how well cheesy, high-fat components bind a casserole together when I substituted soft cream cheese for a traditional béchamel. The cream cheese melts into the beef, creating a lush, velvety base that keeps the casserole moist after baking. The combination of provolone and shredded mozzarella provides both flavor and stretch: provolone gives an authentic Philly flavor while mozzarella ensures that glorious cheese pull. Every bite delivers layers of texture — tender beef, softened peppers and onions, and gooey cheese that’s slightly golden on top. My family repeatedly asks for this when comfort dinner is requested, and leftovers reheat beautifully for lunches during the week.

Ingredients

• Ground beef (2 lb, 80/20): Choose an 80/20 ratio for the juiciest result; the higher fat content keeps the casserole moist and carries flavor. I prefer fresh, local beef when possible, and you can briefly brown in batches to avoid steaming.
• Onion (1 large, diced): Yellow or sweet onions both work; they soften and caramelize slightly in the skillet, lending natural sweetness that balances the salty cheeses.
• Bell peppers (2 large, diced): Use green, red, or a mix for color and sweetness. Red peppers are sweeter and will reduce slightly more than green, but either yields great texture.
• Garlic (2 cloves, minced): Fresh garlic adds brightness — add it late in the sauté to avoid bitterness from overcooking.
• Cream cheese (8 oz, softened): Softened to room temperature so it melts evenly into the hot beef; full-fat cream cheese gives the creamiest texture.
• Worcestershire sauce (2 tbsp): Adds umami and a hint of tang; use a gluten-free brand if needed and taste as you go since brands vary in intensity.
• Provolone (8 oz, sliced): Tear or layer slices over the casserole for traditional Philly flavor and a melty, savory top layer.
• Mozzarella (1.5 cups shredded): Use low-moisture shredded mozzarella for a clean melt and great pull; part-skim works if you prefer less fat.
• Olive oil (1 tbsp): For sautéing vegetables; any neutral oil will work but olive oil adds subtle flavor.
• Salt and pepper: Season generously while cooking; final adjustments should be made before baking to ensure balanced seasoning.

Instructions

Preheat and prepare: Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick spray. Having the dish ready prevents last-minute scrambling and ensures the filling transfers while hot for an even melt. Sauté vegetables: Heat 1 tablespoon olive oil over medium heat in a large skillet. Add the diced onion and bell peppers and cook for 5–6 minutes until they soften and begin to brown at the edges. Add the minced garlic and cook for 20–30 seconds, stirring constantly so the garlic becomes fragrant but not browned. Brown the beef: Add the ground beef to the skillet and break it up with a spatula. Season with salt and pepper and cook 7–8 minutes until fully browned with no pink remaining. If the pan releases a lot of fat, carefully drain off excess — leaving a little fat improves flavor and mouthfeel but too much will make the casserole greasy. Finish the filling: Reduce heat to low and stir in 2 tablespoons Worcestershire sauce. Add the softened cream cheese in chunks and stir until melted and fully incorporated; this creates a creamy binder that envelopes the beef and vegetables. Taste and adjust seasoning as needed. Assemble and top: Transfer the beef mixture to the prepared baking dish and spread it into an even layer. Tear provolone slices and distribute them evenly over the surface, then sprinkle the shredded mozzarella on top to cover the provolone. Bake and rest: Bake at 350°F for 22–25 minutes until the cheese is melted, bubbly, and just starting to turn golden. Let the casserole rest for 5 minutes before serving to allow the filling to set slightly and make scooping easier.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, cool completely and freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat from chilled, cover loosely with foil and warm at 350°F for 10–15 minutes, removing the foil for the last 3–5 minutes to refresh the cheese. If frozen and reheated straight from frozen, allow extra oven time (20–30 minutes) and cover to prevent over-browning.

Ingredient Substitutions

Swap provolone for sharp cheddar or Monterey Jack for a different flavor profile — sharp cheddar will add more bite while Monterey Jack keeps the meltiness. For a dairy-free version, use a plant-based cream cheese and dairy-free shredded cheese, but expect a change in texture and melt. Ground turkey or chicken can replace beef for a lighter protein; because they are leaner, add a teaspoon of olive oil during cooking to maintain moisture. If you prefer more heat, stir in sliced jalapeños or a pinch of red pepper flakes when adding the cream cheese.

Serving Suggestions

Serve slices with a crisp side salad dressed in a bright vinaigrette to cut through the richness, or alongside roasted Brussels sprouts for a hearty plate. For an open-faced presentation, scoop the casserole onto lettuce cups or large portobello mushroom caps for a low-carb alternative. Garnish with chopped fresh parsley or scallions for color and a fresh note, and offer hot sauce on the side for those who like extra kick.

Cultural Background

The original Philly cheesesteak hails from Philadelphia and traditionally features thinly sliced ribeye cooked on a griddle with onions and melted provolone or Cheez Whiz in a hoagie roll. This casserole adapts that iconic flavor profile into a format suited to low-carb eating, preserving the key elements — beef, onions, peppers, Worcestershire, and provolone — while forgoing the roll. It’s a modern, regional-inspired reinterpretation that keeps the heart of the sandwich intact.

Seasonal Adaptations

In summer, use charred bell peppers from the grill for a smoky layer of flavor. In fall and winter, swap in roasted sweet peppers and caramelized onions for a deeper, sweeter profile. Around the holidays, add a tablespoon of Dijon mustard to the cream cheese for a subtle tang that pairs well with richer mains on festive tables.

Meal Prep Tips

For meal prep, portion the cooled casserole into individual airtight containers and refrigerate for up to 4 days. Reheat one container at a time in the microwave for 60–90 seconds or in the oven at 350°F for 10–12 minutes. To save time, fully assemble the dish the night before and bake the next day; allow an extra 5–7 minutes if starting straight from refrigerator-cold ingredients.

This casserole blends ease, flavor, and comfort into a satisfying low-carb main that’s both practical and indulgent. Whether you’re feeding a hungry family or prepping lunches for the week, it’s a reliable dish that invites personalization and always delivers on hearty, cheesy satisfaction.