If you’ve ever craved a Philly cheesesteak but didn’t want to deal with slicing up steak or making individual sandwiches, this Philly Cheesesteak Casserole is going to be your new go-to. All those classic flavors you love, the melty provolone, the savory peppers and onions, that rich beefy taste, baked together in one dish that feeds a whole table.
I had my first Philly cheesecake when I visited (you guessed it!) Philly when I was young on a family vacation. My family was big into visiting historic cities, and when you go to Philly, you literally cannot leave without having this legendary Philly cheesecake sandwich with peppers and onions. And the steak and cheese is to die for.
My family asks for this one pretty much every other week. It started as a way to use up some leftover bell peppers, and now it’s become a regular rotation dinner. The kids don’t even complain about the vegetables in it. That’s how you know it’s good.
And here’s the thing, this steak and cheese casserole looks and tastes like you spent way more time on it than you actually did. Nobody needs to know it came together in under an hour. I won’t tell if you don’t.
Why You’ll Love This Recipe
This is comfort food that hits different, and it comes together without a lot of fuss.
- Uses ground beef instead of sliced steak: Way easier and more budget-friendly than buying ribeye or sirloin.
- Keto casserole friendly: No pasta, no bread, just protein and vegetables with a creamy egg base.
- Customizable to your family’s taste: Swap ingredients in and out depending on what you’ve got or what everyone likes.
- Quick weeknight low-carb dinner: From start to finish, you’re looking at about 50 minutes total.
- Freezer-friendly: Make a double batch and stash one for later.
Ingredient Notes and Substitutions
This beef bake is pretty forgiving when it comes to swapping things around. Here’s what you should know about the main players.
- Ground beef: I use 80/20 for flavor, but you could go leaner if that’s your thing. Ground turkey works too, though it won’t taste quite as rich.
- Bell peppers: I like using one green and one red for color, but use whatever you’ve got in the fridge. Yellow and orange peppers are a little sweeter if that’s more your style.
- Provolone cheese: This is what makes it taste like an actual Philly. You could use white American cheese or even pepper jack if you want some heat.
- Heavy whipping cream: Creates that custard-like layer on top. Half and half will work in a pinch, but the texture won’t be quite as silky.
- Onion: Yellow onion gives you the most flavor here. White onion is fine too, just a bit milder.
Tips for Success
A few things I’ve learned from making this more times than I can count.
- Drain the grease well: Too much grease left in the meat makes the whole thing greasy on the bottom. Nobody wants that.
- Don’t skip the Worcestershire: It adds depth that you’ll miss if you leave it out.
- Let it rest before cutting: Give it about 5 minutes out of the oven. The slices will hold together better.
- Use room temperature eggs: They blend into the cream more smoothly than cold ones straight from the fridge.
Storage and Reheating
Let the casserole cool down to room temperature before you put it away. Then cover it tight with foil or plastic wrap, or transfer portions to an airtight container. It’ll keep in the fridge for 3 to 4 days.
To reheat, cover the dish with foil and warm it in a 350-degree oven for 10 to 15 minutes. You can microwave individual portions, too, but the oven keeps the texture better.
This freezes well for up to 3 months. Wrap it tight in foil or use a freezer-safe container. Thaw overnight in the fridge before reheating.
Serving Suggestions
This casserole is filling on its own, but a simple side rounds out the meal. Seasoned crispy French fries, for example. One thing to remember: This steak and cheese casserole with peppers and onions is a very filling and heavy full meal. So you don’t want super heavy sides.
A spinach salad with a tangy raspberry vinaigrette cuts through the richness. Parmesan roasted broccoli or asparagus works too. If you’re not watching carbs, some crusty garlic bread is great for scooping up any extra cheese and egg mixture left on your plate.
FAQs
What exactly is a Philly cheesesteak?
The original sandwich uses thin slices of ribeye or sirloin with melted cheese on a hoagie roll. Traditionalists say it needs onions, and some add mushrooms and peppers too. This casserole takes those same flavors and turns them into something you can bake and serve family-style.
Can I use steak instead of ground beef?
You can. Slice it thin against the grain and cook it the same way. It’s more authentic but also more expensive and takes a bit more prep work.
Is this actually keto-friendly?
It is. No bread, no pasta, no hidden sugars. Just meat, cheese, eggs, cream, and vegetables. The carbs come mainly from the peppers and onions, which keeps it low-carb dinner appropriate.
Can I add mushrooms?
Absolutely. Slice them up and cook them with the peppers and onions. They’ll add another layer of flavor and bulk up the casserole without adding many carbs.
Notes
This low carb dinner recipe came about one Sunday when I had ground beef thawed but zero motivation to make actual cheesesteak sandwiches. My grandmother used to make something similar when I was a kid, though hers had way more onions in it. I’ve tweaked the ratios over the years to get it where my family likes it.
Feel free to adjust the vegetables to whatever your people will eat. That’s the beauty of a casserole like this. It’s forgiving.
Steak & Cheese Bake
Ingredients
- 1.5 lbs. Ribeye or Top Sirloin shaved very thin (replaces ground beef for a more authentic steakhouse texture)
- 2 Large Green Bell Peppers sliced into strips
- 1 Large Sweet Onion thinly sliced
- 8 oz. Button Mushrooms sliced
- 2 Tbsp Worcestershire Sauce
- 2 cloves Garlic minced
- 8 slices Smoked Provolone Cheese replaces standard provolone for a deeper flavor
- 4 oz. Cream Cheese softened
- 2 Tbsp Heavy Cream
- 1 tsp Cracked Black Pepper
- 1/2 tsp Salt
- 1 Tbsp Butter
Instructions
- In a large heavy skillet (preferably cast iron), melt the butter over high heat. Add the shaved beef in a single layer. Let it sit for 1–2 minutes without stirring to develop a deep brown sear. Flip, cook for 30 seconds, then remove the meat from the pan.
- In the same skillet, add the peppers, onions, and mushrooms. The moisture from the vegetables will deglaze the beef drippings from the pan. Sauté until the onions are golden and the peppers are tender-crisp.
- Turn the heat to low. Stir in the softened cream cheese, heavy cream, Worcestershire sauce, garlic, and black pepper. Stir until the cream cheese has melted into a thick, savory sauce that coats the vegetables.
- Fold the seared beef back into the vegetable mixture.
- Transfer the mixture into a greased baking dish. Lay the slices of smoked provolone across the top, overlapping them slightly to create a complete “shield” of cheese.
- Bake at 375°F for 15 minutes. For the final 2 minutes, switch the oven to Broil to get those signature brown, bubbly spots on the cheese.
