Description

This Philly Cheesesteak Casserole takes all the flavors of a classic Philly cheesesteak—tender beef, sautéed onions and peppers, and gooey cheese—and bakes them into a hearty, comforting casserole. Perfect for a low-carb dinner or a family-friendly meal that everyone will love!

Ingredients

Units Scale

1 1/2 lbs ground beef (or thinly sliced ribeye steak)
1 tablespoon olive oil (if using steak)
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
8 oz mushrooms, sliced (optional)
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
4 oz cream cheese, softened
4 large eggs
1/2 cup heavy cream
1 cup shredded provolone or mozzarella cheese

6 slices provolone cheese

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Instructions

Preheat oven: Set to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the beef: In a large skillet over medium-high heat, cook the ground beef (or steak with olive oil) until browned. Drain excess fat.
Sauté veggies: Add onions, bell peppers, mushrooms (if using), and garlic. Cook until softened, about 5 minutes. Stir in Worcestershire sauce, salt, pepper, and Italian seasoning.
Mix in cream cheese: Stir in the softened cream cheese until melted and well combined. Remove from heat.
Prepare the egg mixture: In a bowl, whisk together eggs and heavy cream. Stir in shredded cheese.
Assemble casserole: Spread the beef mixture evenly in the baking dish. Pour the egg mixture over the top and stir slightly to distribute.
Top with cheese: Lay provolone slices over the casserole.
Bake: Place in the oven and bake for 25-30 minutes, or until the cheese is golden and bubbly.

Serve & enjoy: Let cool for a few minutes before slicing.

Notes

Low-carb/keto: This recipe is naturally low in carbs.
Want a pasta version? Add 8 oz cooked penne or egg noodles before baking.
Make it spicy! Add red pepper flakes or jalapeños.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.