Name: Keto Philly Cheesesteak Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 907 g (2 lbs) ground beef; 1 large onion, thinly sliced; 3 large bell peppers, thinly sliced (any color); 113 g (4 oz) cream cheese; 1/4 cup chicken bone broth; 6 slices provolone cheese; 2 tsp sea salt (to taste); 1/2 tsp garlic powder; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/2 tbsp Italian seasoning

Why You’ll Love This Recipe

I love this casserole because it delivers big, bold Philly cheesesteak flavor in an easy-to-make, keto-friendly form. It’s high in protein and fats, but low in carbs—perfect for keeping my body in ketosis. The fact that I can prep the beef and veggies ahead of time makes it even more convenient. Plus, the crispy top layer of provolone adds the perfect finish to every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup chicken bone broth
2 pounds ground beef (or use thinly sliced steak)
4 oz cream cheese
2 teaspoons sea salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon smoked paprika
3 large bell peppers (any color), thinly sliced
1/2 tablespoon Italian seasoning
1 large onion, thinly sliced
6 slices provolone cheese

Directions

I preheat the oven to 350°F (177°C) and prepare an 8 x 11.5-inch stoneware baking dish. If I’m using a different dish, I grease it lightly.
In a large skillet over medium-high heat, I brown the ground beef, breaking it up as it cooks. I season it with salt and pepper and continue cooking until fully browned.
I stir in the sliced onions and bell peppers, then add the garlic powder, Italian seasoning, and smoked paprika. I sauté everything together until the veggies begin to soften.
I reduce the heat to medium and stir in the chicken bone broth and cream cheese. I keep stirring until the cream cheese melts and the mixture becomes creamy and smooth.
I transfer the mixture to the baking dish and spread it evenly. Then, I layer the provolone cheese slices on top, slightly overlapping them.
I bake the casserole for 12–15 minutes or until the cheese on top is melted and slightly golden. For a browned, bubbly top, I move it to the top rack for the last 5 minutes.
I let the casserole sit for 5–10 minutes after baking. This helps the flavors settle and makes it easier to serve.

Servings and timing

This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 15–20 minutes to cook, depending on your oven—around 30–35 minutes total.

Variations

When I want to switch things up, I use thinly sliced steak instead of ground beef for a more classic Philly cheesesteak flavor. I’ve also tried it with different cheeses like mozzarella or white cheddar when I don’t have provolone. If I want it creamier, I add extra cream cheese or a splash of heavy cream to the mixture before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well—wrapped tightly, it’ll keep for up to 3 months. I reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until hot. If reheating from frozen, I thaw it in the fridge overnight for best results.

FAQs

Can I make this casserole ahead of time?

Yes, I often cook the ground beef and sauté the veggies ahead of time, then assemble the casserole when I’m ready to bake. It’s perfect for prepping a day or two in advance.

What can I serve with this keto casserole?

I like pairing it with a fresh side like cucumber salad, tomato salad, or even cauliflower rice. A simple kale Caesar or mixed greens also works great.

Can I use steak instead of ground beef?

Absolutely. I slice the steak thinly and either cook it first or quickly sear it before combining with the sautéed veggies. It brings a more traditional Philly flavor.

Is there a dairy-free option for this recipe?

I’ve used dairy-free cream cheese and vegan cheese alternatives, and it still turns out creamy and flavorful. The texture may vary slightly, but it works well for those avoiding dairy.

How do I keep the casserole from getting too dry?

I make sure not to overcook the cream cheese mixture and always stir it gently until smooth. Letting the casserole sit after baking also helps the juices redistribute and keep it moist.

Conclusion

This Keto Philly Cheesesteak Casserole is a delicious, low-carb way to enjoy all the comfort of a classic cheesesteak in a one-dish meal. I love how creamy, cheesy, and satisfying it is without all the carbs. Whether I make it ahead for the week or serve it fresh from the oven, it always hits the spot—and keeps me on track with my keto goals.

Keto Philly Cheesesteak Casserole