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Our easy Philly cheese steak casserole skillet is the best way for you to enjoy all the flavors you love from Philly cheesesteak but made low carb and bunless in less than 30 minutes. This is the easiest cheesiest casserole using thin-sliced beef steak, but feel free to use ground beef like many of our readers do!
This was so surprisingly yummy! I used ground sirloin..it was so simple and good. My hubby loved it too. ~ Carol
OMG, this turned out so good!! I used leftover Mississippi pot roast as the meat..the best recipe I've tried so far! ~Khrystal
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Our readers love this easy cheese steak casserole!
When you're craving the flavors of Philly cheesesteak but don't want the bread or carbs, you'll love our reader favorite low carb cheese steak casserole. Our recipe is super simple by cooking it in a skillet, and then briefly browning it in the oven. 34 grams of protein and 5 net carbs per serving!
We used shaved beef steak already pre-sliced, you can just as easily use ground beef to make this more economical! We also add in sliced mushrooms, which isn't traditional, but we think it adds a lot of extra flavor! For meal rotation variety, we think you'll love our cheesesteak stuffed peppers too.
We added new photos in 2024, but it's the same great recipe as the original below!
Is this a keto Philly cheese steak?
Our low carb Philly cheesesteak casserole is also keto friendly! To keep the carbs down, be sure to use full fat cream cheese and don't use pre-shredded cheese. Cheese from a bag is coated with potato starch to keep it from sticking.
Ingredients you'll need
- Olive Oil
- Beef - we like to use thin-sliced shaved steak from Trader Joes that comes pre-sliced. You can also thinly slice raw steak like Ribeye OR just swap the shaved beef for ground beef!
- Onion - any variety will work, yellow onion, red onion, or sweet onion
- Bell Pepper, sliced - we used a mix of colored bell peppers for color, any will work whether you're using green bell peppers, red, yellow, or orange.
- Crimini mushrooms, sliced (optional)- or white button mushrooms
- Provolone cheese - Provolone cheese is the classic, but other white cheeses such as mozzarella, white cheddar, or Colby Jack works great too. You can use either provolone cheese slices or shredded provolone cheese.
- Cream cheese
- Beef broth
- Worcestershire sauce - or use tamari or coconut aminos for a gluten-free alternative.
- Garlic Salt - if you don't have garlic salt on hand, use a mix of salt and garlic powder or steak seasoning to taste
- Black Pepper - fresh ground black pepper
How to make Philly cheesesteak casserole
- Preheat your oven to 350 degrees F.
- Preheat a large skillet over medium-high heat, then add the olive oil.
- Add the beef, garlic salt, and ground black pepper. Cook until it just turns brown. Remove the meat from the skillet and set it aside, leaving 2 tablespoon of grease in the skillet (add more oil if needed).
- Add the sliced onions, sliced bell peppers, and mushrooms to the skillet and cook them until softened. Mix in the Worcestershire sauce, beef broth, and cream cheese. Continue cooking until the cream cheese melts.
- Add the beef back into the pan. Top with 2 cups of provolone cheese.
- Place the skillet in the oven and bake for 15-minutes until the cheese melts and the casserole starts to bubble. Or you can broil for 2-3 minutes for a crispy top. Enjoy! Serve with a simple side salad or cauliflower rice on the side.
Recipe notes
- If your skillet is not oven safe, transfer the entire dish to an oven safe 9x13 baking or casserole dish.
- For steak, we prefer thin sliced sirloin tip steak, ribeye, or shaved beef. Do not use stew meat as it will be tough. You can totally sub ground beef in place of the steak or even leftover pot roast!
- It's totally fine to leave out the mushrooms, it's not traditional and not everyone likes them. We get it.
- Baking is just to melt the provolone cheese slices. If you prefer, you can top your skillet with a cover and heat over the stovetop to melt instead of baking the cheese until golden brown.
- Leftovers will keep in the fridge for 3-4 days.
More beef recipes
- Hamburger Green Bean Casserole with Mushrooms
- Ground Beef Zucchini Casserole
- Hearty Crock Pot Kielbasa Chili
- Asian BBQ Instant Pot Beef Ribs
If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!
Recipe
Philly Cheesesteak Casserole (BEST Easy Recipe!)
WholeLottaYum
An easy and hearty Philly cheesesteak casserole that's full of flavor yet without the bun. Not only does it cook in 30 minutes, but it's gluten free, low carb, and keto friendly too.
4.65 from 157 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Casseroles
Cuisine American
Servings 8
Calories 454 kcal
Ingredients
- 1 tablespoon olive oil
- 2 lb thinly sliced beef
- 1 small onion sliced
- 2 bell peppers sliced
- 2 cups button or baby bella mushrooms sliced (optional)
- 2 cups shredded provolone or slices
- 4 oz cream cheese
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt or salt + garlic powder
- ½ teaspoon ground black pepper
Instructions
Preheat the oven to 350F. In a large skillet (ideally cast iron or oven proof), heat the olive oil over medium-high heat.
Add the thinly sliced beef, garlic salt, and pepper and cook it until browned. Remove from the pan and set aside, but leave about 2 tablespoon of grease in the skillet to cook the vegetables in. If there isn't enough grease left, just add a little more oil to the pan for the veggies.
Add the sliced bell peppers, onion, and mushrooms to the skillet. Cook until softened.
Add the Worcestershire sauce, beef broth, and cream cheese to the pan and combine. Heat through until the cream cheese is melted.
Add the beef back to the pan and combine all ingredients. If you don't have an ovenproof skillet that's large enough to hold all of the ingredients, transfer the mixture to a 9x13 pan and combine it in there.
Sprinkle with shredded provolone cheese or provolone slices.
Bake 15 mins until heated through. Broil for 2-3 mins if prefer crispy cheese on top. Garnish with chopped fresh parsley. Enjoy!
Notes
- We used thinly sliced sirloin tip steak, ribeye or shaved beef are great choices. Don't use sliced stew meat since it's a tough cut. Ground beef is a great substitute for thinly sliced steak, or even leftover pot roast.
- Cook the steak and veggies in batches and transfer to a 9x13 pan to finish baking if you don't have a large ovenproof skillet.
- Since the mixture is already heated and you're just cooking until the cheese melts, you can also leave the mix in the skillet, turn the burner down to medium low and cover the pan. Cook through until the cheese is melted.
Nutrition
Serving: 1gCalories: 454kcalCarbohydrates: 6gProtein: 34gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 128mgSodium: 703mgPotassium: 599mgFiber: 1gSugar: 3gVitamin A: 1414IUVitamin C: 39mgCalcium: 300mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
CarolK says
This was so surprisingly yummy! I used ground sirloin. I added extra mushrooms, and used a combination of mozzarella and provolone on top. It was so simple and good. My hubby loved it, too. We have plenty for leftovers. Thanks for a great recipe!
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Connie says
I made this without mushrooms because my mushrooms had gone bad. And I was still amazing. It’s really satisfying especially if you’re missing fajitas!
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WholeLottaYum says
I'm glad you liked the Philly casserole, Connie! A traditional Philly cheese steak doesn't have mushrooms so I'm glad to hear it's still taste regardless 🙂 XO, Jen
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Khrystal M says
OMG, this turned out so good!! I used leftover Mississippi Pot roast as the meat, shredded some Monterey jack cheese and threw 7 slices of Provolone on top. I sprinkled some celery salt and thyme on the top of the cheese. I broiled it after 20 mins to brown the cheese...the best recipe I've tried so far! Wish I could upload a photo!!
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WholeLottaYum says
Yum! That sounds amazing!! Thank you for the great tip!! Unfortunately, websites don't enable readers to upload photos :/ I'd love to see it if you can upload it to Pinterest, Facebook, or Instagram and then tag me. 🙂
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Brittany C. says
I use ground turkey bc that’s just what my family prefers. Also served in brioche hot dog buns to make it go farther. Everyone loved it! Even my super picky 12 year old. Thanks for the recipe!
One thing I did change was not put all of the beef broth (I just eye-balled it) and added it to simmer in the meat and veggies a little prior to adding cheese.
Jane says
Wondering if this can be converted to a crock pot, stay-warm-all-day meal? I would think if I transferred the cooked meat to a crock pot instead of the casserole dish, it could work. Any thoughts on whether the ingredients would hold up over a few hours? Would you scatter your times on adding mushrooms or other veggies?
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WholeLottaYum says
Hi Jane, I think this could be converted to a crock-pot casserole and cook it on low for 4 hours I'd say just to sear the meat on both sides instead of cooking it fully and then let it finish cooking in the crock-pot. I think the veggies will still hold up just getting added at the same time. Let me know if you make it this way and how it turns out! Jen
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Katie says
You didn’t mention what you used to garnish yours on top. Is that basil?
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WholeLottaYum says
Hi Katie, it's flat leaf parsley! Thanks for asking. Any fresh herb like basil or cilantro would be a nice addition too.
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rachel levy says
Very delicious! Super easy and fast. Used shaved ribeye and red pepper instead of green. Will definitely be making again.
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Brande says
This recipe is amazing! I have five kids and they all love it
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Meredith says
this sounds so yummy. only problem is my family does not eat mushrooms. any suggestions on a substitute or is it ok to just leave them out?
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WholeLottaYum says
I'd just leave them out! Enjoy! Jen
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Brittany says
really good except the sauce turned out REALLY runny. and I followed the recipe EXACTLY. what can I do to prevent this next time because I was not a big fan of that?
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Katie says
You could mix some shredded provolone in before you cover with your top layer of provolone. Maybe you didn’t like as much broth, but more cheese will thicken it.
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J. J. Shipley says
I make this recipe and used some pork I had instead of beef. I froze 1/2 of the meat mix. Later I thawed it, added the cheese and heated it. It was just as good as the first time we ate it. I will be making this again.
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Colleen says
Love this! I used ground beef instead of steak this time and I think I liked it better!
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Jessica hackman says
This is a delicious meal. However, it was a little on the expensive side. The steak costs quite a bit. Worth it though!
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Jensen says
Made this dish a few times now and love it! Any direction recommendations for cooking it in a crock pot?
Reply
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