If you’ve ever found yourself torn between sticking to your goals and indulging in something ooey-gooey and satisfying, let me introduce you to your new best friend: Philly Cheesesteak Casserole. This dish captures all the bold, savory flavors of your favorite sandwich—but ditches the bread, making it a dream come true for anyone looking for a delicious low-carb meal that still hits the spot.
We’re talking tender roast beef, sautéed peppers, mushrooms, and onions, all blanketed in melty provolone and mozzarella cheese. It’s rich, cozy, and totally crave-worthy. Oh, and did I mention it’s a keto casserole recipe too? Because yes, it is absolutely that kind of hero.
Perfect for busy weeknights or lazy Sundays, this hearty one-pan dinner keeps cleanup simple and taste buds happy. Let’s dig in.
Why You’ll Love This Philly Cheesesteak Casserole
- Classic cheesesteak flavor—no roll required
- One-pan magic means minimal mess
- Naturally low in carbs and keto-friendly
- Packed with protein and satisfying textures
- It reheats beautifully, making leftovers something to look forward to
Philly Cheesesteak Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
Philly Cheesesteak Casserole takes the bold flavors of the classic sandwich—tender roast beef, sautéed peppers, onions, mushrooms, and gooey provolone—then transforms them into a cheesy, bread-free casserole. Low-carb, keto-friendly, and packed with protein, this one-pan comfort dish is as satisfying as it is easy.
Ingredients
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1 large (150 g) green bell pepper
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1 large (150 g) yellow bell pepper
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1 large (150 g) red bell pepper
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2 tbsp (28 g) salted butter
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1 small onion, thinly sliced (about ½ cup / 75 g)
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3 cloves garlic, minced
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8 oz (225 g) cremini mushrooms, thinly sliced
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1½ lb (680 g) deli-style roast beef, thinly sliced
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6 slices provolone cheese (about 6 oz / 170 g)
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1 cup (100 g) shredded mozzarella cheese
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Salt and pepper, to taste
Instructions
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Preheat oven to 350°F (175°C). Slice bell peppers into thin strips.
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In a large oven-safe skillet, melt butter over medium-low heat. Add onion and garlic, sauté for about 7 minutes until softened.
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Stir in mushrooms and bell peppers, cook for 10 minutes until softened.
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Add roast beef, tossing to combine. Season with salt and pepper.
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Layer provolone slices on top, then sprinkle mozzarella.
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Bake for 15 minutes, then broil for 2–3 minutes until cheese is bubbly and golden.
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Let rest slightly before serving.
Notes
Add crushed red pepper flakes or jalapeños for spice.
Swap roast beef with ground beef, steak, or shredded chicken.
No oven-safe skillet? Transfer to a casserole dish before baking.
Mix in cheddar or Monterey Jack for flavor variety.
Great for meal prep—reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan / Bake
- Cuisine: American
Ingredients
- 1 large (150 g) green bell pepper
- 1 large (150 g) yellow bell pepper
- 1 large (150 g) red bell pepper
- 2 tbsp (28 g) salted butter
- 1 small onion, thinly sliced (about ½ cup / 75 g)
- 3 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, thinly sliced
- 1½ lb (680 g) deli-style roast beef, thinly sliced
- 6 slices provolone cheese (about 6 oz / 170 g)
- 1 cup (100 g) shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat & Prep: Start by heating your oven to 350°F (175°C). Slice the tops off your bell peppers, remove the seeds, and cut them into thin strips.
- Sauté the Base: In a large oven-safe skillet or Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté until the onions are translucent and your kitchen smells irresistible—about 7 minutes.
- Add the Veggies: Stir in the mushrooms and bell peppers. Cook for about 10 minutes, letting the mushrooms release their liquid and the peppers soften just enough.
- Mix in the Meat: Add the thinly sliced roast beef and give it all a good toss. Season with salt and pepper to taste.
- Cheese It Up: Layer the provolone slices over the top of the mixture, then sprinkle the shredded mozzarella for that glorious cheesy crown.
- Bake & Broil: Transfer your skillet to the oven and bake for 15 minutes. Then switch to broil for 2–3 minutes until the cheese is bubbly and golden.
- Cool & Serve: Let it cool slightly before serving—it will smell amazing, but your tongue will thank you for the wait.
Easy Tips for the Best Casserole
- If you like a little kick, toss in some crushed red pepper flakes or sliced jalapeños.
- You can swap the roast beef for cooked ground beef or even shredded chicken if that’s what you have on hand.
- No oven-safe skillet? Just transfer everything to a casserole dish before baking.
- Provolone gives it that classic Philly taste, but feel free to mix in cheddar or Monterey Jack for fun flavor twists.
A Little Backstory from My Kitchen
This casserole made its debut in my kitchen on a chilly evening when I had zero interest in making a complicated meal. I had a handful of bell peppers, some leftover roast beef from the weekend, and a strong craving for something cheesy. I threw it all in a skillet, topped it with whatever cheese I had left, and crossed my fingers.
It came out bubbling and beautiful—and my whole family practically licked their plates clean. Since then, it’s become one of those back-pocket recipes I can count on when I want comfort without the carb crash. Trust me, it’s a keeper.
What to Serve with Philly Cheesesteak Casserole
This casserole is a full-flavored star all on its own, but if you want to build it out, here are a few tasty companions:
- A crisp side salad with a tangy vinaigrette to cut the richness
- Roasted cauliflower or broccoli for an extra veggie boost
- A simple cucumber and tomato salad for a refreshing bite
- Pickles! A little acidity pairs beautifully with the cheesy richness
How to Store Leftovers
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze portions in sealed containers for up to 2 months. Let them cool completely before freezing.
- Reheat: Rewarm in the oven at 325°F (163°C) until heated through, or microwave in short bursts if you’re in a rush.
This dish is perfect for meal prep—it’s just as tasty reheated and makes an ideal lunch or easy second-night dinner.
FAQs
Is Philly Cheesesteak Casserole really low-carb?
Yes! No bread, no pasta—just hearty proteins, veggies, and cheese. A win for anyone looking for a satisfying low-carb meal.
Can I make this ahead of time?
Absolutely. Prep everything, refrigerate it covered, and just pop it in the oven when you’re ready to eat.
What kind of roast beef should I use?
Deli-style works great here—just ask for it thinly sliced. You can also use leftover roast beef or steak if you’ve got it.
Can I make this a true keto casserole recipe?
It already is! With zero grains and plenty of protein and fat, this fits beautifully into a keto-friendly lifestyle.
Do I have to broil it?
You don’t have to, but that bubbly, golden top is totally worth the extra two minutes.
When Comfort Meets Convenience
There’s something seriously satisfying about a meal that feels indulgent but still fits into your goals—and this Philly Cheesesteak Casserole does exactly that. It’s savory, cheesy, full of textures and color, and best of all? It comes together with minimal effort and maximum payoff.
Whether you’re eating keto, cutting carbs, or just want a delicious one-pan dinner the whole family will love, this casserole checks every box. So grab your skillet, throw on an apron (or don’t—we’re not judging), and let dinner practically make itself.
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