High Protein Low Carb Philly Cheesesteak Casserole Recipe – Cheesy, Savory, and Guilt-Free

This High Protein Low Carb Philly Cheesesteak Casserole is everything you love about the classic sandwich — tender steak, sautéed peppers and onions, gooey cheese — but without the bread or extra carbs.

Packed with lean protein and melted cheese, this hearty casserole is a great dinner option for low-carb, keto, and high-protein meal plans. It’s easy to prep, customizable to your taste, and bakes up into a golden, bubbling dish that satisfies big cravings while keeping things light.

Whether you’re following a specific diet or just want a comforting, lower-carb dinner, this Philly cheesesteak casserole delivers bold flavor and cheesy comfort in every bite.

Ingredients Overview

Steak

• Thinly Sliced Sirloin or Ribeye: Traditional for Philly cheesesteaks. Cooked quickly and stays juicy.

• Budget Option: Use ground beef or shaved beef — still delicious and lower prep.

• Prep Tip: Freeze steak for 20 minutes to make it easier to slice thinly.

Vegetables

• Bell Peppers: Classic choice. Use green for a more traditional flavor, or add red and yellow for sweetness.

• Onions: Yellow or white, sliced thin. They caramelize beautifully and bring out natural sweetness.

• Mushrooms: Optional but add umami and bulk without carbs.

• Garlic: Finely minced for an extra savory punch.

Cheese

• Provolone Cheese: Traditional and melts beautifully.

• Mozzarella: For stretchy, gooey texture.

• Cream Cheese (optional): Makes the casserole extra rich and creamy.

• Cheddar: Great if you want a sharper flavor.

Eggs & Cream (Binding)

• Eggs: Lightly beaten, they help set the casserole and hold everything together.

• Heavy Cream or Half-and-Half: Adds a custard-like richness to balance the savory meat and cheese.

• Optional Add-ins: Worcestershire sauce or Dijon mustard for extra flavor depth.

Seasoning

• Salt and Pepper

• Garlic Powder

• Smoked Paprika (optional)

• Red Pepper Flakes (optional) for a kick

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Lightly grease a 9×13-inch casserole dish.

2. Sauté Steak and Veggies

Ingredients:

• 1½ lbs thinly sliced sirloin or shaved steak

• 2 tbsp olive oil or butter

• 1 onion, thinly sliced

• 2 bell peppers, sliced

• 1 cup mushrooms, sliced (optional)

• 2 cloves garlic, minced

Instructions:

1. Heat oil in a large skillet over medium-high.

2. Sauté onions and peppers for 4–5 minutes until soft and slightly caramelized. Add garlic and mushrooms and cook another 2 minutes.

3. Remove veggies and set aside. In the same pan, quickly sear steak until just browned (don’t overcook).

4. Return veggies to the pan, stir together, season with salt, pepper, and paprika.

3. Make the Egg Mixture

Ingredients:

• 4 large eggs

• ½ cup heavy cream

• 1 tbsp Worcestershire sauce (optional)

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

1. Whisk together eggs, cream, Worcestershire, garlic powder, salt, and pepper until smooth.

4. Assemble the Casserole

Cheese Layering:

• 1½ cups shredded provolone or mozzarella

• ½ cup cream cheese, dolloped (optional)

• ½ cup shredded cheddar (optional)

Instructions:

1. Spread half the shredded cheese on the bottom of the casserole dish.

2. Add the steak and veggie mixture evenly on top.

3. Pour the egg mixture over the top.

4. Sprinkle remaining cheese on top. Add cream cheese dollops if using.

5. Bake

• Bake uncovered at 375°F for 25–30 minutes, until the top is golden and set.

• Let rest for 5–10 minutes before slicing.

Tips, Variations & Substitutions

• Use ground beef if you don’t have steak — it’s quicker and still rich in flavor.

• Add jalapeños or hot sauce for a spicy twist.

• Make it dairy-free with non-dairy cheese and almond or coconut cream.

• Lower fat option: Use lean ground turkey and light mozzarella.

• Keto boost: Add chopped bacon or a layer of cauliflower rice to increase fat and texture.

Pro Tip: Don’t overcook the steak during sautéing — it will continue to cook while baking.

Serving Ideas & Occasions

Serve with:

• Simple green salad with vinaigrette

• Steamed broccoli or asparagus

• Cauliflower mash or keto biscuits

• Pickles or pepperoncini for a tangy contrast

Perfect for:

• Weeknight dinners

• Meal prep (slices store and reheat beautifully)

• Low-carb or keto-friendly menus

• High-protein diets and post-workout meals

Nutritional & Health Notes

This casserole is:

• High in protein (~30g+ per serving)

• Low in carbs (around 6–8g net carbs)

• Gluten-free and keto-friendly

• Loaded with iron, B vitamins, and healthy fats

Estimated per serving (1 of 6):

• Calories: ~420

• Protein: ~33g

• Carbs: ~7g net

• Fat: ~28g

• Fiber: ~1g

To adjust for dietary needs:

• Reduce cheese and cream for lower fat

• Add more vegetables to increase fiber

• Use egg whites and lean meat for lower calories

FAQs

Q1: Can I make this Philly cheesesteak casserole ahead of time?

A1: Yes! Assemble it up to a day in advance, cover, and refrigerate. Bake when ready, adding 5–10 minutes to cook time.

Q2: Can I freeze it?

A2: Absolutely. Cool completely, slice into portions, and freeze individually. Reheat in the oven or microwave until hot.

Q3: What kind of steak is best?

A3: Sirloin, ribeye, or shaved steak work well. Thinly sliced is key for tenderness and quick cooking.

Q4: Can I skip the eggs?

A4: The eggs help bind the casserole and give it a quiche-like texture. For an egg-free version, reduce the cream and just melt cheese over the filling.

Q5: What cheese melts best for this dish?

A5: Provolone, mozzarella, and cheddar all melt beautifully. Use a combo for flavor and texture variety.

Q6: How long does it last in the fridge?

A6: Store in an airtight container for up to 4 days. Reheat in a toaster oven or skillet for best results.

Q7: Can I make this spicy?

A7: Yes — add crushed red pepper, jalapeños, or mix in chipotle powder or hot sauce.

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