Looking for a delicious way to enjoy the classic Philly cheesesteak while staying keto? This casserole brings all those amazing flavors you love, minus the carbs.
It’s the perfect comfort food that won’t kick you out of ketosis. The combination of tender sirloin strips, melted provolone, and perfectly cooked vegetables creates a hearty meal that’s sure to satisfy your cravings.
What makes this recipe special is how it transforms simple ingredients into something extraordinary.
The heavy cream and cream cheese create a rich, creamy sauce that brings everything together, while the mushrooms, peppers, and onions add that authentic Philly cheesesteak flavor we all know and love.
Best of all, this casserole is perfect for meal prep. You can make it ahead of time and enjoy it throughout the week.
👍 Why You’ll Love This Recipe
Perfect Macros: The combination of high protein from the sirloin steak and healthy fats from the heavy cream and multiple cheeses makes this recipe ideal for keto.
Hidden Nutrients: Beyond just being keto friendly, this dish packs in important nutrients. The beef provides iron and B vitamins, the vegetables offer fiber and antioxidants, and the dairy products provide calcium and vitamin D.
Family Friendly: This casserole is so delicious that even family members who aren’t following keto will enjoy it.
Perfect for Gatherings: Need to bring a dish to a potluck or family gathering? This casserole travels well and can be easily reheated. Plus, it’s sure to impress both keto and non keto eaters.
✨ Recipe Ingredients
- 1/2 cup Heavy Whipping Cream
- 2 oz Cream Cheese
- 1/2 cup Parmesan Cheese (shredded) – I recommend this one (amazon)
- 1 cup Onion (chopped)
- 1 cup Mushrooms
- 1 1/2 pounds Sirloin steak (slice it into thin strips)
- 2 Eggs (large)
- 1 cup sliced Green Peppers
- 2 Garlic Cloves (chopped)
- 1 teaspoon Worcestershire Sauce
- 5 slices Provolone Cheese (sliced) – I recommend this one (amazon)
- 1 teaspoon Steak Seasoning
- Black Pepper to taste
- Salt to taste
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and greasing a baking dish (I used a 9×10-inch one) with butter or cooking spray.
Step 2
Cut the steak into thin slices and add it to a skillet over medium-high heat. Add the black pepper, salt, and steak seasoning, and cook for about 3 minutes, flipping halfway through.
Step 3
Add the chopped onions, green peppers, mushrooms, and garlic. Cook for a few minutes until the vegetables are soft. Drain any excess fat (very important!).
Step 4
Add the cream cheese and Worcestershire sauce, and cook until the cream cheese melts. Then, remove the skillet from heat.
Step 5
In a medium bowl, combine the parmesan, eggs, and heavy cream.
Step 6
Pour the steak mixture into the prepared dish and drizzle the cheese and egg mixture on top. Then, top with provolone slices and bake for about 20 minutes or until the cheese is bubbly. Enjoy!
💡Tips
1. Slice That Steak Right
For the best texture, slice your sirloin steak as thinly as possible. Pop the meat in the freezer for about 20-30 minutes before cutting – this firms it up just enough to make thin slicing much easier.
Cut against the grain (that means opposite to the lines you see in the meat), and aim for slices no thicker than 1/4 inch.
2. Rest Before Serving
Let the casserole rest for 5-10 minutes after taking it out of the oven. It allows the sauce to thicken slightly and helps the serving portions hold together better.
During this time, the flavors continue to develop, and the cheese sets just enough to make clean slices possible. If you cut it too soon, the filling might run all over the plate.
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FAQ
1. Can I use a different type of steak?
While sirloin is recommended, you can use ribeye, flank steak, or even skirt steak. Ribeye will make it richer and more tender but costs more. Flank or skirt steak work well too – just make sure to slice them very thinly against the grain.
2. How do I know when the casserole is done?
The casserole is ready when the cheese on top is golden brown and bubbly, and the edges are sizzling.
If you stick a knife in the center, it should come out hot to the touch. The egg mixture should be completely set – not jiggly in the middle.
This usually takes about 20 minutes, but watch your casserole closely after 15 minutes as all ovens cook differently.
3. Can I use ground beef instead of steak?
While it won’t be a traditional Philly cheesesteak flavor, ground beef can work. Use lean ground beef (80/20) and cook it until browned, breaking it up into small pieces.
The texture will be different, but it’ll still taste good and keep the dish keto-friendly.
Keto Philly Cheesesteak Casserole
Print RecipeIngredients
- 1/2 cup Heavy Whipping Cream
- 2 oz Cream Cheese
- 1/2 cup Parmesan Cheese shredded –I recommend this one (amazon)
- 1 cup Onion chopped
- 1 cup Mushrooms
- 1 1/2 pounds Sirloin steak slice it into thin strips
- 2 Eggs large
- 1 cup sliced Green Peppers
- 2 Garlic Cloves chopped
- 1 teaspoon Worcestershire Sauce
- 5 slices Provolone Cheese sliced – I recommend this one (amazon)
- 1 teaspoon Steak Seasoning
- Black Pepper to taste
- Salt to taste
Instructions
- Start by preheating the oven to 350°F and greasing a baking dish (I used a 9×10-inch one) with butter or cooking spray.
- Cut the steak into thin slices and add it to a skillet over medium-high heat. Add the black pepper, salt, and steak seasoning, and cook for about 3 minutes, flipping halfway through.
- Add the chopped onions, green peppers, mushrooms, and garlic. Cook for a few minutes until the vegetables are soft. Drain any excess fat (very important!).
- Add the cream cheese and Worcestershire sauce, and cook until the cream cheese melts. Then, remove the skillet from heat.
- In a medium bowl, combine the parmesan, eggs, and heavy cream.
- Pour the steak mixture into the prepared dish and drizzle the cheese and egg mixture on top. Then, top with provolone slices and bake for about 20 minutes or until the cheese is bubbly. Enjoy!