Keto Philly Cheesesteak Casserole
This casserole came about after one of those weeks where I promised myself I’d “eat lighter” and was sick of salads by day two. I was craving something hearty and cheesy that still felt like comfort food but did not want the heavy bread or giant pile of fries that usually accompanies a cheesesteak. So one night I took some steaks, peppers, onions and cheese and threw it all into a casserole dish mostly hoping that it would satisfy the craving without making me feel sluggish afterwards.
Honestly, I thought it would taste healthy. Instead, it was like the best parts of a cheesesteak, piled into a bubbling cheesy skillet. The onions became soft and sweet, the peppers soaked up all the flavor from the beef, and the cheese melted into every bite in a way that makes you immediately go back for “just one more spoonful.”
The smell of the recipe itself sold me. The kitchen was starting to smell like a cheesesteak shop with the onions cooking and the provolone melting, all coming together at once: rich beef, buttery peppers, hot cheese.
Everyone drifted into the kitchen saying they “just wanted water,” but they were really checking on dinner. Now I make this when I want comfort food but not the crash afterwards. It’s hearty and satisfying with little effort and honestly, no one around here misses the bread once the cheese starts bubbling. Plus, the leftovers are ridiculously good cold from the fridge the next morning. Not proud of it. Simply, honest.
Ingredients:
- 1 1/2 lbs thinly sliced beefsteak
- 1 sliced green bell pepper
- 1 onion, cut into strips
- 8 slices of provolone cheese
- cream cheese, 4 oz
- 1 tbsp butter
- Salt and black pepper
Guidelines
Step 1: Prepare the Veggies
- Melt the butter in a large skillet over medium heat.
- Add the onions and peppers and cook for about 8–10 mins until they soften and get a little colour on the edges.
- At this point the onions should smell sweet and savory.
Step 2: Cook your steak
- Add the sliced steak into the pan.
- Season with salt and pepper.
- Cook until the beef is well-browned and combined with the vegetables.
Step 3: Add cream cheese
- Reduce heat to medium and stir in the cream cheese.
- stir until the cream cheese melts into the beef mixture
- At this point it smells dangerously good already.
Step 4: Bake
- Pour everything into a greased casserole dish.
- Put the slices of provolone on top.
- Bake at 375 degrees for about 15 minutes, until cheese melts and bubbles around the edges.
- If you like browned cheese, put it under the broiler for another minute or two.
Small Kitchen Notes
- Thin steak is the best as it cooks fast and remains tender.
- Mushrooms are really good with the onions and peppers added.
- Sometimes I add banana peppers for a little extra bite.
- This reheats really well without getting greasy.
Closing Words
This casserole is like comfort food that cut out the fluff and went right to the good stuff: beef, onions, peppers and melted cheese.
