There’s something magical about the first bite of a Philly cheesesteak, especially when you’re strolling through the bustling streets of Philadelphia. The smell of sizzling beef, the sound of onions hitting the griddle, and the sight of gooey cheese melting over it all—it’s an experience that’s hard to forget. My first taste of an authentic Philly cheesesteak came during a spontaneous weekend trip to the city with my college roommates. We were on a mission to find the best cheesesteak, and after a day of exploring historic landmarks and indulging in too many soft pretzels, we finally made our way to a tiny, unassuming sandwich shop that had a line out the door. The cheesesteak I had that day was pure perfection—tender slices of beef, perfectly sautéed peppers and onions, all smothered in provolone and packed into a soft, warm roll. It was love at first bite.
Fast forward a few years, and while I don’t get to visit Philadelphia as often as I’d like, I’ve found ways to bring a little taste of that trip into my own kitchen. One of my favorite variations is this Keto Philly Beef and Cheese Casserole. It’s got all the flavors I loved in that original sandwich, but with a low-carb twist that makes it perfect for weeknight dinners when I’m trying to stay on track with my diet.
This casserole is not only a nod to those nostalgic flavors but also a testament to the joy of sharing food with loved ones. Every time I make it, I’m reminded of that trip and how food can bring people together, creating memories that last a lifetime. The thinly sliced NY strip steak provides the perfect bite, while the trio of bell peppers adds a pop of color and sweetness. And of course, there’s the cheese—a creamy blend that pulls everything together, making each forkful a comforting, cheesy delight.
I love serving this dish when family or friends come over. It’s hearty, satisfying, and always a hit—even with those who aren’t following a keto lifestyle. The best part? It’s incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the company of those around you. Whether you’re reminiscing about a trip to Philly or just craving something warm and comforting, this casserole is sure to hit the spot.
Making a Keto Philly Beef and Cheese Casserole
Click here to get printable version
Ingredients
- 2 pounds thinly sliced NY strip steak
- 3 cloves minced garlic
- 1/2 cup beef broth
- 1 small onion, thinly sliced
- 8 ounces sliced baby bella mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese
- 1/2 cup shredded Italian cheese blend
- 3 bell peppers (red, yellow, orange)
- 8 slices provolone cheese
Directions
- Begin by heating olive oil in a large, oven-safe skillet over medium heat. Add the NY strip steak, seasoned with salt and pepper, and cook for 1-2 minutes just until it begins to brown. Once cooked, remove the steak and set aside to drain.
- Preheat your oven to 375°F (190°C).
- In the same skillet, melt the butter. Add the sliced bell peppers, onions, and mushrooms, and sauté until they become soft and fragrant.
- Mix in the minced garlic and cook briefly, about 15 seconds, making sure it doesn’t burn. Pour in the beef broth and scrape the skillet to release any browned bits, allowing the flavors to meld together.
- Add in the cream cheese, Worcestershire sauce, chopped parsley, and shredded Italian cheese blend. Stir until everything is well combined and smooth. Return the steak to the skillet, mixing it into the cheesy sauce.
- Layer the provolone cheese slices evenly over the mixture in the skillet.
- If you’re not using an oven-safe skillet, transfer the mixture into a greased 9×13 inch baking dish, then layer the provolone cheese on top.
- Bake in the preheated oven for 15-17 minutes, or until the cheese is melted and turns a light golden brown. Serve hot and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.
Cooking Tips
If you prefer a bit of spice, add a pinch of red pepper flakes when sautéing the vegetables. To enhance the flavor further, consider marinating the steak in Worcestershire sauce and garlic for 30 minutes before cooking.
Serving Suggestions
This casserole pairs well with a crisp green salad or steamed vegetables. For a complete meal, consider serving it with a side of cauliflower rice or roasted Brussels sprouts.
Ingredient Substitutions
If you don’t have NY strip steak, thinly sliced ribeye or sirloin can be used as alternatives. For a dairy-free version, substitute the cream cheese and shredded cheese with your preferred non-dairy alternatives.
Seasonal Variations
In the summer, add some fresh basil or oregano for a brighter flavor. During the fall, swap the bell peppers for roasted butternut squash or sweet potatoes for a heartier dish.
Allergen Information
This recipe contains dairy. For a dairy-free option, use non-dairy cheese alternatives. It is also gluten-free as written, but always check ingredient labels to ensure they are certified gluten-free.
FAQ:
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When ready to bake, increase the cooking time by a few minutes since it will be cold.
Can I freeze the leftovers?
Yes, this casserole freezes well. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag. Reheat in the oven at 350°F until fully heated through.
What can I use instead of bell peppers?
If you’re not a fan of bell peppers, you can substitute them with zucchini, spinach, or even thinly sliced asparagus for a different flavor profile.
How can I make this recipe spicier?
To add more heat, you can include chopped jalapeños or a dash of hot sauce in the cream cheese mixture.
Is this recipe keto-friendly?
Yes, this recipe is low in carbohydrates and high in healthy fats, making it a great choice for those following a keto diet.
Can I use other types of cheese?
Absolutely! Feel free to experiment with different cheeses like cheddar, mozzarella, or gouda for varying flavors and textures.
Keto Philly Beef and Cheese Casserole
Ingredients
- 2 pounds thinly sliced NY strip steak
- 3 cloves minced garlic
- 1/2 cup beef broth
- 1 small onion thinly sliced
- 8 ounces sliced baby bella mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese
- 1/2 cup shredded Italian cheese blend
- 3 bell peppers red, yellow, orange
- 8 slices provolone cheese
Instructions
- Heat an oven-safe skillet over medium heat and add olive oil. Toss in the steak with salt and pepper, cooking for 1-2 minutes until just browned. Remove and drain the steak, then set it aside
- Preheat your oven to 375°F
- In the same skillet, melt butter and add the sliced peppers, onions, and mushrooms. Sauté until the vegetables are tender
- Add minced garlic to the skillet and cook for about 15 seconds, ensuring it doesn’t brown. Pour in the beef broth, using it to deglaze the pan by scraping up the browned bits
- Stir in the cream cheese, Worcestershire sauce, parsley, and shredded Italian cheese blend. Allow everything to melt together, then return the steak to the skillet and mix well
- Cover the mixture with slices of provolone cheese, ensuring even coverage
- If not using an oven-safe skillet, transfer the mixture to a greased 9x13 baking dish and then layer with provolone cheese
- Bake in the preheated oven for 15-17 minutes, until the cheese is melted and lightly golden. Enjoy!
