Table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Keto and Low-Carb Versions
- Frequently Asked Questions (FAQs)
- Conclusion
Introduction
If you’re a fan of the iconic Philly cheesesteak sandwich but want to cut down on carbs, this Low Carb Philly Cheesesteak Casserole is the perfect solution. With all the rich, savory flavors of a classic Philly cheesesteak—tender beef, sautéed peppers and onions, and gooey melted cheese—this casserole is an indulgent yet healthier alternative to the sandwich. It’s easy to make and perfect for a weeknight dinner.
This dish uses simple ingredients to bring all the goodness of a cheesesteak to a casserole form, without the need for hoagie rolls. The result is a flavorful, cheesy casserole that’s packed with protein and healthy fats, making it perfect for anyone following a low-carb or keto lifestyle.
Let’s jump into the recipe!
Ingredients
For the Casserole:
- 1 lb flank steak or ribeye steak, thinly sliced (or substitute with ground beef if you prefer)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper (green, red, or yellow), sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup beef broth (preferably low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups shredded provolone cheese (or a blend of provolone and mozzarella)
- 1/2 cup grated Parmesan cheese
For Garnish (Optional):
- Fresh parsley, chopped
Instructions
1. Prepare the Steak
Start by thinly slicing the steak against the grain into strips. If using ground beef, simply brown it in the pan as you would for a normal ground beef casserole.
2. Sauté the Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, cooking until softened and caramelized, about 6-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetables from the skillet and set aside.
3. Cook the Steak
In the same skillet, add the sliced steak (or ground beef) and cook over medium-high heat, stirring occasionally, until the meat is browned and cooked through, about 5-7 minutes. If using flank steak or ribeye, be careful not to overcook the meat, as it can become tough. Season with salt, pepper, and paprika.
4. Make the Sauce
To the skillet with the steak, add the beef broth, heavy cream, Worcestershire sauce, and Dijon mustard (if using). Stir to combine and bring the mixture to a simmer. Let it simmer for 3-5 minutes until the sauce thickens slightly. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce as desired.
5. Assemble the Casserole
Preheat your oven to 375°F (190°C). In a 9×13-inch casserole dish, layer the cooked steak and vegetables. Pour the creamy sauce mixture over the top, ensuring everything is well coated.
6. Add the Cheese
Sprinkle the shredded provolone cheese (and mozzarella, if using) evenly over the casserole. Top with the grated Parmesan cheese for added flavor and a crispy, golden finish.
7. Bake
Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. For an extra golden top, you can broil the casserole for the last 2-3 minutes.
8. Garnish and Serve
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, and serve hot. This dish pairs wonderfully with a side of roasted vegetables or a simple green salad.
Cooking Notes
- Beef Choice: Flank steak or ribeye steak are great choices for this casserole because they’re tender and full of flavor. If you prefer ground beef, go for 80/20 ground beef for the best flavor and texture.
- Vegetables: Feel free to add more vegetables like mushrooms, zucchini, or spinach for added nutrients and texture. Sauté them along with the bell peppers and onions.
- Creamy Sauce: For a richer sauce, you can add a little cream cheese to the sauce mixture. It will thicken the sauce and give it a more indulgent texture.
- Cheese Options: While provolone is traditional in Philly cheesesteaks, you can also use mozzarella, cheddar, or even a smoked gouda for a unique twist. A combination of cheeses will give the casserole extra depth of flavor.
Variations
- Vegetarian Philly Cheesesteak Casserole: For a vegetarian version, you can replace the steak with sautéed portobello mushrooms or a combination of mushrooms and tofu. The mushrooms have a meaty texture that will mimic the steak.
- Spicy Philly Cheesesteak Casserole: If you like heat, add sliced jalapeños to the casserole or stir in a bit of hot sauce into the sauce mixture for extra spice.
- Cheesy Cauliflower Crust Philly Cheesesteak: For an even lower-carb version, consider using a cauliflower crust as the base for your casserole. This adds a crunchy texture and makes the dish even more filling.
Keto and Low-Carb Versions
This recipe is already very low-carb, but here are a few adjustments you can make for a stricter keto version:
- Keto-Friendly Sauce: If you’re following a strict keto diet, make sure to use unsweetened beef broth and check the heavy cream to ensure it’s free of any added sugars.
- Cauliflower Rice Base: For added bulk without carbs, serve this casserole over cauliflower rice. The cauliflower rice will absorb the sauce and give you a fuller, satisfying meal.
- Cheese Choices: For a truly keto-friendly casserole, use full-fat cheeses like provolone, mozzarella, and Parmesan. Avoid low-fat cheeses as they can have added carbs.
Frequently Asked Questions (FAQs)
Can I use ground beef instead of sliced steak?
Yes, you can use ground beef instead of sliced steak. Just make sure to brown the ground beef in the skillet before adding the seasonings and the cream sauce.
Can I make this casserole ahead of time?
Yes, you can make this casserole ahead of time. Simply prepare the casserole up until the point of baking, then cover and refrigerate for up to 2 days. When ready to bake, simply pop it into the oven and bake as directed. You may need to add an extra 5-10 minutes of baking time if the casserole is cold from the fridge.
Can I freeze this casserole?
Yes, you can freeze this casserole. After assembling the casserole, cover it tightly with foil or plastic wrap and freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 45-50 minutes or until heated through.
What can I serve with this casserole?
This casserole pairs well with a side of roasted vegetables, cauliflower rice, a fresh salad, or a simple side of steamed broccoli.
Can I use other cheeses?
Absolutely! While provolone is classic for a Philly cheesesteak, mozzarella, cheddar, or even a blend of Italian cheeses will work beautifully in this casserole. You could also try a sharp white cheddar for extra tang.
This Low Carb Philly Cheesesteak Casserole is a must-try for anyone who loves the flavors of a classic Philly cheesesteak but wants to avoid the carbs. With its tender steak, sautéed peppers and onions, and melty cheese, it’s a comforting and satisfying dish that fits perfectly into a low-carb or keto lifestyle.
It’s a quick, easy, and flavorful meal that will please the whole family while keeping your carb count low. Enjoy this delicious casserole for a hearty lunch, dinner, or even meal prep for the week ahead!
Let me know if you’d like any further adjustments or details for this recipe
