Philly Cheesesteak Casserole

Prep: 10 min Cook: 20 min Total: 30 min Servings: 6
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published March 13, 2023

Reader Rating
4.7 Stars (3 Reviews)
CasseroleEasyEgg FreeNut FreeOne Pot

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This Philly Cheesesteak Casserole has all the flavors of a favorite melted beef and cheese sandwich but in an easy one-pot skillet meal, ready in 30 minutes!

How do you take the classic flavors of a Philly cheesesteak and make it even more convenient? Make it into a casserole! This recipe is extremely simple to whip together on a busy weeknight and can even be made ahead as a freezer meal. A beef and pepper casserole in a skillet with half covered in melted cheese. You’ll still get the beefy flavors with sautéed peppers and onions, along with melted gooey cheese, but you can skip the bun and just make everything in one pot. Not only will you save money and time using ground beef instead of shaved ribeye, but with three different kinds of cheese, you’ll savor every delicious creamy bite!

How to make Philly cheesesteak casserole

  1. Cook ground beef in a medium skillet until browned. Then add seasoning – salt, garlic powder, onion powder, pepper and Worcestershire sauce.
  2. Add sliced bell peppers and onions and cook until softened.
  3. Stir in cream cheese.
  4. Time for more cheese. Transfer to a casserole dish (or keep in the same skillet if oven proof), draining off any excess liquid. Cover the top of the casserole with sliced provolone cheese. Sprinkle on shredded cheese.
  5. Bake at 350 degrees F for 12-15 minutes or until cheese is melted and bubbly. Sprinkle chopped parsley & red pepper flakes on top.
Pro Tip: If the skillet seems crowded when the vegetables are added, cover the skillet while they cook. Ingredients for casserole including a plate of raw sliced bell peppers and onion, cream cheese, ground beef, provolone cheese and various spices.

What to serve with Philly Cheesesteak Casserole

While this casserole can be a meal by itself, try these serving ideas:
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Philly Cheesesteak Casserole

4.7 (3) Prep 10m Cook 20m Total 30m 6 servings

Ingredients

  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes, optional
  • 1 tablespoon Worcestershire sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 oz cream cheese, cubed
  • 8 slices provolone cheese
  • ½ cup shredded Colby Jack cheese

Step by Step Instructions

Step by Step Instructions

1
Preheat oven

Preheat oven to 350 degrees.

A red 350 degree led display for an oven.
2
Cook & season beef

Add ground beef to a large skillet heated to medium-high heat. Crumble and cook the ground beef until almost browned. Add salt, garlic powder, onion powder, pepper, red pepper flakes (if using) and Worcestershire sauce. Stir to combine and continue to cook until ground beef is browned.

A skillet with cooked ground beef and spices on top.
Ingredients for this step
  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon Worcestershire sauce
3
A good Philly has veggies

Add sliced bell peppers and onions. Stir to combine and cook until softened.

Raw red and green bell pepper and onions sit on top of cooked ground beef in a skillet.
Tip May need to cover to let vegetables cook if skillet is too crowded.
Ingredients for this step
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
4
Cheese, cheese and more cheese

Once vegetables have softened, stir in cubed cream cheese. Transfer to a casserole dish or keep the same skillet if oven proof. Leave or strain any excess moisture behind. Top with sliced provolone cheese to evenly cover ground beef mixture. Sprinkle on shredded cheese.

Sliced provolone cheese and shredded cheese in a cast iron skillet.
Ingredients for this step
  • 4 oz cream cheese, cubed
  • 8 slices provolone cheese
  • ½ cup shredded Colby Jack cheese
5
Bake until melty

Bake in the oven at 350 degrees Fahrenheit for 12-15 minutes or until cheese is melted and bubbly.

A melted cheese covered casserole in a skillet with ingredients nearby.
Tip Garish with chopped parsley if desired.
Nutrition Per Serving
606 Calories
47g Fat
37.6g Protein
5.4g Net Carbs
6.3g Total Carbs
6 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Pulling out a spoonful of casserole with cheese pulling as the spoon is lifted.

What cut of beef should I use?

Traditionally, Philly cheesesteaks use thinly shaved ribeye steak, although top round or flank steak are sometimes used as well. We’re using ground beef for this recipe since it’s budget-friendly, easy to prepare, and easy to find in most grocery stores. You could also use ground turkey or ground chicken if you prefer, are looking for a lower fat option or have it on hand.

Best cheese for philly cheesesteak casserole

For this casserole dish, a three cheese blend is used. Cream cheese is used to create a creamy sauce for the casserole. Provolone slices cover the meat and vegetable mixture, along with a good sprinkling of shredded Colby Jack to make a cheesy gooey topping with extra flavor. If desired, you could substitute the cheeses with some of these options:
  • Swiss cheese
  • Cheddar cheese (Mild, medium or sharp)
  • Mascarpone cheese (in place of the cream cheese)
  • Monterey Jack cheese
  • Pepper Jack cheese
  • Cheese Whiz (some recipes use this; however it’s not a keto friendly option)
Philly cheesesteak casserole with ground beef, red and green bell peppers in a skillet, half covered in melted cheese.

Vegetables in a good Philly Cheesesteak

While some will argue that traditional Philly cheesesteaks don’t have peppers, somewhere along the way, bell peppers became a consistent addition to this recipe. This recipe uses a mix of green bell peppers and red bell peppers, along with yellow onions. You could substitute any color pepper you’d like for the red pepper or use another green pepper. Same with onions! If you don’t have a yellow onion on hand, swap out for a purple onion or white onion. While this recipe doesn’t call for mushrooms, you can add them at the same time you add the peppers if you prefer.

Storage information & meal prep instructions

Freezer storage

This casserole makes a great freezer meal! Prepare as directed, until you’re ready to bake the casserole. Instead, let everything cool, cover the dish with a layer of plastic wrap, then a layer of foil (or another lid), and store in the freezer for up to 3 months. Take the casserole out of the freezer the night before and let it thaw in the refrigerator. Bake as directed or until heated through.

Leftover storage

Store any leftovers in an airtight container in the refrigerator. To reheat, just put your portion on a microwave-safe plate, cover it, and microwave for 60-90 seconds or until heated through. Leftovers are great by themselves or loaded into bread for a Philly cheesesteak sandwich!
Philly Cheesesteak Casserole

Frequently Asked Questions

Can I add pasta to this recipe?

Yes! To keep it keto-friendly, use a low-carb pasta like hearts of palm or shirataki.

Why does my casserole have too much liquid?

It’s normal for the casserole to have a bit of liquid on the bottom. The vegetables release moisture as they cook. Just drain this liquid off before transferring everything to a casserole dish.

Does any sauce go on a Philly cheesesteak?

Philly cheesesteak does not typically have any extra sauce. The melted cheese adds extra creaminess, so no sauce is needed!

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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3 Comments

  1. I made this for dinner last night and my family really enjoyed it. I’m doing low carb and this is a quick and easy one that I can make for dinner than my non-low carb fam will eat. I also used ground turkey instead of beef and it still worked great.

    Reply

  2. Annie, This looks so good & I’m going to make it. All of your recipes are so good!
    I would like to know how you clean your cast iron skillet after making this cheesy recipe?

    Reply

  3. Excellent! Easy and delicious. My non-keto hubby loved it! Worked great in a cast iron pan straight from the stove to the oven. I used coconut aminos because I didn’t have Worcestershire and it was great. This was the third recipe of yours I tried – and you are 3 for 3 with 5 stars! Thank you.

    Reply

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