Philly Cheesesteak Casserole
Published March 13, 2023 • Updated March 5, 2026
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I turned the classic keto Philly cheesesteak sandwich into a casserole because sometimes I want that beefy, cheesy flavor without fussing over bread. I brown ground beef with Worcestershire sauce and spices, toss in sliced peppers and onions, stir in cream cheese, then blanket the whole thing with provolone and Colby Jack. One skillet, 30 minutes, done.
I specifically chose ground beef over shaved ribeye because I always have it in the freezer and it cooks faster on a weeknight. It’s budget-friendly too. The three-cheese blend gives this so much richness that you really won’t miss the steak. I’ve made it both ways, and my family reaches for the ground beef version every time.
The three cheeses each do a different job. Cream cheese melts into a creamy sauce that coats every bite of beef and peppers. Provolone slices go on top like a blanket, covering the meat layer completely. Then I sprinkle Colby Jack over everything for that golden, bubbly crust you see in the photos. I tested this specific combo for this recipe, and it’s the one I keep coming back to.
What I like about this dish is how forgiving it is. Swap the green peppers for any color you have on hand. Throw in sliced mushrooms if you want more bulk. Use ground turkey if that’s what’s in the fridge (it works, several readers have confirmed this). The cheese carries the flavor no matter what protein you use.
This is one of those low carb dinners I rotate with taco casserole and skillet lasagna when I need something fast and filling. If you like this kind of one-pan comfort food, my hamburger helper is another one that hits the same notes. All of them clean up in minutes.
The whole thing freezes beautifully. I prep it through the cheese layer, let everything cool, wrap it tight, and store for up to 3 months. Pull it out the night before, thaw in the fridge, and bake as directed. I keep two of these in the freezer at all times because they reheat in the microwave in about 90 seconds and taste just as good the next day.
I use a cast iron skillet for this because it goes straight from the stovetop to the oven. If your skillet isn’t ovenproof, just transfer everything to a baking dish before the cheese goes on. Either way, drain off any excess liquid first. The peppers and onions release moisture as they cook, and leaving it in makes the casserole watery instead of thick and scoopable.
How I make this casserole
The whole recipe comes together in one skillet. I brown the beef, season it, cook the peppers and onions right in the same pan, then stir in cream cheese. Layer provolone and Colby Jack on top and bake at 350 for 12-15 minutes until bubbly.
Skillet tip: If the pan gets crowded when you add the vegetables, cover it. They’ll soften in half the time.
What to serve with this casserole
This is a full meal by itself, but here’s how I stretch it:
- Over riced cauliflower (soaks up the cheese sauce)
- With a simple cucumber salad on the side
- Scooped over spaghetti noodles
- Alongside sheet pan fajitas for a bigger spread
- Diced small and scooped as a dip with veggies
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Ingredients
2 pounds ground beef -
1 teaspoon salt
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
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½ teaspoon black pepper
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½ teaspoon red pepper flakes, optional
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1 tablespoon Worcestershire sauce
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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1 yellow onion, sliced
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4 oz cream cheese, cubed
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8 slices provolone cheese
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½ cup shredded Colby Jack cheese
Step by Step Instructions
Step by Step Instructions
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.
- 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
Cook the veggies
Add sliced bell peppers and onions. Stir to combine and cook until softened.
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
Layer the 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.
- 4 oz cream cheese, cubed
- 8 slices provolone cheese
- ½ cup shredded Colby Jack cheese
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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Get My Macros + Recipes →Frequently Asked Questions
Can I use shaved ribeye steak instead of ground beef?
I've made this with shaved ribeye and it works, but I keep coming back to ground beef. Ribeye needs to be sliced paper-thin or it gets chewy in a casserole. If you go that route, sear the steak fast over high heat and don't overcook it. I slice against the grain into thin strips, cook for about 2 minutes per side, then build the casserole the same way.
How many net carbs are in this casserole?
I keep the carbs low by skipping the bread entirely and letting the three cheeses do the work. The peppers and onions are the main carb sources, and they're minimal once cooked down. I always check my macros and this fits comfortably into my daily targets. Check the recipe card below for exact numbers per serving.
Can I make this in a slow cooker?
I haven't published a full slow cooker version of this exact recipe, but I've done similar beef-and-pepper dishes in the Crock-Pot. Brown the beef first on the stove (you need that sear), then add the seasoned beef, peppers, onions, and cream cheese to the slow cooker on low for 3-4 hours. Add provolone and Colby Jack in the last 15 minutes with the lid on so the cheese melts. You won't get the bubbly oven crust, but the flavor is all there.
How do I clean a cast iron skillet after a cheesy recipe?
I use a chain mail scrubber on my cast iron after cheesy recipes. Let the skillet cool a bit, run hot water in it, and scrub. The cheese comes right off. I never use soap on my cast iron. After scrubbing, I dry it on the burner over low heat and wipe a thin layer of oil on with a paper towel. Two minutes and it's ready for next time.
Can I substitute coconut aminos for Worcestershire sauce?
Reader Valerie tried this and I backed it up in the comments. Coconut aminos are slightly sweeter than Worcestershire, but the provolone and Colby Jack cover the salt anyway, so the balance stays right. I use the same amount (1 tablespoon). I keep coconut aminos in my pantry for exactly this kind of swap.
Can I use ground turkey instead of beef?
Ground turkey works well here. I've tested it, and reader Nicole confirmed the same thing. The key is the Worcestershire sauce and cream cheese. They carry the flavor so the leaner meat doesn't taste flat. I add an extra pinch of salt since turkey is milder than beef.
Is this casserole dairy-free friendly?
Not in its current form since I use three cheeses. I've experimented with dairy-free cream cheese as the base, and it melts OK but the flavor is noticeably different. If I'm cooking dairy-free, I'd rather make my keto beef and broccoli instead. It's naturally dairy-free and has that same satisfying beef flavor.
Almost skipped this. Ground beef for a Philly felt like a downgrade. The Worcestershire with the cream cheese does something weird though, gets this savory almost-glossy richness I wasn't expecting. I've had actual cheesesteaks from places that know what they're doing, and this held up. Went back for more, which was not the plan.
Used ground turkey instead of beef (it was all I had) and was nervous it would taste flat, but the Worcestershire and cream cheese saved it. Going in the weeknight rotation.
Turkey works because the cream cheese fills in for the fat. Worcestershire handles the rest.
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?
Chain mail scrubber. Let it cool a bit, hot water, scrub. The cheese releases way easier than you'd think. No soap, ever.
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.
Coconut aminos works because the provolone and Colby Jack cover the salt anyway. I use cast iron too, straight from the stove. Easier cleanup.