Melty and beefy with three cheeses over browned beef, soft peppers, and onions, in one skillet. I turned my keto Philly cheesesteak sandwich into a casserole because I want that flavor without fussing over bread, so I brown the beef with Worcestershire, stir in cream cheese, then blanket it with provolone and Colby Jack and bake at 350. What I learned is to measure the Worcestershire, since eyeballing it runs strong. 30 minutes, 5.4g net carbs and 37.6g protein per serving.
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.
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.
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.
What cut of beef works best?
Traditional Philly cheesesteaks use thinly shaved ribeye, and that works if you have it. I’ve done both. But I use ground beef because it’s what I always have in the freezer, it browns in minutes, and it’s half the price.
The Worcestershire sauce and three-cheese blend give ground beef so much flavor that you won’t miss the steak. Ground turkey or chicken work here too. Reader Nicole tried ground turkey and said the Worcestershire and cream cheese carried all the flavor.
My three-cheese formula
I use three cheeses, and each one does something different. Cream cheese melts into a sauce that coats the beef and peppers. Provolone slices lay over the top like a blanket. Colby Jack gets sprinkled last for that golden, bubbly crust.
I landed on this combo after trying several variations. Swaps that work:
Swiss cheese (mellower, slightly nutty)
Cheddar, any sharpness (I like medium)
Mascarpone in place of cream cheese (richer)
Monterey Jack or Pepper Jack (adds heat)
Skip Cheese Whiz. Some recipes call for it, but it’s not keto-friendly and the texture is wrong for a baked dish. If you like this kind of cheesy bake, my crustless pizza uses a similar melt-and-bake approach.
The pepper and onion situation
Some people say traditional Philly cheesesteaks don’t have peppers. I’m on the peppers side of that debate, and I’ve been making it this way for years.
I use green and red bell peppers with yellow onion. Any color pepper works. Same with onions: purple, white, whatever is in the drawer. The flavor shifts slightly but the dish still comes together.
Mushrooms are my favorite add-in when I want more bulk. I slice baby bellas and toss them in at the same time as the peppers. They soak up the Worcestershire and cream cheese and give each bite a meatier texture. Regular white mushrooms work fine too.
Storage and meal prep
Freezer meal prep
This casserole is one of my favorite freezer meals. I prep it through the cheese layer, let everything cool, then wrap the dish with plastic wrap and foil. Freezes for up to 3 months. Pull it out the night before to thaw in the fridge, then bake as directed.
Leftovers
Store in an airtight container in the fridge for 3-4 days. I reheat a portion in the microwave for 60-90 seconds. The cheese re-melts and the peppers stay firm enough that it still tastes fresh.
If I want to stretch leftovers, I load the mixture into a low carb wrap or scoop it over riced cauliflower. Both work.
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)
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.
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
Cook the veggies
Add sliced bell peppers and onions. Stir to combine and cook until softened.
For this step
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
4
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.
For this step
4 oz cream cheese, cubed
8 slices provolone cheese
½ cup shredded Colby Jack cheese
5
Bake until bubbly
Bake in the oven at 350 degrees Fahrenheit for 12-15 minutes or until cheese is melted and bubbly.
Nutrition
Per serving: 1/6 of the casserole
Calories
606
Fat
47g
Protein
37.6g
Total carbs
6.3g
Net carbs
5.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Can I make this in a slow cooker?
I haven't tested this one in a slow cooker, so here's how I'd approach it. Brown the beef with the seasonings on the stove first, because the sear is where the flavor comes from, then add the beef, peppers, onions, and cream cheese to the slow cooker on low until the vegetables are soft. Lay the provolone and Colby Jack on near the end with the lid on so the cheese melts. You won't get the bubbly oven crust, but the flavors should hold up.
Can I assemble this casserole ahead and bake it the next day?
Yes. I assemble it through the cheese layer, cover it, and refrigerate overnight. The cream cheese is fine in the fridge overnight, and it comes together even better once everything sits. A cold start just adds about 5 minutes to the bake time.
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).
Can I use ground turkey instead of beef?
Ground turkey works well here. Reader Nicole made it that way and found the Worcestershire and cream cheese carried all the flavor, so the leaner meat doesn't taste flat. Turkey doesn't brown the way beef does, so check it with a thermometer and cook it to 165 degrees instead of going by color. I'd also add an extra pinch of salt since turkey is milder than beef.
Is this casserole dairy-free friendly?
Not in its current form. This recipe is built on three cheeses doing three different jobs: cream cheese melts into the sauce, provolone blankets the top, and Colby Jack makes the crust, so there's no simple swap that keeps it the same dish. 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.
I thought the cream cheese would turn grainy by day three, but this has been my Sunday prep for a month now and it reheats like it just came out of the oven, peppers still have a little bite. I portion it while it’s still warm before it sets, makes a difference.
Sam, two helpings and a repeat request. That’s the real verdict. I keep the Worcestershire at exactly a tablespoon, any more and it starts to fight the cheese.
My husband hates cream cheese in savory stuff, but this looks too good to skip. Would provolone work or does the cream cheese actually hold things together when it bakes?
The provolone is already part of it, Katie, 8 slices go right on top. The cream cheese is the binder though. I’ve found it coats the beef as it cooks and holds everything together once it bakes. Your husband will probably barely taste it under all that provolone and Colby Jack.
5.4 net carbs and 37g protein on the same dinner still feels like math worth double-checking, six batches in. Only change I’ve made: the red pepper flakes are mandatory now, not optional. Four stars because my oven runs hot and batch two was overcooked, figured out to check at 10 minutes after that.
Six batches and still checking the math. Same. The red pepper flakes I’d make mandatory too, they cut through the cream cheese in a way black pepper doesn’t. Hot ovens sneak up on this one. 10 minutes is solid. Those numbers are real though.
My son picked every bell pepper out of his first serving, then quietly added them back in for seconds. That never happens. I don’t know what the Worcestershire sauce does in here but it converted him.
That quiet seconds detail gets me. The Worcestershire adds this savory depth that makes the peppers taste like they belong there instead of something to pick around. One tablespoon and the whole pan tastes connected.
Never made a casserole before, and the cream cheese step genuinely worried me, but it melted into everything and the whole thing came out better than expected (my peppers were a little overdone, but that’s on me).
Doing meal prep this weekend and I’m obsessed with this recipe, can I put it all together Saturday and just bake it Sunday morning or will the cream cheese do something funky overnight?
My husband finished his bowl before I sat down. For a casserole, that never happens. The cream cheese works into the beef and peppers in a way that doesn’t feel like a shortcut.
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.
Yeah, that glossy richness is the Worcestershire pulling the beef fat and cream cheese together. Ribeye doesn’t do it the same way – needs to be paper-thin in a casserole or it gets chewy anyway, which is why I stick with ground.
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.
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?
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.
