The BEST Philly Cheesesteak Casserole Recipe
Published Sep 21, 2024
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Transforming your favorite Philly cheesesteak sandwiches into an easy dinner idea with this low-carb Philly Cheesesteak Casserole Recipe! Ready in under 30 minutes, this is the perfect meal for busy weeknights but also makes a great meal prep option. This recipe is gluten-free and comes with a dairy-free option!
Why You’ll Love This Philly Cheesesteak Casserole
Imagine your favorite traditional Philly cheesesteak sandwich transformed into a simple casserole recipe! That’s right, all the flavors of the classic sandwich (think thin strips of steak, green peppers, and slices of provolone cheese) in a low-carb casserole– all you’re missing is the sub roll! And you’re not really missing it, trust me!
Even better, this casserole is made completely in a skillet on the stovetop– no casserole dish or oven needed! The entire dish comes together with simple ingredients, 5 minutes of prep, and 15-20 minutes of cooking time. Easy, delicious, and low-carb comfort food the whole family will love!
If you want more family-friendly low-carb meals, try my Big Mac Casserole or my Buffalo Chicken Casserole.
Ingredient Notes
- Ribeye steak: Skirt, flank, or flat iron steak, or even sirloin steak, very thinly sliced. Alternatively, you could use lean ground beef instead if desired.
- Onions: White onion or yellow onion will work.
- Green bell peppers: Slice into thin strips to get the same feeling as the classic.
- Red bell pepper
- Mushrooms: Sautéed to perfection just like the sandwich!
- Garlic cloves
- Shredded mozzarella cheese: Or dairy-free shredded cheese of choice.
- Olive oil or avocado oil
- Salt and black pepper to taste
- Worcestershire sauce
- Fresh parsley
- Green onions
Awesome Sauce
- Vegan mayo or Greek yogurt (if not dairy-free)
- Chopped onions
- Worcestershire sauce
- Salt and pepper to taste
See the exact ingredient amounts in the full recipe card below.
Step-by-Step Instructions
Step 1: Slice the steak, onions, bell peppers, and mushrooms. Mince the garlic. Set the mozzarella cheese and green onions aside for later.
Step 2: Heat a large skillet over medium-high heat and add 1 tbsp of olive or avocado oil. Once the oil is hot, add the thinly sliced steak in a single layer. Cook for 2-3 minutes per side, until browned. Season with salt and pepper to taste, then remove the steak from the skillet and set it aside.
Step 3: In the same skillet, add the sliced onions, green and red bell peppers, mushrooms, and minced garlic. Sauté the vegetables for 5-7 minutes over medium heat, or until they are tender and slightly caramelized.
Step 4: Return the cooked steak to the skillet with the vegetables. Add the Worcestershire sauce and stir everything together to combine. Cook for another 2-3 minutes to allow the flavors to meld together.
Step 5: Sprinkle the shredded mozzarella cheese evenly over the top of the steak and vegetable mixture. Reduce the heat to low, cover the skillet, and cook until the cheese is melted and bubbly.
Step 6: To a small bowl add all the sauce ingredients and mix until combined.
Step 7: Once the cheese is melted, remove the skillet from heat. Drizzle with the awesome sauce and garnish with freshly chopped parsley and green onions. Serve the skillet casserole hot, either on its own or with a side dish of your choice (Try it with this Keto Mashed Cauliflower!).
Mac’s Pro Tip
Recipe Variations
- Dairy-Free: You can make this recipe with vegan cheese and vegan mayo to keep it completely dairy free.
- Cheese: I used shredded mozzarella, but you could also use provolone cheese slices or shredded cheddar cheese.
- Veggies: I made this recipe with the classic bell peppers, onions, and mushrooms, but feel free to substitute a different color bell pepper, omit the mushrooms, etc. Make this casserole your own!
- Meat Mixture: I made this with thin slices of steak, but you can substitute ground beef or ground turkey instead.
Storage Tips
Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or the stovetop.
To meal prep, store the casserole in individual containers for easy grab-and-go meals. Reheat and serve!
Recipe FAQs
Yes! There are just 11 net carbs per serving.
Yes! Use vegan cheese shreds instead of the cheese and vegan mayo instead of the Greek yogurt in the sauce.
I prefer ribeye, but it is so expensive at the moment, so I have been going for a round steak. You can also use flank, skirt, or flat iron steak, very thinly sliced.
I always pop my steak in the freezer for 20 minutes before cutting. It makes it easier to get thin slices. Also, make sure to always cut against the grain.
More Easy Casserole Recipes
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The BEST Philly Cheesesteak Casserole Recipe
Ingredients
- 2 pounds rib eye skirt, flank, or flat iron steak, very thinly sliced
- 2 medium onions thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic minced
- 1.5 cups shredded mozzarella cheese or dairy-free cheese of choice
- 1 tbsp olive oil or avocado oil
- Salt and pepper to taste
- 2 tbsp Worcestershire sauce ensure gluten-free and low-carb
- Fresh parsley for garnish
- Green onions for garnish
Mac's Awesome Sauce
- 1 cup mayo or Greek yogurt if not dairy-free
- 2 tbsp finely chopped onions
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Slice the steak, onions, bell peppers, and mushrooms. Mince the garlic. Set the mozzarella cheese and green onions aside for later.
- Cook the Steak: Heat a large skillet over medium-high heat and add 1 tbsp of olive or avocado oil. Once the oil is hot, add the thinly sliced steak in a single layer. Cook for 2-3 minutes per side, until browned. Season with salt and pepper to taste, then remove the steak from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the sliced onions, green and red bell peppers, mushrooms, and minced garlic. Sauté the vegetables for 5-7 minutes, or until they are tender and slightly caramelized.
- Combine and Season: Return the cooked steak to the skillet with the vegetables.Add the Worcestershire sauce and stir everything together to combine. Cook for another 2-3 minutes to allow the flavors to meld together.
- Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the steak and vegetable mixture. Reduce the heat to low, cover the skillet, and cook until the cheese is melted and bubbly.
- Make Sauce: To a small bowl add all the sauce ingredients and mix until combined.
- Garnish and Serve: Once the cheese is melted, remove the skillet from heat. Drizzle with the awesome sauce and garnish with freshly chopped parsley and green onions. Serve the skillet casserole hot, either on its own or with a side of your choice.
Notes
- Dairy-Free: You can make this recipe with vegan cheese and vegan mayo to keep it completely dairy free.
- Cheese: I used shredded mozzarella, but you could also use provolone cheese slices or shredded cheddar cheese.
- Veggies: I made this recipe with the classic bell peppers, onions, and mushrooms, but feel free to substitute a different color bell pepper, omit the mushrooms, etc. Make this casserole your own!
- Meat Mixture: I made this with thin slices of steak, but you can substitute ground beef or ground turkey instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What mushrooms do you use for this recipe?
I used sliced portabella mushrooms. Thanks for reaching out.
If you were to make a side with this dish, what would you recommend? Thanks you
A sweet potato or a side salad would be great!