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Freshly baked Low Carb Philly Cheesesteak Casserole in a glass dish, featuring a golden-brown cheesy crust, mushrooms, and green bell peppers.

The Best Low Carb Philly Cheesesteak Casserole

This delicious low-carb Philly Cheesesteak Casserole features tender sirloin steak, colorful peppers, onions, and mushrooms, all smothered in a creamy cheese sauce and baked to perfection. It's a hearty and flavorful meal perfect for those following a low-carb lifestyle.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ pounds Butcher Box sirloin steak sliced into thin strips
  • 1 teaspoon Steak Seasoning I like McCormick's Montreal Steak Seasoning
  • salt and pepper to taste
  • 1 cup sliced green peppers
  • 1 cup mushrooms
  • 1 cup onion chopped
  • 2 garlic cloves chopped
  • 2 oz cream cheese
  • 1 teaspoon worcestershire sauce
  • 2 eggs
  • ½ cup heavy whipping cream
  • ½ cup shredded parmesan reggiano cheese
  • 4-5 slices provolone cheese sliced into small pieces

Equipment

  • Skillet
  • Medium Bowl
  • 8x11 or 9x9 Baking Dish

Method
 

Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the sirloin steak to a skillet on medium-high heat, then season with steak seasoning, salt, and pepper; cook for 2-3 minutes, flipping once.
  3. Stir in the green peppers, onion, garlic, and mushrooms, cooking until the vegetables are soft and the meat is no longer pink.
  4. Drain any excess fat from the skillet to prevent a soupy residue in the casserole.
  5. Add Worcestershire sauce and cream cheese to the skillet and cook until the cream cheese has melted.
  6. Remove the skillet from the heat.
  7. In a medium bowl, combine the eggs, shredded parmesan reggiano cheese, and heavy cream.
  8. Spray an 8x11 or 9x9 baking dish with oil or cooking spray, then pour the steak mixture into the prepared dish.
  9. Drizzle the liquid egg and cheese mixture evenly on top, then arrange the provolone cheese slices over it.
  10. Bake for 15-20 minutes, or until the cheese is bubbly; mine was ready around 18 minutes.
  11. Allow the casserole to cool before serving.

Notes

Drain any excess fat from the skillet before adding Worcestershire sauce and cream cheese to prevent a soupy residue. Ensure to cool the casserole before serving for best results.