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Low Carb Philly Cheesesteak Casserole

A comforting and healthy twist on a classic Philly cheesesteak, this low carb casserole is filled with savory flavors and melty cheese for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1.5 pounds thinly sliced beef (ribeye or sirloin)
  • 2 tablespoons olive oil or butter Butter adds a richer, nutty aroma.
  • 1 large yellow onion, thinly sliced Swap with red onion for a sweeter flavor.
  • 1 each green bell pepper, thinly sliced Optional for added color and brightness.
  • 8 ounces mushrooms, sliced Swap with spinach or kale for stronger greens.
  • 4 large eggs, beaten These set the casserole and keep it low carb.
  • 1 cup heavy cream or full-fat coconut milk Creamier with heavy cream; lighter with almond milk.
  • 1 teaspoon Dijon mustard Cuts the richness with a little tang.
  • 2 cups shredded provolone or mozzarella Provolone gives that true Philly flavor.
  • 1/2 cup shredded cheddar (optional) For a sharper finish.
  • 1 teaspoon Worcestershire sauce Optional, for umami depth.
  • to taste each salt and freshly ground black pepper
  • to garnish each fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with butter or oil.
Cooking
  1. Heat a large skillet over medium-high heat with 1 tablespoon of oil. Sear the thinly sliced beef until browned, about 1-2 minutes per side. Remove and set aside.
  2. In the same skillet, add the remaining tablespoon of oil or butter. Toss in the onions and cook until glossy and translucent, about 6-8 minutes. Add the bell pepper and mushrooms, then cook until softened, about 4 more minutes. If using, stir in Worcestershire sauce.
  3. In a bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper until smooth.
  4. Assemble the casserole by scattering half of the shredded provolone across the bottom of the dish. Layer the beef evenly, spoon the sautéed vegetables over the meat, and pour the egg mixture over all. Top with remaining provolone and cheddar.
  5. Bake in the oven for 20-25 minutes until golden and the custard is set. The cheese should melt into the custard, creating a bubbling effect.
  6. Allow to rest for 5-10 minutes before slicing. Garnish with chopped parsley.

Notes

This dish is fridge-friendly for up to 4 days and can be frozen for up to 3 months. Reheat in the oven or microwave.