Name: Philly Cheese Steak Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/2 lb lean ground beef; 2 bell peppers (any color, diced); 1/2 yellow onion (diced); 1 clove garlic (minced); 1 tsp seasoned salt (like Lawry’s or Morton’s); 4 slices Provolone cheese; 4 large eggs; 1/4 cup heavy cream; 1 tsp hot sauce (optional, for a kick); 1 tsp Worcestershire sauce

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Philly Cheese Steak Casserole is loaded with flavor — a low-carb spin on the iconic Philly cheese steak that captures every familiar flavor in a satisfying and easy breadless bake. This casserole is a hearty casserole of spiced ground beef, tender bell peppers, and onions in a creamy egg mixture, all covered in melty Provolone cheese for that signature cheesiness.

The method is pretty simple; the ground beef is browned, then combined with sautéed peppers, onions, and garlic for a flavor foundation that’s reminiscent of a classic Philly. Layered with Provolone and topped with a custard of eggs and cream, the casserole cooks up into a rich, delicious form in less than 30 minutes and is just the ticket for a busy weeknight or happy family dinner.

The casserole is bubbling and golden when it comes out of the oven and has a creamy texture that will fill you right up. Serve it steaming hot and reap all the flavor of a Philly cheese steak in a dish that’s hearty, comforting, and deliciously low on carbs.

Why I Keep Making This

It’s easy, and cleanup’s nothing. One pan, a few ingredients, and you’re good. Great for nights when cooking feels like a lot.
All the cheesesteak flavor, no bread needed. You still get the melted cheese, the savory beef, the peppers—just without the roll. It’s lighter but still super satisfying.
Everyone eats it. Even my picky one (who usually side-eyes anything with onions or peppers) cleaned their plate. That doesn’t happen often.
You can mix it up. Some nights I’ll toss in mushrooms or switch the cheese. It’s one of those meals you can tweak without messing it up.

Key Ingredients

Ground beef (lean is best) – I usually go with 90/10. Plenty of flavor without the greasy mess. You can also use ground turkey if that’s what you’ve got—it still works.
Bell peppers – Green is the classic, but I mix in red or yellow when I have them. Adds a little sweetness and color. Use what’s in the fridge.
Onion – Yellow gives a nice rich flavor when it cooks down. Red onion works too, especially if you want it a little milder.
Provolone cheese – Melts perfectly. It’s what gives this dish that real cheesesteak taste. Mozzarella works. Cheddar works. No rules here.
Heavy cream + eggs – This is what holds everything together. Kind of like a cheesesteak frittata. Nothing fancy—just makes it sliceable and creamy.
Seasoning – I throw in a little seasoned salt, Worcestershire sauce, maybe a few dashes of hot sauce. Whatever makes it taste good to you.

Full ingredient amounts and instructions in the recipe card below.

How to Make This Philly Cheese Steak Casserole

Step 1: Let’s Get That Oven Going
Go ahead and preheat your oven to 350°F (that’s about 175°C). While it’s heating up, grab a 9×9-inch baking dish and give it a good spray with non-stick. Trust me, you’ll be glad when cleanup takes two seconds later.

Step 2: Chop What Needs Chopping
Now’s the time to dice up your bell peppers and onions — bite-sized is best, so they cook up tender but not mushy. Don’t forget a couple cloves of garlic too. Give ’em a quick mince; they’ll bring some serious flavor.

Step 3: Brown the Beef
Grab a skillet, set it over medium-high heat, and toss in your ground beef. Break it up with a spatula or wooden spoon and let it cook through. You want it browned, not just gray. When it’s done, go ahead and spoon off the extra fat — no one likes a greasy casserole.

Step 4: Toss In the Veggies
Keep that skillet on the heat and throw in your chopped peppers, onions, and garlic right on top of the beef. Stir it all around and let it cook until everything softens and smells amazing — like, “Hey, dinner smells really good!” amazing.

Step 5: Season Like You Mean It
Now’s when you add the good stuff — a little seasoned salt, a splash of Worcestershire sauce, maybe a few drops of hot sauce if you’re feeling bold. Stir it all together so the flavors get cozy.

Step 6: Let’s Build This Thing
Take that beef and veggie mix and spread it into your greased baking dish. Now for the fun part — lay those slices of Provolone cheese right over the top. Don’t worry about perfect placement; it’ll all melt beautifully anyway.

Step 7: Make the Eggy Mix
In a bowl, crack your eggs and pour in the heavy cream. Whisk it until it’s all blended and smooth. Add a little hot sauce or Worcestershire here too if you like things with a little kick.

Step 8: Pour and Bake
Carefully pour your egg mixture all over the beef and cheese in the dish. It’ll look a little soupy, but don’t stress — it sets up perfectly in the oven. Slide the dish into the oven and bake for 20–25 minutes. You’re looking for golden edges, bubbling cheese, and a center that doesn’t jiggle too much when you give the pan a little shake.

Step 9: Let It Chill (Just for a Minute)
When it’s done, pull it out of the oven and try not to dig in right away. Let it sit for 5 minutes — it’ll firm up a bit and be way easier to slice. Trust me, worth the wait.

Step 10: Dish It Up and Enjoy
Serve it hot and melty. Maybe add a few pickles or a salad on the side if you’re feeling fancy. Then sit down and enjoy the kind of dinner that tastes like comfort but doesn’t take all night.

Serve It Up Right

This casserole holds its own, but it plays well with others too. A few sides that pair perfectly:

Crisp Side Salad – Something light with vinaigrette to cut the richness.
Garlic Bread – If you’re not counting carbs, this is a no-brainer.
Roasted Veggies or Mashed Cauliflower – Something cozy and warm to scoop up all the goodness.
Pickles or Pepperoncini – Adds zing and makes it feel kinda deli-style.

How to Store It Like a Pro

This is one of those dishes that makes leftovers worth looking forward to.

Fridge – Airtight container, 3–4 days. Microwave to reheat or warm in a low oven.
Freezer – Yep, it freezes well. Wrap slices individually or store in containers. Freeze up to 2 months. Thaw overnight before reheating.
Reheat Tips – For best texture, reheat in the oven at 300°F for about 15 minutes. Or microwave gently on medium.

A Few Tasty Twists You Might Want to Try

Let’s be real, even the best recipes get a little more fun when you riff on them. Here’s what I’ve experimented with:

Mushroom Boost – Toss in sliced mushrooms when you cook the veggies. Adds umami and texture.
Extra Cheesy – Layer in mozzarella or a bit of sharp cheddar with the Provolone.
Turkey or Chicken Version – Swap the beef for ground turkey or shredded rotisserie chicken. Still hearty, just a little lighter.
Heat It Up – Add diced jalapeños, or stir in red pepper flakes. Not too much — just enough to wake it up.
Cauliflower Hack – Want to stretch it or cut carbs more? Mix in some finely chopped cauliflower. No one will even notice.

Final Thoughts (Or: Why I’ll Keep Coming Back to This One)

Here’s the thing — this Philly Cheese Steak Casserole is one of those no-fail recipes. It’s comforting, quick, and lets you play around with what you’ve got in your kitchen. It hits that sweet spot between indulgent and easy, and it manages to feel like a treat without wrecking your carb count.

Plus, when dinner makes people happy and gives you fewer dishes to wash? That’s a rare gem worth repeating.

So whether you’re meal-prepping for the week or trying to please a whole table of different tastebuds, this casserole’s got your back.

And hey — if someone asks for seconds? You’re doing something right.