Philly Cheesesteak Casserole
If you love a classic Philly cheesesteak but want something easier, cozier, and perfect for meal prep, this Philly cheesesteak casserole is about to become a weekly repeat. It has all the bold, savory Philly cheesesteak-inspired flavors you love, thanks to the seasoned beef, peppers, onions, and melty cheese all baked into one easy dish. No hoagie rolls required!
The result is hearty, family-friendly, naturally low-carb, and completely weeknight-realistic. Each serving has around 25 grams of protein and just 3 grams of carbs, making it one of my favorite ways to turn classic comfort food into a balanced meal.
Why You’ll Love This Philly Cheesesteak Casserole
If you love cozy bakes like my high-protein tamale casserole or cheeseburger casserole, this one fits right into that comfort-food-but-make-it-balanced rotation. Here’s why it earns a permanent spot in the rotation:
- Comfort food that keeps you full. This recipe is savory and creamy while being high in protein and full of veggies to keep you satiated.
- Low-carb and keto-friendly. Made without bread or pasta, this casserole is the perfect low-carb option.
- Great for meal prep. Leftovers store and reheat well, making this a great option to prep ahead of time and enjoy for easy meals throughout the week.
What Is Philly Cheesesteak Casserole?
A classic Philly cheesesteak is made with thinly sliced beef and melted cheese served on a long roll, often with sautéed onions. This casserole takes inspiration from those flavors, adds bell peppers, and turns everything into an easy baked dinner without the bread.
Many Philly cheesesteak casserole recipes also add pasta or rice or use a heavier cream cheese-based sauce. This version keeps things protein-focused with blended cottage cheese and eggs as the creamy base, making it naturally lower in carbs while still tasting like comfort food.
Ingredients You’ll Need
- Ground beef or shaved steak: Ground beef is my go-to when I want an easy, budget-friendly dinner, while shaved steak gives the casserole more of that traditional cheesesteak feel. Thinly sliced ribeye or sirloin also works.
- Green bell pepper: Green bell pepper gives you a savory, slightly bitter flavor that works so well with beef and cheese. You can absolutely use red, yellow, or orange bell peppers if you prefer something sweeter.
- Onion: Adds savory flavor and a little sweetness as it cooks. I use yellow onion, but white onion also works.
- Garlic powder, salt, and black pepper: You don’t need anything complicated here. These simple seasonings let the beef and cheese do most of the work.
- Worcestershire sauce: Adds savory, slightly tangy depth that makes the beef taste even richer.
- Blended cottage cheese: This is my not-so-secret protein boost! I use the same trick in my jalapeño popper chicken salad. Blending it first gives you a smooth, creamy base without noticeable cottage cheese curds.
- Cream cheese: This is completely optional, but a little softened cream cheese makes the casserole extra rich and creamy.
- Eggs: These bind the casserole together so you can actually slice and serve it instead of ending up with a pile of cheesy beef.
- Provolone or mozzarella: Provolone gives you more of that classic cheesesteak flavor, while mozzarella is mild, melty, and easy to find. You can also use a combination of both.
Recipe Variations
- Add mushrooms: Sauté sliced mushrooms with the peppers and onions for another layer of savory flavor.
- Add more veggies: Spinach, zucchini, or extra peppers are easy additions if you want to sneak in more vegetables.
- Switch up the cheese: Provolone is my favorite for that classic cheesesteak flavor, but mozzarella, white American cheese, or a combination all melt well and add rich flavor.
- Add a little heat: Include sliced jalapeños or a pinch of red pepper flakes if you like some spice.
How to Make Philly Cheesesteak Casserole
Before you begin, preheat your oven to 375°F and grease a medium casserole dish.
Step 1: Cook your ground beef or shaved steak in a skillet over medium heat until cooked through. Drain any excess grease or liquid and set aside.
Step 2: In the same skillet, sauté the sliced bell pepper and diced onions for a few minutes until just softened. You still want them to have a little texture!
Step 3: In a large mixing bowl, combine the cooked beef, peppers, onion, garlic powder, salt, pepper, and Worcestershire sauce.
Step 4: In a separate bowl, whisk together the blended cottage cheese, optional softened cream cheese, and eggs until smooth. Pour it over the beef mixture and stir until everything is evenly coated.
Step 5: Transfer the mixture to your prepared casserole dish and sprinkle the cheese evenly over the top.
Step 6: Bake until the cheese is melted and bubbly and the casserole is set in the center. Then, let the casserole rest for a few minutes before serving. This gives the egg mixture time to finish setting and makes the casserole much easier to scoop or slice!
Tips for Success
- Blend the cottage cheese until smooth. A few seconds in a blender or food processor completely changes the texture. Once it’s blended and baked into the casserole, you won’t even know it’s there.
- Don’t overcook the peppers. Soften them slightly before baking, but don’t cook them until mushy. They’ll continue cooking in the oven.
- Use freshly shredded cheese when possible. It melts more smoothly and turns creamier than pre-shredded cheese.
- Don’t skip the resting time. Give the casserole a few minutes to set before serving so it holds together better.
- Season the beef well. This is a simple recipe, so properly seasoned beef makes a big difference in the final flavor.
What to Serve With Philly Cheesesteak Casserole
Because this casserole already has protein, veggies, and plenty of flavor, I usually keep the sides simple. A side salad, roasted broccoli, garlic green beans, or cauliflower mash all pair well with it while keeping the meal lower in carbs.
If you aren’t worried about carbs, serve it with cottage cheese garlic Parmesan mashed potatoes, sweet potato fries, roasted potatoes, or some crusty bread to soak up all the cheesy goodness.
Make Ahead, Storage, and Reheating
This Philly cheesesteak casserole is made for meal prep, and the leftovers might be even better the next day!
- Make ahead: Assemble the casserole as directed, cover it tightly, and refrigerate until you’re ready to bake. I recommend baking it within 24 hours. You may need to add a few extra minutes to the baking time if it goes into the oven cold.
- Fridge: Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 4 days.
- Freezer: Cool the baked casserole completely, then transfer individual portions to freezer-safe containers or wrap the casserole tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
- Reheating: Individual portions can be reheated in the microwave until warmed through. For a larger amount, cover the casserole and warm it in the oven at 350°F just until heated through.
Frequently Asked Questions
Yes! This casserole is naturally low carb because there’s no bread, pasta, or rice. Each serving has around 3 grams of carbs and 25 grams of protein, making it a great option if you’re looking for a filling, protein-forward dinner while keeping carbs low.
Excess moisture usually comes from the beef or vegetables. Make sure to drain any excess grease or liquid from your cooked beef and sauté the peppers and onions before adding them to the casserole. Letting the casserole rest for a few minutes after baking also helps it set.
Yes, for a dairy-free option, omit the cottage cheese and cream cheese and use a dairy-free shredded cheese alternative.
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Philly Cheesesteak Casserole
Ingredients
- 1 lb cooked ground beef or shaved steak
- 1 bell pepper sliced
- 1/2 yellow onion sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp Worcestershire sauce
- 1/2 cup cottage cheese blended
- 1/2 cup mozzarella or provolone shredded
- 2 eggs
- 2 oz cream cheese (optional) softened
Instructions
Enable step-by-step mode- Preheat your oven to 375 degrees F and grease a medium casserole dish.
- (Recommended) Sauté the sliced bell pepper and onion in a skillet for a few minutes until softened.
- In a large mixing bowl, combine the cooked beef, bell pepper, onion, garlic powder, salt, pepper, and Worcestershire sauce. Stir to combine.
- In a separate bowl, whisk together the blended cottage cheese, optional softened cream cheese, and eggs until smooth. Pour into the beef mixture and stir to coat everything evenly.
- Transfer the mixture to your prepared casserole dish. Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and slightly golden.
- Let cool for a few minutes before serving.
I never read the extra stuff before the recipe. Boy, I wish I had. There were ingredients above that were not in the recipe itself. For example, Worcestershire sauce, and cream cheese. The other thing that was not in the recipe was that you should sauté the peppers and onions. It’s currently in the oven and I’m hoping that it tastes just as good as I hope that it will be.
Hi Cristal,
Thank you for flagging this. I had issues with my site transfer and some recipes were messed up in the process. This appears to be one of them. The good news is you don’t need the cream cheese (completely optional!) and you should be okay without the Worcestershire sauce as well. Please let me know how it turns out. Thanks again for flagging this!