Philly Cheesesteak Casserole
If you love a classic Philly cheesesteak sandwich 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 flavor of the original: seasoned beef, peppers and onions, and melty cheese, baked into one easy dish. No hoagie rolls required. It’s a simple casserole made with simple ingredients you probably already have, and it’s hearty, family-friendly, naturally low carb, and completely weeknight realistic. The secret that keeps it creamy and high protein is blended cottage cheese, which you won’t taste at all once it bakes.
Why You’ll Love This Philly Cheesesteak Casserole
This is the kind of dinner that earns a permanent spot in your rotation. It’s high protein and filling, so it actually keeps you full until your next meal. It’s naturally low carb and keto-friendly with no bread or pasta. It’s a one-pan dinner that reheats beautifully, which makes it a meal prep dream. And since the meat is already cooked, you’re mostly just stirring and baking.
If you love cozy bakes like my High-Protein Tamale Casserole or Big Mac Chicken Casserole, this one fits right into that comfort-food-but-make-it-balanced rotation.
What Is Philly Cheesesteak Casserole?
A traditional Philly cheesesteak sandwich is thinly sliced steak, sautéed onions and peppers, and melted cheese on a hoagie roll. A Philly cheesesteak casserole takes those same flavors and bakes them into one dish instead, no bread required.
Many versions add pasta or rice. This recipe keeps it protein-focused with blended cottage cheese and eggs as the creamy base, which makes it naturally keto-friendly and lower in carbs than traditional versions. Another reader favorite in this category is my ground beef tamale casserole, which has the same comfort-food vibe with a Tex-Mex twist.
Ingredients You’ll Need
- Ground beef or shaved steak: the base of this Philly cheesesteak casserole recipe. Lean ground beef keeps it flavorful without excess grease, and shaved steak makes it more traditional.
- Green bell peppers: the vegetables that give it that signature cheesesteak flavor, plus color and a little sweetness. Any color bell pepper works, but green is the most classic.
- Onion: essential for that classic savory depth. The peppers and onion are the only veggies you need.
- Garlic powder, salt, and black pepper: simple seasonings that balance the flavors. A pinch of Italian seasoning is a nice optional addition too.
- Worcestershire sauce: adds that unmistakable savory, slightly tangy cheesesteak richness.
- Blended cottage cheese: this is the hidden protein booster that makes the casserole creamy without weighing it down. Blend it smooth so the texture disappears into the dish.
- Cream cheese, optional: softened, for an extra creamy, rich base that binds everything together.
- Eggs: they bind everything together so the casserole holds its shape when you slice it.
- Mozzarella or slices of provolone cheese: provolone is the classic melting cheese for cheesesteak, and it melts over the top for that authentic finish. Mozzarella works great too.
Recipe Variations
- Ground beef or shaved steak: ground beef is the easy, budget-friendly route, which is why so many philly cheesesteak casserole recipes use it. Thinly sliced ribeye or shaved steak makes it taste more like the classic sandwich, since ribeye is the traditional cut for a real Philly cheesesteak.
- Make it a pasta version: if you’re not eating low carb, stir in 2 cups of cooked noodles before baking to turn it into a philly cheesesteak pasta casserole. It stretches the dish to feed more people.
- Keep it Whole30 or paleo: swap the Worcestershire sauce for coconut aminos, which gives you that same savory depth without the additives.
- Add a splash of beef broth: if you like a saucier casserole, stir in a few tablespoons of beef broth before baking for extra moisture and flavor.
- Add mushrooms: sautéed mushrooms are a classic cheesesteak add-in and taste great here.
- Different cheese: provolone is the most traditional, but mozzarella, white American, or a mix all melt beautifully.
- Dairy-free: omit the cottage cheese and use a dairy-free shredded cheese alternative.
How to Make Philly Cheesesteak Casserole
Preheat your oven to 375 degrees F and grease a medium casserole dish.
Step 1: For the best flavor and texture, sauté your sliced bell pepper and onion in a skillet for a few minutes until softened. This step is optional, but it gives you that signature tender cheesesteak bite, so I recommend it.
Step 2: In a large mixing bowl, combine the cooked beef, peppers, onion, garlic powder, salt, pepper, and Worcestershire sauce.
Step 3: In a separate bowl, whisk the blended cottage cheese, optional softened cream cheese, and eggs until smooth, then pour it over the beef mixture and stir to coat everything evenly.
Step 4: Transfer to your casserole dish, sprinkle the shredded cheese over the top, and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and slightly golden.
Step 5: Let it rest a few minutes before serving so it sets.
Tips for the Best Philly Cheesesteak Casserole
- Blend the cottage cheese smooth. A few seconds in the blender or food processor and you’ll never know it’s there. Lumpy cottage cheese is the only way this goes wrong.
- Don’t overcook the peppers. A little texture is ideal, so soften them but don’t cook them to mush.
- Use freshly shredded cheese. It melts smoother than the pre-shredded bagged kind.
- Let it rest before slicing. A few minutes helps the eggs set so it holds together instead of falling apart.
- Season generously. Cheesesteak flavor relies on good salt balance, so taste and adjust.
Is This Philly Cheesesteak Casserole Keto?
Yes. This keto Philly cheesesteak casserole is naturally low carb because it skips the bread, pasta, and rice. Each serving comes in around 3 grams of carbs and 25 grams of protein, which makes it ideal for anyone following a keto or low carb lifestyle. If you’ve been hunting for a keto cheesesteak casserole that doesn’t feel restrictive, this is it.
What to Serve With Philly Cheesesteak Casserole
A few easy options: a simple side salad, roasted broccoli, cauliflower mash, or garlic green beans. If carbs aren’t a concern, sweet potato fries or crusty bread are great too. You can also pair it with my Chicken Enchilada Skillet for another easy weeknight dinner idea.
Storage and Make Ahead
This casserole is made for meal prep, and the leftovers are honestly even better the next day. You can assemble it and refrigerate before baking, or bake it and portion it into containers for the week.
- Fridge: store in an airtight container for up to 4 days. It tastes even better the next day.
- Freezer: cool completely, wrap tightly, and freeze for up to 3 months.
- Reheating: warm in the microwave or in a 350 degree F oven until heated through.
Frequently Asked Questions
Yes. With no bread, pasta, or rice, it’s naturally low carb and keto-friendly.
Provolone is the traditional choice, but mozzarella melts beautifully too. A mix of both is great.
You can 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!