This Philly Cheesesteak Casserole has ALL the classic goodness with tender sirloin steak, colorful sweet bell peppers, and a whole lotta cheesy delight — but with a twist. Asian-inspired umami meets Philly comfort food. A feel-good, stick-to-your-ribs casserole that's also gluten-free, low carb, and keto - with no sugar added.
You'll Love This Philly Cheesesteak Casserole Recipe!
"This isn't your typical everyday run of the mill casserole! I've elevated the flavors with a unique and VERY delicious Asian twist. When my family took that first bite, their eyes lit up — that's when I knew I had a winner!"
There are only a few steps to make this recipe. Start by cooking the beef, then stir fry the vegetables, add the remaining ingredients, and finally transfer to a casserole dish to finish off in the oven.
Philly cheesesteak just got better. This casserole has all your favorite cheesesteak ingredients, but we decided to revamp it a bit and fuse Asian-inspired flavors into it.
What is Umami?
Did you know that umami is considered one of our five basic tastes (along with salty, sweet, bitter, and sour)? The taste of umami is hard to describe, but many people say it is "a pleasant savory taste, that's both dark and meaty."
The ingredients contributing to that umami taste in this recipe are soy sauce, cheese, onion, beef, broccoli, and sesame oil if you are using it.
This casserole is a healthy homemade dinner recipe that's chock full of vegetables. You can feel good about serving your family.
- A gluten-free, low-carb, and keto Philly cheesesteak casserole - no bread, rice, or fillers other than vegetables, are used in this recipe.
- The recipe uses cheese as the thickening agent in the sauce and broccoli as the filler instead of pasta, dramatically reducing carbs in the dish.
- Use coconut aminos in place of soy sauce or gluten free tamari if you are looking for a wheat free gluten free alternative.
- Want to lower the fat in this recipe? Use low fat or fat free cream cheese and sour cream. You can also use less cheese if desired.
22.2 g fat | 9.3 g net carbs | 32.6 g protein
Low Carb and Keto Philly Cheesesteak Casserole Ingredients
Here are the ingredients you will need to make this Philly cheesesteak casserole:
- Sirloin Steak - I used a Black Angus sirloin tip that was already thinly sliced from our our local meat market. If you're in a hurry or short on time you can also use ground chuck. Other good options include flank steak or beef tenderloin (a bit pricier, though). You may need to trim the fat on these different cuts. You will want to slice your steak into ¼ inch by ¼ inch strips about 1 inch in length.
- Tamari (Gluten Free Soy Sauce) - I used a gluten free tamari soy sauce as it has a very strong Umami flavor and it is keto/low carb. Coconut aminos is also great gluten free and wheat free alternative that is popular with keto followers. You can also use a regular soy sauce.
- Extra Virgin Olive oil
- Garlic - You can chop your own garlic, or you can save time and buy it pre-minced from the store.
- Ginger Paste - Buy this in a tube in the produce section of your local grocery store. You can also use finely minced fresh ginger.
- Onion - Chop into half moons. Take both ends off and cut in half. Flip cut side down on the cutting board and chop carefully. Use a yellow or sweet onion.
- Peppers - Any color is fine, but I prefer at least one green pepper. As far as the other color it's your choice. If you want a sweeter taste go with yellow and orange peppers - they are sweeter than red or green.
- Broccoli - This is the main filler and substitute for pasta in this recipe. Cut the stems off and either break the broccoli down with a knife or just your hands into bite size pieces.
- Sour Cream
- Cream Cheese
- Shredded Cheese - I have made this casserole with both cheddar and provolone and both were delicious. Just about any mild cheese will work - mozzarella, provolone, cheddar, and jack.
- (Optional) Sesame Oil - Sesame oil adds an amazing taste and increases the Asian umami flavors in this casserole. Add it with the olive oil when you start to stir fry the vegetables.
- Kosher Salt or Sea Salt
- Ground Black Pepper
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For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
Here are a few ways you can customize your Philly Cheesesteak Casserole:
- To replace some of the dairy (sour cream and cream cheese), make a cauliflower puree instead: boil a head of cauliflower in water until soft, then strain and save the liquid. Puree the cauliflower in a food processor while gradually adding the boiling liquid until you have reached the desired consistency. Add the puree to the sauteed vegetables and meat, then add all other remaining ingredients (omit the sour cream and cream cheese). You may need to adjust some of the seasonings after adding.
- Take a wild trip and turn this recipe into an Indian-style dish. Replace half the sour cream with the canned coconut milk! Also, remove the worchestershire and soy, but add both garam masala and curry powder. Start with 1 tablespoon of curry and 1 garam masala. If you are unsure, start with a little more, doing a taste check. Serve over cauliflower rice.
- Substitute chicken or turkey. Use 1 pound of precooked diced or shredded rotisserie chicken. You could also use ground chicken or turkey and cook it until done.
How To Make Philly Cheesesteak Casserole
In a large 12" skillet, add 1 tablespoon of olive oil and preheat over medium-high heat. Add the sirloin steak, then season with salt and pepper.
Stirring frequently, cook the steak for 3 minutes, or until it is no longer pink on the outside. (Note: the beef will continue cooking in the oven.)
Remove the steak and any juices from the skillet and set aside. Cover to keep warm.
Stir Fry Vegetables
Add the remaining olive oil and optional sesame oil and heat. Then add the onions and broccoli and stir fry for 3 minutes- stirring frequently.
Add bell peppers, garlic, and ginger paste to the pan. Continue stir-frying until the vegetables are crisp-tender, about 4 minutes.
Add Remaining Ingredients
Remove the pan from the heat and add back the steak with juices, sour cream, cream cheese, Worcestershire, soy sauce, and half of the grated cheese. Stir until well incorporated.
Spray a 2-quart casserole dish with nonstick spray. (Note: the dish below is approximately 11" x 8"). Transfer the mixture to your casserole/baking dish and top with the remaining shredded cheese.
(Note: if you have an ovenproof skillet, you don't need to use a casserole dish. Just top with cheese right in the pan and bake.)
Bake uncovered for 18 to 20 minutes or until the inside middle is warm and the cheese is bubbly.
How To Serve
This low carb philly cheesesteak casserole is quite hearty and an all-in-one meal. However, you can always jazz it up with a small side or an extra ingredient as a garnish:
- Are you feeling inspired by the Asian flavors? A small side of cauliflower rice could go a long way for the keto fans, but regular jasmine rice can also be a nice substitute.
- Want to go all-American? For those not watching the carbs in your diet, a few biscuits or slices of sourdough bread would complement this recipe.
- Scoop up the casserole and serve on a buttered and toasted hoagie bun.
- Want more vegetables? When serving a hearty casserole, a fresh green salad with a favorite dressing is an excellent complement.
- Want topping ideas? Depending on your tastes and what flavor you are going for, you could top your casserole with any of the following: green onions, diced bell peppers, jalapenos, pepperoncini, sour cream, french fried onions (yum), toasted panko, croutons, and so on.
- To help this recipe go quicker, prep all your ingredients in advance. Cutting the meat and vegetables takes the longest so, as with all recipes, I often prep on the weekends so my weeknight meals are a breeze.
- Have all of your ingredients prepped and ready to go.
- If you have an ovenproof skillet you can make the entire casserole in that same pan and place it directly in the oven to bake - no need to transfer to a casserole dish.
- Remember to wash your hands when touching raw meat, such as beef. Cross-contamination is a leading cause of foodborne illness.
- Controlling the heat on your sauteed ingredients can benefit flavor. If you don't hear a sizzle, turn it up a little bit to gain color and flavor. If it seems to be gaining too much color, turn it down and pull off of heat to let the burner cool for a minute.
Yes, absolutely. You can prepare the casserole a couple of days ahead of time. Pull the casserole out of the refrigerator about 30 minutes before baking.
Because the casserole will still be cold in the center, the baking time will increase by about 15 to 25 minutes. Otherwise, leave it out at room temperature for approximately 20 to 30 minutes before baking.
Up to 4 days if stored in an airtight container.
Unfortunately, you cannot. The cream can be frozen but may break when thawed and reheated. Good news! There won't be any left to freeze - it's that good. 😉
Philly Cheesesteak Casserole (Low Carb and Keto)
- 3 tablespoons extra virgin olive oil
- 1 pound black angus sirloin steak (cut into bite sized pieces, about 1/4" x 1/4" x 1")
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup onion (sliced into half-moons)
- 2 cup broccoli (about 1" pieces)
- 3 small bell peppers (approximately 2 cups, sliced)
- 1 tablespoon garlic
- 2 teaspoons ginger paste
- ¾ cup sour cream
- ½ cup cream cheese (softened)
- 1 tablespoon worcestershire
- 1 tablespoon gluten-free soy sauce (regular soy sauce may be used, tamari, or coconut aminos)
- 2 cups provolone (shredded; jack, mozzarella, or cheddar cheese may be used)
- optional: 1 tablespoon sesame oil
- Preheat oven to 375 degrees F. Add 1 tablespoon of olive oil to a 12'' skillet. Preheat to medium-high heat. Add the sirloin steak to the skillet and sprinkle with salt and pepper. Saute for 3 minutes or just until the outside is no longer pink. Transfer the steak and any juices to a bowl and set aside.
- Add remaining olive oil and optional sesame oil to the skillet (still on medium-high heat). Add broccoli and onions and saute for 3 minutes.
- Add bell peppers, garlic, and ginger paste to the skillet and saute for another 4 minutes or until the vegetables are crisp-tender. Remove the skillet from the heat.
- Add the steak and juices back to the skillet. Stir in sour cream, cream cheese, worcestershire, soy sauce, and half of the grated cheese. Mix until well incorporated. Transfer the mixture to a greased casserole dish.
- Sprinkle with the remaining cheese and bake uncovered for 18 to 20 minutes until warm and the cheese is bubbly.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: To reduce the fat in this casserole use low fat or fat-free cream cheese and sour cream.
- SUBSTITUTIONS: Use ground chuck instead of sirloin steak. You can also use ground chicken or turkey if you're not feeling like beef. Use any mild grated cheese such as cheddar, provolone, or mozzarella.
- TOP TIPS: Only cook the beef until it is no longer pink on the outside. To save time, prep the beef and vegetables in advance. You can make the whole casserole in advance, but be sure to remove it from the oven about 30 minutes prior to baking, and you will need to increase the overall baking time since the casserole is starting out cold.
- SERVING SUGGESTION: This is a meal in one and can be served on it's. If desired, garnish with fresh diced bell peppers or green onions. Want a little extra? Serve with a simple fresh side salad. Play up the Asian flavors and serve with a little extra soy sauce and a side of rice (or riced cauliflower), or go more "Philly" and serve with breadsticks, over a biscuit, or even on a buttered and toasted hoagie.
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