Philly Cheesesteak Casserole (Low Carb and Keto)
This Philly cheesesteak casserole has all your favorite flavors in a casserole —tender sirloin steak, bell peppers, broccoli, and cheese sauce — but with an umami twist. Asian-inspired flavor meets Philly comfort food. It's delicious!
Ingredients
- 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
Instructions
- 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.
Video
Kori's Tips
- 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.
Nutrition
Serving: 1/6 casseroleCalories: 374kcalCarbohydrates: 12.1gProtein: 32.6gFat: 22.2gSaturated Fat: 8.8gCholesterol: 87mgSodium: 805mgFiber: 2.8gSugar: 5g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.
© 2025 Seeking Good Eats™