Philly Cheesesteak Casserole
This Easy Philly Cheese Steak Casserole takes all the savory, cheesy flavors of a classic Philly cheesesteak and turns them into a simple, naturally gluten-free baked dinner.
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A Quick Look at the Recipe
✅ Recipe Name: Easy Philly Cheese Steak Casserole
🕒 Ready In: ~40 minutes
👪 Serves: 6
🍽 Calories: ~325 calories per serving (estimated)
🥣 Main Ingredients: Ground beef, bell peppers, onion, mushrooms, eggs
📖 Dietary Info: Naturally gluten-free; low-carb; made with simple, real ingredients
👌 Difficulty: Easy - sauté, mix, bake
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It's loaded with sautéed peppers, onions, mushrooms, and seasoned ground beef, then bound with an egg-and-cream mixture that bakes into a tender, cheesy, protein-packed casserole. With no pasta, no mayo, and no heavy cream cheese, this version stays light while still giving you that rich, savory, cheesesteak flavor in every bite.
If you enjoy wholesome, veggie-forward comfort food, you'll also love our Cabbage Roll Soup, low-carb Chicken Broccoli Cauliflower Rice, or cozy Shrimp Dirty Rice next. They all follow the same simple, real-ingredient approach that makes weeknight dinners easy and satisfying.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Philly Cheesesteak Casserole:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Philly Cheesesteak Casserole:
- Recipe Notes & Tips:
- How to Store:
- Philly Cheesesteak Casserole FAQs:
- More Casserole Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Philly Cheesesteak Casserole
Why You'll Love This Philly Cheesesteak Casserole:
Low-carb comfort food: All the flavor of a classic Philly cheesesteak without the bread.
One-dish dinner: Everything cooks in one pan and bakes in one casserole, easy prep and cleanup.
Protein-packed: With ground beef, eggs, and cheese, it's a filling and satisfying meal.
Family-friendly: Bold flavors and cheesy topping make it a hit even with picky eaters.
Make-ahead friendly: Great for meal prep, reheats well throughout the week.
Key Ingredients:
- ground beef. Use lean ground beef (85-90%) for a balance of flavor and less grease. Ground turkey or ground chicken can be used as a lighter option.
- green bell peppers: Classic to the Philly cheesesteak flavor-feel free to mix in red or yellow for variety.
- yellow onion: Adds sweetness and depth. White or red onions work if needed.
- white mushrooms: Sliced mushrooms bring umami and bulk. Baby bella or cremini mushrooms are good alternatives.
- eggs: Bind the casserole together and give it a slightly creamy, quiche-like texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the cheese: Cheddar melts great, but provolone gives the casserole a more traditional Philly cheesesteak flavor. You can also use a mix of cheddar and mozzarella for a milder, stretchier topping.
- Use a different protein: Ground beef keeps things easy, but ground turkey or ground chicken work just as well. For a more authentic cheesesteak twist, use thinly sliced sautéed steak instead.
- Adjust the vegetables: Green bell peppers are classic, but red, yellow, or orange peppers add extra sweetness. You can also increase the mushrooms for deeper flavor or add spinach for more greens.
How to Make Philly Cheesesteak Casserole:
- Step 1: Preheat oven to 400°F. In a large skillet, sauté the onions, peppers, and mushrooms for about 5-7 minutes.
- Step 2: Transfer to a 9x13-inch casserole dish.
- Step 3: In the same pan, add the ground beef, garlic, paprika, chili powder, oregano, basil, and salt. Cook until beef is browned.
- Step 4: Add the beef mixture to the casserole dish and stir in ¾ cup of shredded cheddar cheese.
- Step 5: In a small bowl, whisk together the eggs and heavy cream. Pour evenly over the beef and vegetable mixture.
- Step 6: Top with the remaining ¼ cup cheese. Bake for 25 minutes or until the top is golden and bubbly.
Recipe Notes & Tips:
- Cook veggies first: Sautéing the onions, peppers, and mushrooms brings out their flavor and prevents a watery casserole.
- Don't overcook the beef: Leaving it slightly pink before baking keeps it juicy and prevents it from drying out in the oven.
- Whisk eggs and cream well: A smooth, evenly mixed custard ensures even texture throughout the casserole.
- Let it rest before slicing: Allow the casserole to cool for 5-10 minutes after baking so it sets properly and slices cleanly.
- Use a glass or ceramic baking dish: These materials distribute heat more evenly than metal pans for a more consistent bake.
- Double the cheese: For a cheesier top, add extra shredded cheese during the last 5 minutes of baking.
How to Store:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or warm larger portions in a 350°F oven until heated through (about 15-20 minutes).
Freezer: Freeze fully baked and cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Meal prep: Portion into containers for grab-and-go lunches throughout the week.
Philly Cheesesteak Casserole FAQs:
A watery casserole usually means the vegetables released excess moisture. For the best texture, sauté the onions, peppers, and mushrooms long enough for most of their liquid to evaporate before adding them to the casserole dish. If your casserole is already watery, let it bake for a few extra minutes to help it set.
Absolutely. Thinly sliced steak and sautéed mushrooms are a great swap if you want a more authentic cheesesteak-style casserole. Just brown the steak quickly, combine it with the cooked vegetables, and continue with the recipe as written.
Yes. Assemble the casserole up to 24 hours in advance, cover it, and refrigerate until ready to bake. Add a few extra minutes of bake time if going straight from the fridge to the oven.
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Philly Cheesesteak Casserole
Ingredients
- 1 pound ground beef
- 2 green bell peppers, diced
- 1 yellow onion, diced
- 8 ounces white mushrooms, sliced
- 3 garlic cloves, minced
- ¼ cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoons oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 4 large eggs
- 1 cup white cheddar cheese, shredded
Instructions
- Preheat oven to 400°F. In a large skillet, sauté the onions, green bell peppers, and mushrooms over medium heat until onions are translucent, about 5-7 minutes. Transfer to a 9x13-inch casserole dish.
- In the same pan, add the ground beef, minced garlic, paprika, chili powder, oregano, basil, and salt. Cook until the beef is browned but still slightly pink.
- Add the beef mixture to the casserole dish and stir in ¾ cup of shredded cheddar cheese.
- In a small bowl, whisk together the eggs and heavy cream. Pour evenly over the beef and vegetable mixture.
- Top with the remaining ¼ cup cheese.
- Bake for 25 minutes or until the top is golden and bubbly. Let cool slightly before serving.
Video
Nutrition
Notes
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- Cook veggies first: Sautéing the onions, peppers, and mushrooms brings out their flavor and prevents a watery casserole.
- Don't overcook the beef: Leaving it slightly pink before baking keeps it juicy and prevents it from drying out in the oven.
- Whisk eggs and cream well: A smooth, evenly mixed custard ensures even texture throughout the casserole.
- Let it rest before slicing: Allow the casserole to cool for 5-10 minutes after baking so it sets properly and slices cleanly.
- Use a glass or ceramic baking dish: These materials distribute heat more evenly than metal pans for a more consistent bake.
- Double the cheese: For a cheesier top, add extra shredded cheese during the last 5 minutes of baking.
This recipe sounds delicious, and plan to try it soon as is, but I also think this could be a filling for a zero carb tortilla also, any thoughts on that?
That sounds great, I'd love to hear how it turns out!
This is delicious! Easy recipe for this inept cook. My husband loved it and told me to make more servings next time. He is a picky eater, too.
Could you omit the eggs or substitute that with something else? I have a sensitivity to eggs.
Hello! I'm wondering how much a serving size is in correlation with the nutrition facts?
Hi Jessica, the casserole is cut into 6 largish squares, so one square per person. I would estimate that one square is 1 - 1.5 cups per person. Hope that helps!
Hi, I made this earlier today and plan to reheat it for a late dinner tonight. I couldn't resist tasting it and it is delish! My question is, there seems to be a lot of liquid in the bottom of the casserole. Is it supposed to be that way?
Hi Michelle, we’ve never had the liquid issue - I’d say it should be slightly “saucy” at best. When I cook the veggies in a skillet, I tend to let them go until the water released from the mushrooms have cooked away. That’s the only place I can think of where extra liquid might come from. Not sure if that helps or not!
Hey... this looks great!! Just one comment. I believe you left off the yellow bell pepper in the recipe? Just checking... I think it's one green and one yellow, correct? looking forward to trying... as well as several of your recipes! Thank you!
Hello Carol! Thank you for the feedback - I’ve fixed the recipe card to include 2 bell peppers. Let me know how it turns out for you if you try it!:)