Easy Philly Cheese Steak Casserole

This is a quick, easy and healthy recipe for Philly Cheese Steak Casserole with ground beef. Great make-ahead for dinner or lunch. Only 8 Fresh ingredients and 40 Minutes. Low-Carb. Keto. Gluten-Free.

Use the “Jump To Recipe” button above to skip to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.

Close up of a serving of Philly cheese steak casserole being lifted out of a clear glass casserole dish.

As a person that thoroughly enjoys bread, finding ways to enjoy some of my all time favorite sandwiches is a must.

Ever since we, as a family, decided to truly cut out processed foods from our daily diet – when we DO eat bread, it’s scary what the results are – and for me, it’s usually a literal pain in the stomach.

What we then realized is that for the most part, bread is just a vessel, and doesn’t truly add to the flavor of a dish. Unless you’re eating special bread from an artisan bakery. When you’re talking regular-degular white bread from the grocery store – then nope. It adds nothing.

So, a great way of transforming a sandwich into a healthy meal, is by turning it into a salad, or a soup, or in this case – a super delicious casserole.

How To Make Easy Low Carb Keto Philly Cheese Steak Casserole:

I’ve got a new obsession – and it’s called “casserole”. Take everything you were going to put into a Philly cheese steak roll – throw it into a casserole dish, pour egg over it, top with cheese and bake for 25 minutes.

It’s super easy and super delicious.

Here’s what you’ll need:

  • Ground Beef
  • Onion
  • Bell Peppers
  • Mushrooms
  • Egg
  • Cream
  • Cheese
  • Spices, Salt and Pepper

Start off by sauteing the onions, mushrooms and peppers together until soft. Scrape into a casserole dish.

top shot of a stainless steel pan with onions, peppers and mushrooms being cooked

Now, use the same pan and brown the ground beef.

top shot of a stainless steel pan with ground beef browned and still slightly pink

Then, also scrape the ground beef into the casserole dish, with the peppers and onions. Mix everything well.

high side shot of ground beef being poured into a clear glass casserole dish with onions, green peppers and mushroom in it. A wooden spoon sitting in the pan

Now, mix the eggs and cream together and pour it over the beef and veggies.

egg and cream poured over ground beef and vegetables in a clear glass casserole dish, wooden spoon sitting on top

Top with cheese and slide into your preheated oven for about 25 minutes at 200ºC/400ºF, until the cheese is bubbly and golden.

high side close up of cooked Philly cheese steak casserole garnished with fresh chopped parsley

Then, when the cheese is melted, bubbly and starting to brown – remove from the oven. Cut the casserole into squares and serve up immediately. We like to serve this casserole with a dollop of our healthier homemade mayonnaise.

a serving of Philly cheese steak casserole on a grey plate with a fork and the casserole dish visible in the background

If this doesn’t tickle your fancy, go check out some of our other easy dinner recipes with ground beef:

  1. Easy Low Carb Keto Meatloaf Stuffed Peppers
  2. Cheesy Zucchini Bake with Corn and Ground Beef
  3. Instant Pot Ground Beef Hamburger Soup
  4. One Pot Amish Beef and Cabbage Skillet
  5. And, here’s some delicious recipe from other great bloggers: 13 Keto Dinner Recipes with Ground Beef

Low Carb Keto Philly Cheesesteak Casserole How-To Recipe Video:

Low Carb Keto Philly Cheesesteak Casserole Recipe and Calories:

Easy Philly Cheese Steak Casserole

This is a quick, easy and healthy recipe for Philly Cheese Steak Casserole with ground beef. Great make-ahead for dinner or lunch. Only 8 fresh ingredients and 40 Minutes. Low-Carb. Keto. Gluten-Free.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 315kcal


  • 500 g ground beef (1lb)
  • 2 bell peppers (diced) (we used one yellow and one green)
  • 1 yellow onion (diced)
  • 250 g white mushrooms (approximately 8oz – sliced)
  • 1 tbsp minced garlic
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1 cup cheddar cheese (grated)

Herbs and Spices

  • 2 tsp paprika
  • 1 tsp mexican chili powder
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 2 tsp salt (add more or less to taste)


  • Preheat the oven to 200ºC/400ºF
  • In a pan, sauté the onions, mushrooms and diced green pepper together until the onions are translucent.
  • Transfer to a casserole dish. (I used a 30cm X 20cm or 8"x6" dish)
  • In the same pan add the ground beef, garlic, herbs and spices. Brown the ground beef until just barely cooked, and slightly pink.
  • Transfer to the casserole dish.
  • Mix everything together well.
  • In a small bowl, mix the eggs and cream together and pour over the beef and vegetables.
  • Top with cheese and slide into the oven for about 25 minutes. Until the cheese is golden and bubbly.
Here’s How To Become A Better Home CookLearn to "SALT TO TASTE" and more. Read NOW!


Calories: 315kcal | Carbohydrates: 5g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 889mg | Potassium: 499mg | Fiber: 2g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 18.3mg | Calcium: 57mg | Iron: 3.3mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

6 thoughts on “Easy Philly Cheese Steak Casserole”

    1. 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!

  1. 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?

    1. 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!

  2. 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!

    1. 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!:)

Leave a Comment

Your email address will not be published. Required fields are marked *

Hold on! Go check Your Email.

Before you can receive updates and the exclusive content you’ve requested, you need to go confirm your email address.

(Confirming your email address is easy!)

  • Step 1 – Find the email I just sent you.
  • Step 2 – Click the confirmation link in the email.
  • Step 3 – Check your inbox for a welcome email from me, it will have details on how to access the free goodies.
  • Step 4 – To make sure you don’t miss any emails, be sure to whitelist my email address (shay@livingchirpy.com).

If you use Gmail, you could also drag the email into your primary tab.

Need help?

Just drop an email to shay@livingchirpy.com 🙂

Talk soon,