Easy Philly Cheesesteak Casserole

Gluten FreeLow CarbKeto

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

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

Ever since we, as a family, decided to truly cut out all 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.

A great way to transforming your favorite sandwich into a truly healthy and nutritious meal – is turning it into a salad, or a soup, or in this case – a super delicious Philly Cheesesteak Casserole.

How To Make Easy Low Carb Keto Philly Cheesesteak Casserole:

I’ve got a new obsession – and it’s called “casserole”. Take everything you were going to put into a Philly cheesesteak sandwich (or any other sandwich for that matter) – 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

Step-By-Step Instructions:

  1. Start off by sauteing the onions, mushrooms and peppers together until soft. Scrape into a casserole dish and set aside.
  2. Now, use the same pan and brown the ground beef.
  3. Then, also scrape the ground beef into the casserole dish, with the peppers and onions.
  4. Mix everything well.
  5. Now, mix the eggs and cream together and pour it over the beef and veggies.
  6. Top with cheese and slide into your preheated oven for about 25 minutes at 200ºC/400ºF, until the cheese is bubbly and golden.
  7. Then, when the cheese is melted, bubbly and starting to brown – remove from the oven. Cut the casserole into about 8 squares and serve up immediately.
  8. We like to serve our Philly Cheesesteak Casserole with a dollop of our healthier homemade mayonnaise.

What Goes With Philly Cheesesteak Casserole?

The best way to serve this casserole is by offering a variety of toppings with it for everyone to pick and choose according to their own taste. Here’s what we like:

  1. Shredded Lettuce
  2. Chopped Tomato
  3. Banana Peppers
  4. Pickles

Do Philly Cheesesteaks Have Peppers?

Classic or traditional Philly Cheesesteaks do not have peppers or mushrooms – they are made with thinly sliced beef topped with melted cheese on a crusty bread roll.

Most sandwich shops offer fried onions, sweet peppers and fried mushrooms as toppings though.

In this Philly Cheesesteak Casserole Recipe, we have added these very common toppings as part of the casserole – to make a a proper, balanced meal.

Looking For More Easy Keto Ground Beef Recipes?

If this Keto Philly Cheesesteak Casserole recipe doesn’t tickle your fancy, go check out some of our other easy dinner recipes with ground beef, as well as o couple of personal favorites from other great bloggers:

  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. 13 Keto Ground Beef Recipes
  6. Creamy Ground Beef and Cauliflower Rice Casserole by EatWell101.com
  7. Keto Ground Beef Casserole by HealthyRecipesBlog.com

Did You Make This Ground Beef Philly Cheesesteak Casserole Recipe?

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Easy Philly Cheesesteak Casserole

This is a quick, easy and healthy recipe for Philly Cheesesteak 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.
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Tips and Tricks:

1. We always serve this with a dollop of our yummy Homemade Mayonnaise.
2. We like serving this casserole by offering a variety of toppings with it for everyone to pick and choose according to their own taste. Here’s what we like:
  • Shredded Lettuce
  • Chopped Tomato
  • Pickles
  • Sliced Olives
  • Banana Peppers


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!

This recipe was first published on June 26, 2019 and was updated on February 11, 2020 to include detailed step-by-step instructions and faqs.

6 thoughts on “Easy Philly Cheesesteak 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!:)

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