Hey y'all! If you're craving classic Philly cheesesteak flavor but want something that's both high in protein and low in carbs, this High Protein Low Carb Philly Cheesesteak Casserole is just the ticket. It's loaded with tender beef, melty cheese, and colorful bell peppers for all that savory, comforting goodness. Perfect for busy weeknights, meal prep, or when you want a hearty dish without the carb-heavy bread. Let's get cooking!
Why You'll Love This High Protein Low Carb Philly Cheesesteak Casserole
- Packed with protein to keep you full and satisfied all day.
- All the flavors of a classic Philly cheesesteak, minus the bread and extra carbs.
- Quick and easy to make in under an hour, perfect for busy schedules.
- This casserole is meal-prep friendly and reheats beautifully.
- Family-approved for even the pickiest eaters!
Ingredients You'll Need
- 1 ½ pounds lean ground beef (90% lean)
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 ounces cream cheese, softened
- ½ cup unsweetened plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 8 ounces provolone cheese, sliced or shredded
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish, optional)
How to Make High Protein Low Carb Philly Cheesesteak Casserole
Step 1: Prep and Sauté the Beef and Veggies
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 5-6 minutes, breaking it up as it browns.
- Add diced onion, green and red bell peppers, and sauté for another 4-5 minutes until veggies are tender.
- Stir in garlic, salt, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
- Reduce heat to low. Stir in cream cheese, Greek yogurt, and Worcestershire sauce. Mix until the cream cheese is fully melted and everything is combined.
- Transfer the beef mixture to a 9x13-inch baking dish and spread it evenly.
- Top evenly with provolone slices, then sprinkle with mozzarella cheese.
- Bake for 18-20 minutes, until the cheese is bubbly and lightly golden.
- Let it cool for 5 minutes, then garnish with chopped parsley and serve warm.
Step 2: Mix in the Creamy Filling
Step 3: Assemble the Casserole
Step 4: Bake and Serve
Notes
- Using lean ground beef helps keep this casserole high in protein and lower in fat.
- You can substitute ground turkey or chicken for a lighter twist.
- Letting the casserole rest for a few minutes after baking helps it set and makes serving easier.
Variations
- Keto Mushroom Twist: Add 1 cup sliced mushrooms for extra fiber and flavor.
- Spicy Version: Mix in 1 finely diced jalapeño or a pinch of red pepper flakes for heat.
- Dairy-Free: Swap cream cheese and cheese for dairy-free alternatives and use coconut yogurt.
Required Equipment
- Large oven-safe skillet or sauté pan
- 9x13-inch baking dish
- Wooden spoon or spatula
- Chef's knife and cutting board
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 1-2 minutes, or warm larger portions in a 350°F (175°C) oven for 10-15 minutes.
- Can freeze up to 2 months; thaw in the fridge overnight before reheating.
Serving Suggestions & Pairings
- Pair with a crisp green salad or roasted broccoli for a well-rounded meal.
- Serve with cauliflower rice or low-carb cloud bread for extra comfort.
- Top with sliced avocado or a dollop of Greek yogurt for richness.
Pro Tips for the Best Philly Cheesesteak Casserole
- Pat ground beef dry before cooking if it's wet—this helps it brown, not steam.
- Layer the cheeses for a gooey, melty topping that tastes just like the real thing.
- Use room temperature cream cheese and yogurt for easy blending and a super smooth filling.
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes, assemble the casserole fully, cover, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time if baking from cold. - Can I use steak strips instead of ground beef?
Absolutely! Thinly slice beef sirloin or ribeye, cook until just browned, and proceed with the recipe as written. - What’s the best low-carb cheese to use?
Provolone and mozzarella are both low in carbs and high in protein—perfect for this casserole!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 ½ pounds lean ground beef (90% lean)
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 ounces cream cheese, softened
- ½ cup unsweetened plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 8 ounces provolone cheese, sliced or shredded
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
-
1Preheat your oven to 375°F (190°C).
-
2Heat olive oil in a large skillet over medium-high heat.
-
3Add the ground beef and cook for 5-6 minutes, breaking it up as it browns.
-
4Add diced onion, green and red bell peppers, and sauté for another 4-5 minutes until veggies are tender.
-
5Stir in garlic, salt, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
-
6Reduce heat to low. Stir in cream cheese, Greek yogurt, and Worcestershire sauce. Mix until the cream cheese is fully melted and everything is combined.
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7Transfer the beef mixture to a 9x13-inch baking dish and spread it evenly.
-
8Top evenly with provolone slices, then sprinkle with mozzarella cheese.
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9Bake for 18-20 minutes, until the cheese is bubbly and lightly golden.
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10Let it cool for 5 minutes, then garnish with chopped parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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