Why You’ll Love This Philly Cheesesteak Casserole- Low Carb
Who doesn’t crave the classic taste of a Philly cheesesteak without all those carbs? This hearty casserole delivers every bit of that savory goodness while keeping your keto goals intact.
I love how this recipe transforms into a complete meal-in-a-bowl with minimal effort—just prep, drop in the crockpot, and walk away.
The combination of tender steak strips, colorful peppers, and that signature provolone melt creates the authentic Philly experience without the bread.
Plus, the addition of pepperoni? Game-changer. My favorite part might be those cooking juices that create that drippy, messy deliciousness that makes the original so craveable.
What Ingredients are in Philly Cheesesteak Casserole- Low Carb?
This Philly cheesesteak casserole is a keto-friendly dream that brings all the flavors you love from the classic sandwich into a comforting, low-carb dish.
What makes this recipe special is how it captures that authentic Philly taste while completely skipping the bread. The rich combination of beef, colorful peppers, and melty cheese creates a satisfying meal that feels indulgent without the carb overload.
And the best part? It all comes together in a slow cooker, meaning minimal hands-on time for maximum flavor.
- 2 pounds chip steak or cube steaks, cut into strips
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1 onion, thinly sliced
- 1/2 pound mushrooms, sliced (or more to taste)
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 3/4-1 teaspoon fresh ground pepper
- 1/4 pound pepperoni, thinly sliced
- 8 ounces provolone cheese, thinly sliced
When shopping for this recipe, quality matters in a few key areas. Look for well-marbled beef for the best flavor, and if possible, have your butcher slice it thin for you to save time.
The addition of pepperoni might seem unconventional for a traditional Philly cheesesteak, but trust me, it adds an incredible depth of flavor that works beautifully with the other ingredients.
And while pre-sliced provolone works fine, getting it freshly sliced at the deli counter will give you that perfect, gooey melt that makes this casserole so crave-worthy.
How to Make This Philly Cheesesteak Casserole- Low Carb
Making this low-carb Philly cheesesteak casserole couldn’t be simpler, and your slow cooker does most of the heavy lifting. Start by grabbing a skillet and heating 1 tablespoon of olive oil over medium heat.
Add your 1/2 pound of sliced mushrooms (or more if you’re a mushroom lover like me) and sauté them until they become soft and develop that beautiful light brown color, which usually takes about 5 minutes. This quick pre-cooking step helps release the mushrooms’ flavor and removes some of their excess moisture before they join the party in your slow cooker.
Once your mushrooms are ready, transfer them to your crockpot along with the remaining ingredients—except for the provolone cheese, which comes into play later.
Add your 2 pounds of thinly sliced chip steak or cube steaks, 1 sliced green pepper, 1 sliced red pepper, 1 thinly sliced onion, 3/4 teaspoon kosher salt, 3/4 to 1 teaspoon of freshly ground pepper, and 1/4 pound of thinly sliced pepperoni.
Give everything a good stir to combine, then cover and set your slow cooker to low for 6 hours. The long, slow cooking process allows all those flavors to meld together and the meat to become incredibly tender.
When the 6 hours are up, give the mixture a thorough stir to incorporate all those wonderful cooking juices.
Portion the hot mixture into 6 serving bowls, and then comes the grand finale—top each bowl with a slice or two of your 8 ounces of provolone cheese.
For that perfect melty goodness, spoon some of the hot cooking juices over the cheese. The heat will transform the provolone into a gooey, stretchy blanket that’s simply irresistible.
Can you imagine digging into that cheesy, savory goodness knowing it’s completely keto-friendly? It’s comfort food magic without the carb crash.
Philly Cheesesteak Casserole- Low Carb Substitutions and Variations
While the classic ingredients in this Philly cheesesteak casserole create a mouthwatering low-carb meal, you can easily customize it to suit your dietary needs or taste preferences.
I often swap the provolone for sharp cheddar or pepper jack when I’m craving more kick. Not a fan of pepperoni? Try bacon bits instead.
For a dairy-free version, nutritional yeast offers that cheesy flavor without the lactose.
My vegetarian friends love it when I substitute portobello mushrooms for the steak—they’re meaty and satisfying.
Sometimes I toss in jalapeños because, honestly, who doesn’t need more spice in their life?
What to Serve with Philly Cheesesteak Casserole- Low Carb
When you’ve spent time creating a delicious low-carb Philly cheesesteak casserole, finding the right side dishes can elevate your meal without adding unwanted carbs.
I love serving mine with a simple arugula salad dressed with lemon and olive oil—the peppery greens balance the richness perfectly.
Roasted brussels sprouts or asparagus make fantastic veggie sides, adding color and nutrients while keeping carbs in check.
For something more substantial, try cauliflower “rice” or mashed cauliflower with plenty of butter and herbs.
Final Thoughts
This low-carb Philly cheesesteak casserole has become one of my absolute go-to recipes whenever I’m craving comfort food without the carb overload.
It’s incredibly versatile—sometimes I add extra mushrooms when I want an earthier flavor, or sprinkle in some red pepper flakes for heat.
What I love most? The way those slow-cooked flavors meld together over six hours, creating something far greater than the sum of its parts.
The pepperoni adds a surprising twist that my family can’t get enough of.
Trust me, even carb-lovers won’t miss the bread with this savory, cheesy masterpiece on their plate.
Low-Carb Philly Cheesesteak Casserole
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat.
- Add sliced mushrooms and sauté until soft and lightly browned, about 5 minutes.
- Transfer the sautéed mushrooms to your slow cooker.
- Add the chip steak strips, green and red pepper strips, sliced onion, kosher salt, ground pepper, and pepperoni to the slow cooker.
- Stir all ingredients to combine thoroughly.
- Cover and cook on low for 6 hours.
- After cooking, stir the mixture well to incorporate all the cooking juices.
- Portion the hot mixture into 6 serving bowls.
- Top each bowl with slices of provolone cheese.
- Spoon some of the hot cooking juices over the cheese to help it melt.
- Serve immediately while the cheese is melty and gooey.
