I bake tender strips of steak with sautéed peppers, onions, and a creamy sauce, then blanket everything with melty provolone for a hearty, low-carb casserole that tastes like my favorite cheesesteak—without the roll.

Why You’ll Love This Recipe

I get all the classic Philly cheesesteak flavors in one pan with minimal effort. I keep the carbs low by skipping the bread and building a rich, creamy base with cream cheese and broth. I make it ahead for busy nights, feed a crowd easily, and reheat leftovers that taste just as cozy the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) thinly sliced sirloin or ribeye steak

• 1 tablespoon olive oil

• 1 tablespoon butter (optional, for extra browning)

• 1 large onion, thinly sliced

• 2 bell peppers (I mix green and red), thinly sliced

• 8 oz (225 g) mushrooms, sliced (optional)

• 2 cloves garlic, minced

• 4 oz (115 g) cream cheese, softened

• 1/2 cup beef broth (I prefer low-sodium)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Italian seasoning

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

• 8 slices provolone cheese

• Serve with: sautéed cauliflower rice or zucchini noodles (optional)

directions

1. I preheat the oven to 375°F (190°C).

2. I pat the steak dry, season with salt and pepper, and sear it in a large skillet over medium-high heat with olive oil (and butter if I’m using it) for 1–2 minutes per side. I transfer the steak to a plate; it will finish in the oven.

3. In the same skillet, I sauté the onion and peppers with a pinch of salt for 4–5 minutes until softened. I add the mushrooms and cook 2–3 minutes more, then stir in the garlic for 30 seconds.

4. I reduce the heat to medium-low, add the cream cheese, beef broth, Worcestershire, Italian seasoning, and smoked paprika, and stir until the sauce is smooth and creamy.

5. I return the steak (and any juices) to the skillet and toss to coat.

6. I transfer everything to a greased 9×13-inch (23×33 cm) baking dish and arrange the provolone slices over the top.

7. I bake for 10–12 minutes until the cheese is fully melted and the casserole is bubbling around the edges. For golden spots, I broil for 1–2 minutes.

8. I rest the casserole for 5 minutes, then serve it as is or over cauliflower rice or zucchini noodles.

Servings and timing

I portion this into 6 servings. I plan about 15 minutes of prep time, 25 minutes of cook time, and roughly 40 minutes total.

Variations

• Ground beef: I swap the sliced steak for 1 lb (450 g) ground beef, browning and draining before adding the veggies.

• Chicken cheesesteak: I use thinly sliced boneless, skinless chicken thighs or breasts.

• Extra-creamy: I add 1/4 cup heavy cream to the sauce for a silkier texture.

• Pepper party: I mix red, yellow, and green peppers for sweetness and color or skip mushrooms if I prefer.

• Spicy kick: I add a pinch of red pepper flakes or diced jalapeño, and finish with a drizzle of hot sauce.

• Cauli-bake: I stir 2–3 cups cooked, well-drained cauliflower rice directly into the mixture before topping with cheese.

storage/reheating

I cool leftovers completely, then store them airtight in the fridge for up to 4 days. I freeze portions for 2–3 months, wrapped tightly to prevent freezer burn. I reheat in a 350°F (175°C) oven for 12–15 minutes (covered for the first 10), or in the microwave at 60–70% power in 60-second bursts. If the sauce tightens, I splash in a tablespoon of broth or cream while reheating.

FAQs

Can I make this casserole ahead?

I assemble the casserole up to the cheese topping, cover, and refrigerate for up to 24 hours. When I’m ready, I add the cheese and bake; I add 5 extra minutes since it’s starting cold.

What cut of beef works best?

I reach for sirloin or ribeye because they stay tender and flavorful. I slice thinly against the grain so the pieces stay tender after baking.

How do I keep the casserole from getting watery?

I sauté the veggies until most of their moisture cooks off, and I drain any excess liquid before adding the sauce. If I add cauliflower rice, I cook and drain it well first.

I don’t have provolone—what else can I use?

I use sliced mozzarella for a milder melt, or white American for classic deli vibes. A mix of provolone and mozzarella also melts beautifully.

Is Worcestershire sauce low carb?

I use a small amount for depth; the carbs are minimal per serving. If I prefer to skip it, I splash in a little coconut aminos or extra beef broth.

Conclusion

I love how this casserole brings steak-and-cheese comfort to the table with weeknight-easy steps and a low-carb profile. I prep it in one skillet, finish it in the oven, and serve a cozy dinner that satisfies every time.