This casserole tastes exactly like a Philly cheesesteak because IT IS a Philly cheesesteak, minus the bread (not needed, trust me). The dish is incredibly versatile. Naturally low carb, it maximizes flavor, sacrifices nothing, and delivers EVERYTHING. Be ready to make it again, as it’ll quickly become a family favorite.
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
🍎Essential Kitchen Tools And Books For Low Carb Living
Philly Cheesesteak Casserole:
The carb count and nutrition data below is based on serving size of 6. Since the cheese sauce is optional, I include those numbers separately.
✅Cheesesteak Nutrition, WITHOUT Cheese Sauce:
Total Carbs/Serving 6.3g
Total Net Carbs/Serving: 4.7
Nutrition: 558 Calories/32.6g Protein/46.4g Fat/5.7g Carbs/1.7g Fiber
✅Cheese Sauce Nutrition:
Total Carbs/Serving: 1.6g
Total Net Carbs/Serving: 1.5g
Nutrition: 301 Calories/11.2g Protein/28g Fat/1.6g Carbs/0.1g Fiber
🔔Note: Traditionally Philly Cheesesteaks are made with thinly cut rib-eye steaks. However, they can be costly. Good alternatives include top sirloin or skirt steaks. For those of you on a tight budget, ground beef can be used as well, just make sure it is well drained after you brown it.
◾Cheese Sauce Ingredients:
¾ C Heavy cream
2 C cheddar cheese, grated
¼ C Grated Parmesan Cheese
2 tbsp. butter, unsalted and cubed
¼ tsp. Himalayan salt or sea salt
1/8 tsp. Black pepper
½ tsp. Paprika (optional)
◾Philly Cheesesteak Ingredients:
2 lbs. Steak (rib-eye, top sirloin, skirt)
1 tbsp. Ghee or tallow
1 Small onion, thinly sliced
2½ tbsp. Duck fat, divided (can also use ghee, butter or light olive oil)
1 tbsp. Butter, unsalted
2 C White button Mushrooms, sliced
1 Medium green pepper, thinly sliced
1 Medium red pepper, thinly sliced
1 Small orange pepper, thinly sliced
Fresh cracked black pepper
1 Batch of cheese sauce (optional)
10 Pepperoncini peppers, sliced (optional)
4 oz. Provolone or Swiss cheese
1. Place steaks in freezer bag and place in freezer for 30-45 minutes to make the steaks easier to cut into thin slices.
2. While steaks are freezing, begin shredding the cheddar and Parmesan cheese for the cheese sauce, and slicing your onion, peppers and mushrooms.
3. Remove steaks from freezer and slice into thin strips. Place in a bowl and season with sea salt and pepper. Set aside.
4. Preheat oven to 350; lightly grease a casserole dish and set aside.
5. If making cheese sauce, pour cream into small saucepan over medium low heat. Once cream is warm, add ¼ cup of cheese to the cream at a time, stirring until melted before adding in more cheese. Stir in butter and season with Himalayan salt and pepper. Turn off burner but keep pan on stovetop near the oven heat source to keep warm. Stir occasionally to prevent a thin skin forming on top of sauce.
6. In a large skillet, heat 1 tbsp. of ghee or beef tallow over high heat. Once fat is sizzling, working in batches, add in steak; cook for 1 minute on each side. Next, place meat on cutting board and chop into smaller, bite-size pieces; place steak in a large, clean mixing bowl and set aside.
7. Wipe the skillet clean with a paper cloth (careful as it is hot!) and heat ½ tbsp. of duck fat and 1 tbsp. of butter over medium heat until sizzling. Add in onions and stir to coat with the fat. Continue stirring until onions are soft; season with a pinch or 2 of kosher salt. Reduce heat to medium-low and continue to cook onions, stirring every 1-minute to prevent them from sticking or coloring too much. Onions are finished when blonde-colored, about 10 minutes. Place onions in bowl with steak.
8. Wipe skillet clean and heat 1 tbsp. of duck fat over medium heat until sizzling. Add in mushrooms, stirring to coat them with the fat; sprinkle a pinch of kosher salt over mushrooms. Stirring occasionally, until mushrooms release water. Turn heat to medium low and let water evaporate. Once water evaporates, cook mushrooms for 1-2 minutes more to brown. Place in bowl with steak and onions.
9. Next, heat 1 tbsp. of duck fat in skillet over medium heat until sizzling. Add in peppers, season with salt and, stirring occasionally, cook until softened. If desired, place peppers on cutting board and chop into small bite size pieces. Place in bowl with steak, onions and mushrooms.
10. Add cheese sauce to bowl and stir to combine all ingredients. Pour mixture into casserole dish. Top with chopped pepperoncini, if using, and provolone cheese. Bake until cheese has melted, about 10-15 minutes. After cheese has melted, you can broil for about 5 minutes to brown if desired.