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Close-up of seared steak and bell peppers under a layer of melted cheese. (Keto Philly Cheesesteak Casserole)

Keto Philly Cheesesteak Casserole: The Ultimate Cheesy Low-Carb Dinner

This Keto Philly Cheesesteak Casserole features juicy seared ribeye, vibrant bell peppers, and melted bubbly provolone. A high-protein, low-carb dinner that delivers classic Philly flavors in one easy baking dish. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 1.5 lbs Ribeye or Flank Steak Thinly sliced against the grain
  • 2 tbsp Avocado Oil Divided
  • 1 large Green Bell Pepper Sliced into strips
  • 1 large Red Bell Pepper Sliced into strips
  • 1 medium Yellow Onion Sliced into thin strips
  • 8 slices Provolone Cheese Thick cut
  • 1 tsp Sea Salt
  • 0.5 tsp Black Pepper
  • 0.25 cup Fresh Parsley Finely chopped

Equipment

  • 1 Large Skillet For searing steak and veggies.
  • 1 Rectangular Ceramic Baking Dish White ceramic preferred for heat distribution.

Method
 

Preparation
  1. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear steak strips until browned and caramelized. Season with salt and pepper. Remove from pan.
  2. Add remaining oil to the pan. Sauté green peppers, red peppers, and onions until softened and translucent (about 5-7 minutes).
  3. Transfer steak to a white ceramic baking dish. Top with the sautéed vegetable mixture.
  4. Cover the mixture with provolone slices. Bake at 400°F (200°C) for 10-12 minutes. Broil for 1-2 minutes until cheese has golden-brown spots.
  5. Remove from oven and sprinkle with finely chopped fresh parsley before serving.

Notes

Freeze the steak for 20 minutes before slicing for ultra-thin strips.
Broil at the end to get those perfect toasted cheese spots.