Overhead view Philly Cheesesteak Casserole in skillet topped with melted provolone cheese

Low Carb Philly Cheesesteak Casserole

This skillet casserole version of the popular Philly cheesesteak flavors turns a famous sandwich into a low-carb, high-protein dinner that is easy, creamy, and budget friendly made with ground beef and bell peppers. 

Prep: 10 minsCook: 20 minsTotal: 30 mins
Servings: 6-8 servings 1x


  • 2 lbs lean ground beef (ground sirloin or 93/7 ground beef) 
  • 1 medium red bell pepper, thinly sliced (about 1 inches long)
  • 1 medium green bell pepper, thinly sliced (about 1 inches long)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons dried Italian seasoning
  • 1 teaspoon paprika
  • 3 cups frozen cauliflower rice (10 ounce bag)
  • 8 ounces cream cheese (full fat or reduced fat/Neufchatel)
  • 67 ounces sliced Provolone cheese (9-10 slices or 1 package)
  • Chopped fresh parsley, optional for garnish


  1. Preheat oven to 350 F degrees.
  2. In a large oven-safe skillet* over medium heat, add the ground beef, bell pepper strips, onion, and garlic cloves. Break the ground beef into pieces while cooking; 8-10 minutes.
  3. Reduce the heat to low, add the salt, pepper, Italian seasoning, and paprika; stir to incorporate. Add the cauliflower rice and cream cheese; stir into the meat mixture until the cream cheese is melted. 
  4. Top with provolone cheese slices until completely coated. Bake for 10-12 minutes or until cheese is melted.
  5. Remove casserole from oven. Let sit for 5-10 minutes. Garnish with fresh parsley, if desired, before serving.


If you don’t have an oven-safe skillet, spread the mixture evenly into a 9×13 casserole dish after step 3 (before adding the cheese). Check out our favorite oven-safe skillet

Nutrition Information

  • Serving Size: 1/8 of the recipe
  • Calories: 350
  • Fat: 19 g
  • (Sat Fat: 11 g)
  • Sodium: 542 mg
  • Carbohydrate: 12 g
  • (Fiber: 2 g
  • Sugar: 6 g)
  • Protein: 34 g
  • Cholesterol: 111 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny