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Philly Cheesesteak Casserole - Low Carb

This hearty low-carb casserole delivers all the savory flavors of a classic Philly cheesesteak without the bread. Made in a slow cooker, it combines tender steak, colorful peppers, melty provolone cheese, and a twist of pepperoni for an indulgent yet keto-friendly meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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

Equipment

  • Skillet
  • Slow cooker
  • Cutting board

Method
 

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1/2 pound of sliced mushrooms and sauté for about 5 minutes until they soften and achieve a light brown color.
  2. Transfer the mushrooms to your slow cooker. Add 2 pounds of thinly sliced steak, 1 sliced green pepper, 1 sliced red pepper, 1 thinly sliced onion, 3/4 teaspoon kosher salt, 3/4-1 teaspoon freshly ground pepper, and 1/4 pound of thinly sliced pepperoni. Stir everything well to combine.
  3. Cover the slow cooker and cook on low for 6 hours, allowing all the flavors to meld and the meat to become tender.
  4. After cooking, stir the mixture thoroughly to incorporate the cooking juices. Portion the hot mixture into serving bowls.
  5. Top each bowl with a couple of slices of provolone cheese, then spoon some of the hot juices over the cheese to create a melty, gooey finish.

Notes

This recipe is highly versatile—feel free to swap the provolone for a sharper cheddar or pepper jack for more kick, and replace pepperoni with bacon bits if preferred. For a dairy-free version, nutritional yeast can mimic a cheesy flavor, while vegetarians might use portobello mushrooms in place of the steak. It’s ideal for make-ahead meals and reheats well, making it a comforting option for busy days. Serve with a light arugula salad or roasted veggies to complete the meal.