High-Protein Philly Cheesesteak Casserole Recipe

Makes: 5 Servings
Per Serving: 36g Protein | 340 Cal

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When the weather gets chillier, there’s nothing cozier than a casserole. But so many casseroles are heavy and filling and packed with unhealthy ingredients. One of my favorite parts of my job is that I get to reimagine some of these kinds of dishes to make them healthier and more balanced so that you can enjoy the foods you’re eating without sacrificing your health, nutrition, and wellness goals. This high-protein Philly Cheesesteak Casserole is just one of those kinds of recipes. Packed with plenty of protein (as you come to expect from PSQ recipes!), but with all of the coziness of an ooey, gooey, cheesy Philly cheesesteak, this recipe is sure to be a huge hit with the whole family—no cheese whiz allowed.

Why You’ll Love This Philly Cheesesteak Casserole Recipe

• Full of protein: Each serving of this cozy, comforting casserole packs in 36g of protein, for a filling, healthy, satisfying meal that helps you meet your protein goals.

• Perfect for meal prepping or making ahead: Casseroles are tailor-made for meal prepping or prepping in advance. Make your casserole early in the week and enjoy healthy meals for days.

• Comforting, but light: Comfort food often feels heavy, but this dish has all of the creamy coziness without the added calories that come along with tons of mayo, cream cheese, or heavy cream.

• Easy to make your own: Looking to put your own stamp on this casserole recipe? Add extra veggies like mushrooms, hot peppers, riced cauliflower, greens like spinach or kale, or (Chicago favorite) giardiniera.

• The cheesy topping: Between the creamy, cozy sauce and the melty provolone on top, you really can't beat this comforting recipe.

Ingredients

• 1 lb shaved beef (sirloin steak or top round)

• 2 bags (28 oz) fire-roasted peppers and onions (or 1 onion + 4 bell peppers, sliced—green peppers, red, yellow, or orange will all work)

• 1 cup low-fat cottage cheese (blended until smooth)

• 3 large eggs

• ½ cup reduced-fat shredded mozzarella

• 1 tablespoon Worcestershire or steak sauce (optional, for flavor depth)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper

Topping

• 4 slices provolone cheese

• Minced fresh parsley, for garnish
  

Instructions

1. Preheat the oven and prep a casserole dish: Set the oven to preheat to 375 degrees F. Lightly grease a medium baking dish and set it aside until you’re ready to assemble your casserole.

2. Cook the beef: Heat a large skillet over medium heat. Add the shaved beef and cook for a couple of minutes until browned. If there’s extra liquid in the pan, drain it, then season with salt and pepper.

3. Add the vegetables: Remove the beef from the pan and put it on a plate. Add the peppers and onions to the skillet you cooked the beef in. Cook until the veggies are softened and most of the liquid evaporates, about 5-7 minutes. Add the beef (and any juices on the plate) back into the skillet and mix well to combine.

4. Blend the creamy sauce: Add the cottage cheese, eggs, Worcestershire sauce, mozzarella cheese, garlic powder, onion powder, salt, and pepper to a high-speed blender or food processor. Blend well until completely smooth.

5. Build your casserole: Add the beef and veggie mixture to the prepared casserole dish. Pour the creamy sauce over the top of the meat and veggies and stir gently to coat. Place the provolone cheese slices on top of the casserole.

6. Bake: Transfer the casserole to the preheated oven and bake uncovered for about 25-30 minutes, or until the center is set and the cheese on top is melted and lightly golden brown.

7. Cool, then slice and serve: Let the casserole sit for about 5-10 minutes before slicing and serving. This helps the casserole set and makes it easier to serve. Sprinkle with minced parsley and serve. Enjoy!
   

Nutrition Information (Per Serving - Makes 5 Servings)

• Calories: 340

• Protein: 36g

• Carbs: 12g

• Fat: 16g

What to Serve Alongside This Philly Cheesesteak Casserole

This dish can be a full meal on its own, but if you’d like to add side dishes to round things out, here’s what I’d suggest:

• Garlic mashed cauliflower

• A toasted whole-grain hoagie roll

• A simple side salad with vinaigrette to cut through the creamy casserole

Swaps & Substitutions

• Add extra veggies: Something like mushrooms will add umami flavors, plenty of micronutrients, and some extra volume, but you can also add greens, zucchini, peas, or anything else you especially love.

• Switch up the meat: Instead of shaved steak, try making this with ground beef, ground chicken, or thinly sliced chicken. You could also use sliced tofu, lentils, or tempeh if you’d prefer a meatless version. The steak will give you a rich flavor that's especially good, though.

• Amp up the heat: Add hot peppers or giardiniera to the filling or serve with a drizzle of your favorite hot sauce to add extra spice.

FAQs

• Can I freeze this Philly cheesesteak casserole?

  You sure can! If you’d like to store it for a bit longer, transfer it to an airtight container or freezer-safe bag and freeze. When you’re ready to eat, thaw it in the fridge overnight or bake from frozen. Reheat at 350 degrees F until warmed through.

• What can I use in place of the cottage cheese?

  If you don’t like cottage cheese (try it blended! You won’t even be able to tell that it’s cottage cheese!) or don’t have any on hand, you can use some Greek yogurt or ricotta cheese instead. It won’t be exactly the same, but you’ll get a similar creamy texture.

• How long will leftovers stay fresh?

  Store any leftovers in an airtight container in the fridge for up to 4 days or place in an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat either a portion or the entire dish until warmed through and enjoy!

• Can I make this simple casserole dairy-free?

  I can’t attest to how it’ll turn out, but if you’re going to try to make a dairy-free version of this recipe, I’d recommend using a dairy-free cottage cheese and mozzarella-style dairy-free shredded cheese. It should still work well!

High-protein, super cozy, filled with melty cheese, savory beef, and sweet caramelized veggies, this casserole is everything you love about the classic sandwich, just a bit lower carb and healthier. Great for weeknight dinners, meal prepping, or anytime you’re looking for a crowd-pleaser, this cozy dish makes hitting your goals taste oh-so-good.

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Philly Cheesesteak Casserole

Yield: 5

Author: Ashley aka The Protein Snack Queen

This high-protein Philly cheesesteak casserole is comforting, well-balanced, and great for meal prepping. The best part? The whole family is sure to love it!

Ingredients

• 1 lb shaved beef (sirloin steak or top round)
• 2 bags (28 oz) fire-roasted peppers and onions (or 1 onion + 4 bell peppers, sliced—green peppers, red, yellow, or orange will all work)
• 1 cup low-fat cottage cheese (blended until smooth)
• 3 large eggs
• ½ cup reduced-fat shredded mozzarella
• 1 tablespoon Worcestershire or steak sauce (optional, for flavor depth)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper

Topping

• 4 slices provolone cheese
• Minced fresh parsley, for garnish

Instructions

1. Preheat the oven and prep a casserole dish: Set the oven to preheat to 375 degrees F. Lightly grease a medium baking dish and set it aside until you’re ready to assemble your casserole.
2. Cook the beef: Heat a large skillet over medium heat. Add the shaved beef and cook for a couple of minutes until browned. If there’s extra liquid in the pan, drain it, then season with salt and pepper.
3. Add the vegetables: Remove the beef from the pan and put it on a plate. Add the peppers and onions to the skillet you cooked the beef in. Cook until the veggies are softened and most of the liquid evaporates, about 5-7 minutes. Add the beef (and any juices on the plate) back into the skillet and mix well to combine.
4. Blend the creamy sauce: Add the cottage cheese, eggs, Worcestershire sauce, mozzarella cheese, garlic powder, onion powder, salt, and pepper to a high-speed blender or food processor. Blend well until completely smooth.
5. Build your casserole: Add the beef and veggie mixture to the prepared casserole dish. Pour the creamy sauce over the top of the meat and veggies and stir gently to coat. Place the provolone cheese slices on top of the casserole.
6. Bake: Transfer the casserole to the preheated oven and bake uncovered for about 25-30 minutes, or until the center is set and the cheese on top is melted and lightly golden brown.
7. Cool, then slice and serve: Let the casserole sit for about 5-10 minutes before slicing and serving. This helps the casserole set and makes it easier to serve. Sprinkle with minced parsley and serve. Enjoy!

Nutrition Facts

Calories

340

Fat

16 g

Carbs

12 g

Protein

36 g