This Crockpot Cheesesteak Casserole has all the flavors of a Philly cheesesteak, baked into a cheesy, sliceable casserole. Savory ground beef, peppers, onions, and mushrooms get a creamy boost from cream cheese. Then a simple egg and cream mixture sets it all together, with gooey provolone in the middle and on top. It’s low-carb, super filling, and made right in the crockpot.
Why I Love This Recipe
I’ve been cutting back on bread during the week, but I still crave a big cheesy cheesesteak. So I started making all the good stuff without the roll, and this casserole is what I landed on. The first time I made it, I scooped out a big spoonful, took one bite, and knew it was a keeper. It tastes like a cheesesteak, holds together like a casserole, and keeps me full for hours.
- All the cheesesteak flavor: Beef, peppers, onions, mushrooms, and lots of provolone.
- Low-carb and high-protein: About 8 grams of carbs and 41 grams of protein per serving.
- Cheese in every layer: Provolone in the middle, provolone on top, plus mozzarella and cream cheese.
- Easy prep: Cook the filling in one skillet, then let the crockpot do the rest.
- Great for meal prep: It slices and reheats beautifully.
What You’ll Need
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Slow Cooker Size: 6-quart oval
Ingredients:
- 2 lb ground beef (85% lean)
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 oz brown mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 oz cream cheese, softened
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 8 slices provolone cheese, divided
- Nonstick cooking spray
- 1 tbsp chopped fresh parsley
Tools You Need
- 6-quart oval slow cooker (crockpot)
- Large skillet
- Glass mixing bowl
- Whisk
- Wooden spoon
- Wooden cutting board and sharp knife
- Measuring cups and spoons
How to Make Crockpot Cheesesteak Casserole
Here’s how to make this cheesy, low-carb casserole step by step.
Step 1: Brown the Beef and Onion
Heat a large skillet over medium-high heat.
Add 2 lb ground beef and 1 large onion, diced.
Cook for 8 to 10 minutes, breaking the beef into crumbles, until no pink remains.
The beef should reach 160°F (71°C).
Drain off the extra grease.
Step 2: Cook the Peppers and Mushrooms
Add 1 green bell pepper, diced, 1 red bell pepper, diced, and 8 oz sliced brown mushrooms to the beef.
Cook for 5 minutes, stirring, until the veggies start to soften.
Stir in 3 cloves minced garlic, 2 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp ground pepper.
Cook for 1 more minute.
Step 3: Stir in the Cream Cheese
Turn the heat to low.
Add 4 oz cream cheese, softened.
Stir until it melts and coats the beef and veggies in a creamy sauce.
Step 4: Whisk the Egg Mixture
In a glass bowl, whisk 4 large eggs and 1/2 cup heavy cream until smooth.
Stir in 1 cup shredded mozzarella cheese.
Step 5: Layer the Casserole in the Crockpot
Spray the inside of a 6-quart crockpot with nonstick cooking spray.
Spread half of the creamy beef mixture in the bottom.
Lay 4 slices provolone cheese over the beef.
Top with the rest of the beef mixture.
Pour the egg and mozzarella mixture evenly over the top.
Step 6: Slow Cook Until Set
Cover and cook on LOW for 3 hours (or HIGH for 1 1/2 to 2 hours).
It’s done when the eggs are fully set in the center and the edges are golden.
The center should reach 160°F (71°C).
Step 7: Melt the Provolone on Top
Lay the remaining 4 slices provolone cheese over the top.
Cover and cook for 10 minutes, until the cheese is melted.
Right after the cheese melts, sprinkle 1 tbsp chopped fresh parsley over the top.
Step 8: Rest and Serve
Turn off the crockpot and let it rest with the lid off for 10 minutes so it firms up.
Scoop big portions onto plates.
Serve with a toasted hoagie roll half and a crisp green salad of romaine, cherry tomatoes, and red onion for a full meal.
Why This Recipe Works (Quick Science)
Browning the beef first creates rich, savory flavor through the Maillard reaction and lets you drain off extra fat.
Cooking the peppers and mushrooms in the skillet first removes some of their water, so the casserole doesn’t turn soggy.
Cream cheese coats the beef and veggies, keeping everything moist and creamy.
The eggs and heavy cream act like glue. As they slowly heat in the crockpot, the egg proteins set and hold the layers together so you can scoop neat portions.
The gentle, even heat of the crockpot keeps the eggs soft and tender instead of rubbery.
Common Mistakes to Avoid
- Not draining the beef: Grease makes the casserole oily and keeps the eggs from setting well.
- Adding raw veggies: Raw peppers and mushrooms release water and make the casserole soggy. Cook them first.
- Using cold cream cheese: Soft cream cheese melts smoothly. Cold cream cheese stays in lumps.
- Skipping the cooking spray: Eggs love to stick to the crock.
- Cooking on HIGH too long: Eggs can turn rubbery. LOW gives the best texture.
- Scooping right away: A 10-minute rest helps it firm up so it holds its shape.
What to Serve With Crockpot Cheesesteak Casserole
- Toasted hoagie rolls: For the full cheesesteak feel. Skip them to keep it low-carb.
- Green salad: Romaine, cherry tomatoes, and red onion add a fresh crunch.
- Roasted green beans or broccoli: An easy low-carb veggie side.
- Cauliflower mash: Creamy and cozy, and keeps the meal low in carbs.
Substitutions and Variations
- Beef: Use shaved steak, seared first, for a more classic cheesesteak texture.
- Cheese: Swap provolone for white American cheese, or mix in some sharp cheddar.
- Veggies: Leave out the mushrooms, or add a few sliced banana peppers or jalapeños.
- Dairy: Half-and-half works instead of heavy cream, but the casserole will be a little less rich.
Leftovers and Storage
- Fridge: Store covered for up to 4 days.
- Reheat: Microwave single portions for about 1 minute, or warm in a 350°F (175°C) oven until hot in the center.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
Macros Information
These numbers are estimates per serving, based on 6 servings, without the optional sides.
- Calories: 690
- Protein: 41 g
- Carbohydrates: 8 g
- Fat: 55 g
- Saturated Fat: 26 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 900 mg
Frequently Asked Questions (FAQ)
Q: Is this cheesesteak casserole low-carb?
A: Yes. It has about 8 grams of carbs per serving without the hoagie roll, so it fits a low-carb or keto plan.
Q: Can I use steak instead of ground beef?
A: Yes. Use thinly shaved ribeye or sirloin and sear it in batches before layering.
Q: Why do I need eggs in this casserole?
A: The eggs and cream bind everything together so the casserole sets and holds its shape when you scoop it.
Q: How do I know the eggs are cooked?
A: The center should look set and not wet, and it should reach 160°F (71°C) on a thermometer.
Q: Can I put the raw beef in the crockpot?
A: It’s best to brown it first. This drains the fat and adds a lot more flavor.
Q: Can I make this ahead of time?
A: Yes. Cook the beef filling up to 2 days ahead and keep it in the fridge. Add about 30 minutes to the cook time if it goes in cold.
Q: Can I use a smaller crockpot?
A: A 5-quart crockpot works, but the casserole will be deeper and may need an extra 30 minutes to set in the center.
Q: Can I bake this in the oven instead?
A: Yes. Layer it in a greased white 9×13-inch baking dish and bake at 375°F (190°C) for 25 to 30 minutes, until set.
Final Thoughts
This Crockpot Cheesesteak Casserole gives you all the cheesy, savory flavor of a Philly cheesesteak in an easy, low-carb dinner. It’s hearty, cozy, and so simple to make. Give it a try and let me know in the comments how it turned out! Happy cooking!