Kristie's chicken Philly cheesesteak casserole

Kristie’s chicken Philly cheesesteak casserole

The classic Philly cheesesteak is made with beef, and this keto casserole can be made with either chicken or beef. This recipe is by far the favorite from my cookbook, Journey to Health: A Journey Worth Taking. Just a bite or two and you will quickly see why.

Kristie’s chicken Philly cheesesteak casserole

The classic Philly cheesesteak is made with beef, and this keto casserole can be made with either chicken or beef. This recipe is by far the favorite from my cookbook, Journey to Health: A Journey Worth Taking. Just a bite or two and you will quickly see why.
12 servingservings


  • 2 lbs 900 g chicken thighs or chicken breast, cubedchicken breasts, cubed
  • 1 tbsp 1 tbsp butter or ghee or bacon fat
  • 1 cup 225 ml green bell pepper, slicedgreen bell peppers, sliced
  • 1 cup 225 ml yellow onion, slicedyellow onions, sliced
  • 8 oz. 225 g mushrooms, sliced
  • 2 2 garlic clove, dividedgarlic cloves, divided
  • 2 tsp 2 tsp Italian seasoning, divided
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp pepper
  • 8 oz. 225 g cream cheese, softened
  • ½ cup 125 ml mayonnaise
  • 2 tbsp 2 tbsp Worcestershire sauce
  • 2 cups 475 ml (225 g) cheddar cheese, shredded
  • 12 oz. 350 g provolone cheese slices


Instructions are for 12 servings. Please modify as needed.

  1. In a large skillet on medium high heat, brown the chicken in butter, ghee or bacon fat.
  2. When the meat is cooked, add onions, pepper, mushrooms, garlic, salt, pepper and Italian seasonings. Continue cooking until vegetables are just tender, but not soft. Remove from heat and set aside.
  3. In a large bowl, mix cream cheese, mayonnaise, garlic, Italian seasoning, Worcestershire and cheddar cheese. Add the meat mixture and combine.
  4. Spoon into a 9” by 13” glass baking dish and top with the slices of provolone cheese.
  5. Bake at 375°F (190°C) for 25 to 30 minutes or until the casserole is bubbly and slightly browned.

Keto quick tip!

This casserole can be put together ahead of time and then baked just before serving. Leftovers can also be frozen for future meals.


Chicken Philly cheesesteak casserole

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  1. Louise
    This looks soooo good! May I used regular mayonnaise instead of keto mayo?also did you mean to say chicken thighs OR chicken breast’s instead of AND chicken breasts?
  2. Valerie lane
    Can we really use hamburger instead of chicken?
  3. Mary-Ann
    I just made this last night and the whole family loved it. I put about 2-3 tablespoons in a romaine lettuce leaf and ate as a taco. Delicious!
  4. Linda
    900g or 2lbs of chicken for 12 people with no side?
    I made this recipe and it truly is very little.... I am glad I made it in bulk for the freezer and not for 12 guests :D
    Has anyone else thought that the portions are off on this recipe?
    For example, the keto lasagna is massive in comparison!!
    Reply: #8
  5. Bryon
    I made this last night and family loved it, even my non-Keto ones. The plan was to have this for lunch today but looks like kids took it for school lunch. Very tasty, good flavors that flow well together
  6. Ginger
    Swapped out the chicken for carne asada steak, it's our new favorite
    Reply: #7
  7. Bryon
    That sounds good also, for a true type of Philly cheesesteak, I’ll be trying it like that next
  8. Valerie
    I divided it up into 8 portions and they were still very small portions, closer to 6 portions than 12 really!
  9. Beth
    This is YUMMY. I served it with the rosemary focaccia bread from this site to sop up the creamy sauce. I’m sure I added lots more salt and Italian seasoning than the recipe called for but I just eyeballed it. The end result was a creamy, cheesy, and slightly creole tasting delight!
  10. Lynda
    Just made this for the third time. It is so tasty. I don't measure anything. I just put in what looks right for two of us. Delicious.
  11. Jennifer
    Why is it pictured in a cast iron? Do we have to transfer to casserole dish?
  12. Darvecl
    This is my favourite meal! I’ve made it so many times. I agree with previous comments that this really only gives you 6 moderately sized portions but I steam some broccoli and add it as a side with this dish and is very filling
  13. Karla
    Well now, this is definitely a keeper. Easy and I scaled it down myself to fit my needs. I just need an ingredient list and then I modify it for one. I made mine in an 8x8 square dish. The flavors were so good that I don't think I'll mind eating this for a couple of days. I can't wait to try this with beef. Thanks for the tasty meal!
  14. Christine
    Did anyone make this without the mushrooms? Any other suggestions to add to replace the mushrooms? Thank you!
  15. Bee
    Is the whole meal 5g? Or is it 5g per portion please? :)
    Reply: #17
  16. Robert Cusher
    Anyone breakdown the Marcos per serving?
  17. Robert
    Per serving
  18. Carol
    what is the serving size?
  19. Cheryl
    My family and I really liked this recipe, but I think I will cut down the cream cheese. It was way too creamer for me. Will make it again1
  20. Chassidy R
    We loved it, I just left out the mushrooms. Will definitely make this again.
  21. Andrew
    How do you get 75ml of bell pepper? It's not a liquid
  22. elizabeth
    I can’t get provolone cheese in any supermarket near me is there something different I can use?
  23. April Blankinship
    So good! Far beyond my expectations! Thank you!
  24. Deborah
    We cant get that cheese here in Ireland, would any other cheese be just as good.?
  25. Bridget
    I didn’t have Italian Seasoning so put mixed herbs, then didn’t have provolone cheese so used some smoked cheddar and mozzarella. It was lovely and filling. I used one chicken breast per person.
  26. Joanne B McBride
    This is so good! Used mozzarella instead of provolone. Loved the crunch top!
  27. Aglae
    I prepared it today.

    Although I followed the instructions very carefully, weighted all ingredients to match what the recipe called for exactly, the final result turned out to be "too rich" for the taste of all the three of us. The overall taste was not necessarily bad. However, it felt like "too much."

    Also, we all felt it did not have enough salt. I will definitely give it a try again, but my plan is to cut on the "cream cheese" and the "mayonnaise" and add a little more salt to it next time .

    It is actually the first time that we have felt this way about a particular recipe found on this site, and I have prepared a lot of them.

    I am a little concerned because just a few hours before preparing it, I had bought the book "Cooking Keto...." whose author happens to be the person that designed this recipe. I had very high expectations from this particular book and do not really want that the rest of the recipes in it turn out not to be liked by me and my family!!!!!!

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