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. 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. Just a bite or two and you will quickly see why.
USMetric
8 servingservings

Ingredients

  • 1 tbsp 1 tbsp butter
  • 2 lbs 900 g chicken thighs or chicken breast, cubedchicken breasts, cubed
  • 4 oz. 110 g yellow onion, slicedyellow onions, sliced
  • 6 oz. 175 g green bell pepper, slicedgreen bell peppers, sliced
  • 8 oz. 225 g mushrooms, sliced
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp pepper
  • 2 tsp 2 tsp Italian seasoning, divided
  • 8 oz. 225 g cream cheese, softened
  • ½ cup 125 ml mayonnaise
  • 2 tbsp 2 tbsp Worcestershire sauce
  • 8 oz. 225 g (475 ml) cheddar cheese, shredded
  • 12 oz. 350 g provolone cheese, sliced

Instructions

Instructions are for 8 servings. Please modify as needed.

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

Video

Chicken Philly cheesesteak casserole

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84 comments

  1. Tom
    So, for anyone els confused by this, I found online that one chopped bel pepper is 1 cup, which calculates to 236.588 ml. A chopped medium sized onion is about twice this. So for 12 portions that would be one bell pepper and half a medium sized onion.
    Reply: #72
  2. Alicea
    This was delicious! I substituted the chicken for sliced flank steak. Very creamy cheesy and flavorful.
  3. Amber
    This was amazing. I made with 2.5 pounds of chicken instead. It was very delicious but the serving sizes are very small. I'm questioning if this is worth making while on a trying to lose weight because I had to eat more than a serving to be satisfied. Maybe I'll pair it with mashed cauliflower next time :)
    Definitely a great keto dish for those who are not concerned about calories and are joining the keto lifestyle!
    Reply: #87
  4. Jimmy
    This was a tasty fish. Decided to bake it for the required time in the cast iron skillet I cooked the chicken and veggies in. Worked very well. This was a real crowd pleaser.
  5. Jimmy
    I mean it was a tasty dish, not fish. Fat-fingered the keyboard again and didn’t proof read very well before posting.
  6. Robert
    The family and I really love this dish. However, I did leave out the mushrooms and wonder if their omission contributed to why my casserole was so greasy. I know there is a lot of fat in there anyway and even though I know it's good for me, I'd like it to not be so oily. Any recommendations? Maybe less mayo?
    Reply: #57
  7. Kristin Parker Team Diet Doctor

    The family and I really love this dish. However, I did leave out the mushrooms and wonder if their omission contributed to why my casserole was so greasy. I know there is a lot of fat in there anyway and even though I know it's good for me, I'd like it to not be so oily. Any recommendations? Maybe less mayo?

    The mushrooms shouldn't affect that. Yes, less mayo would work, also drain the pan after cooking the meat if you have a lot of cooking grease built up in there.

  8. Jan
    I wanted to add this to my list of favorites, but do not see the heart so I can add. Am I missing it?
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    I wanted to add this to my list of favorites, but do not see the heart so I can add. Am I missing it?

    It is showing for me. Please make sure you are logged into your account.

    Reply: #77
  10. Denise
    This is my favorite so far. I have made it twice this week. Delicious and filling.
  11. James
    What’s the serving portion
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    What’s the serving portion

    If you made this recipe as written, it makes 12 servings. You can use the serving number selector at the top of the list of ingredients to make fewer servings if you prefer.

  13. Mike
    This was better than expected. I wanted a more authentic cheese steak experience than what chicken would have provided so I subbed in what came out to be just a little over 2lbs of sirloin beef tip (which isn't too expensive, for those watching their budget).

    All I did was seared the purposefully thin meat, whole for 2mins per side in the same butter the chicken would have been cooked in and placed the pieces off to the side on a plate while the others finished. After, I cut the meat into bite sized chunks, omitting any veins of fat in the meat, while the veggies cooked down slightly then added the meat, and all the juices the meat released, back into te pan to warm back up when I added the garlic in the last minute of the veggies cooking (since most of the time garlic doesn't get put in at the beginning), with the italian seasoning, salt and pepper. Mixed and let the garlic and spices become fragrant then continued the recipe as descriped above.

    My only self critique is that I maybe should have gone with thinner strips instead of chunks, for a better overall texture, but it was still pretty good. I also expect skirt or flank steaks (which may als be packaged as "carne asada") would work (maybe better?) for this.

  14. Shi Yun
    So does this recipe really feed 12 and not 6? 1 serving is like... 2 mouthfuls for my husband..
    Reply: #66
  15. Shi Yun
    It's super rich and super delicious though. I added steamed broccoli to balance out the richness and even the small serving size was enough for me. My husband had a few extra slices of deli roast beef but he loved the flavour.
  16. Kristin Parker Team Diet Doctor

    So does this recipe really feed 12 and not 6? 1 serving is like... 2 mouthfuls for my husband..

    That is just a suggested serving size. If someone is hungry, they can eat more than that as we do recommend eating to hunger.

  17. Kimberly Cooper
    I don't have much time this week. So, I'm going to substitute ground beef or ground lamb. They will be less expensive than boneless chicken and faster than prepping bone-in chicken.
  18. JULIE
    When meal planning for my family I need to know how big a serving is in all the recipes. Is there a way to find out or figure it out?
    Reply: #69
  19. Kristin Parker Team Diet Doctor

    When meal planning for my family I need to know how big a serving is in all the recipes. Is there a way to find out or figure it out?

    Hi Julie! All of our recipes list the number of servings. If you want to make more or less, you can use the drop down menu above the list of ingredients to scale the recipe.

  20. Bagira
    Good recipe for a family week-night dinner. I halved the recipe, which made a satisfying meal for 4 adults. I cut out the cream cheese and even though I did, there was way too much butter / fat from the cheese and mayo. I had to tilt the casserole to drain it a bit. Next time I'll add extra veggies, such as cauliflower or broccoli, and it would really make this an outstanding meal.
  21. Deanna Bain
    OMG!!! This was wonderful. A little rich !! I was low on my protein and fat for the day so ate a serving and 1/2 So filling . I will be making this again . I love it .
  22. Una
    Surely you should use grams for solids, not millilitres for peppers but for liquids?
  23. 2 comments removed
  24. Georgana
    Delicious. I made for company and everyone loved it and wanted the recipe. I made with chicken as the recipe called for, but I will try with sliced beef sometime soon. So far my favorite DD recipe. Thank you.
  25. Antoinette Errante
    If substituting beef, what is the amount per serving? Thanks!
  26. Kristen Kelly
    I’ve also found that some brands of cheese have a tendency to be greasier than others.
  27. Liane Goodrich
    I was dismayed by how greasy it was and I’ve been eating cheesy casseroles my entire life — tons of Mac and cheese, lasagna, Alfredo etc. which all are pretty high fat. Oh, a loads of lamb and prime rib and I’ve never had the upset tummy I got from this. My hubby also. Being a Calif girl 4th Gen I’ve never been to Philly let alone eaten a Philly Steak sandwich. So I had no idea what to expect. I liked the onions and peppers and the cream cheese. I used shaved beef which was great. I’ll make this again, but leave out the mayo, cut way back or even omit the cheddar, and halve the provolone. Coming into this diet from a standard starchy veggie Paleo WOE, my body is not ready for this much dairy. Even though I’m not intolerant or allergic. It was the sheer amount of dairy fat that did me in. Reaching for the ox bile!
  28. Allison Yavuz
    I could not find provolone cheese, so I used mozzarella cheese instead. Firm favourite.
  29. Beth Loft
    What is "Italian Seasoning" please? I am a Brit living in France and this is not something that I have seen anywhere in the UK, France, Portugal or Spain. I see it cropping up time and again in recipes on this site. I assume it is based on Oregano but otherwise I remain mystified.

    I am accustomed to flavouring my cooking from "scratch". Can anybody suggest an appropriate blend of original spices and herbs to achieve the correct flavour profile for this dish?

    Also, could we please have more recipes that are constructed from /proper/ basic and recognisable ingredients! I really do not want to go (fruitlessly, in my case) hunting for stupid and expensive "seasoning" blends when I have a cupboard full of herbs and spices. More /real/ recipes, please and less annoyance.

    Reply: #81
  30. Kristin Parker Team Diet Doctor

    What is "Italian Seasoning" please? I am a Brit living in France and this is not something that I have seen anywhere in the UK, France, Portugal or Spain. I see it cropping up time and again in recipes on this site. I assume it is based on Oregano but otherwise I remain mystified.
    I am accustomed to flavouring my cooking from "scratch". Can anybody suggest an appropriate blend of original spices and herbs to achieve the correct flavour profile for this dish?
    Also, could we please have more recipes that are constructed from /proper/ basic and recognisable ingredients! I really do not want to go (fruitlessly, in my case) hunting for stupid and expensive "seasoning" blends when I have a cupboard full of herbs and spices. More /real/ recipes, please and less annoyance.

    Thank you for your feedback. We have recipes for many of the spice blends that our recipes call for that you can mix yourself without needing to hunt for specialty ingredients. Here's the link to our recipe for Italian seasoning.
    https://www.dietdoctor.com/recipes/italian-seasoning

  31. Julia
    My goodness was this delicious. In fact it was the kind of delicious that had me worried by bite two and three that it was going to make me want to go back for seconds. I was already eyeing my portion and thinking this won't be enough. But it was! Filled me up. Satiated me.

    Cheesy Yummy gooey deliciousness. My changes - as a T2 Diabetic unable to find any Worcestershire sauce without multiple forms of sugar I decided to just omit that ingredient. Also I never have been able to digest bell pepper - green being the worse - color doesn't matter to some but for me yellow bell peppers go down easier just like yellow tomatoes. Less acid in the tomatoes, mellower bell pepper flesh than the green.

    I didn't see where it said to add parsley or cilantro so I sprinkled some fresh torn cilantro leaves on top to add the green I saw in the finished casserole photo. It added a nice additional flavor.

    Another big fat 5 stars for my husband and I. Thank you

  32. Monica Teixeira
    I didn' t find provolone cheese. With which cheese may i substitute?
    Reply: #86
  33. Monica Teixeira
    And about Worcestershire sauce? Here in Portugal is difficult to find it. May I substitute it?
  34. Monica Teixeira
    I think this is what we here call Mollho Inglês - English sauce..
  35. Kristin Parker Team Diet Doctor

    I didn' t find provolone cheese. With which cheese may i substitute?

    Any mild white cheese that melts well.

  36. Lubi
    Over here in the UK I Substituted chopped chicken thighs as I didn’t have chicken chunks defrosted. Also had to put in more cheddar as I Was short of 50g of mozzarella. Aside from that I followed the receipe as directed, making enough for four people. Wow! What a lovely rich dish. It came to 1.5 large serving spoons for each portion . Yes, it doesn’t sound like much food, but with broccoli it was lovely and more than satisfying. I may have messed up the ‘spec’ of the dish a little bit, but I’ll make sure I have enough of everything next time. This receipe is now in my ‘favourites.’ 😊
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