Keto Philly Cheesesteak Crustless Quiche is all the flavour of a Philly cheesesteak sandwich without all the carbs! Tender slices of steak, melted gooey provolone, and caramelized onions and peppers are layered in a creamy egg mixture. This is a low-carb twist on a classic Philly Cheesesteak sandwich!
I love re-creating sandwiches like Cubans and Burgers and making them into low-carb and keto-friendly versions that taste just as good! This keto Philly Cheesesteak Crustless Quiche recipe is easier than you think and is so satisfyingly delicious.
Plus, since Steak-ums were buy-one-get-one at my grocery store, this also means that this recipe ended up being not only sure easy but also budget-friendly.
If you have never heard of Steak-ums, they are very thin slices of beef that come in a box of frozen, super thin slices. Made from 100% beef with no additives, this keto steak-ums recipe was a no-brainer!
So, by simply taking the concept of a Philly cheesesteak and turning it into a keto crustless quiche, a delicious, easy and low-carb dinner recipe was created!
What is a Philly Cheesesteak?
Philly Cheesesteak on the East Coast is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. On the West Coast, the Philly Cheesesteak has been modified to include bell peppers and mushrooms. For this recipe, I used peppers (green), onions and some jarred roasted red peppers (there was NO WAY I was going to pay over $5 for a single red pepper but feel free to use regular red, yellow or orange peppers or whatever is on sale!).
Steak - I used a package of Steak-ums. However, if you have any leftover steak, you can simply thinly slice the steak and use it instead.
Peppers and Onions - Feel free to use peppers, onions or even mushrooms in this recipe. Since red peppers were ridiculously priced at my grocery store, I opted for jarred roasted red peppers. Any pepper, jarred or fresh, will work in this recipe.
Oil - You can use vegetable oil, light olive oil or another neutral oil, such as canola oil or avocado oil, to keep the pie moist.
Beef bouillon - To bring out some of that steak flavour, beef bouillon is added to the keto Bisquick mix.
Butter - I used margarine as it was what I had on hand. However, feel free to use regular butter instead.
Eggs - This recipe calls for 4 eggs to give the pie structure. The resulting texture is similar to a quiche.
Cheese - A combination of mozzarella cheese and Provolone cheese is used because lets be honest, you can't make a keto Philly cheesesteak without cheese!
Keto "Bisquick" - A combination of super-fine almond flour (1 cup) whisked with baking powder (1 teaspoon) makes this low-carb copycat Bisquick recipe
Seasoning - I used kosher salt, garlic powder and black pepper spices for this recipe but feel free to use any spice mix that you have on hand.
This easy keto quiche recipe takes a little time (about 20 minutes) to get all the ingredients ready and then all you have to do is pop it in the oven to bake!
Combine all the keto bisquick ingredients in a large bowl and whisk to combine.
Cook the beef. Add 1 cup of the Bisquick to the beef and stir to combine. Cook the peppers and onions. Stir the cooked peppers and onions into the remaining keto Bisquick.
Place ½ of the beef mixture in the bottom of a greased 9-inch pie pan. Layer with ¼ cup mozzarella followed by peppers and onions Bisquick mixture. Repeat layering.
Add the provolone cheese to the top of the keto crustless quiche. Bake in a 350-degree oven for 40 minutes.
Remove the keto Philly cheesesteak from the oven and allow it to cool slightly before serving.
Hint: Bake the keto Philly cheesesteak crustless quiche on a rimmed baking sheet. This will ensure that if the keto crustless quiche bubbles over slightly, there will not be a huge mess in your oven!
Have fun with this keto Steak-ums recipe and change it up depending on what you have in your fridge!
- Peppers- instead of raw peppers, use any type of jarred roasted peppers including banana peppers!
- Mushrooms - cook some mushrooms for a West Coast keto Philly cheesesteak.
- Vegetarian - omit the steak-ums and use any type of cooked plant-based ground beef instead.
If you do not need this recipe to be low in carbs or gluten-free, feel free to use regular Bisquick instead of my homemade keto Bisquick.
Here are some additional flavour variations for this easy keto quiche recipe.
- Spicy - add chili pepper flakes or hot sauce
- Deluxe - add chopped bacon or leftover ham
- Cuban - add leftover pulled pork and ham and then add some mustard to the sauce.
You will need a 9-inch deep pie plate for this recipe. I used a ceramic pie dish. If you use a glass or metal pie dish, you may not need to cook the keto crustless quiche as long as the pan itself will heat quicker than ceramic.
If you do not have a deep pie dish, simply use an 8 x 8 or 9 x 9-inch baking dish instead.
Store any leftovers in the fridge for up to 5 days in an airtight container. You can freeze individual portions for up to 3 months.Print
For the Keto Bisquick:
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp garlic
- ¼ tsp black pepper
For the Quiche:
- 16 oz steak ums
- 1 small green pepper, diced
- 1 small red pepper, diced (or 1 cup jarred roasted red peppers_
- 1 small onion, sliced
- 4 eggs
- ¼ cup olive oil
- ¼ cup beef broth
- 2 tbsp melted salted butter
- 1 cup shredded mozzarella (divided into ¼ cup per layer or more if you choose)
- 3 slices provolone
Prepare the Keto Bisquick:
- In a large bowl, combine all the dry Bisquick ingredients and whisk them together. Add the eggs, olive oil and beef bouillon to the mixture. Whisk and set the bowl to the side.
Prepare the Philly Cheesesteak Layers:
- Take the frozen steak-ums and break them into smaller sections (don't worry about making them too small as they will break apart as they are being stirred while being cooked).
- In a large frying pan on medium-high heat, add the frozen steak-ums and cook, stirring frequently until they go from pink to brown. Remove the pan from the heat and use a slotted spoon and place the drained steak-ums into a separate medium-size bowl. Set the bowl to the side.
- In the same frying pan (with the juices still in the frying pan from the steak-ums) add the raw peppers and onions and cook on medium-high heat, stirring frequently, until the onions and peppers have softened about 5-8 minutes. Remove from heat and using the same slotted spoon, place onions and peppers in medium-size bowl to cool.
Assemble the Keto Philly Cheesesteak Crustless Quiche:
- Preheat the oven to 350 degrees F. and grease a deep 9-inch pie pan well with cooking spray. Set it to the side.
- Take approximately ⅓ of the keto Bisquick mixture and stir it into the bowl with the steak-ums. Take the remaining ⅔ of the Bisquick and stir into the bowl with the pepper and onions.
- Grease a deep 9-inch pie pan and place ½ of the steak-um mixture into the bottom of the pie pan. Sprinkle ¼ cup of mozzarella cheese over the steak.
- Next, layer ½ of the pepper and onions over the cheese layer. Sprinkle the peppers and onions with another ¼ cup of mozzarella cheese. Repeat with the remaining steak, followed by ¼ cup of cheese and remaining pepper and onions.
- Add the provolone cheese to the top of the peppers and onion layer and sprinkle with the remaining ¼ cup of mozzarella cheese. Place the pie dish on a rimmed baking sheet and place the dish in the oven.
- Bake for 35-40 minutes or until the top just begins to brown. Allow it to cool for 5-10 minutes before serving.
- all the ingredients are already cooked but the egg needs to cook so make sure to leave it in the oven for at least 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- Serving Size: 1 slice
- Calories: 443
- Sugar: 1.9
- Fat: 33
- Carbohydrates: 6.2
- Fiber: 1
- Protein: 20
Keywords: philly cheesesteak, gluten-free, keto, quiche, crustless, low carb, easy, dinner, pie, casserole
Use as much cheese as you want and adjust the salt to suit your taste. The Steak-ums steak slices are not salted at all but if you use some type of seasoned beef, adjust the amount of salt called for in the recipe.
Which cut of beef should I use?
If you do not have any Steak-ums, you can use any leftover ribeye steak. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.
What type of cheese is best for a Philly Cheesesteak?
The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavour of aged provolone cheese was overpowering. Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.
How do I thinly slice beef?
The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain.