Keto Philly Cheese Steak Skillet
I’ll be honest—I didn’t grow up eating Philly cheesesteaks. In fact, it wasn’t until a trip to the East Coast in my twenties that I had my first one. It was love at first bite. But when I started eating low-carb and embracing the keto lifestyle, I missed that experience… the sizzle, the melty cheese, the satisfying steak. That’s exactly what inspired me to create this Keto Philly Cheese Steak recipe—a low-carb version that delivers all the classic flavor without the bread.
So I set out to recreate it—without the hoagie roll but with all the flavor. And let me tell you, this Keto Philly Cheese Steak Skillet is a game-changer. Not only does it capture the heart of a traditional cheesesteak, but it’s faster, easier, and (dare I say) even better. It’s become my go-to for weeknights when I want something warm, comforting, and low-carb.
Why You’ll LOVE This Keto Skillet Version
If there’s one thing I love, it’s dinner that doesn’t demand a sink full of dishes or an hour of prep. This Keto Philly Cheese Steak Skillet checks every box.
Quick, One-Pan Perfection
We’ve all had those nights—kids’ homework, long meetings, zero motivation. This is my secret weapon. Just one skillet, about 20 minutes, and dinner’s done. It’s a quick keto dinner that doesn’t skimp on flavor or satisfaction.
Bold, Authentic Flavor
I’ve tinkered with this recipe enough to say with confidence: it tastes just like the cheesesteak I had in Philly. Sear the steak properly, get the onions nice and caramelized, and don’t skimp on the provolone. The splash of Worcestershire sauce makes all the difference—it adds depth and umami that rounds everything out.
Versatile & Meal Prep Friendly
This dish wears many hats. I’ll serve it on top of cauliflower rice, in lettuce wraps, or just spooned straight from the pan. It reheats like a dream, too—making it an easy low carb meal I actually look forward to again the next day.
Ingredients You’ll Need
Here’s everything you need to recreate the magic of a cheesesteak—without the carbs.
1 lb Thinly Sliced Steak (Ribeye is my favorite, but sirloin works great too. Tip: partially freeze it before slicing.)
1 Medium Onion, thinly sliced (yellow or sweet onions caramelize beautifully)
1 Bell Pepper, thinly sliced (green is classic, but red or yellow add sweetness)
4-6 slices Provolone Cheese (or substitute with keto-friendly White American or Pepper Jack)
1 tbsp Avocado Oil (or butter—depends on the mood!)
1 tbsp Worcestershire Sauce (just a splash, and look for a keto-friendly brand)
Salt & Pepper, to taste
Optional: Garlic powder, mushrooms, sliced jalapeños for heat
Note: For maximum flavor, choose well-marbled ribeye. It really elevates the dish.
Step-by-Step Instructions: Making Your Keto Philly Cheese Steak Skillet
I promise this is easy. Just follow these steps and you’ll have dinner on the table in no time.
Prep the Ingredients
Slice your steak thinly against the grain—this keeps it tender. (Freezing it for 20–30 minutes first makes it easier to slice.) Cut your onion and bell pepper into thin strips.Sauté the Veggies
Heat oil in a large skillet over medium-high heat. Add onions and peppers. Sauté for about 5–6 minutes until soft, slightly browned, and fragrant. Remove them and set aside.
Cook the Steak
In the same skillet, add a bit more oil if needed. Add steak strips, season with salt, pepper, and garlic powder if using. Cook for 2–3 minutes until browned and juicy.
Combine & Melt Cheese
Return the peppers and onions to the pan. Splash in the Worcestershire sauce, stir to combine. Lay cheese slices on top, cover, and let it melt—1–2 minutes should do it.
Serve Immediately
Scoop it into bowls, wrap in lettuce, or eat it right out of the skillet. No judgment here.
Pro Tips for Skillet Perfection
After making this dozens of times (yes, dozens), here’s what I’ve learned:
Don’t crowd the pan. Steak needs space to brown. If you add too much at once, it’ll steam.
Use cheese slices, not shredded. They melt more evenly and give you that classic cheese pull.
Undercook slightly. Let the residual heat finish the job—this keeps your steak tender.
That splash of Worcestershire? It’s not optional. It adds incredible depth.
Nutrition Information
Per serving (based on 4 servings):
Calories: 410
Fat: 31g
Protein: 28g
Total Carbs: 6g
Fiber: 1g
Net Carbs: 5g
Calculated using Cronometer. Your numbers may vary slightly depending on ingredients.
Variations & Serving Ideas
This recipe is endlessly adaptable. Here’s how I’ve played around with it:
Swap the cheese: Try Pepper Jack for heat, or White American for a creamier melt.
Add-ins: Sautéed mushrooms are a favorite. Jalapeños bring the spice.
Serving Ideas:
Spoon over cauliflower rice
Wrap in butter lettuce cups
Serve with a side of roasted cabbage steaks
(Get the recipe here)
Want more inspiration? These beefy meals are fantastic pairings or variations:
Storage & Reheating
Storage: Store leftovers in an airtight container. They’ll keep in the fridge for 3–4 days.
Reheating: Skillet is best—it revives the texture. But a microwave works if you’re pressed for time.
FAQ: Keto Philly Cheese Steak Skillet
What’s the best beef for keto Philly cheesesteak?
Ribeye for richness, sirloin for leaner cuts. Both work beautifully.
How do I make sure my steak is tender?
Slice thin, across the grain. Don’t overcook it. Let it rest briefly before serving.
Can I meal prep this recipe?
Absolutely. It holds up well for a few days and reheats wonderfully.
Is this recipe gluten-free?
Yes, as long as your Worcestershire sauce is gluten-free. Always check the label.
Can I use frozen peppers and onions?
You can, but the texture won’t be as good. Fresh caramelizes better.
How do I make it spicier?
Add sliced jalapeños or a sprinkle of red pepper flakes when cooking the steak.
Conclusion & Engagement
If you’ve been missing cheesesteaks on your keto journey, this Keto Philly Cheese Steak Skillet is going to blow your mind. It’s quick, full of rich, meaty flavor, and honestly—better than most takeout versions I’ve had.
So go ahead—give it a try this week. And when you do? I want to hear all about it. Drop a comment, rate the recipe, and share how you served it. Did you go lettuce wrap? Cauliflower rice? Straight out of the skillet like I usually do?
And don’t forget to Pin this recipe or share it with a friend who’s craving comfort food without the carbs.
Want more meaty low-carb ideas? Start with these:
Keto Philly Cheese Steak Skillet
Ingredients
- 1 lb thinly sliced steak ribeye or sirloin
- 1 medium yellow or sweet onion thinly sliced
- 1 bell pepper green, red, or yellow, thinly sliced
- 4 –6 slices provolone cheese or keto-friendly alternative
- 1 tbsp avocado oil or butter
- 1 tbsp keto-friendly Worcestershire sauce
- Salt to taste
- Black pepper to taste
- Optional: 1/2 tsp garlic powder
- Optional: 1/2 cup sliced mushrooms
- Optional: 1 small jalapeño sliced
Instructions
Prep Ingredients
- Freeze steak for 20 minutes for easier slicing. Slice steak thinly against the grain. Prepare onion and pepper by slicing thinly.
Sauté Veggies
- Heat oil in a large skillet over medium-high. Add onions and bell peppers. Sauté for 5–6 minutes until soft and slightly browned. Remove and set aside.
Cook Steak
- In the same skillet, add steak strips. Season with salt, pepper, and garlic powder (if using). Cook 2–3 minutes until browned.
Combine & Melt Cheese
- Return veggies to skillet. Add Worcestershire sauce and stir to combine. Top with provolone cheese slices. Cover and melt for 1–2 minutes.
Serve Immediately
- Serve hot in bowls, lettuce cups, or over cauliflower rice.
Notes
- Partially freezing steak makes it easier to slice thinly.
- Use provolone slices (not shredded) for a gooey, authentic melt.
- For extra richness, swap avocado oil for butter.
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Serve with roasted cabbage, lettuce wraps, or cauliflower rice.
Nutrition Information (Per Serving):
- Calories: 410
- Protein: 28g
- Fat: 31g
- Total Carbs: 6g
- Fiber: 1g
- Net Carbs: 5g
This skillet? It’s more than a meal—it’s my go-to comfort fix. Yours too, soon enough.
