Keto Philly Cheese Steak Skillet
This Keto Philly Cheese Steak Skillet brings all the classic flavor—tender steak, caramelized veggies, gooey cheese—in one easy, low-carb pan meal.
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