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This super easy skillet meal has all the flavors of a Philly Cheesesteak but without the carbs! It comes together very quickly and easily, so you can make it any night of the week!
This recipe was born out of the CSA box we got this year. We’ve never gotten a CSA box before and honestly, I don’t have a great handle on how to use it all yet! It’s been a learning process.
One of the things we’ve gotten in our CSA box is green bell peppers.
None of us like bell peppers.
But I was determined not to let them go to waste, so I tried to figure out what things we could eat them in that would taste good, even to taste buds that don’t like peppers.
When I whipped this up, I wasn’t particularly hopeful. But I liked it a lot, my husband liked it a lot, and my kids tolerated it. Sometimes that’s all a mom can hope for.
Keto Philly Cheesesteak
Now, before we get into this recipe, I just want to put it out there that I’m not from Philly. So if you are, and you have very strong feelings about exactly how a Philly Cheesesteak is made, you will probably be disappointed.
But if you’re here for a recipe that’s easy, low carb, and tastes delicious, please keep reading.
We need some pepper an onions, sliced thinnish. Some recipes use only onions so if you like, skip the peppers.
I recommend cooking them in a good heavy cast iron skillet for this recipe.
Onions in a Philly Cheesesteak don’t get caramelized fully, but I like the flavor much better when the onions and peppers get a little caramelized together. This takes about ten minutes over medium-high heat.
After they’re cooked, take them out of the pan and put them aside.
We also need some beef. Because of the method of cooking, you need a cut that’s going to be tender when cooked quickly.
Traditionally, Philly Cheesesteak is made with ribeye, which is what I used here. But if you want to cut down on cost, you can use sirloin instead. I’ve also used t-bone when that’s what I had on hand.
The next step is to cook the meat. Since it’s sliced up nice and thinly, it cooks quickly. I add a little splash of Worcestershire sauce to the meat as it cooks, but this is optional.
You don’t want to overcook it or it will get tough, so as soon as the meat is fully browned, add the veggies back to the skillet.
Let it all warm up together quickly, then turn off the heat.
The Cheese Sauce
On a typical Philly Cheesesteak sandwich, you’d just be using sliced cheese. But since we’re making a keto Philly Cheesesteak, I made a cheese sauce instead.
In the debate about which cheese is the right choice for a Philly Cheesesteak, I’m firmly on team provolone. In order to make a provolone sauce, we need grated provolone. This is not something easily found, and neither are unsliced blocks of it. So I went to my local deli and asked for a chunk of unsliced provolone, then grated it myself.
Note: I tried making this sauce using a pre-grated provolone mozzarella mix, and it did NOT work well.
Since the veggies don’t need to be stirred constantly, I make my cheese sauce while they’re cooking. But if you’re a total novice in the kitchen and the thought of this makes you sweat, just make the cheese sauce first and cover it to keep it warm while you do the rest.
Serving It Up
Next you drizzle the sauce over the meat mixture and call it done! The cheese can go on the whole dish in the skillet, or on individual portions.
Mmmm. Yes, please.
Since this is a keto Philly Cheesesteak, we pile it into a bowl like so.
But what I love about this recipe (other than the flavor and ease of making, of course!) is that it can easily be keto or not. Feeding someone who eats bread? This can still go on a hoagie roll.
Easy peasy and everyone is happy!
Find other easy keto recipes here!
- 4 Tbsp butter, divided
- 1 large onion, sliced
- 2 medium green bell peppers, sliced
- 1 lb (.45 kilo) steak (ribeye, t-bone, or sirloin) thinly sliced
- 2 tsp Worcestershire sauce (optional)
- 1/2 cup heavy cream
- 4 oz provolone cheese, shredded
- salt & pepper
- In a large cast iron skillet, melt 2 Tbsp butter over medium-high heat.
- Add onions and peppers. Season with salt & pepper. Sauté until onions are translucent and are starting to brown, about 10 minutes.
- While veggies are sautéing, melt remaining 2 Tbsp butter in a small saucepan over medium heat.
- Add heavy cream and heat until bubbles begin to form around the edges of the pan, but do not allow to boil.
- Whisk in provolone a little at a time until it is fully melted and incorporated. Remove from heat.
- When the veggies are done, remove them from the pan and reserve. Add steak to the pan along with the Worcestershire sauce. Turn heat to high, and cook just until browned.
- Add the veggies back to the skillet.
- Serve with cheese sauce.
Ask for a block of provolone from your local deli, or feel free to substitute a different type of cheese.
Amount Per Serving: Calories: 628Total Fat: 53.1gSaturated Fat: 27.8gSodium: 946mgCarbohydrates: 7.8gNet Carbohydrates: 6.1gFiber: 1.7gSugar: 5.1gProtein: 30.1g