Philly cheesesteak is one of those foods that people feel very strongly about. They have very decided opinions about the kind of cheese, whether to add onions and peppers, and whether the bread should be toasted. My husband went to college outside of Philadelphia and he liked them best with the veggies and melted provolone on a toasted hoagie roll.
But my personal preference is to skip the bread altogether and turn it into a Philly Cheesesteak Skillet. It becomes a mouthwatering meal that’s low carb and a whole lot healthier. And without the filling hoagie, it becomes an easy high protein dinner recipe that’s ready in 30 minutes.
If you love one-pan meals, be sure to try Mexican Cauliflower Rice or Keto Chicken Enchilada Skillet next!
Why You’ll Love This Recipe
- Juicy steak: Slicing a good cut of steak very thinly and pan-searing quickly helps lock in the juices.
- Tender-crisp veggies: The sautéed vegetables become tender and toothsome.
- Melty cheese: Topping the dish with provolone and covering it with a lid allows the cheese to melt over the entire skillet.
- Family friendly: It’s mild but flavorful, and appeals to kids and adults alike.
- Serving options: This skillet meal is delicious over some cauliflower rice. You can even serve it on top of keto biscuits, if you really want some bread!
- Make-ahead recipe: The leftovers re-heat nicely so you can enjoy them for lunch or dinner the next day.
Ingredient Notes
- Steak: I recommend using flank steak or top sirloin, sliced thinly against the grain. You can even use ribeye, if you want to spend the money!
- Bell peppers: Green pepper is a classic choice for cheesesteak, but you could also use red or orange peppers.
- Onion: Onions are surprising high in carbs so I use only a quarter of an onion. Sliced thinly, it still provides plenty of flavor in this recipe.
- Mushrooms: You can use any kind of mushrooms but I like prefer button or cremini mushrooms in this recipe. You can also skip it if you don’t enjoy them.
- Provolone: This sliced cheese melts well but you can also use sliced mozzarella.
- Sour cream: This adds creaminess to your dish, and turns into a bit of a sauce, which is tasty over cauliflower rice.
- Kitchen staples: Cooking oil (avocado, olive, or coconut), garlic powder, salt, and pepper.
How to Make Philly Cheesesteak Skillet
- Slice the steak: Use a sharp knife to slice the steak very thinly. This works best if it is a little bit frozen but not rock solid.
- Sauté the vegetables: Add one tablespoon of the oil to a large skillet over medium high heat. Add the vegetables, sauté until tender, and then remove to a bowl.
- Cook the steak: Add the remaining oil to the skillet, add the steak and sauté quickly to sear and brown.
- Stir in the sour cream. Stir the vegetables back into the pan. Add the sour cream and toss everything to combine well. Spread into an even layer.
- Melt the cheese: Layer the provolone over the dish and cover with a lid. Cook on low until the cheese is melted.
- Serve and enjoy!
Tips for Success
Choose a decent cut of steak for this recipe, one that pan-sears without becoming tough. I used top sirloin, but other good choices include flank steak or strip loin. And if you’re feeling speedy, a good ribeye never goes amiss!
The best way to slice steak thinly is to freeze it for about 45 minutes first. That firms it up so that it doesn’t give way under the knife as you slice. I recommend using a large sharp chef’s knife.
When you stir the veggies back into the pan, try to avoid adding any accumulated juices as it thins out the sauce.
More Keto One Pan Meals
Keto Philly Cheesesteak Skillet
Ingredients
- 1 1/2 lb (680.39 g) top sirloin steak
- 2 tbsp olive oil, divided
- 1 1/2 medium green bell pepper, thinly sliced
- 1/4 large onion, thinly sliced
- 4 ounces (113.4 g) mushrooms, (optional) thinly sliced
- 1/2 tsp garlic powder
- Salt and pepper
- 4 ounces (113.4 g) sliced provolone cheese
- 1/4 cup (57.5 g) sour cream
Instructions
- Use a sharp knife to slice the steak very thinly. You can place it in the freezer for 45 minutes to help it be more solid for slicing.
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Once hot, add the peppers, onion, and mushrooms, if using. Sprinkle with garlic powder, salt ,and pepper and sauté until the vegetables are tender, 4 to 5 minutes.
- Remove the vegetables to a bowl, and add the remaining tablespoon of oil. Add the steak and sauté quickly to sear and brown. The steak should still be slightly pink.
- Stir the vegetables back into the pan, making sure not to add any accumulated juices. Add the sour cream and toss everything to combine well. Spread into an even layer.
- Layer the provolone over the dish and cover with a lid. Cook on low for another 3 to 5 minutes, until the cheese is melted.
Notes
Nutrition
Frequently Asked Questions
This is a matter of opinion! Some people think Cheez Whiz is the only way to go, while others prefer provolone. But any mild, easily melted cheese will work. You could choose mozzarella or mild cheddar as well. For this Philly Cheesesteak Skillet, sliced cheese works best to cover the dish.
Store the leftovers in a covered container in the fridge for up to 5 days. I don’t recommend freezing this recipe as the vegetables will become mushy.
This Keto Philly Cheesesteak Skillet recipe has 3.5g of carbs and 0.7g of fiber per serving. That comes to 2.8g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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So good!! I used roast beef deli meat and it turned out amazing!
Carolyn! That was outstanding! The meat was a little thicker than i wanted it, but it was still yummy. 😊 ………………………. 😎👍👍
Thanks!
Excellent dish! And my non-keto husband loved it too so it was a double win. It’s very easy to make but be sure and prepare all ingredients in advance because it comes together quickly. Freezing the sirloin for 45 minutes was a great trick before slicing. It made it super easy. This will become part of our meal rotation for sure!
Thanks!
Excellent recipe. I will use any veggies in my fridge in addition to the ones listed here. Sometimes my food store carries thinly sliced steak making prep even easier. Winner, winner easy dinner!