Creamy Keto Philly Cheesesteak Skillet (Print View)
Tender beef, sautéed vegetables, and melted cheese in a creamy low-carb skillet. Ready in 30 minutes.
# What You'll Need:
→ Beef
01 - 1 pound ribeye steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 1 medium green bell pepper, thinly sliced
06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 1 cup mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce & Cheese
10 - 4 ounces cream cheese, softened
11 - 1/2 cup heavy cream
12 - 1 cup shredded provolone or mozzarella cheese
13 - 1/2 teaspoon smoked paprika
# Step-by-Step Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2-3 minutes until browned but not fully cooked. Remove steak and set aside.
02 - In the same skillet, add peppers, onion, mushrooms, and garlic. Sauté for 5-7 minutes until vegetables are softened.
03 - Return the steak to the skillet. Stir to combine with the vegetables.
04 - Lower heat to medium. Add cream cheese and heavy cream, stirring until the cheese melts and the sauce is smooth.
05 - Sprinkle shredded provolone or mozzarella over the top. Cover and cook for 2-3 minutes until the cheese is melted and bubbly.
06 - Garnish with smoked paprika if desired. Serve hot.
# Expert Suggestions:
01 -
- You get that classic cheesesteak flavor without leaving your kitchen or derailing your keto goals
- Everything cooks in one pan so you spend less time cleaning and more time eating
- The creamy sauce binds everything together into something that feels indulgent but fits perfectly into your low carb lifestyle
02 -
- Overcooking the beef in the first step will make it tough since it cooks again with the vegetables
- The cream cheese needs to be truly softened or you'll end up with lumps in your sauce
- Letting the skillet rest uncovered for a minute after cooking helps the sauce thicken slightly
03 -
- Ask your butcher to slice the beef thinly if you don't feel confident doing it yourself
- Pat the beef dry with paper towels before seasoning for the best sear