A rich and hearty low-carb version of the classic Philly cheesesteak, made keto-friendly with tender steak, sautéed peppers, onions, and melty cheese served in a bowl instead of bread.
Ingredients
1½ lb ribeye steak, thinly sliced
2 tbsp olive oil or avocado oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium yellow onion, thinly sliced
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce (optional)
1 cup shredded provolone cheese
¼ cup cream cheese
Optional: mushrooms, jalapeños, cauliflower rice
Instructions
Freeze & Slice Steak: Freeze the steak for 15–20 minutes for easier slicing. Then cut thinly against the grain and season with garlic powder, paprika, salt, and pepper.
Cook Veggies: In a large skillet, heat 1 tbsp of oil over medium-high heat. Add sliced onions and peppers. Cook 6–8 minutes until softened and slightly browned. Remove and set aside.
Sear Steak: In the same skillet, heat the remaining oil. Add steak slices in a single layer and sear for 1–2 minutes per side. Stir in Worcestershire sauce if using.
Combine & Melt: Lower heat to medium. Return veggies to skillet. Add cream cheese and shredded provolone. Stir until melted and evenly combined.
Serve: Divide into four bowls and serve as is or over cauliflower rice.
Notes
For extra flavor, add sautéed mushrooms or jalapeños.
For a cheesy crust, transfer the mixture to a baking dish, top with more cheese, and broil.
Store leftovers in the fridge for up to 4 days or freeze before adding cheese.
Use dairy-free cheese alternatives to make it dairy-free.
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Keto
Method: Skillet
Cuisine: American
Nutrition
Serving Size: 1 bowlCalories: 480Sugar: 3gSodium: 410mgFat: 36gSaturated Fat: 14gUnsaturated Fat: 20gTrans Fat: 0gCarbohydrates: 7gFiber: 2gProtein: 34gCholesterol: 95mg
