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Keto Philly Cheesesteak Skillet Recipe

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4.1 from 8 reviews

This Keto Philly Cheesesteak Skillet is a quick and delicious low-carb meal perfect for a weeknight dinner. Featuring tender slices of top sirloin steak sautéed with bell peppers, onions, and optional mushrooms, it is topped with creamy sour cream and melted provolone cheese for an indulgent finish. Ready in just 30 minutes, this skillet dish captures the classic Philly cheesesteak flavors in a keto-friendly way.

Ingredients

Meat

  • 1 1/2 lb top sirloin steak

Vegetables

  • 1 1/2 medium green bell pepper, thinly sliced
  • 1/4 large onion, thinly sliced
  • 4 ounces mushrooms (optional), thinly sliced

Other

  • 2 tbsp olive oil, divided
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 4 ounces sliced provolone cheese
  • 1/4 cup sour cream

Instructions

  1. Slice the steak thinly: Use a sharp knife to slice the top sirloin steak into very thin slices. For easier slicing, place the steak in the freezer for about 45 minutes before cutting to firm it up.
  2. Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced green bell peppers, onion, and mushrooms if using. Sprinkle with garlic powder, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 5 minutes.
  3. Cook the steak: Remove the sautéed vegetables from the skillet and place them in a bowl. Add the remaining tablespoon of olive oil to the skillet. Add the sliced steak and cook quickly over medium-high heat to sear and brown the meat. Cook until the steak is browned on the outside but still slightly pink inside.
  4. Combine steak and vegetables: Return the cooked vegetables to the skillet, carefully leaving behind any juices that accumulated. Add the sour cream and toss everything together until well combined. Spread the mixture into an even layer in the pan.
  5. Melt the cheese: Layer the provolone cheese slices evenly over the top of the steak and vegetable mixture. Cover the skillet with a lid and cook on low heat for another 3 to 5 minutes, until the cheese has melted thoroughly. Serve warm.

Notes

  • Freezing the steak for 45 minutes before slicing makes it easier to cut thin slices.
  • Use a sharp knife to get thin, even slices of steak for the best texture.
  • Optional mushrooms add extra umami but can be omitted if preferred.
  • Make sure to sauté the steak quickly to keep it tender and slightly pink inside.
  • You can substitute provolone with other cheeses like mozzarella or cheddar if desired.
  • Serve this skillet with a side of cauliflower rice or a fresh green salad for a complete keto meal.

Find it online: https://cozyplatter.com/keto-philly-cheesesteak-skillet-recipe/