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Keto Ground Beef Philly Cheesesteak Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground beef (80/20 or 85/15)
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced (baby bella or white button)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 tablespoon Worcestershire sauce (check for low sugar)
  • 1/2 teaspoon onion powder (optional, boosts that cheesesteak vibe)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 6–8 slices provolone cheese or 1.5 cups shredded provolone/monterey jack blend
  • 2 ounces cream cheese, softened (optional, for extra creaminess)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Warm a large skillet over medium heat. Add 1 tablespoon oil, then the onions and peppers. Cook 5–7 minutes, stirring occasionally, until softened with a bit of color. Transfer to a plate.
  2. Add remaining oil to the skillet. Toss in sliced mushrooms with a pinch of salt. Cook 4–5 minutes until they release moisture and brown slightly. Transfer to the same plate as the peppers and onions.
  3. Add ground beef to the empty skillet. Break it up with a spatula and season with salt, black pepper, smoked paprika, Italian seasoning, and onion powder if using. Cook 6–8 minutes until browned and no longer pink. Drain excess grease if needed, leaving a little for flavor.
  4. Stir in the minced garlic and cook 30 seconds until fragrant. Add Worcestershire sauce and red pepper flakes if using. Scrape up any browned bits from the pan.
  5. Return the peppers, onions, and mushrooms to the skillet. Toss everything together and taste. Adjust salt and pepper as needed.
  6. If using cream cheese, dot it over the mixture. Stir until it melts and lightly coats the beef and veggies, about 1–2 minutes. This adds a silky, cheesesteak-shop richness.
  7. Reduce heat to low. Lay provolone slices over the top or sprinkle on shredded cheese. Cover the skillet and let the cheese melt, 2–3 minutes, until bubbly and gooey.
  8. Garnish with chopped parsley if you like. Serve hot as is, or spoon into lettuce cups for a handheld option.