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Keto Italian Beef Skillet - A One-Pan, Low-Carb Weeknight Winner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 pound (450 g) ground beef (80/20 or 85/15)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 small zucchini, diced (optional but recommended)
  • 1 cup mushrooms, sliced (optional)
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/2 cup sugar-free marinara sauce (or crushed tomatoes, see FAQ)
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 teaspoon smoked paprika (optional, adds depth)
  • Salt and black pepper to taste
  • 1/4 cup beef broth (or water), as needed
  • 1/2 cup shredded mozzarella
  • 2 tablespoons grated Parmesan, plus more for serving
  • Fresh basil or parsley, chopped, for garnish
  • For serving: cauliflower rice, zucchini noodles, or a simple bed of spinach or arugula

Method
 

  1. Heat the skillet: Set a large skillet over medium-high heat and add the oil. When it shimmers, add the ground beef.
  2. Brown the beef: Break it up with a spatula. Season lightly with salt and pepper. Cook 4–6 minutes until browned and most of the moisture cooks off.
  3. Sauté aromatics: Push the beef to one side. Add the onion and garlic to the empty side and cook 2 minutes until fragrant. Stir to combine with the beef.
  4. Add vegetables: Add bell pepper, zucchini, and mushrooms. Cook 3–4 minutes until they start to soften. If the pan gets dry, splash in a tablespoon of broth.
  5. Season well: Stir in Italian seasoning, oregano, red pepper flakes, and smoked paprika. Let spices bloom for 30 seconds.
  6. Build the sauce: Add diced tomatoes, marinara, and tomato paste. Stir to coat everything. If it looks too thick, add 2–4 tablespoons of broth to loosen.
  7. Simmer: Reduce heat to medium-low. Simmer 6–8 minutes, stirring occasionally, until the mixture thickens and flavors meld. Taste and adjust salt and pepper.
  8. Add cheese: Sprinkle mozzarella and Parmesan over the skillet. Cover for 1–2 minutes to melt. If you don’t have a lid, turn off the heat and let it sit until the cheese softens.
  9. Finish and serve: Top with fresh basil or parsley. Spoon into bowls as-is or over cauliflower rice, zoodles, or greens. Add extra Parmesan if you like.