Go Back

Keto Philly Cheesesteak Skillet - Fast, Cozy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds thinly sliced beef (ribeye is classic; sirloin or flank steak also work)
  • 2 tablespoons avocado oil or olive oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced (optional for sweetness and color)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon onion powder (optional, boosts savory flavor)
  • 1 tablespoon Worcestershire sauce (check for low-sugar)
  • 6–8 slices provolone or mozzarella (or 1.5 cups shredded)
  • 2 tablespoons cream cheese (optional for extra creaminess)
  • Fresh parsley, chopped, for garnish (optional)
  • Optional add-ins: sliced mushrooms, banana peppers, a pinch of red pepper flakes

Method
 

  1. Prep the beef: If your beef isn’t pre-sliced, freeze it for 20–30 minutes to firm up, then slice thinly against the grain. Pat it dry with paper towels for better browning.
  2. Heat the skillet: Set a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon oil and let it shimmer.
  3. Sear the beef: Add the beef in a single layer. Don’t crowd the pan. Sear 1–2 minutes per side until browned but still tender. Work in batches if needed. Transfer to a plate and keep warm.
  4. Sauté the veggies: Add the remaining oil to the skillet. Toss in onions and peppers. Season with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Add mushrooms here if using.
  5. Add the garlic and spices: Stir in garlic, paprika, black pepper, and onion powder. Cook 30 seconds, just until fragrant.
  6. Deglaze and season: Pour in Worcestershire sauce and scrape up any browned bits. Taste the veggies and adjust salt as needed.
  7. Bring it together: Return the beef and any juices to the pan. Toss to combine. If using cream cheese, dot it over the mixture and stir until melted and creamy.
  8. Melt the cheese: Lay provolone slices over the top in a single layer. Lower the heat, cover, and let the cheese melt for 1–2 minutes. If using shredded cheese, sprinkle evenly, cover, and melt.
  9. Finish and serve: Garnish with chopped parsley. Serve hot as-is, or spoon into lettuce cups, over cauliflower rice, or with roasted zucchini for a full meal.