Creamy Keto Philly Cheesesteak Skillet (Printable Version)
Tender beef with peppers and onions in a rich, creamy cheese sauce. A low-carb twist on the classic Philly ready in 30 minutes.
# What You Need:
→ Beef
01 - 1 pound ribeye steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 1 medium green bell pepper, thinly sliced
06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow onion, thinly sliced
08 - 1 cup mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce & Cheese
10 - 4 ounces cream cheese, softened
11 - 1/2 cup heavy cream
12 - 1 cup shredded provolone or mozzarella cheese
13 - 1/2 teaspoon smoked paprika
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for 2–3 minutes until browned but not fully cooked. Remove steak and set aside.
02 - In the same skillet, add peppers, onion, mushrooms, and garlic. Sauté for 5–7 minutes until vegetables are softened.
03 - Return the steak to the skillet. Stir to combine with the vegetables.
04 - Lower heat to medium. Add cream cheese and heavy cream, stirring until cheese melts and sauce is smooth.
05 - Sprinkle shredded provolone or mozzarella over the top. Cover and cook for 2–3 minutes until cheese is melted and bubbly.
06 - Garnish with smoked paprika if desired. Serve hot.
# Helpful Tips:
01 -
- You get all the comfort of a cheesesteak without the bread coma afterward
- The creamy sauce makes every bite feel indulgent while staying perfectly keto
02 -
- Do not overcook the beef in the first step or it will be tough after simmering in the sauce
- Let the cream cheese soften to room temperature so it melts smoothly without clumping
03 -
- Freeze the ribeye for 30 minutes before slicing to get those paper thin cuts effortlessly
- Use a cast iron skillet if you have one for even better heat distribution and browning