Description
This creamy keto Philly cheesesteak skillet is a rich, hearty one-pan meal with tender steak, sautéed peppers, and a velvety provolone sauce. It’s a satisfying low-carb dish packed with bold, savory flavor.
Ingredients
1 lb thinly sliced ribeye steak or sirloin
1 medium green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil or avocado oil
4 oz cream cheese, softened
1/4 cup heavy cream
1 cup shredded provolone cheese
Salt and freshly ground black pepper, to taste
1/2 tsp smoked paprika (optional)
Fresh parsley, chopped (optional)
Red pepper flakes (optional)
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook bell pepper and onion for 7–8 minutes until softened. Add garlic in the last minute, then transfer to a plate.
- Add remaining oil to the skillet and increase heat to medium-high. Add steak in a single layer and sear undisturbed for 2 minutes, then stir and cook 3–4 minutes until browned.
- Reduce heat to medium-low and push steak to one side. Add cream cheese and heavy cream to the empty side, stirring until smooth.
- Gradually stir in provolone cheese until melted and creamy. Season with salt, pepper, and smoked paprika.
- Return cooked vegetables to the skillet and mix everything together. Cook for 1–2 minutes until heated through.
- Garnish with parsley and red pepper flakes if desired, and serve immediately.
Notes
Slice steak thinly against the grain for maximum tenderness.
Substitute chicken for a lighter variation.
Add mushrooms or zucchini for extra vegetables.
Swap provolone with mozzarella or cheddar if preferred.
Store leftovers in the refrigerator for up to 3 days.
Reheat gently with a splash of cream to maintain sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
