Description
This Creamy Keto Philly Cheesesteak Skillet is an easy, low-carb dinner option that combines tender ribeye steak, sautéed bell peppers and onions, and a rich, creamy cheese sauce made with cream cheese, heavy cream, and provolone. Ready in just 30 minutes, this one-pan dish is perfect for those following a keto lifestyle or anyone craving a flavorful twist on the classic Philly cheesesteak without the bread.
Ingredients
Meat
- 1 lb (450 g) thinly sliced ribeye steak or sirloin
Vegetables
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
Dairy
- 4 oz (115 g) cream cheese, softened
- ¼ cup (60 ml) heavy cream
- 1 cup (100 g) shredded provolone cheese
Oils and Seasonings
- 2 tbsp olive oil or avocado oil
- Salt and freshly ground black pepper to taste
- ½ tsp smoked paprika (optional)
- Fresh parsley, chopped (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Prepare Ingredients: Thinly slice the ribeye steak against the grain into thin strips. Slice the green bell pepper and yellow onion into thin strips as well. Mince the garlic cloves and set all aside for cooking.
- Sauté Vegetables: Heat 1 tablespoon of olive or avocado oil in a skillet over medium heat. Add the sliced bell peppers and onions and cook, stirring occasionally, until they become softened and slightly caramelized, about 7-8 minutes. Add the minced garlic during the last minute of cooking and stir continuously to prevent burning. Season with salt and freshly ground black pepper. Once cooked, transfer the vegetables to a plate to keep warm.
- Cook Steak: Add the remaining tablespoon of oil to the skillet and increase the heat to medium-high. Spread the thinly sliced steak in a single layer in the skillet. Let it sear without disturbance for about 2 minutes to get a nice browning. Then stir and continue cooking for an additional 3-4 minutes until the meat is browned on all sides but still juicy. Avoid overcrowding the pan to ensure proper searing.
- Make Creamy Cheese Sauce: Reduce heat to medium-low and push the cooked steak to one side of the skillet. On the empty side, add the softened cream cheese and heavy cream. Stir gently until the cream cheese melts and the mixture forms a smooth sauce. Gradually add shredded provolone cheese, stirring continuously to melt it evenly into the sauce. Season the sauce with smoked paprika if using, and add salt and pepper to taste.
- Combine and Finish Cooking: Return the sautéed bell peppers and onions to the skillet. Fold all the ingredients together carefully so that the veggies, steak, and cheese sauce are well combined. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped parsley and a sprinkle of red pepper flakes if you desire a bit of heat. Serve the creamy keto Philly cheesesteak skillet immediately while warm and enjoy!
Notes
- Thinly slicing the steak against the grain ensures tender bites.
- Using cream cheese and heavy cream creates a rich, creamy sauce that keeps the dish keto-friendly.
- To keep it low-carb, avoid adding bread or wraps typically served with Philly cheesesteaks.
- Smoked paprika adds a nice depth but is optional based on preference.
- Feel free to substitute provolone with mozzarella or cheddar if desired.
- Leftovers can be reheated gently on the stovetop or microwave.
