Creamy Keto Philly Cheesesteak Skillet (Print View)
Tender beef and vegetables in a rich, creamy cheese sauce ready in 30 minutes.
# What You'll Need:
→ Beef
01 - 1 lb ribeye steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp 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 oz cream cheese, softened
11 - 1/2 cup heavy cream
12 - 1 cup shredded provolone or mozzarella cheese
13 - 1/2 tsp smoked paprika (optional)
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Add the 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. Lower the heat to medium. Add cream cheese and heavy cream, stirring until the cheese melts and the sauce is smooth.
04 - Sprinkle shredded provolone or mozzarella over the top. Cover and cook for 2–3 minutes, until the cheese is melted and bubbly.
05 - Garnish with smoked paprika if desired. Serve hot.
# Insider Tips:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The creamy cheese sauce somehow makes low carb feel indulgent instead of restrictive
02 -
- Overcrowding the pan when searing steak will steam it instead of browning it so work in batches if needed
- The sauce continues thickening as it rests off the heat so do not panic if it looks slightly thin at first
03 -
- Freeze your steak for thirty minutes before slicing to get those impossibly thin, uniform pieces
- A cast iron skillet holds heat better than stainless steel for achieving that restaurant quality sear