Go Back

Keto Philly Cheesesteak Skillet - Fast, Flavorful, 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
  

  • 1.25–1.5 pounds thinly sliced beef (ribeye is classic; sirloin or flank steak also work)
  • 2 tablespoons avocado oil or olive oil, divided
  • 1 tablespoon unsalted butter (optional but recommended for richness)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces cremini mushrooms, sliced (optional but delicious)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce (check label for sugar; optional)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon red pepper flakes (optional for heat)
  • 6–8 slices provolone cheese (or 1.5 cups shredded provolone or mozzarella)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the steak: For easier slicing, chill the beef in the freezer for 20–30 minutes. Slice thinly across the grain. Pat dry to help it sear well.
  2. Sauté the veggies: Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Add onions, peppers, and mushrooms. Season with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened with a little color. Transfer to a plate.
  3. Cook the steak: Add the remaining oil to the skillet. Increase heat to high. Add the steak in an even layer. Season with salt, pepper, paprika, and red pepper flakes. Let it sear for 1–2 minutes before stirring, then cook another 2–3 minutes until just cooked through.
  4. Add aromatics: Stir in garlic and cook 30 seconds until fragrant. If using Worcestershire, splash it in and toss to coat.
  5. Combine: Return the peppers, onions, and mushrooms to the skillet. Toss with the steak and taste. Adjust salt and pepper as needed.
  6. Make it cheesy: Lay provolone slices over the mixture, slightly overlapping. Reduce heat to low, cover, and let the cheese melt for 1–2 minutes. If using shredded cheese, sprinkle it over and cover until gooey.
  7. Finish and serve: Garnish with chopped parsley. Serve hot straight from the skillet. Great on its own, or spooned over cauliflower rice or zucchini “noodles.”