This skillet has the parts of a Philly cheesesteak without the roll. Thinly sliced ribeye is cooked with onion, green and red bell peppers and garlic, then finished with cream cheese stirred through and a layer of provolone melted on top under a lid. It all happens in one pan in 25 minutes, 10 of them prep, and it serves 4. Each serving has about 4 grams of carbohydrates and 36 grams of protein.
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What Goes in the Pan
The amounts are on the recipe card.
- Ribeye steak (1 pound, thinly sliced): the main ingredient. Thin slices cook in about 5 minutes. Sirloin or flank steak also work if they are thinly sliced.
- Onion, green bell pepper and red bell pepper (1 medium each, sliced): the onion adds sweetness, and the peppers add crunch and color.
- Garlic (2 cloves, minced): added after the vegetables soften.
- Salt (1 teaspoon), black pepper (1/2 teaspoon) and Italian seasoning (1 teaspoon): the seasoning for the steak.
- Cream cheese (4 ounces, softened): melts into a creamy sauce that holds the meat and vegetables together.
- Provolone (1 cup, shredded): the melted layer on top. Cheddar or mozzarella can replace it.
- Olive oil (1 tablespoon): for the pan. Fresh parsley is an optional garnish.
Order of Cooking
Heat the oil in a large skillet over medium-high heat. Cook the onion and peppers for 5 to 7 minutes, until softened. Stir in the garlic for another minute.
Add the steak, season it, and cook for about 5 minutes, until it is browned and cooked through. Turn the heat to low and stir in the cream cheese until it melts and coats the meat and vegetables. Sprinkle the provolone on top, cover the skillet, and cook for 2 to 3 minutes, until the cheese is melted. Serve immediately.
Slice the steak, onion and peppers before the pan goes on the heat so the cooking stays quick. They can be sliced ahead and kept in airtight containers.
Variations
- Heat: sliced jalapeños with the vegetables, or red pepper flakes while cooking. Hot sauce goes on the side.
- Mushrooms: add sliced mushrooms when you cook the vegetables.
- Cheese: cheddar gives a sharper flavor, and mozzarella a milder, creamier one.
- Lighter protein: thinly sliced chicken breast or turkey.
- More vegetables: zucchini or spinach.
- Dairy-free: a dairy-free cream cheese and a dairy-free cheese for the topping.
What to Serve With It
Cauliflower rice or zucchini noodles soak up the juices. A green salad of leafy greens, cucumbers and cherry tomatoes with a light olive oil dressing balances the rich cheese. For drinks, sparkling water with lemon or unsweetened iced tea fit a low-carb meal.
Storing Leftovers
Let the skillet cool completely, then move it to an airtight container. It keeps in the refrigerator for up to 3 days. Reheat it in a skillet over low heat for the best texture.
Nutrition per Serving
One serving has about 430 calories, 30 grams of fat (15 grams saturated), 4 grams of carbohydrates, 2 grams of sugar, 36 grams of protein and 800 milligrams of sodium.
FAQ
Can I use other cuts of beef?
Yes. Sirloin or flank steak both work, as long as they are thinly sliced so they cook quickly.
Is it gluten-free?
Yes, naturally. Check the labels on the cream cheese and any other packaged ingredients to confirm.
Can I make it dairy-free?
Yes. Use a dairy-free cream cheese in place of the cream cheese and a dairy-free cheese for the topping.
How do you make it spicier?
Add sliced jalapeños or red pepper flakes while cooking, or serve it with hot sauce.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Philly Cheesesteak Skillet: A Delicious Low-Carb Treat!
Ingredients
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the sliced onions and bell peppers, cooking until they are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the sliced ribeye steak to the skillet, seasoning with salt, black pepper, and Italian seasoning. Cook until the steak is browned and cooked through, about 5 minutes.
Reduce the heat to low and add the softened cream cheese, stirring until melted and well combined with the meat and vegetables.
Sprinkle the shredded provolone cheese over the top of the skillet. Cover and let it cook for 2-3 minutes, or until the cheese is melted.
Serve immediately, garnished with fresh parsley if desired.
Notes
For added flavor, consider adding sliced mushrooms when cooking the vegetables.
You can also use different types of cheese, such as cheddar or mozzarella, for a unique twist on the classic dish.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 430 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 30g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 0g |
| Protein Content | 36g |
| Cholesterol Content | 100mg |