Creamy Keto Philly Cheesesteak Skillet

One rainy Tuesday, I was craving something hearty but needed to stay on track with my low-carb eating. I threw everything into my cast iron skillet without measuring, just trusting my instincts, and ended up with something so good I actually licked the plate. My husband walked in, took one whiff of the sizzling peppers and melting cheese, and asked if wed somehow ordered takeout.

Last month my sister came over for dinner, still skeptical about keto cooking. I served this skillet steaming hot, right from the stove, and watched her eyes widen at that first bite. She asked for the recipe before shed even finished her portion.

Ingredients

• 1 lb ribeye steak or sirloin, thinly sliced: Ribeye gives you that classic cheesesteak richness, but sirloin works beautifully too and is often more budget friendly
• 1 tbsp olive oil: This forms the foundation for searing the beef properly
• 1/2 tsp salt and 1/2 tsp black pepper: Simple seasoning that lets the quality of your beef shine through
• 1 medium green bell pepper and 1 medium red bell pepper, both thinly sliced: Using both colors makes the dish gorgeous while adding slightly different sweet notes
• 1 medium yellow onion, thinly sliced: The onions become sweet and tender as they cook down in the beef drippings
• 1 cup mushrooms, sliced: These add an earthy depth and extra texture that makes every bite interesting
• 2 cloves garlic, minced: Fresh garlic transforms the whole flavor profile in the last few minutes of cooking
• 4 oz cream cheese, softened: This creates the luxuriously smooth sauce base that coats everything perfectly
• 1/2 cup heavy cream: Thins the cream cheese into a pourable sauce while adding incredible richness
• 1 cup shredded provolone or mozzarella cheese: Provolone gives you that authentic cheesesteak flavor, but mozzarella melts beautifully if thats what you have
• 1/2 tsp smoked paprika, optional: Just a pinch adds this subtle smoky layer that makes people wonder what your secret ingredient is

Instructions

Sear the beef:

Heat the olive oil in a large skillet over medium high heat until it shimmers slightly. Add the sliced steak, season with salt and pepper, and cook for 2 to 3 minutes until browned but not fully cooked through. Remove the steak and set it aside on a plate.

Cook the vegetables:

In the same skillet, add the peppers, onion, mushrooms, and garlic. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Combine everything:

Return the steak and any accumulated juices back to the skillet with the vegetables. Stir everything together so the flavors start mingling.

Make the creamy sauce:

Lower the heat to medium and add the cream cheese and heavy cream. Stir constantly until the cheese melts completely and you have a smooth, velvety sauce coating everything.

Melt the finishing cheese:

Sprinkle the shredded provolone or mozzarella over the top. Cover the skillet and cook for 2 to 3 minutes until the cheese is melted and bubbling.

Serve it up:

Garnish with smoked paprika if you like and serve hot, right from the skillet.

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This recipe has become my go to when friends announce theyre dropping by unexpectedly. Theres something so satisfying about watching people gather around the stove, hovering nearby as the cheese bubbles and browns, everyone suddenly hungry and happy.

Making It Your Own

Sometimes I switch up the protein depending on whats in my fridge. Ground beef works surprisingly well, just crumble it as it cooks and drain the excess fat before adding the vegetables. Diced chicken breast is another fantastic option that cooks quickly and absorbs all those savory flavors.

Perfect Pairings

While this skillet is filling enough to stand alone, I love serving it with simple sides. Cauliflower rice soaks up that incredible sauce, or just wilt some spinach in the pan after you plate everything to get every last drop. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully.

Meal Prep Magic

This recipe actually tastes better the next day as the flavors continue to develop. I often make a double batch on Sunday and portion it into glass containers for easy lunches throughout the week. The sauce thickens slightly in the fridge but thins perfectly when reheated.

• Store in airtight containers for up to 4 days in the refrigerator
• Reheat gently with a splash of cream to restore the silky texture
• The flavors continue melding overnight so leftovers are often even better

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Theres something deeply comforting about a recipe that comes together so effortlessly yet feels so indulgent. Hope this becomes a regular in your kitchen rotation too.

Recipe Q&A

→ Can I use other cuts of beef?

Ribeye and sirloin work best for their tenderness and flavor, but you can also use flank steak, skirt steak, or even thinly sliced chuck steak for budget-friendly options.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream if the sauce seems too thick.

→ Can I make this dairy-free?

Yes, substitute cream cheese with dairy-free cream cheese alternative, use coconut cream or unsweetened almond milk instead of heavy cream, and choose vegan shredded cheese.

→ What vegetables work best?

Green and red bell peppers provide classic flavor and color, but you can also add poblano peppers for mild heat or substitute any colored bell peppers based on preference.

→ How thin should I slice the beef?

Slice the beef against the grain into strips about 1/8 to 1/4 inch thick. For easier slicing, partially freeze the steak for 20-30 minutes before cutting.