Creamy Keto Philly Cheesesteak Skillet (Print Version)
Tender beef and vegetables in a rich, creamy cheese sauce—ready in 30 minutes.
# What You 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
# How-To:
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 with the vegetables.
04 - Lower the heat to medium. Add cream cheese and heavy cream, stirring until the cheese melts and the sauce is smooth.
05 - Sprinkle shredded provolone or mozzarella over the top. Cover and cook for 2–3 minutes, until the cheese is melted and bubbly.
06 - Garnish with smoked paprika if desired. Serve hot.
# Expert Advice:
01 -
- The creamy cheese sauce creates an incredible richness that you wont believe is keto friendly
- Everything cooks in one pan so you spend less time cleaning and more time eating
02 -
- Dont skip the step of removing the beef before cooking the vegetables or it will become tough and overcooked
- Let the cream cheese soften to room temperature beforehand so it melts smoothly without lumps
03 -
- Slice your beef against the grain and slightly freeze it for 20 minutes first to get thin, even slices
- Use a well seasoned cast iron skillet for the best sear and easy cleanup