Ingredients
Scale
- 1.5 lbs thinly sliced ribeye or sirloin steak (shaved steak works best)
- 2 tbsp olive oil or avocado oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers (green, red, or a mix), thinly sliced
- 8 oz cremini mushrooms, sliced (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Salt to taste
- 8 slices provolone cheese (or 1 cup shredded provolone/mozzarella blend)
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prepare your vegetables: Thinly slice the yellow onion, bell peppers, and cremini mushrooms (if using). If your steak isn't already shaved, slice it very thinly against the grain for quick cooking.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Sauté for 5-7 minutes until they begin to soften and lightly caramelize. If using, add the sliced mushrooms and cook for another 3-5 minutes until they are tender and browned. Remove all the cooked vegetables from the skillet and set them aside in a bowl.
- Cook the steak: Add the remaining 1 tablespoon of olive oil to the same skillet and increase the heat to high. Add the thinly sliced steak in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Season the steak with garlic powder, onion powder, black pepper, and salt to taste. Cook for 2-3 minutes, stirring occasionally, until the steak is browned and cooked through.
- Combine and melt the cheese: Return the sautéed vegetables to the skillet with the cooked steak. Stir everything together gently to combine. Reduce the heat to low. Evenly lay the provolone cheese slices over the top of the steak and vegetable mixture, or sprinkle with shredded cheese. Cover the skillet with a lid for 1-2 minutes, or until the cheese is beautifully melted and gooey.
- Serve immediately: Divide the hot keto Philly cheesesteak mixture among four serving bowls. Garnish with freshly chopped parsley, if desired, for a touch of freshness. Serve hot and enjoy your delicious low-carb meal!
Notes
For an even heartier meal, serve your keto Philly cheesesteak bowl over a bed of cauliflower rice or fresh mixed greens. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Feel free to experiment with other cheeses like white cheddar or Monterey Jack for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg