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Creamy Keto Philly Cheesesteak Skillet

A quick and delicious low-carb meal featuring juicy ribeye steak, colorful vegetables, and a rich cheesy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb thinly sliced ribeye steak or sirloin Sliced against the grain
  • 1 medium green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or avocado oil For sautéing
  • 4 oz cream cheese, softened
  • ¼ cup heavy cream
  • 1 cup shredded provolone cheese
  • Salt and freshly ground black pepper to taste
  • ½ tsp smoked paprika (optional) For extra flavor
  • Fresh parsley, chopped (optional garnish)
  • Red pepper flakes (optional garnish)

Method
 

Preparation
  1. Thinly slice the ribeye steak against the grain. Slice the bell pepper and onion into thin strips. Mince the garlic and set aside.
Cooking
  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add sliced peppers and onions. Cook, stirring occasionally, until softened and slightly caramelized, about 7-8 minutes.
  2. Add minced garlic in the last minute, stirring to avoid burning. Season with salt and pepper. Transfer veggies to a plate.
  3. Add the remaining tablespoon of oil to the skillet and increase the heat to medium-high. Add steak slices in a single layer and let them sear undisturbed for 2 minutes.
  4. Stir and continue cooking until browned but still juicy, about 3-4 minutes. Avoid overcrowding.
  5. Lower the heat to medium-low. Push steak to one side of the skillet. Add cream cheese and heavy cream to the empty side.
  6. Stir gently until cream cheese melts into a smooth sauce. Gradually stir in shredded provolone cheese, allowing it to melt. Season with smoked paprika, salt, and pepper.
  7. Mix the sautéed veggies back into the skillet and gently fold everything together. Cook for another 1-2 minutes to marry the flavors.
Serving
  1. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove until hot. Be careful not to overcook the steak while reheating.