Creamy Keto Philly Cheesesteak Skillet (Print Version)
Tender beef with peppers and onions 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 Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Add 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 and fragrant.
03 - Return the steak to the skillet. Stir to combine with the sautéed vegetables.
04 - Lower heat to medium. Add cream cheese and heavy cream, stirring constantly until cheese melts and sauce becomes smooth and creamy.
05 - Sprinkle shredded provolone or mozzarella over the top. Cover and cook for 2–3 minutes until cheese is melted and bubbly. Garnish with smoked paprika if desired. Serve hot.
# Expert Hints:
01 -
- The creamy sauce transforms ordinary steak into something restaurant-worthy while keeping you in ketosis
- Everything cooks in one pan, which means less cleanup and more time to actually enjoy your dinner
02 -
- Overcooking the steak in the first step will make it tough since it cooks again with the vegetables
- Letting the cream cheese soften to room temperature beforehand prevents those annoying lumps in your sauce
03 -
- A cast iron skillet retains heat better and gives you those gorgeous crispy edges on the beef
- Pat the steak slices dry before searing if they seem too wet, which helps with browning