Creamy Keto Philly Cheesesteak Skillet
A delightful twist on the classic Philly cheesesteak, combining tender steak, sautéed peppers, onions, and a rich, creamy sauce. Perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Keto, Low-Carb
Ingredients
- 1 lb (450 g) thinly sliced ribeye steak or sirloin
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil or avocado oil
- 4 oz (115 g) cream cheese, softened
- ¼ cup (60 ml) heavy cream
- 1 cup (100 g) shredded provolone cheese
- Salt and freshly ground black pepper to taste
- ½ tsp smoked paprika (optional)
- Fresh parsley, chopped (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Prep the ingredients: Slice ribeye steak, bell pepper, onion, and mince garlic. Set aside.
- Sauté the vegetables: Heat 1 tbsp oil in a skillet, add bell pepper and onion. Cook for 7-8 minutes, add garlic last minute. Season and transfer to plate.
- Cook the steak: In the same skillet, add remaining oil, increase heat, add steak. Sear undisturbed for 2 minutes, then stir and cook until browned, about 3-4 minutes.
- Make the creamy sauce: Lower heat, push steak aside, add cream cheese and heavy cream to empty skillet side. Stir until smooth, then add shredded provolone.
- Combine and finish: Mix sautéed veggies back into skillet with steak and sauce. Fold gently, cook for 1-2 minutes.
- Serve hot: Garnish with parsley and red pepper flakes if desired. Enjoy!
Notes
Ribeye steak yields tenderness, but sirloin is a budget-friendly alternative. Add mushrooms or spinach for extra nutrition.