Creamy Keto Philly Cheesesteak Skillet (Printable Version)
Tender beef with peppers and onions in creamy cheese sauce
# 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 (optional)
# How-To:
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.
03 - Return the steak to the skillet. Stir to combine. Lower heat to medium. Add cream cheese and heavy cream, stirring until cheese melts and sauce is smooth.
04 - 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 -
- Every bite delivers that perfect harmony of savory beef, sweet peppers, and rich creaminess without the carb overload
- It comes together in one pan in under 30 minutes, leaving you with minimal cleanup and maximum satisfaction
02 -
- Overcooking the beef in the first step will make it tough, so pull it when it is just browned and let it finish cooking in the sauce
- The sauce will continue to thicken as it sits off the heat, so do not worry if it seems slightly loose at first
03 -
- Freeze your steak for 30 minutes before slicing to get paper thin strips effortlessly
- Let the cream cheese come to room temperature beforehand for smoother incorporation into the sauce