Low-Carb Philly Cheesesteak Skillet
I’ve got a delicious low-carb version of a Philly cheesesteak skillet that’s just as flavorful as the classic. You won’t miss the bread at all, and it’s perfect for a satisfying dinner. If you have to have bread and still wish to remain low-carb, try serving on a slice of Viral Cottage Cheese Bread like this version: https://www.recipe-diaries.com/viral-cottage-cheese-flatbread/
I make the flatbread over and over again and keep in the fridge or freezer when there’s a need for a “sandwich.” In addition, I use the cottage cheese bread to make a low carb pizza wrap. Cottage cheese is gross to many people, but once it’s blended up, it loses the chunky texture that can be a turn off.
Philadelphia is a city I have never visited but I’ve always loved a good Philly cheesesteak! If I am ever in the area, I plan to try an authentic version of their famous sandwich. Until then, I’ll stick with the low-carb Philly cheesesteak skillet.
Low-Carb Philly Cheesesteak Skillet
Ingredients
- 1 lb 450g thinly sliced ribeye steak (or sirloin, if you prefer) Most grocery stores sell this already sliced
- 1 tbsp avocado oil or butter
- 1 medium onion thinly sliced
- 1 bell pepper green, red, or yellow thinly sliced
- 1 cup mushrooms sliced (optional, but adds great flavor)
- 2 cloves garlic minced
- 1/4 cup beef broth low-sodium
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard optional, for extra depth
- Salt and pepper to taste
- 1 ½ cups shredded provolone cheese or a mix of provolone and mozzarella
- Fresh parsley for garnish, optional
Instructions
- Prepare the Steak:
- If you didn’t buy pre-sliced steak, slice the ribeye against the grain as thinly as possible. Thin slices will cook quickly and give you that classic cheesesteak texture.
- Cook the Veggies:
- Heat a large skillet over medium-high heat. Add the avocado oil (or butter), and sauté the onion, peppers, and mushrooms until softened and slightly caramelized—about 5-7 minutes.
- Add the garlic and cook for an additional 30 seconds until fragrant.
- Cook the Steak:
- Push the vegetables to one side of the skillet. Add the sliced steak to the other side and season with salt and pepper. Let it sear for about 2-3 minutes until browned, then flip the pieces to sear the other side.
- Once the steak is cooked through but still tender (it’ll cook fast due to its thinness), mix the steak with the veggies in the skillet.
- Add the Flavor:
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Stir to combine and let it simmer for a couple of minutes to reduce and meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Melt the Cheese:
- Sprinkle the shredded provolone cheese over the steak and veggie mixture. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes until bubbly and gooey.
- Serve:
- Once the cheese has melted and everything is hot, remove from heat. Garnish with fresh parsley for a pop of color (optional)
Notes
For a little extra bulk, serve it over a bed of cauliflower rice or spiralized zucchini.
If you’re craving a bit more of a sandwich, try serving it on a slice of Viral Cottage Cheese bread
Enjoy your low-carb Philly cheesesteak skillet! It’s savory, cheesy, and satisfying without the carbs. Let me know how it goes if you give it a try!
