Low-Carb Philly Cheesesteak Skillet

The flavors of a classic Philly cheesesteak are hard to beat, but sometimes you want all that savory goodness without the heavy bun. Low-Carb Philly Cheesesteak Skillet brings you tender, thinly sliced steak with caramelized peppers, onions, and mushrooms, all topped with melted provolone cheese. This one-pan meal captures the essence of the iconic sandwich while keeping things light and protein-focused.

What makes this recipe so satisfying is how it concentrates all those familiar flavors into a single skillet. The steak gets a beautiful sear, the vegetables soften and develop sweetness, and the cheese melts into everything, creating those stretchy, gooey strings you expect from a proper cheesesteak. Without the bread taking up space, you actually get more of what you really want: meat, vegetables, and cheese.

Why You’ll Love This Low-Carb Philly Cheesesteak Skillet

The speed is impressive. From start to finish, you’re looking at 25 minutes, which makes this perfect for busy weeknights when you need something substantial but don’t have time for complicated cooking. Most of that time is hands-off sautéing and searing.

The low-carb aspect doesn’t feel like a sacrifice. You’re not missing the bread because the dish is so flavorful and filling on its own. The protein and fat from the steak and cheese, combined with the fiber from the vegetables, create a meal that keeps you satisfied without that heavy, sluggish feeling.

This works beautifully for different eating styles. Whether you’re following keto, watching carbs, or just trying to eat more vegetables, this dish fits right in. The macros are naturally balanced, with high protein, moderate fat, and minimal carbs.

The one-pan approach means cleanup is minimal. Everything cooks in the same skillet, building layers of flavor as you go. Those caramelized bits from the vegetables get incorporated into the steak, and the cheese ties it all together.

Ingredients for Low-Carb Philly Cheesesteak Skillet

I always choose ribeye when I can because the marbling keeps the meat tender and adds rich flavor. The fat renders as it cooks, creating a better sear and preventing the thin slices from drying out.

• 1.5 lbs ribeye steak or top sirloin, very thinly sliced
• 2 large bell peppers, any color, sliced into strips
• 1 large yellow onion, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 6 slices Provolone cheese or 1.5 cups shredded
• 2 tbsp olive oil or butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• Optional: red pepper flakes for heat

The key to this recipe is slicing the steak very thin. The easiest method is to partially freeze the steak for 20 to 30 minutes until it’s firm but not frozen solid. This makes it much easier to get those paper-thin slices that cook quickly and stay tender. Slice against the grain for the most tender results.

Bell peppers add sweetness and color. I like using a mix of red, green, and yellow for visual appeal, but any combination works. Red and yellow peppers are slightly sweeter, while green peppers have a more vegetal flavor that some people prefer for that classic Philly taste.

Provolone is the traditional cheese choice, and it melts beautifully into stretchy, creamy goodness. You can use sliced or shredded, though slices create a more dramatic melted cheese effect. Some people prefer white American cheese for authenticity, which also works wonderfully.

How to Make Low-Carb Philly Cheesesteak Skillet

The technique focuses on getting good color on the vegetables and a proper sear on the steak, then bringing everything together at the end.

1. If your steak isn’t already thinly sliced, place it in the freezer for 20 to 30 minutes until firm. Remove and slice against the grain into very thin strips, about 1/8-inch thick if possible. The thinner the slices, the more tender and quicker they’ll cook.

2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Once hot, add the sliced onions, bell peppers, and mushrooms. Spread them in an even layer and let them cook without stirring for 2 to 3 minutes to develop some char. Then stir and continue cooking for another 5 to 7 minutes total until the vegetables are tender and caramelized in spots. Add the minced garlic and cook for 1 more minute until fragrant. Transfer the vegetables to a plate and set aside.

3. Add the remaining tablespoon of oil or butter to the same skillet. Increase the heat to high and let the pan get very hot. Add the steak strips in a single layer, working in batches if necessary to avoid crowding. Season immediately with salt, pepper, and onion powder. Sear for 2 to 4 minutes, stirring occasionally, until the steak is browned on the outside and just cooked through. The high heat and thin slices mean this happens quickly, so watch carefully to avoid overcooking.

4. Return the sautéed vegetables to the skillet with the steak. Toss everything together to combine and reheat the vegetables. Let the mixture cook together for about 1 minute so the flavors can meld.

5. Reduce the heat to low. You can either arrange the steak and vegetable mixture into 4 even piles for individual servings, or spread it evenly across the skillet. Lay the provolone cheese slices over the top, covering as much of the mixture as possible. Cover the skillet with a lid for 1 to 2 minutes until the cheese melts completely and becomes bubbly.

6. Remove from heat and serve immediately. The cheese should be stretchy and gooey, coating the steak and vegetables.

The most common mistake is overcooking the steak. Because the slices are so thin, they only need a couple of minutes. Pull them off the heat when they’re still slightly pink in the center, as they’ll continue cooking from residual heat.

What to Serve with Low-Carb Philly Cheesesteak Skillet

This skillet is hearty and protein-rich, so lighter sides that add freshness or crunch work best.

Cauliflower Mash: Creamy cauliflower mashed with butter and cream cheese mimics traditional mashed potatoes while keeping carbs low. The mild flavor and smooth texture complement the rich, savory skillet.

Simple Green Salad: Mixed greens with cucumber, cherry tomatoes, and a tangy vinaigrette provide a crisp, refreshing contrast. The acidity cuts through the richness of the cheese and steak.

Roasted Brussels Sprouts: Brussels sprouts roasted until crispy with olive oil and sea salt add a nutty, slightly bitter element that balances the richness. The crispy edges provide textural contrast.

Zucchini Noodles: Lightly sautéed zucchini noodles tossed with garlic and olive oil give you something to twirl your fork around without adding significant carbs. They soak up the cheese sauce beautifully.

Sautéed Green Beans: Quick-cooked green beans with garlic and a squeeze of lemon add color and a bright, fresh note. The slight crunch provides a nice contrast to the tender steak.

Lettuce Wraps: Large butter lettuce or romaine leaves make excellent vessels for scooping up the cheesesteak mixture. This turns the dish into a handheld meal that’s fun to eat.

Roasted Broccoli: Broccoli roasted with olive oil until the florets are charred adds a vegetal element and extra fiber. The slightly bitter, nutty flavor complements the savory steak.

Pro Tips & Variations

Get the Right Cut: Ribeye is ideal because the marbling keeps it tender and flavorful, but top sirloin works well if you want something leaner. Flank steak or skirt steak also work, though they require extra attention to slicing against the grain.

Freeze for Easy Slicing: This tip makes a huge difference. A partially frozen steak is much easier to slice thinly and evenly. If you skip this step, you’ll struggle to get those thin, tender pieces.

Don’t Crowd the Pan: When searing the steak, work in batches if needed. Overcrowding causes the meat to steam rather than sear, which means no caramelization and less flavor. A proper sear happens fast with high heat and space.

Add More Vegetables: Jalapeños, banana peppers, or hot cherry peppers give you that classic Philly cheesesteak heat. Sauté them with the bell peppers and onions for integrated flavor.

Try Different Cheese: White American cheese melts incredibly smoothly and is traditional for Philly cheesesteaks. Mozzarella works for a milder flavor, while pepper jack adds a spicy kick.

Make It Creamier: Stir in 2 to 3 tablespoons of cream cheese along with the provolone. This creates an even richer, creamier sauce that coats everything beautifully.

Boost the Flavor: Add 1 tablespoon of Worcestershire sauce to the steak as it cooks for deeper umami flavor. A splash of beef broth also adds richness.

Spice It Up: Red pepper flakes, cayenne pepper, or sliced jalapeños turn this into a spicy version. Adjust the heat level to your preference.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The steak and vegetables hold up well, though the cheese will solidify as it cools and won’t be quite as gooey when reheated.

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of beef broth or water to help loosen the mixture and prevent it from drying out. You can also add a bit more shredded cheese when reheating for extra creaminess.

Microwave reheating works but doesn’t give you the same texture. Heat at 50% power in 1-minute intervals, stirring between each, until hot. The steak can get tougher in the microwave, so gentle reheating is key.

This dish can be frozen, though the texture of the vegetables will change slightly. Cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The peppers and onions will be softer after freezing, but the flavor remains excellent.

For meal prep, portion the mixture into individual containers without the cheese. When ready to eat, reheat and add fresh cheese on top, which melts better than reheating already-melted cheese.

Common Questions

Can I use pre-sliced steak? Many grocery stores sell thinly sliced beef for stir-fry or fajitas, which works perfectly here. This saves the step of freezing and slicing your own, making the recipe even faster.

What if I don’t have provolone? Mozzarella, Swiss, or white American cheese all work well. Each brings a slightly different flavor, but all melt nicely and create that classic cheesesteak experience.

How do I keep the steak from getting tough? Slice it very thin, cook it quickly over high heat, and don’t overcook it. Thin slices cook in just 2 to 4 minutes. Overcooking makes any steak tough, but thin slices become especially chewy.

Can I make this ahead? You can prep the vegetables and slice the steak up to a day ahead. Store them separately in the refrigerator. When ready to cook, the actual cooking takes just 15 minutes, so there’s not much benefit to cooking it completely ahead.

Is this truly low-carb? Yes. Without the bun, this dish contains approximately 8 to 10 grams of net carbs per serving, mostly from the vegetables. It fits well within most low-carb and keto meal plans.

This Low-Carb Philly Cheesesteak Skillet proves you don’t need bread to enjoy those classic flavors. The combination of tender steak, caramelized vegetables, and melted cheese creates a satisfying meal that’s ready in minutes. Give this a try when you want something hearty and delicious without the carbs.

Low-Carb Philly Cheesesteak Skillet

A one-pan low-carb dinner with thinly sliced ribeye, sautéed peppers, onions, mushrooms, and melted provolone cheese, ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs ribeye steak or top sirloin very thinly sliced
• 2 large bell peppers any color, sliced into strips
• 1 large yellow onion sliced
• 8 oz mushrooms sliced
• 2 cloves garlic minced
• 6 slices Provolone cheese or 1.5 cups shredded
• 2 tbsp olive oil or butter
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp onion powder
• red pepper flakes optional, for heat

Equipment

• Large skillet or cast iron skillet
• sharp knife
• Lid for skillet

Method

 

1. If steak isn’t pre-sliced, place it in the freezer for 20 to 30 minutes until firm. Remove and slice against the grain into very thin strips, about 1/8-inch thick.
2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms. Spread in an even layer and cook without stirring for 2 to 3 minutes. Stir and continue cooking for 5 to 7 minutes total until vegetables are tender and caramelized. Add minced garlic and cook 1 more minute until fragrant. Transfer vegetables to a plate.
3. Add remaining tablespoon of oil or butter to the skillet. Increase heat to high and let the pan get very hot. Add steak strips in a single layer, working in batches if needed. Season immediately with salt, pepper, and onion powder. Sear for 2 to 4 minutes, stirring occasionally, until browned and just cooked through.
4. Return sautéed vegetables to the skillet with the steak. Toss everything together and cook for 1 minute to reheat vegetables and meld flavors.
5. Reduce heat to low. Arrange the mixture into 4 even piles or spread evenly. Lay provolone cheese slices over the top. Cover the skillet for 1 to 2 minutes until cheese melts completely and becomes bubbly.
6. Remove from heat and serve immediately as a skillet meal or in lettuce wraps.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth. Can be frozen for up to 2 months, though vegetables will soften. Variations: Use white American cheese for authentic Philly flavor. Try chicken thighs instead of steak. Add jalapeños or banana peppers for heat. Stir in cream cheese for creamier sauce. Add Worcestershire sauce for deeper flavor. Use different cheese like mozzarella, Swiss, or pepper jack. Pro Tips: Partially freeze steak for easier slicing. Slice against the grain for tender meat. Don’t crowd the pan when searing. Work in batches if needed. Use cast iron for best sear. Don’t overcook thin steak slices. Net carbs approximately 8-10g per serving.