Keto philly cheesesteak skillet
June 29, 2026 · 1 min read
A philly cheesesteak is keto-friendly the moment you set the roll aside — it's steak, peppers, onion, and melted cheese, which is most of a keto dinner already. This skillet version keeps all of that and serves it as a pan of meat and vegetables under a blanket of provolone, landing around 7g net carbs.
Thin-sliced ribeye is traditional and the most tender; partly freezing the steak first makes it far easier to slice thin.
Ingredients
- 1.5 lb ribeye or sirloin, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 green bell pepper, sliced
- 1/2 onion, sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 8 slices provolone
- Salt and pepper
Steps
- Slice the steak as thin as you can (easier if it's partly frozen). Season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high. Sauté the pepper, onion, and mushrooms until soft and lightly browned, 6–8 minutes. Add the garlic for the last 30 seconds, then move it all to a plate.
- Melt the butter in the same skillet over high heat. Sear the steak in a single layer, 2–3 minutes, until just cooked.
- Return the vegetables to the skillet and stir to combine.
- Lay the provolone over the top, cover, and cook 1–2 minutes until melted. Serve straight from the pan.
Notes and swaps
Provolone is classic, but white American or a low-carb cheese sauce both work. The onion carries most of the carbs here, so go light on it if your day is tight. Pile it into lettuce cups or over cauliflower rice if you want to make it a fuller plate.
Bump the cheese and Copper Keto Companion tells you straight where the portion lands you for the day — the number, not a lecture.