All the flavor of a Philly cheesesteak—none of the carbs. This skillet version brings together tender beef, melty cheese, and sautéed peppers and onions in one easy, low-carb meal.
It’s quick to make, full of protein, and perfect for anyone following keto or just skipping the bread.
Why This Skillet Works So Well
One-pan meals are such a lifesaver, right? Less mess, less cleanup, and somehow everything just tastes better when it cooks together.
In this case, the beef, onions, bell peppers, and mushrooms all soak up the same savory flavors. Add in a little provolone and it turns into this gooey, comforting dish that hits every note.
Instead of bread, we’re using cauliflower rice. It makes the meal feel full and satisfying while keeping carbs low.
And thanks to coconut aminos, you get a splash of umami flavor without added sugars or soy—great if you’re eating clean or trying to keep inflammation down.
A Few Tips to Make It Even Better
Skillet meals are pretty forgiving, but these little details can take it up a notch:
- Pick the right beef: Ribeye or sirloin give you that juicy, rich flavor, but even ground beef or thinly sliced flank steak will do just fine.
- Don’t overdo the veggies: You want your onions, peppers, and mushrooms softened, but still with a little bite. Overcooked = mushy, and nobody wants that.
- Good cheese matters: Provolone is traditional, but if you want a sharper bite, a mix of provolone and aged cheddar totally works.
- Broil it if you can: Popping the skillet under the broiler for a minute or two gives that cheese a bubbly, golden finish. Worth it.
Easy Ways to Mix It Up
Skillet dinners are made to be flexible. If you need to work around allergies or just want to try something new, here’s how you can switch it up:
- Dairy-free? Use a plant-based cheese or sprinkle in a bit of nutritional yeast for a cheesy taste.
- Want more heat? Toss in sliced jalapeños, a few chili flakes, or a splash of your favorite hot sauce.
- Need more veggies? Add chopped zucchini or spinach for extra bulk and nutrients.
- Like some crunch? Top it with toasted pork rinds just before serving.
Why It’s a Keto Keeper
Lots of Philly cheesesteak recipes rely on bread or sauces that are full of hidden carbs. Not this one. With low-carb cauliflower rice, clean seasonings, and whole ingredients, this dish is high in protein and fat, with barely any carbs in sight.
Cauliflower rice is kind of the unsung hero here. It absorbs the juices and seasonings without turning soggy, and it gives you that full-meal feeling without spiking your blood sugar.
Add in the coconut aminos, and you’ve got sweet-savory depth without the soy or sugar load.
This one’s also gluten-free, and with a quick cheese swap, it works for Whole30 and paleo too. Super adaptable.
Make-Ahead & Storage Tips
This skillet is perfect for meal prep or making ahead. It stores well and reheats even better—just follow these quick tips:
- For meal prep: Cook the meat and veggies ahead of time. Skip the cheese until you’re ready to eat so it stays fresh and gooey.
- Freeze it: Leave out the cheese, freeze in portions, then reheat and top with fresh cheese before serving.
- Reheat like a pro: A quick warm-up in a skillet works best. Microwaves work too, but try not to overdo it or the beef can dry out.
Easy Sides That Pair Beautifully
While the skillet holds up on its own, it plays really well with others. Try it with:
- Roasted Brussels sprouts or asparagus with a drizzle of olive oil
- A crisp mixed greens salad with lemon vinaigrette
- Creamy mashed cauliflower for double the comfort
- Garlic-butter zucchini noodles for a pasta-like touch
A Comfort Food Classic—Just Without the Carbs
If you’re eating low-carb or just trying to simplify your dinners, this Philly cheesesteak skillet is the kind of recipe you’ll keep coming back to. It’s got the warm, cheesy, meaty flavor of the original sandwich—minus the bun, and minus the regret.
Quick to make, endlessly adaptable, and packed with protein and flavor, it’s one of those dishes that feels indulgent but still fits your goals.
Keto Philly Cheesesteak Skillet
Ingredients
- 1.5 lbs beef
- 6 oz provolone cheese
- 8 oz fresh cauliflower rice drained
- 2 tbsp olive oil
- 1 yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 oz mushrooms thinly sliced
- 2 cloves garlic minced
- 1 tbsp Dijon mustard
- 2 tbsp coconut aminos
- Salt & pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the cauliflower rice, sliced onions, and bell peppers, stirring occasionally. Cook for about 5–7 minutes until the onions are softened and slightly caramelized. Remove from the skillet and set aside.
- Cook the Beef: In the same skillet, sauté the minced garlic until fragrant. Add the beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Once done, drain any excess fat.
- Combine Ingredients: Return the cooked vegetables to the skillet with the beef. Stir in the Dijon mustard and coconut aminos, ensuring everything is evenly coated. Let it cook for another 2–3 minutes until heated through and well combined.
- Melt the Cheese: Arrange the provolone cheese slices on top of the mixture. Cover the skillet and let the cheese melt for about 1–2 minutes, or place under a broiler for a golden, bubbly finish.
- Serve and Enjoy: Remove from heat, let it cool slightly, and serve warm. Enjoy your delicious and hearty keto cheesesteak skillet!
Notes
- For extra flavor, use thinly sliced ribeye steak instead of ground beef.
- If you prefer a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce.
- Swap provolone for mozzarella or cheddar if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.