Creamy Keto Philly Cheesesteak Skillet

The first time I made this skillet, I was trying to recreate the magic of a cheesesteak place I loved in college without completely derailing my low-carb lifestyle. What came out of the pan surprised me—richer than I expected, with the cream cheese melting into something that wrapped around every bite of beef and peppers. Now its my go-to when I want something indulgent but still light enough for a weeknight.

Last winter, my brother came over skeptical of anything called keto that involved cheese sauce. He watched me slice the ribeye against the grain, then stood quietly while I stirred in the cream cheese and heavy cream. When I slid the skillet onto the table, bubbling and golden, he took one bite and actually put down his fork to look at me. This is better than the sandwich place, he said, and went back for seconds.

Ingredients

• Ribeye steak or sirloin, thinly sliced: Ribeye has more marbling and stays tender, but sirloin works if you slice it thinly against the grain
• Olive oil: Helps achieve a nice sear on the beef without adding competing flavors
• Salt and black pepper: Simple seasoning that lets the beef and vegetables shine
• Green and red bell peppers, thinly sliced: The combination adds color and slight sweetness that balances the richness
• Yellow onion, thinly sliced: Becomes sweet and tender as it cooks down in the skillet
• Mushrooms, sliced: Absorb the savory flavors and add earthy depth to the sauce
• Garlic, minced: Blooms in the hot oil and infuses the entire dish
• Cream cheese, softened: Creates the velvety base that makes this sauce so irresistible
• Heavy cream: Thins the cream cheese into something pourable and adds luxurious mouthfeel
• Shredded provolone or mozzarella cheese: Provolone has that authentic cheesesteak flavor, while mozzarella melts into gorgeous stretchy strands
• Smoked paprika: Just a pinch adds subtle warmth and deepens the color without adding heat

Instructions

Sear the beef:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced steak, season with salt and pepper, and cook for 2-3 minutes until browned but still slightly pink in the center. Remove steak and set aside on a plate.

Soften the vegetables:

In the same skillet, toss in the peppers, onion, mushrooms, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Build the sauce:

Return the steak and any accumulated juices to the skillet. Lower heat to medium, add the cream cheese and heavy cream, and stir constantly until the cheese melts completely and the sauce turns silky smooth.

Melt the topping:

Sprinkle the shredded provolone or mozzarella evenly over the skillet. Cover and cook for 2-3 minutes until the cheese is melted and bubbling, then dust with smoked paprika if you like.

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This recipe has become my answer to every what can I eat thats keto but actually satisfying question from friends. I love watching people realize they dont have to miss out on comfort food just because they are watching carbs. Something about that first cheesy, creamy bite makes people relax and settle in for the evening.

Make It Your Own

The beauty of this skillet is how easily it adapts to whatever you have in the fridge or whatever you are craving. I have swapped in sliced jalapeños when I wanted heat, and once I used crumbled bacon instead of steak because that was what I had on hand. The sauce is forgiving, it brings everything together into something cohesive no matter what protein or vegetables you throw in.

Serving Ideas

While this is rich enough to stand alone as a complete meal, I sometimes serve it over cauliflower rice when I want something that feels more like a bowl. A crisp green salad with tangy vinaigrette cuts through the creaminess beautifully, or you could scoop it into low-carb wraps for an actual handheld experience.

Make Ahead Tips

You can slice the vegetables and beef up to a day in advance and store them separately in the refrigerator. The sauce comes together quickly, but having everything prepped makes this an ideal weeknight dinner when you are short on time.

• If you are making this for meal prep, store the sauce separately from the beef and vegetables so nothing gets soggy
• Reheat gently over low heat, adding a splash of cream if the sauce has thickened too much in the fridge
• The flavors actually deepen overnight, so leftovers are often even better than the first night

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There is something deeply satisfying about a meal that feels indulgent but fits right into your lifestyle. Hope this skillet finds its way into your regular rotation.

Recipe FAQs

→ What cut of beef works best?

Ribeye steak offers the most tenderness and flavor, but sirloin works beautifully too. Slice the beef thinly against the grain for the most tender results.

→ Can I make this dairy-free?

Absolutely. Use dairy-free cream cheese and coconut cream or almond milk instead of heavy cream. Violife or similar dairy-free shredded cheese melts well for topping.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of cream if the sauce seems thick.

→ What vegetables can I add?

Beyond the classic peppers and onions, try adding spinach, zucchini, or even cauliflower rice for extra volume without compromising the keto profile.

→ Can I use ground beef instead?

Ground beef works wonderfully—just brown it first and drain excess fat before proceeding with the vegetables. You'll need about 1.25 lbs to match the sliced beef portion.

→ Is this freezer-friendly?

Yes! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.