Low Carb Philly Cheesesteak Skillet – Weeknight Flavor Without the Bun

This Low Carb Philly Cheesesteak Skillet brings all the classic cheesesteak flavors—savory beef, sweet peppers, caramelized onions, and melty cheese—without the bread. It’s fast, comforting, and easy enough for busy weeknights. Everything cooks in one pan, so cleanup stays simple.

You’ll get a hearty, satisfying meal that fits low carb and keto goals without feeling like a compromise.

Low Carb Philly Cheesesteak Skillet - Weeknight Flavor Without the Bun

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Beef: 1 to 1.25 pounds thinly sliced ribeye, sirloin, or flank steak (partially freezing makes slicing easier)
• Bell peppers: 2 medium (any color; green for classic flavor, red/yellow for sweetness)
• Onion: 1 large yellow or white onion
• Mushrooms (optional): 8 ounces, sliced
• Cheese: 6 to 8 slices provolone or 1 cup shredded mozzarella; optional cream cheese or Cheez Whiz style sauce for extra creaminess
• Garlic: 3 cloves, minced
• Butter: 1 to 2 tablespoons
• Olive oil or avocado oil: 1 tablespoon
• Worcestershire sauce: 1 to 2 teaspoons (check labels for low sugar)
• Beef broth: 1/4 cup (low sodium)
• Seasonings: Kosher salt, black pepper, onion powder, smoked paprika, red pepper flakes (optional)
• Fresh parsley (optional): For garnish

Instructions

 

• Prep the steak: Place the beef in the freezer for 20 to 30 minutes to firm up. Slice across the grain into very thin strips. Pat dry and season with salt, pepper, and a pinch of onion powder.
• Slice the vegetables: Cut the bell peppers and onion into thin strips. If using mushrooms, slice them evenly so they cook at the same rate.
• Brown the beef: Heat a large skillet over medium-high. Add 1 tablespoon oil. Sear the beef in two batches to avoid steaming, about 1 to 2 minutes per side, just until browned. Transfer to a plate.
• Cook the veggies: Reduce heat to medium. Add butter to the skillet. Sauté onions and peppers with a pinch of salt for 5 to 7 minutes until softened and lightly caramelized. If using mushrooms, add them after 3 minutes and cook until they release moisture and brown.
• Add garlic and season: Stir in garlic for 30 seconds. Sprinkle in smoked paprika and red pepper flakes if you like a little heat.
• Deglaze: Pour in Worcestershire and beef broth. Scrape up browned bits from the bottom—this adds rich flavor without extra carbs.
• Return the beef: Add the steak back to the skillet with any juices. Toss everything together and let it simmer 1 to 2 minutes until the liquid reduces slightly.
• Cheese it up: Reduce heat to low. Layer provolone slices over the top or sprinkle shredded cheese evenly. Cover for 1 to 2 minutes until melted and bubbly. For extra creaminess, dot a few teaspoons of cream cheese on top before covering.
• Taste and finish: Adjust salt and pepper. Garnish with chopped parsley if you like. Serve hot straight from the skillet.

What Makes This Recipe So Good

• All the Philly flavor, none of the bread: Thin-sliced beef, peppers, onions, and gooey cheese give you that authentic taste in a low carb format.
• One-pan simplicity: Minimal dishes and quick prep mean dinner is on the table in under 30 minutes.
• Flexible and forgiving: Use ribeye for richness or flank steak for a leaner option. Swap cheeses based on what you have.
• Meal-prep friendly: Reheats well and tastes even better the next day as flavors meld.
• Customizable carbs: Serve as-is for ultra low carb, or add a side of cauliflower rice, zucchini noodles, or a low-carb wrap.

Shopping List

• Beef: 1 to 1.25 pounds thinly sliced ribeye, sirloin, or flank steak (partially freezing makes slicing easier)
• Bell peppers: 2 medium (any color; green for classic flavor, red/yellow for sweetness)
• Onion: 1 large yellow or white onion
• Mushrooms (optional): 8 ounces, sliced
• Cheese: 6 to 8 slices provolone or 1 cup shredded mozzarella; optional cream cheese or Cheez Whiz style sauce for extra creaminess
• Garlic: 3 cloves, minced
• Butter: 1 to 2 tablespoons
• Olive oil or avocado oil: 1 tablespoon
• Worcestershire sauce: 1 to 2 teaspoons (check labels for low sugar)
• Beef broth: 1/4 cup (low sodium)
• Seasonings: Kosher salt, black pepper, onion powder, smoked paprika, red pepper flakes (optional)
• Fresh parsley (optional): For garnish

Instructions

1. Prep the steak: Place the beef in the freezer for 20 to 30 minutes to firm up. Slice across the grain into very thin strips.

   Pat dry and season with salt, pepper, and a pinch of onion powder.

2. Slice the vegetables: Cut the bell peppers and onion into thin strips. If using mushrooms, slice them evenly so they cook at the same rate.
3. Brown the beef: Heat a large skillet over medium-high. Add 1 tablespoon oil.

   Sear the beef in two batches to avoid steaming, about 1 to 2 minutes per side, just until browned. Transfer to a plate.

4. Cook the veggies: Reduce heat to medium. Add butter to the skillet.

   Sauté onions and peppers with a pinch of salt for 5 to 7 minutes until softened and lightly caramelized. If using mushrooms, add them after 3 minutes and cook until they release moisture and brown.

5. Add garlic and season: Stir in garlic for 30 seconds. Sprinkle in smoked paprika and red pepper flakes if you like a little heat.
6. Deglaze: Pour in Worcestershire and beef broth.

   Scrape up browned bits from the bottom—this adds rich flavor without extra carbs.

7. Return the beef: Add the steak back to the skillet with any juices. Toss everything together and let it simmer 1 to 2 minutes until the liquid reduces slightly.
8. Cheese it up: Reduce heat to low. Layer provolone slices over the top or sprinkle shredded cheese evenly.

   Cover for 1 to 2 minutes until melted and bubbly. For extra creaminess, dot a few teaspoons of cream cheese on top before covering.

9. Taste and finish: Adjust salt and pepper. Garnish with chopped parsley if you like.

   Serve hot straight from the skillet.

How to Store

• Refrigerator: Store in an airtight container for 3 to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave in short bursts.
• Freezer: Freeze portions without the cheese topping for better texture. Cool completely, pack in freezer-safe containers, and freeze up to 2 months.

  Thaw overnight in the fridge, reheat, then add fresh cheese.

• Meal prep tip: Keep cheese separate and melt it fresh when reheating to avoid rubbery textures.

Health Benefits

• Low carb and keto-friendly: Skips the bun and sugary sauces, keeping net carbs low while still satisfying.
• Protein-rich: Beef delivers high-quality protein for satiety, muscle support, and steady energy.
• Nutrient-dense veggies: Bell peppers and onions add vitamin C, antioxidants, and fiber without heavy carbs.
• Balanced fats: A mix of olive oil, butter, and cheese helps keep you full and supports flavor and absorption of fat-soluble vitamins.
• Gluten-free: Naturally gluten-free when using verified sauces and seasonings.

What Not to Do

• Don’t overcrowd the pan: Overfilling traps steam and leaves the beef gray and tough. Brown in batches.
• Don’t overcook the steak: Thin slices only need a quick sear. Overcooking leads to chewiness.
• Don’t skip seasoning: Salt, pepper, and a splash of Worcestershire lift the flavors—especially without a bun.
• Don’t add too much liquid: You want a glossy, reduced sauce, not a soupy skillet.
• Don’t use pre-shredded cheese if you can avoid it: Anti-caking agents can prevent smooth melting.

  Slice or shred your own for best results.

Recipe Variations

• Cheese options: Provolone for classic, mozzarella for stretchy melt, white American for creaminess, or a small drizzle of homemade Cheez Whiz-style sauce for a nostalgic twist.
• Different proteins: Try thin-sliced chicken thighs or turkey for a lighter take. Ground beef also works for a budget-friendly version.
• Extra veg: Bulk it up with zucchini, spinach, or riced cauliflower. Sauté until moisture cooks off to keep things low carb and flavorful.
• Spicy: Add jalapeños or a dash of hot sauce.

  Smoked paprika or chipotle powder gives a smoky edge.

• Creamy skillet: Stir in 2 tablespoons cream cheese with the broth for a richer, sauce-like finish.
• Portion style: Spoon into lettuce cups, pile over cauliflower rice, or serve in low-carb hoagie rolls if you want that sandwich feel.

FAQ

What cut of beef works best?

Ribeye is the gold standard for tenderness and flavor, but sirloin or flank steak also work well. The key is slicing very thinly across the grain and cooking quickly over high heat.

Can I make this dairy-free?

Yes. Skip the butter and use extra olive oil.

Omit cheese or use a dairy-free cheese that melts well. Check labels to keep carbs low.

How can I keep it ultra low carb?

Stick to beef, peppers, onions, and cheese, and use minimal broth. Choose a Worcestershire sauce without added sugars, or substitute coconut aminos sparingly and adjust salt.

Can I use frozen peppers and onions?

You can, but thaw and pat dry first.

Cook over medium-high heat to evaporate moisture so the skillet doesn’t turn watery.

How do I slice the beef thin enough?

Partially freeze the steak for 20 to 30 minutes until firm, then use a sharp knife to shave thin slices against the grain. A mandoline with a safety guard can also help.

What can I serve this with?

Cauliflower rice, a simple side salad, roasted broccoli, or zucchini noodles are all great low-carb sides. For non-low-carb eaters, offer toasted hoagie rolls.

Is this good for meal prep?

Absolutely.

Portion into containers, store up to 4 days, and add cheese when reheating for best texture. It’s a reliable grab-and-heat option.

Wrapping Up

This Low Carb Philly Cheesesteak Skillet is fast, flexible, and full of bold, melty goodness. It checks the comfort food box while staying aligned with your low-carb goals.

Keep the ingredients on hand, and you’ll have an easy weeknight favorite ready any time cravings hit.