Low Carb Philly Cheese Steak
Indulge in the mouthwatering flavors of this Low Carb Philly Cheese Steak, a protein-packed twist on the classic sandwich. Perfectly seared ribeye steak strips are paired with a colorful medley of sautéed green and red bell peppers, tender onions, savory garlic, and earthy mushrooms, all coated in a delightful Worcestershire sauce seasoning. Topped with melted provolone cheese, this skillet sensation skips the traditional bread for a low-carb, keto-friendly option that’s just as satisfying. Ready in just 35 minutes, this quick and flavorful meal is ideal for busy weeknights or whenever you're craving a hearty, guilt-free comfort food. Serve it as is for a delicious standalone dish or with your favorite low-carb sides to complete the experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 8 ounces mushrooms
- 8 slices provolone cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 0.25 teaspoon optional - red chili flakes
Instructions
Begin by thinly slicing the ribeye steak against the grain into strips. Set aside.
Slice the green bell pepper, red bell pepper, and yellow onion into thin strips. Mince the garlic. Slice the mushrooms if they are not pre-sliced.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips in a single layer, season with salt and black pepper, and sear until browned, about 4-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers, onion, mushrooms, and garlic to the skillet. Sauté over medium heat until the vegetables are tender, about 6-7 minutes.
Return the steak to the skillet along with the Worcestershire sauce and optional red chili flakes. Stir everything together and cook for an additional 1-2 minutes, allowing the flavors to meld.
Lower the heat to medium-low. Lay the slices of provolone cheese over the steak and vegetable mixture. Cover the skillet with a lid until the cheese is melted, about 2 minutes.
Serve the Low Carb Philly Cheese Steak warm, either on its own or with a side of your choice. Enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 21.9 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1848 mg | 142% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
