A Philly cheesesteak on keto?
Yes! We've whipped up a low-carb version that's just as satisfying as the classic sandwich, just without those carbs!
Our Keto Philly Cheesesteak Skillet recipe is about to up your dinner game. It's meaty, it's cheesy, and it's 100% keto-approved.
At Heylo, we believe in comfort food without the carb guilt. One serving of this American-inspired delight packs a whopping 33.4g of protein and only 11.7g of carbs, with 3g of fibre. At 465 calories, it's a satisfying meal that fits surprisingly well into your macros.
We've swapped the traditional bread for cauliflower, giving you all the flavors of a Philly cheesesteak in a fork-friendly format. The ground beef, sautéed veggies, and melty provolone create a perfect harmony of flavors and textures.
This easy one-pan recipe lets you enjoy a diner classic without derailing your low-carb lifestyle. It's perfect for busy weeknights, family dinners, or anytime you're craving a hearty, cheesy meal with a touch of Philly flair.
Love what you see? Save this recipe, share it with your comfort-food-loving mates, or print it out and stick it on your fridge. Then you can satisfy your Philly-cheesesteak cravings anytime you want!
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Keto Philly Cheesesteak Skillet Recipe
Heidi Normanton
5
5 minutes
20 minutes
465
American
Lunch
This Keto Philly Cheesesteak Skillet is a cracking option for anyone looking to satisfy their comfort food cravings without derailing their low-carb lifestyle. It's a proper tasty twist on the classic sandwich that'll have your taste buds doing a happy dance!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, halved
- 2 teaspoons minced garlic
- 1 pound ground beef
- 1 cup diced green bell pepper
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup beef broth
- 1 pound cauliflower florets
- 8 ounces sliced mushrooms
- ¼ cup half and half
- 10 slices provolone cheese
Directions
Dice half of the onion, then thinly slice the other half. Preheat a large skillet, then add the olive oil. Once the oil has heated up add half of the onion, the garlic, and half of the green bell pepper.
Add the ground beef then season with onion powder, garlic powder, salt, and half the black pepper. Use a potato masher to break the beef up into crumbles.
Sauté for a few minutes or until the vegetables start to soften.
Cover the pan then cook for a few more minutes, stirring occasionally until the beef is completely cooked through.
Stir in the beef broth, cauliflower, onions, bell pepper, and mushrooms. Simmer for another 15 minutes, then smash the cauliflower down into smaller pieces.
Turn the heat off then stir in the half and half. Season with remaining black pepper, onion powder, and garlic powder.
Lay the provolone slices on top, then cover with a lid and allow the cheese to melt before serving.
