Creamy Keto Philly Cheesesteak Skillet
A delicious and easy-to-make creamy keto version of the classic Philly cheesesteak, packed with flavor and low in carbs.
Equipment
- Cast Iron Skillet Ideal for even cooking and browning.
Ingredients
Main Ingredients
- 1.5 pounds flank steak, thinly sliced
- 2 teaspoons minced garlic
- 1 whole green bell pepper, sliced
- 4 tablespoons butter
- 1 whole red bell pepper, sliced
- 0.5 whole onion, sliced
- 7 slices provolone cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Instructions
- Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Once the butter is melted, add the sliced green and red bell peppers, onion, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are soft.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the thinly sliced flank steak, along with the Italian seasoning, salt, and pepper.
- Sear the steak for about 3-4 minutes on each side until browned. Then, cover the skillet and reduce the heat to medium-low. Cook for an additional 5-7 minutes, or until the steak is cooked through.
- Once the steak is done, return the sautéed peppers and onions to the skillet. Cook on low for 2 minutes to heat everything through.
- Place the provolone cheese slices on top of the steak and vegetable mixture, covering it completely. Cover the skillet with a lid and cook for 1-2 minutes, or until the cheese is melted.
- Serve hot with a side salad for a complete meal.
Notes
For added flavor, consider marinating the flank steak in your favorite marinade for a few hours before cooking. You can also add mushrooms or other vegetables to the mix for extra nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.