Keto Philly Cheesesteak

Tender, juicy steak cooked medium rare, sauteed onions, and deli cheese are all you need to make a perfect keto Philly cheesesteak.

Prep Time15

Cook Time10

Keyword: Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 501.48kcal

Author: Taffiny Elrod

Equipment

1 cast iron skillet

Ingredients

4 low-carb sub rolls*
1 medium yellow onion sliced thin 6 oz.
1 lb. ribeye steak or strip steak sliced as thin as possible across the grain**
Salt
Black pepper
1 Tbsp. olive oil or avocado oil
8 slices deli provolone or deli American cheese
1 large green pepper sliced and sauteed (optional)
8 oz. button mushrooms sliced and sauteed (optional)

Instructions

Heat a large cast iron skillet over medium heat. Add the oil. When the oil is hot, add the onions to the skillet and cook until they become translucent.
While the onions are cooking, warm the sub rolls in the oven at 250°F.
Increase the heat to high and add the steak to the skillet.
Cook the steak until it is browned but still slightly pink in the center, or medium-rare. Season the steak and onions with salt and pepper.
If using green peppers and mushrooms, add them to the steak and onions to warm through before doing the next step.
Place the pieces of cheese over the hot steak in the pan, placing them so two pieces are together over one quarter of the steak and onions. Allow the cheese to melt, then scoop each quarter into a warm, split sub roll.

Notes

*You can also make our keto dinner roll recipe and shape it into 4 rolls, instead of six. Bake for an additional 10-15 minutes.

**Freeze the steaks for 30 minutes and slice with a sharp knife to make it easier to slice thin or ask the butcher to slice them for you.

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Nutrition