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Top view of philly cheesesteak in a bowl

Keto philly cheesesteak

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Bowls
Calories 708kcal



  • 1/2 Cup Heavy Cream
  • 1/2 Cup Cream Cheese
  • 6 Ounces Provolone
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Hot Sauce
  • 1 Teaspoon Garlic Powder


  • 1 Pound Ribeye
  • Steak Seasoning
  • 3 Tablespoon Mild Tasting Oil (see notes below)
  • 1 Yellow Onions sliced into rings
  • 2 Bell Peppers sliced + deseeded
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper


  • Pat ribeye steak (1 pound) completely dry, and season generously with steak seasoning. Allow steak to rest with the seasoning on for 30 minutes, or in the fridge overnight.
  • In a large skillet over medium heat, add oil (2 tablespoons) and saute yellow onions (1 sliced into rings), bell peppers (2 sliced + deseeded), salt (1 teaspoon) and pepper (1/2 teaspoon) until soft and the onions are caramelized. Stir occasionally.
  • Meanwhile, combine heavy cream (1/2 cup) and cream cheese (1/2 cup) in a small saucepan over medium heat. Whisk as the cream cheese starts to melt.
  • Once the cream cheese has melted and the sauce starts to gently simmer, remove from the heat and stir in provolone (6 Ounces), salt (1/2 teaspoon), pepper (1/4 teaspoon), garlic powder (1 teaspoon), and hot sauce (1/2 teaspoon).
  • Place steak in the freezer for 10-20 minutes (this makes it easier to slice).
  • Use a sharp steak knife to slice it into thin strips against the grain.
  • Once veggies are cooked to your liking, remove them from the pan and set them aside on a plate.
  • Add remaining oil (1 tablespoon) to the skillet. Stir in steak, and cook until lightly browned (about 45-60 seconds on each side).
  • Divide the veggies and steak into 4 bowls. Ladle cheese sauce over the top. Serve warm, and enjoy!


  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.


Calories: 708kcal | Carbohydrates: 10g | Protein: 37g | Fat: 59g | Cholesterol: 170mg | Fiber: 2g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com