Name: Keto Philly Cheesesteak Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb flank steak; 1 1/2 tbsp olive oil; 1/2 tsp salt; 1 tsp pepper; 1/2 tsp onion powder; 1/4 tsp garlic powder; 5 white mushrooms, sliced; 1/2 green bell pepper, diced; 6 slices provolone cheese

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This easy keto philly cheesesteak skillet recipe is a fast weeknight meal that comes together in about 30 minutes with only 2 net carbs! Family friendly, it is a one pan dinner to make cleanup a breeze as well!

Recipe credit: Philly Cheesesteak Skillet is excerpted from the new ‘Carb Manager’s Keto Diet Cookbook: The Easiest Way to Lose Weight Fast with 101 Recipes That You Can Track with QR Codes‘ by Mandy Davis.

Note: I received a pdf copy of the cookbook in order to choose a recipe and write this review but have received no other compensation. Opinions and thoughts are my own and given honestly.

Easy Keto Philly Cheesesteak Skillet

This philly cheesesteak recipe is from a new keto cookbook put out by everyone’s favorite Keto macro tracker Carbmanager.com!

They are calling it the companion cookbook to their popular tracking app, but you don’t have to have the app to enjoy the amazing recipes in the book!

Why I loved the Carb Manager Cookbook

There are over 100 recipes
Each recipe has a photo and detailed instructions
Recipes not only have macros, they each have a QR code that you can scan and track in your carbmanager app!
I loved the Quick and Easy section (I’m all about quick and easy) and there is a section of recipes that are suitable to meal prep and batch cooking
As I looked through the book to choose a recipe, I was struck by how many vegetarian keto recipes there were, you don’t usually see that many in one book!
They used icons to identify recipes as follows: Dairy Free, Paleo, Vegetarian, 30 Minutes or less and those with more than 6 grams of net carbs.

You can order your copy of the Carb Manager cookbook here.

Easy Keto Philly Cheesesteak Skillet

I chose this recipe from the book because I knew my family would love it and eat it. And since I am mostly Carnivore these days, I knew it would be a good one to tweak for myself as well.

This skillet philly cheesesteak has all the flavor of the traditional dish but only a fraction of the work and carbs!

Ingredients you will need for this recipe

Flank steak
olive oil
salt & pepper
onion and garlic powder
mushrooms
green pepper
Provolone cheese

You will also want to use an oven proof skillet of some sort. My favorite for this type of recipe is my 2 handled cast iron pan.

The second handle makes it so much easier to get in and out of the oven.

Tips and Tweaks for Making This Low Carb Skillet Dish

To me, one of the hallmarks of a great family recipe is to be able to change things around and it still turns out great! I have some simple tweaks you can try.

You could easily make this with any leftover steak or even roast beef. Thinly slice it and skip most of the searing and cooking part of the recipe.
The recipe tasted fantastic on it’s own. You could also buy or make some Keto buns and toast them and pile the cheesesteak on top. You could also make chaffles for this!
If you don’t have provolone cheese, this would be amazing with a mix of cheddar and mozzarella.
Even if you don’t have an oven proof skillet, you can put all the ingredients into a 9 x 12 casserole pan for the baking part.
For those that are following a Carnivore plan, this is an easy tweak by just leaving out the green peppers and mushrooms.

Printable Recipe Card for Easy Keto Philly Cheesesteak Skillet

Keto Philly Cheesesteak Skillet Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

1 lb flank steak
1 1/2 tbsp olive oil
1/2 tsp salt
1 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
5 white mushrooms, sliced
1/2 green bell pepper, diced
6 slices provolone cheese

Instructions

Preheat oven to 350.
In a small bowl, combine all salt, pepper, onion and garlic powder, set aside.
Thinly slice flank steak across the grain about 1/8 inch thick.
Heat the olive oil in cast iron skillet on med-high heat.
Add the steak and sprinkle with the spices. Allow to sear without moving for 2-3 minutes.
Turn heat to high, turn the steak every couple minutes, cook until well cooked and crispy, about another 10 minutes.
Transfer cooked steak to another dish, leaving the juices in the pan. Throw in the mushrooms and peppers and cook another 3 minutes. (Carnivores can skip this part)
Remove skillet from heat, add the steak back into the skillet and mix with the veggies.
Arrange the cheese slices over top the skillet ingredients so everything is covered.
Place skillet in oven for about 5 minutes to melt the cheese.
Optional: Turn the oven on broil and let skillet broil another 2-3 minutes to brown the top.

Notes

You could easily make this with any leftover steak or even roast beef. Thinly slice it and skip most of the searing and cooking part of the recipe.
The recipe tasted fantastic on it's own. You could buy or make some Keto buns and toast them and pile the cheesesteak on top.
If you don't have provolone cheese, this would be amazing with a mix of cheddar and mozzarella.
If you don't have an oven proof skillet, you can put all the ingredients into a 9 x 12 casserole pan for the baking part.
If you are following a Carnivore plan, this is an easy tweak by just leaving out the green peppers and mushrooms.

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Purchase the CarbManager cookbook for yourself!

There are over 100 Keto Recipes in this book that you can track with your carbmanager by simply scanning the QR code! I plan to make as many as possible!

Order the new CarbManager Cookbook here!

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