Go Back
Low-Carb Philly Cheesesteak served with fresh ingredients and low-carb bread.

Low-Carb Philly Cheesesteak

A delicious, low-carb version of the classic Philly cheesesteak, packed with protein and fresh veggies, perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb steak (sirloin or flank steak), thinly sliced Ensure steak is thinly sliced for quick cooking.
  • 1 cup bell peppers, sliced
  • 1 cup onions, sliced
  • 2 cups mushrooms, sliced
  • 1 cup provolone cheese, shredded Feel free to swap with mozzarella or another cheese.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • optional lettuce leaves for serving Use as a wrap for a low-carb option.

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the thinly sliced steak with salt and pepper, then add it to the skillet. Cook for about 3-4 minutes, or until browned.
  3. Next, add the sliced onions, bell peppers, and mushrooms. Cook for 5-7 minutes until the vegetables are tender.
  4. Reduce the heat to low and sprinkle the shredded provolone cheese over the steak and veggies. Cover the skillet for 1-2 minutes, allowing the cheese to melt.
  5. Serve the cheesesteak mixture in lettuce leaves if you prefer, or simply on a plate.

Notes

To keep leftovers fresh, store the cheesesteak mixture in an airtight container in the refrigerator for up to 3 days. Can be frozen in portions for up to three months.