Keto Philly Cheesesteak

I started making this with ground beef years ago because shaved steak is expensive and my kids couldn’t tell the difference. Turns out, ground beef gives you more protein per bite and browns faster in a cast iron skillet. The whole thing takes about 15 minutes from start to finish, and I’ve never once had leftovers.

Pile it on a toasted bun or skip the bread entirely and eat it straight from the bowl (that’s how my husband prefers it). I’ve also rolled the filling inside deli roast beef slices for a no-bun wrap that holds together better than I expected.

The cheese situation matters. I use a mix of American and provolone because American melts into that gooey, saucy coating while provolone adds stretch and saves a couple carbs. If you’re watching your count closely, go all provolone. I’ve done it both ways, and the all-provolone version drops about 2g net carbs per serving without losing much.

One thing most recipes skip: a splash of Worcestershire sauce. I started adding about a teaspoon right after the beef browns, and it gives the whole skillet a savory depth you notice immediately. Coconut aminos work too if you prefer.

I also leave out the bell pepper sometimes when I want to keep things even simpler. Without the pepper and onion, you’re looking at closer to 2g net carbs per serving. That flexibility is why I keep coming back to this one.

This is one of my go-to keto meal prep recipes because there’s so little to it. Brown the beef, toss in the veggies, melt the cheese. Done. I double the batch sometimes and portion it into containers for the week. It reheats in the microwave without getting rubbery, which is more than I can say for most ground beef dishes.

If you want to take this in a different direction, pour the beef mixture into a baking dish, layer provolone on top, add a little cream cheese, and bake until bubbly. I have a full casserole version if you want that recipe. For other ground beef dinners, try my keto hamburger helper, taco casserole, or cheeseburger soup.

Mushrooms are a great add-in here. I slice them thin and toss them in with the peppers and onions. They cook down fast and soak up all the cheese. My husband is the mushroom fan in our house, so when I include them, he goes back for seconds.

Here’s how I throw this together on a weeknight.

1. Heat avocado oil in a large cast iron skillet. Add ground beef and cook for 2-3 minutes.
2. Stir in seasoning and continue to cook until beef is no longer pink.
3. Stir in green bell pepper and onion. Cook until slightly softened.
4. Lower the heat to low-medium. Top with American cheese and provolone cheese. Cover.
5. Stir the melted cheese into the ground beef.
6. Serve by itself or over a toasted low-carb bun.

Key ingredients

Everything here is a regular grocery store run.

• Avocado oil: I use avocado oil because it handles medium-high heat without smoking out my kitchen. Olive oil works too.
• Ground beef: This keeps the whole thing fast and affordable. I’ve swapped in ground turkey (reader Sonia confirmed the cheese mix still melts perfectly) and ground chicken. Both work, but beef has the best texture here.
• Kosher salt: I always reach for kosher salt. No additives, and it seasons more evenly than table salt.
• Garlic powder: Quick and reliable. Fresh minced garlic works if you have it, but I rarely bother for a 15-minute meal.
• Black pepper: Freshly ground. This isn’t the place to skip it.
• Green bell peppers: Slice them thin so they cook evenly with the beef and onions. I chop mine into small pieces so my kids eat them without a fight.
• Yellow onion: Yellow onions have the lowest carb count of any onion. Dice them small if you’re hiding them from picky eaters (I am).
• American cheese: American adds a couple extra carbs, but that gooey melt is hard to beat. Go all provolone if you want a lower count.
• Provolone cheese: Provolone brings the stretch. You can swap in mozzarella, but provolone melts smoother in a hot skillet.