Keto Philly Cheese Steak Skillet
A juicy, one-pan keto dinner with thinly sliced flank steak, sautéed peppers, caramelized onion, and melted provolone — ready in just 25 minutes!
Ingredients
Steak & Seasoning
- 1½ lbs flank steak thinly sliced — ask your butcher
- 1 tsp Italian seasoning
- ½ tsp salt adjust to taste
- ½ tsp black pepper freshly ground preferred
Vegetables
- 1 green bell pepper seeds removed, sliced into strips
- 1 red bell pepper seeds removed, sliced into strips
- ½ onion yellow or white, sliced
- 2 tsp minced garlic fresh or jarred
For Cooking & Topping
- 4 tbsp butter divided — 2 tbsp for veggies, 2 tbsp for steak
- 7 slices provolone cheese for full coverage melting on top
Instructions
- Heat a cast iron skillet over medium-high heat. Melt 2 tablespoons of butter, then add the sliced green and red bell peppers, onion, and minced garlic. Stir occasionally and cook until peppers are soft and onions are translucent.
- Transfer the cooked vegetables to a separate plate and set aside.
- Add the remaining 2 tablespoons of butter to the same hot skillet. Add the thinly sliced flank steak in a single layer. Sprinkle Italian seasoning, salt, and black pepper over the meat.
- Let the steak sear on one side before flipping. Reduce heat to medium-low, cover the skillet, and cook until the steak is cooked through.
- Add the cooked peppers and onions back into the skillet with the steak. Stir gently and cook everything together on low heat for about 2 minutes.
- Lay the provolone cheese slices evenly over the steak and vegetable mixture, overlapping slightly for full coverage.
- Place a lid on the skillet and let the cheese melt over low heat for 1–2 minutes. Watch closely — you want it melted and creamy, not rubbery.
- Serve hot directly from the skillet. Pairs great with steamed broccoli, zucchini noodles, or a crisp Caesar salad.
Notes
Don't crowd the pan — cook steak in batches if needed to get a proper sear. Slice flank steak as thin as possible for best results. Leftovers store in the fridge for 4–5 days; reheat in a skillet with a splash of broth and fresh cheese. For freezing, leave the cheese off and freeze the meat and veggie mixture for up to 2 months.