Name: Low Carb Philly Cheesesteak Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 ½ pounds top sirloin steak; 4 ounces mushrooms, sliced (about 4–5); 1 red pepper, sliced; 1 green pepper, sliced; 1 large white onion, sliced; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon garlic powder; ¼ cup water; 1 cup shredded provolone cheese or mozzarella cheese

Why You’ll Love This Recipe

This dish gives you all the flavors of a Philly cheesesteak without the carbs from bread. It’s packed with protein, colorful vegetables, and gooey melted cheese, making it both nourishing and indulgent. Plus, it comes together quickly in one skillet, perfect for weeknights or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon avocado oil
1 ½ pounds top sirloin steak
4 ounces mushrooms, sliced (about 4–5)
1 red pepper, sliced
1 green pepper, sliced
1 large white onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
¼ cup water
1 cup shredded provolone cheese or mozzarella cheese

Directions

Slice the sirloin steak thinly against the grain. Season with salt, pepper, and garlic powder.
Heat avocado oil in a large skillet over medium-high heat. Add steak slices and cook until browned, about 4–5 minutes. Remove from skillet and set aside.
In the same skillet, add onions, peppers, and mushrooms. Sauté for 6–8 minutes until softened and lightly caramelized.
Add water to deglaze the pan, scraping up any browned bits.
Return steak to the skillet, toss everything together, and sprinkle with shredded cheese.
Cover the skillet for 2–3 minutes until the cheese melts.
Serve hot as-is or with a side salad for a complete meal.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap sirloin for ribeye, flank steak, or even chicken for a different protein.
Use Monterey Jack, cheddar, or provolone slices instead of shredded cheese.
Add jalapeños or hot sauce for a spicy kick.
Turn it into a casserole: transfer mixture to a baking dish, top with extra cheese, and bake at 375°F until bubbly.
For extra flavor, marinate the steak in Worcestershire sauce before cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through or microwave in short bursts. Avoid overcooking to keep the steak tender.

FAQs

Can I use a different cut of steak?

Yes, ribeye, flank, or skirt steak all work well.

Can I make this recipe dairy-free?

Yes, simply omit the cheese or use a dairy-free alternative.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits perfectly into a keto diet.

Can I add more vegetables?

Absolutely zucchini, broccoli, or spinach would make great additions.

What if I don’t have avocado oil?

Olive oil, ghee, or coconut oil are good substitutes.

Can I make this ahead of time?

Yes, it reheats well and can also be used for meal prep.

How do I keep the steak tender?

Slice thinly against the grain and avoid overcooking.

Can I bake this instead of cooking on the stovetop?

Yes, assemble the ingredients in a baking dish, top with cheese, and bake at 375°F for 15–20 minutes.

What cheese is best for Philly cheesesteak?

Provolone is classic, but mozzarella or Monterey Jack are great alternatives.

Can I serve this with bread if I’m not low carb?

Of course serve it in hoagie rolls for a traditional Philly cheesesteak experience.

Conclusion

Low Carb Philly Cheesesteak Dinner delivers all the iconic flavors of the classic sandwich in a lighter, carb-conscious way. With tender steak, sautéed vegetables, and melted cheese, it’s a quick, satisfying, and versatile dish that’s perfect for busy nights or meal prep.