Easy Keto Philly Cheesesteak

This is the dinner I make when I want a Philly cheesesteak and don’t want to deal with a roll. Thin-sliced beef, sauteed peppers, onions, and mushrooms go into a baking dish, get topped with cheese, and go under the broiler until melted. This keto Philly cheesesteak recipe is built for one, though it scales up easily.

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I’ve made this two different ways over the years. Some nights I grab thin-sliced roast beef from the deli counter, and other nights I cook my own bottom round roast when it’s on sale and slice it myself. Both work, and the recipe below covers what to do either way. If you’re cooking for a mixed household, the non-keto version is one bun away.

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Chef Jenn’s Take on Keto Philly Cheesesteak Stacks

The mistake people make trying to keto-fy a cheesesteak is assuming the bread is the only thing standing between them and the real flavor. It isn’t. The mushrooms are doing more work than people realize, and rushing that step is where a lot of keto versions fall flat.

I cook the mushrooms until they’ve released their liquid and that liquid has fully evaporated from the pan, not just until they look soft. Pull them too early and you end up with excess moisture pooling in the baking dish once everything goes under the broiler, which waters down the cheese instead of letting it brown properly.

The other choice worth making deliberately is the beef. Deli roast beef works fine on a weeknight. When I have time, I’ll cook a bottom round roast to medium-rare myself and slice it thin, which gives a noticeably better texture than the pre-sliced deli version.

What You’ll Love About Keto Philly Cheesesteak Stacks

• It scales from a single serving to a full dinner for the family without changing the method at all, just the quantities.
• The mushroom and pepper base tastes like the real thing, so skipping the roll doesn’t feel like the compromise it sounds like on paper.
• It works for a mixed household. Build the keto version bunless and stack the non-keto servings on a roll before broiling.

Ingredients

• Roast beef – Thinly sliced. Deli counter roast beef works well, or cook your own bottom round roast to medium-rare and slice it thin at home.
• Bell pepper – Any color works, sliced thin so it cooks through quickly.
• Onion – Sliced. Any variety on hand works fine.
• Mushrooms – Button or cremini, sliced. Cook until the liquid they release has fully evaporated.
• Provolone cheese – Sliced or shredded. Any melting cheese you prefer works as a swap.
• Cooking oil – Any neutral oil for sauteing the vegetables.
• Salt and pepper – To taste.

How To Make Philly Cheesesteak Keto

Scroll down for the full recipe card with exact measurements and printable instructions.

Start with the beef. Thin-sliced deli roast beef works well here, or slice your own if you’ve cooked a roast ahead of time. Either way, the thinner the slice, the better it eats.

Slice the onion, mushrooms, and bell pepper before you turn on the stove. Heat the oil in a skillet over medium heat and add the onion first, cooking for a few minutes until it starts to turn translucent.

Add the mushrooms next and keep cooking until they’ve released their liquid and that liquid has evaporated from the pan. This step matters more than it seems like it would. Watery mushrooms mean a watery finished dish.

Stir in the bell pepper and cook for another minute or two, just until it softens slightly. Season with salt and pepper.

To assemble, layer the sliced beef in an oven-safe dish, top with the sauteed vegetables, and finish with the cheese. Broil until the cheese has melted and started to brown at the edges.

Where’s The Beef?

I’ve made this recipe two different ways: 1) using deli roast beef and 2) making my roast beef.

I started with a big ole hunk of meat (bottom round roast) that I got on sale at the supermarket. I knew that beauty would be tough as nails if just eaten as a roast, but cooked to medium-rare and sliced thin, it’d be delicious these keto Philly cheesesteaks.

What To Serve With This Beefy Dish

I love a good soup with this dish, like this beefy Minestrone soup. Or, you can pair it with your favorite greens topped with this creamy Ranch Dressing!

How To Store Low-Carb Philly Cheesesteaks

This recipe makes enough for one serving, but if you make additional servings or are prepping ahead, simply box them up and pop them in the fridge for up to three days.

These will freeze, but you’re going to dry out/overcook the beef in the thawing/reheating process, so this dish is best eaten fresh.

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5 from 12 votes

Keto Philly Cheesesteak Stacks – for one

You won’t miss the meat in this hearty and satisfying meal that brings to your plate all the flavors of a traditional cheesesteak.

Course Main Course

Cuisine American

Keyword keto cheesesteak stacks, keto dinner for one, keto lunch recipe, keto Philly cheesesteak, low-carb cheesesteak

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 322kcal

Author Chef Jenn

Cook ModePrevent your screen from going to sleep

Ingredients

• 4 ounces thinly sliced roast beef keep it rare for extra flavor!
• 1/2 tablespoons cooking oil
• 1/4 green bell pepper sliced thinly
• 1 slice onion
• 3 button mushrooms sliced
• 1 ounces provolone cheese or use your favorite cheese
• salt and pepper to taste

Instructions

• Use leftover roast beef that’s been sliced super-thin, or buy some from the deli to use in this hearty bunless sandwich. If you’re feeding the non-keto family, stack their sandwiches on buns before toasting under the broiler. But for all  you keto fans, go bunless!
• Slice the bell pepper, onions, and mushrooms. In a skillet over medium heat, add the olive oil and the onion and sautee for a few minutes until it starts to turn translucent. About 3 minutes. Add the sliced mushrooms and continue cooking for about 2 minutes until the mushrooms have given off most of their liquid and it has evaporated from the pan.
• Add the peppers, stirring to combine. Cook an additional 1-2 minutes for the peppers to soften a bit. Season with salt and pepper.
• To assemble: place the meat in an oven-safe dish. Add the sauteed peppers, onions, and mushrooms, and top with the cheese. Heat under the broiler until the cheese has melted, and enjoy!

Notes

Recipe Card Tips

• Cook the mushrooms until every bit of liquid they release has evaporated from the pan. Pulling them early leaves excess moisture that waters down the dish under the broiler.
• If you’re cooking a roast at home instead of using deli beef, cook it to medium-rare and slice it thin. Overcooked roast turns tough once it’s sliced this way.

Nutrition

Serving: 1stack | Calories: 322kcal | Carbohydrates: 6g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 1917mg | Potassium: 620mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 77mg | Calcium: 540mg | Iron: 3mg | Net Carbohydrates: 5g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

Want even more keto goodness? This easy-peasy keto breakfast recipe is always a hit, and for lunch, check out these meal prep winners. Keto soups and chowders are another hit, and for something meaty, check out this sausage dish.