Keto Philly Cheesesteak Bowl
All the savory steak, peppers, onions, and melty provolone of a classic Philly cheesesteak piled into a low-carb bowl with no bread. At just 6.8g net carbs per serving and ready in 30 minutes, it's a hearty, satisfying keto lunch you can throw together any day.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This Keto Philly Cheesesteak Bowl delivers everything you love about the iconic sandwich, seared ribeye, sweet peppers, onions, and a blanket of melted provolone, without the carb-loaded roll. It comes together in one skillet in about 30 minutes for a fast, filling low-carb lunch.
Ingredients
- 1.25 lb ribeye steak, thinly sliced against the grain
- 3 tablespoons butter, divided
- 1 medium green bell pepper, sliced thin
- 1/2 medium yellow onion, sliced thin
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese (about 6 oz)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- 1
Pat the sliced ribeye dry and season with the salt and pepper. For easier slicing, freeze the steak for 20-30 minutes first, then cut against the grain into thin strips.
- 2
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the bell pepper, onion, and mushrooms and saute for 6-8 minutes until softened and lightly browned. Stir in the garlic for the last 30 seconds, then transfer everything to a plate.
- 3
Add the remaining 2 tablespoons butter to the same skillet and raise heat to high. Add the steak in a single layer and sear for 2-3 minutes, stirring occasionally, until just cooked through and browned. Avoid overcrowding.
- 4
Return the vegetables to the skillet, pour in the Worcestershire sauce, and toss everything together for 1 minute to combine.
- 5
Reduce heat to low. Lay the provolone slices over the top, cover the skillet, and let melt for 2-3 minutes until gooey.
- 6
Divide into 4 bowls, sprinkle with parsley, and serve hot.
Tips & notes
- Swap provolone for white American or mozzarella if you prefer a meltier, milder cheese, or use Cheez Whiz-style sauce for a true Philly feel.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave; the cheese re-melts beautifully.
- For an even lower-carb version, skip the onion and use extra mushrooms and peppers, which drops net carbs to around 5g per serving.
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Frequently asked questions
- How many carbs are in keto philly cheesesteak bowl?
- Each serving has 6.8g net carbs (8.6g total carbs minus 1.8g fiber), 472 calories, 34g protein, and 33g fat. This recipe makes 4 servings.
- Is a Philly cheesesteak keto without the bread?
- Yes. The carbs in a traditional cheesesteak come almost entirely from the hoagie roll. Serving the steak, peppers, onions, and cheese in a bowl keeps it fully keto at under 7g net carbs per serving.
- What cut of beef is best for a keto cheesesteak bowl?
- Thinly sliced ribeye is the classic and most flavorful choice thanks to its marbling. Sirloin or flank steak also work well; just slice thin against the grain and don't overcook.
- Can I make this cheesesteak bowl ahead of time?
- Absolutely. Cook the steak and vegetables, then refrigerate for up to 3 days. Add the cheese fresh when reheating so it melts perfectly. It's a great keto meal-prep lunch.
