If you're craving a hearty, flavorful meal that won't derail your low-carb lifestyle, look no further than these mouthwatering Low Carb Philly Cheesesteaks! Imagine tender, juicy ribeye steak, perfectly seared to crispy perfection, nestled with sautéed bell peppers and onions, all enveloped in a luscious cream cheese and provolone sauce. This recipe is not just a feast for the senses; it’s a quick and easy dish that can be whipped up in just 30 minutes! Whether you're meal prepping for the week or looking for a satisfying dinner option, these cheesesteaks are sure to impress. Get ready to indulge without the guilt—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 oz cream cheese
- 1 cup shredded provolone cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Remove ribeye steak from refrigerator and let sit at room temperature for 15 minutes. Pat the meat dry with paper towels to ensure proper searing.
- Using a sharp knife, slice the ribeye steak as thinly as possible against the grain. Season the sliced meat generously with salt and pepper.
- Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil and ensure the pan is very hot before adding meat.
- Cook the steak slices in batches to prevent overcrowding. Sear quickly for 1-2 minutes per side until edges are crispy and meat is just cooked through. Remove and set aside.
- In the same pan, add another drizzle of olive oil and sauté sliced bell peppers and onions until they're soft and slightly caramelized, about 5-7 minutes.
- Reduce heat to low and add cream cheese to the pan, stirring until it melts and creates a creamy sauce with the vegetables.
- Return the cooked steak to the pan, mixing gently to coat with the cream cheese and vegetable mixture.
- Sprinkle shredded provolone cheese over the top and let it melt for 1-2 minutes.
- Serve immediately in a bowl or on a plate, ensuring each serving gets an equal mix of steak, vegetables, and melted cheeses.
Tips
- Slice the Steak Thinly: For the best texture and flavor, ensure you slice the ribeye steak as thinly as possible against the grain. This will help the meat cook quickly and stay tender.
- Pat Dry for Searing: Before cooking, pat the steak dry with paper towels. This step is crucial for achieving that perfect sear, which adds a delicious depth of flavor to your dish.
- Cook in Batches: Avoid overcrowding the pan when searing the steak. Cooking in batches allows for better heat distribution and ensures that each piece gets that coveted crispy edge.
- Control the Heat: Keep an eye on the heat level while sautéing the vegetables. You want them to be soft and slightly caramelized, not burnt. Adjust the heat as necessary to achieve that perfect balance.
- Mix Thoroughly: When adding the steak back to the pan with the cream cheese and vegetables, mix gently to ensure every piece is coated in that creamy goodness.
- Serve Hot: These cheesesteaks are best enjoyed fresh off the stove. Serve immediately to savor the melty provolone and the rich flavors of the steak and veggies.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 120mg
