Description
All the flavor of a classic cheesesteak without the bread. Tender beef, peppers, onions, and gooey cheese come together in a hearty keto-friendly bowl.
Ingredients
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1 lb ribeye steak, thinly sliced
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1 tbsp olive oil
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1 medium onion, thinly sliced
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1 green bell pepper, thinly sliced
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1 red bell pepper, thinly sliced
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1 cup mushrooms, sliced (optional)
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2 cloves garlic, minced
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1 tsp Worcestershire sauce (optional)
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1 cup provolone cheese, shredded
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Thinly slice the steak against the grain and set aside. Prepare onions, peppers, and optional mushrooms by slicing them into strips.
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Heat olive oil in a large skillet over medium heat. Add onions and peppers and cook for 6–8 minutes until softened and lightly caramelized.
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Push vegetables to the side of the skillet and add the steak. Cook for 2–3 minutes, stirring until browned but still tender.
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Stir in garlic and Worcestershire sauce, then combine the steak with the vegetables. Season with salt and pepper.
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Sprinkle shredded provolone cheese on top. Cover the skillet for 1–2 minutes until the cheese melts.
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Divide into bowls, garnish with parsley, and serve warm.
Notes
For a richer flavor, add sautéed mushrooms or swap provolone with mozzarella or cheddar. Store leftovers in an airtight container for up to 4 days or freeze without cheese for up to 2 months. Reheat gently on the stovetop and add fresh cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American