Oh my gosh, you guys – I have to tell you about my absolute favorite weeknight lifesaver: these insanely delicious low carb Philly cheesesteaks! As a busy mom who’s always juggling a million things (sound familiar?), I’m obsessed with meals that taste indulgent but won’t derail my healthy eating goals. After years of tweaking, I’ve perfected this version that’s packed with all the melty, meaty goodness of the classic sandwich, minus the carb overload. The best part? Whether you use your slow cooker or Instant Pot (I’ve tested both!), it’s practically foolproof. Trust me, even my picky kids gobble this up!
Table of Contents
Table of Contents
Why You’ll Love These Low Carb Philly Cheesesteaks
Listen, I know what you’re thinking – “low carb” usually means “low flavor,” right? Not this time! These cheesesteaks are my go-to because:
- They come together with barely any effort (we’re talking 15 minutes prep!)
- They’re keto-friendly but don’t taste like “diet food” at all
- The meat gets crazy tender while cooking
- That melty provolone? Absolute perfection
Seriously, it’s like having your favorite sandwich joint in your kitchen – minus the carb coma afterward.
Perfect for Busy Weeknights
Between soccer practice and homework time, I need dinners that practically make themselves. Toss everything in the slow cooker before school pickup, and boom – dinner’s ready when we walk in the door. The Instant Pot version? Even faster! Either way, cleanup’s a breeze (music to any mom’s ears).
Packed with Flavor and Protein
Don’t let the “healthy” label fool you – this meal satisfies like comfort food should. The sirloin packs a protein punch (45g per serving!), while the peppers and onions caramelize into sweet, savory magic. My husband always jokes it’s too good to be good for you – but that’s the beauty of low carb done right!
Ingredients for Low Carb Philly Cheesesteaks
Okay, let’s talk ingredients – and I promise, nothing weird or hard-to-find here! After making this dozens of times (no exaggeration), here’s exactly what you’ll need:
- 2 pounds beef sirloin, sliced thin – Pro tip: ask your butcher to slice it for you, or pop it in the freezer for 30 minutes first to make slicing easier
- 6-8 slices provolone cheese – That melty, slightly nutty flavor is essential! I usually do 7 slices because… well, that’s just my lucky number
- 1 large onion, sliced – Yellow onions work best for that classic Philly taste
- 2 bell peppers, sliced – I like using one red and one green for color
- 4 ounces mushrooms, sliced (optional) – My secret flavor booster, but skip if you’re not a mushroom person
- 1 tablespoon butter or ghee – Ghee’s my go-to when I’m avoiding dairy
Plus all those delicious seasonings that make the magic happen – steak seasoning, garlic powder, and a pinch of parsley for freshness. Simple, right?
How to Make Low Carb Philly Cheesesteaks
Alright, let’s get cooking! I’ve tested both methods a zillion times (my family never complains about taste-testing), and they each have their perks. The slow cooker gives you that “forgot-about-it-till-dinner” ease, while the Instant Pot is lightning fast. Either way, you’re in for some seriously tasty eats!
Slow Cooker Method
This is my “set it and forget it” dream come true! Just toss everything except the cheese into your slow cooker – I mean everything! Give it a good stir so all those flavors mingle. Cook on high for 2-3 hours (perfect if you remembered lunchtime) or low for 4-6 hours (my usual move before morning errands). When the beef’s tender and the veggies are sweet, lay those provolone slices right on top like a cheesy blanket. Let it melt for 5-10 minutes – resist stirring! That melty perfection is worth the wait.
Instant Pot Method
Need dinner FAST? Here’s your play: Hit sauté and brown that beef in batches (don’t crowd the pot!). Remove it, then sauté onions, peppers, and mushrooms until they start softening – about 5 minutes. Pour in broth to deglaze (scrape up those tasty browned bits!), then return the beef. Add seasonings and butter, seal the lid, and pressure cook on high for 9 minutes. Quick release, top with cheese, and let it sit 5 minutes. Boom – cheesesteak magic in under 30 minutes!
Tips for the Best Low Carb Philly Cheesesteaks
After making this recipe more times than I can count, here are my can’t-live-without tips: First, taste before adding salt – some steak seasonings pack enough already. If you’re dairy-free, ghee works beautifully and sharp cheddar makes a great provolone swap (just melt it in at the end). For extra richness, stir in a splash of heavy cream before topping with cheese. And don’t skip resting time – letting it sit 5 minutes after cooking makes all the flavors marry perfectly!
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15-Minute Low Carb Philly Cheesesteaks
Low Carb Philly Cheesesteaks made with beef sirloin, provolone cheese, and vegetables. Perfect for a keto or low-carb diet.
- Total Time: 2 hours 15 minutes – 6 hours 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds beef sirloin, sliced
- 6–8 slices provolone cheese
- 1 large onion, sliced
- 2 bell peppers, sliced
- 4 ounces mushrooms, sliced (optional)
- 1 tablespoon butter or ghee
- 1 tablespoon steak seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley
- 1 1/2 teaspoons salt (if needed)
- 1 cup low-sodium beef broth (for pressure cooker)
Instructions
- Slow Cooker: Add all ingredients except cheese to the slow cooker. Stir well.
- Cook on high for 2-3 hours or low for 4-6 hours.
- Stir again and add cheese slices on top.
- Cook an additional 5-10 minutes until cheese melts.
- Instant Pot: Sauté beef in oil for 2-4 minutes, then remove.
- Sauté onions, peppers, and mushrooms for 3-5 minutes.
- Deglaze with broth, add beef back, and mix in seasoning and butter.
- Pressure cook on high for 9 minutes, then quick release.
- Add cheese on top and let melt for 5-10 minutes.
Notes
- Adjust salt if your steak seasoning includes it.
- Use ghee for a dairy-free option.
- Optional mushrooms add extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2-6 hours (slow cooker) or 20 minutes (Instant Pot)
- Category: Main Dish
- Method: Slow Cooker or Instant Pot
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg
Serving Suggestions for Low Carb Philly Cheesesteaks
Now, let’s talk about how to serve these beauties! My family loves scooping the cheesy beef mixture over cauliflower rice – it soaks up all those amazing juices. For crunch, I’ll often toss together a simple side salad with romaine and cherry tomatoes. And if we’re feeling fancy? Roasted Brussels sprouts with bacon make the perfect indulgent-yet-still-low-carb pairing. Honestly though? Sometimes we just eat it straight from the pot with forks – no shame in my game!
Storing and Reheating Low Carb Philly Cheesesteaks
Here’s my foolproof system for leftovers (though honestly, we rarely have any!): Store cooled cheesesteak mixture in an airtight container – it keeps beautifully for 3-4 days in the fridge. When reheating, I add a splash of beef broth to keep it moist and microwave in 30-second bursts, stirring between each. For bigger batches, warm it gently on the stove over low heat. Pro tip: Add fresh cheese slices when reheating for that just-made melty goodness!
Low Carb Philly Cheesesteaks Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates based on my exact ingredients. Your counts might vary slightly depending on your cheese brand or veggie sizes! Per generous serving, you’re looking at about 450 calories with a whopping 45g protein and just 8g net carbs (thanks to that 2g fiber!). The fat content (25g) comes mostly from the good stuff – beef and cheese. I always tell my friends: this meal proves low carb doesn’t mean missing out on flavor or satisfaction!
Frequently Asked Questions
Can I use a different cheese besides provolone?
Absolutely! While provolone gives that authentic Philly taste, Swiss or mozzarella work great too. For extra kick, try pepper jack – just know it’ll change the flavor profile a bit. My dairy-free friends swear by Violife’s provolone-style slices!
What if I don’t have beef sirloin?
No worries – ribeye works beautifully (and is super traditional), while chuck roast becomes fall-apart tender in the slow cooker. Even ground beef in a pinch, though the texture will be different. Just adjust cook times if using tougher cuts.
Can I make this ahead and freeze it?
You bet! I freeze portions without cheese for up to 3 months. Thaw overnight in the fridge, reheat gently, then add fresh cheese. The veggies get a bit softer, but the flavor stays amazing.
Why does my Instant Pot version seem watery?
Ah, the dreaded broth pool! Just remove the lid after cooking and hit sauté again for 2-3 minutes to reduce. Or thicken with a teaspoon of xanthan gum whisked in at the end.
Share Your Low Carb Philly Cheesesteaks Experience
Now it’s your turn, friends! Did your family go crazy for this recipe like mine does? Snap a pic of your cheesy masterpiece and tag me – I love seeing your kitchen wins! Drop a comment below too – did you add any fun twists? Can’t wait to hear how yours turned out! Follow along on Facebook for more quick dinner ideas!
