This keto Philly cheesesteak skillet makes for the perfect weeknight meal! With sauteed onions and peppers, ground beef, and provolone cheese, this skillet has all the classic flavors of a Philly Cheesesteak but can be made in less than 30 minutes.

keto philly cheesesteak skillet - ground beef, peppers, and onions covered with provolone cheese and garnished with parsley on a marble board

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This easy meal was inspired by the popularity of the Philly Cheesesteak loaded fries from the Cook Once book. We wanted to take those classic flavors and turn them into a weeknight meal that you could make even on the busiest of nights – and this keto Philly cheesesteak skillet delivers!

How to Make this Keto Philly Cheesesteak Skillet

You can make this Philly cheesesteak skillet with just a few simple steps:

  1. Saute the vegetables. First, you’ll thinly slice an onion, a red bell pepper, a green bell pepper, and 8 ounces of cremini mushrooms. If you’re a mushroom hater, you can leave them out, but we found that they make this meal a little more complete and help up the veggie ratio. Once the veggies are sliced, you’ll add them to a hot pan with some olive oil, and saute for about 5-7 minutes, until they are all browned and the onions are slightly caramelized. Then, you’ll remove them from the pan.
  2. Cook the ground beef. Once the veggies are done, you’ll cook the ground beef in the same pan for about 5 minutes. Once it is browned, drain off the excess fat.
  3. Add everything back to the pan. Next, you’ll add the veggies back to the pan then stir in the beef broth, dijon mustard, and coconut aminos. This will help give the dish more flavor. Let everything cook for about 3-4 minutes, until it is bubbling, to let the flavors infuse.
  4. Layer on the cheese. The last step is also the most important – adding cheese! Layer 6 slices of cheese over top of the beef, then either put a lid on the pan or turn on your oven’s broiler and place the skillet under it for 1-2 minutes, until the cheese is melted and browned. Enjoy!
keto philly cheesesteak skillet - ground beef, peppers, and onions covered with provolone cheese and garnished with parsley on a marble board

How to Serve the Philly Cheesesteak Skillet Meal

This Philly cheesesteak skillet makes a fantastic meal on its own, but would also be great served over cauliflower rice or alongside a green salad. If you’re not following a Keto or low-carb diet, you could also use this as the filling for a sandwich, serve it over white rice, or make Philly cheesesteak stuffed potatoes. We hope you love this easy meal!

Philly Cheesesteak Skillet

4.94 — Votes 16 votes
By Cassy Joy Garcia
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
With onions, peppers, ground beef, and plenty of provolone cheese, this Philly cheesesteak skillet has all the flavor of the classic sandwich, but comes together in under 30 minutes!


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 8 ounces cremini mushrooms thinly sliced (optional)
  • 2 cloves garlic minced
  • 1 ½ pounds ground beef
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon black pepper
  • 1/3 cup beef broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons coconut aminos
  • 6 slices provolone cheese


  • Add the olive oil to a skillet over medium heat. Once hot, put the sliced onion, bell peppers, and mushrooms in the pan. Cook for 5-7 minutes, stirring occasionally, until browned, then remove from pan.
  • Put the minced garlic in the pan and cook for 30 seconds, until fragrant, then add the ground beef, salt, and pepper. Cook for 5 minutes, breaking up the ground beef as it cooks, until the beef is browned. Then, drain off the excess fat and return the skillet to medium heat.
  • Stir the Dijon mustard into the ground beef, then add the coconut aminos and broth. Add the peppers and onions back to the pan with the beef, then let cook for 2-3 minutes, until the mixture is bubbling.
  • Place the cheese on top of the beef and either cover with a lid or turn your oven to the broil setting and place the skillet under the broiler for 1-2 minutes to melt the cheese. Remove from oven and enjoy!

Recipe Notes

This skillet can be served as-is, but if you’d like to stretch it a bit further it can also be served over cauliflower rice or white rice, in a sandwich, or as Philly cheesesteak stuffed potatoes!


Calories: 529kcal | Carbohydrates: 11.2g | Protein: 47.2g | Fat: 31.9g | Saturated Fat: 14.4g | Cholesterol: 139.2mg | Sodium: 1206.6mg | Fiber: 2g | Sugar: 5.9g

Additional Info

Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 529
Keyword: 30 minute meal, bell peppers, cheese, easy dinner, ground beef, keto, one pot meal

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Amber Goulden

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Recipe Rating


  1. This was great! It was made so quickly and used up a lot of my peppers I had. I will make this again and again! Thank you!

  2. 5 stars
    This was amazing! The flavors were so balanced and I loved how versatile it is! My boys (husband and 6-year old) are already asking when we can have it again! 🙂 thanks for a wonderful recipe!

    1. We’re so glad to hear that, Stephanie! Thanks so much for sharing this with us!

  3. 5 stars
    Soooo easy and yummy! A crowd pleaser for sure. I put my pan under the broiler to get the cheese nice and bubbly.

    1. Philly cheesesteaks take me back to childhood. They’re hard to beat. Glad you enjoyed them!

    1. Wahoo! So glad you enjoyed this one, April! Thank you for sharing this with us.

  4. 5 stars
    So easy & delicious. I used soy sauce instead of coconut aminos because I was out of the aminos. Used a spicy mustard I had on hand, omitted mushrooms, and used about 1 cup of beef bone broth (because I was slow and it was evaporating). Oh and I used the long sweet peppers instead of bell peppers, because they looked better at the store. These modifications were minor & didn’t alter the taste from the original recipe. Highly recommend!

    1. So glad you enjoyed it, Jackie! Thank you for sharing this with us!

  5. 5 stars
    Best thing I’ve cooked in forever and I LOVE cooking. This is a new staple and we serve it with roasted potatoes. We are DF and didn’t miss the cheese. SOOOOOOO GOOD!

    1. SO glad to hear that, Nicki!! Thanks so much for sharing!

  6. 5 stars
    This has become a family favorite! We stuff baked potatoes with this yummy goodness and it is the perfect, easy dinner. The flavor is amazing. Thanks for a great recipe!

  7. 5 stars
    I substituted sliced chicken breast, because my kids prefer chicken over beef. I added a couple of shakes of italian seasoning as well. We served it on toasted sub rolls for those that eat gluten (not me). We also had all the sub toppings– shredded lettuce, pickles, banana peppers. Everyone loved this recipe. My husband said it was keeper and wants it next week, too!

    1. That sounds delicious…we’re so glad you all loved it!! Thank you for sharing!

  8. This was so tasty! The Dijon makes the flavor of the beef so rich and delicious. I just wish the nutrition info was with it like in the cook book.

  9. 5 stars
    This was INCREDIBLE! Used beef bone broth for extra nutrients, and served alongside homemade garlic bread made with crusty sourdough! YUM