About This Recipe
All the classic Philly cheesesteak flavor—juicy ribeye, sautéed peppers and onions—served over buttery shredded cabbage and blanketed with melty provolone. It’s a lightning-fast, one-pan keto dinner that tastes like comfort food without the roll.
Ingredients
- Shaved ribeye steak
- Green bell pepper, thinly sliced
- Onion, thinly sliced
- Shredded green cabbage
- Provolone cheese slices
- Butter or ghee (plus a little olive oil, optional)
- Kosher salt & black pepper
- Garlic powder and a pinch of smoked paprika (optional)
- Beef broth for deglazing (1–2 splashes)
- Optional to serve: chopped parsley; quick sauce (mayo + Dijon)
Instructions
- Partially freeze ribeye for 20 minutes for easier slicing; cut very thin against the grain. Prep the pepper, onion, and cabbage.
- Heat a large skillet over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. Sauté onion and bell pepper with a pinch of salt until softened and lightly browned, 4–5 minutes; push to the edges.
- Add another 1 tbsp butter, then the cabbage. Season with salt, pepper, and 1/2 tsp garlic powder. Toss and cook until tender-crisp with a little char, 3–4 minutes. Transfer vegetables to a bowl.
- Increase heat to high. Add sliced ribeye in a single layer. Season with salt, pepper, and a pinch of smoked paprika. Sear 1–2 minutes per side until just browned.
- Return vegetables to the skillet. Deglaze with 2–3 tbsp beef broth, scraping up browned bits; toss together for 1 minute.
- Spread the mixture evenly. Top with provolone slices, overlapping slightly. Cover and cook on low until cheese is melted and bubbly, 1–2 minutes.
- Scoop into bowls. Optional: drizzle with a quick sauce (2 tbsp mayo + 1 tsp Dijon) and sprinkle with parsley. Serve hot.
Keto Focus
Shredded cabbage stands in for a carb-heavy roll, keeping net carbs low while adding fiber and volume. Fatty ribeye and provolone provide satiating fats and quality protein, with peppers and onions used sparingly for flavor—no flour, sugar, or starches needed.
Nutrition Facts (per serving)
- Calories: 660
- Protein: 40g
- Fat: 52g
- Total Carbs: 10g
- Fiber: 3g
- Net Carbs: 7g
Tips & Variations
- Use cabbage “steaks” if you prefer: pan-sear thick slices, then pile the steak mix and cheese on top.
- Cheese swaps: provolone, mozzarella, or a mild white cheddar all melt beautifully.
- Veggie boost: add sliced mushrooms or baby spinach with the peppers and onions.
- Spice it up: finish with hot sauce, crushed red pepper, or pickled jalapeños.
- Meal prep: cook the steak-and-veg base ahead; melt cheese to order for best texture.
- Serve with: a side salad or roasted broccoli for a complete low-carb plate.