Description
A breadless, keto-friendly twist on the classic cheesesteak, featuring tender sirloin, melted provolone, and sautéed veggies in a single skillet. Creamy sour cream adds richness without dairy overload.
Ingredients
Top sirloin steak (1 1/2 lb / 680 g), sliced thin
Green bell pepper (1 1/2 cups), sliced
Large onion (1/4 cup), sliced
Mushrooms (4 oz), sliced
Olive oil (2 tbsp), divided
Garlic powder (1/2 tsp)
Provolone cheese (4 oz), sliced
Sour cream (1/2 cup)
Salt and pepper to taste
Instructions
Preheat skillet over medium-high heat; add 1 tbsp olive oil.
Add steak slices in single layer, searing until browned (2-3 mins each side).
Push steak to edges; add onion, pepper, and mushrooms with remaining oil.
Sauté veggies 5 minutes until tender.
Season with garlic powder, salt, and pepper.
Sprinkle provolone over steak; stir in sour cream and combine with veggies.
Simmer 2-3 minutes until cheese melts into steak layers.
Notes
Use avocado oil for high-heat stability
Substitute provolone with cheddar or mozzarella
Add zucchini or eggplant instead of mushrooms
Serve with keto-friendly bread or enjoy as-is
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg