Your Diet Expert

There’s something magically comforting about a Philly cheesesteak — the melty cheese, tender beef, and sautéed peppers — and this Keto Philly Cheesesteak Pasta captures all of those flavors without the carb load. I swapped traditional wheat pasta for keto-friendly noodles and folded everything into a creamy, savory sauce so you get the same indulgent experience that fits a low-carb or keto lifestyle.

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What makes this Keto Philly Cheesesteak Pasta stand out

• Flavor-first: This recipe leans into the classic Philly flavor profile — thinly sliced steak, onions, bell peppers, and melty provolone — but reimagines it as a creamy pasta-style skillet that’s much faster than ordering takeout.
• Smart swaps: Using shirataki or konjac noodles (or zoodles if you prefer fresh veg) keeps net carbs low while still delivering satisfying texture.
• One-pan weeknight winner: Brown the beef, sauté the veg, stir in the cream-cheese sauce and noodles — dinner is done in about 30 minutes with minimal cleanup.
• Protein-packed & filling: Designed for fitness lovers and anyone who needs a satisfying, blood-sugar-friendly meal after a long day.

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Personal blogger note

The first time I made this, I expected leftovers for two lunches. They were gone by morning — my partner and I kept stealing bites straight from the pan. Now I double the batch when guesting; it disappears every time.

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Equipment — what to use and why

• Large skillet (10–12 inch) — you want a wide surface for quickly browning the steak and getting good caramelization on the onions and peppers. A heavy-bottomed skillet helps even cooking and prevents hot spots.
• Sharp chef’s knife & cutting board — thin slices of steak are easier and safer with a sharp blade; the texture of the meat matters in a Philly-style dish.
• Tongs or spatula — for flipping the steak slices and stirring the pasta without tearing the noodles.
• Mixing bowl — to whisk the cream-cheese sauce smooth before adding to the pan (helps avoid lumps).
• Colander & paper towels — if you use shirataki noodles, drain and dry them well — it improves texture and removes “factory” scent.
• Measuring cups & spoons / kitchen scale — accuracy keeps macro-minded readers happy and reproducible results.

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Ingredients (with substitutions and why each matters)

Serves 4

• 1 lb (454 g) thinly sliced sirloin or ribeye — tender steak slices give authentic cheesesteak texture. Swap: thinly sliced flank, skirt steak, or pre-sliced roast beef; or use 1 lb ground beef for a different take.
• 2 tbsp olive oil — for browning. Swap: avocado oil or ghee for higher-heat browning.
• 1 medium onion (≈110 g), thinly sliced — classic Philly sweetness and texture. Swap: 3–4 scallions for milder flavor.
• 1 green bell pepper (≈120 g), thinly sliced — color and crunch; use red or yellow for sweeter notes.
• 8 oz (226 g) mushrooms, sliced (optional) — earthiness and volume. Swap: skip if you don’t like mushrooms.
• 2 cloves garlic, minced — savory backbone.
• 2 packs (≈400 g drained) shirataki / konjac noodles — virtually zero net carbs and the “pasta” element of this dish. Swap: spiralized zucchini (zoodles) — slightly higher carbs; see nutrition note.
• 4 oz (113 g) cream cheese, softened — builds a creamy, stable sauce that clings to noodles. Swap: full-fat Greek yogurt or mascarpone for a tangy or richer twist (adjust thickness).
• 1/2 cup (120 ml) heavy cream — makes the sauce silky and helps the cheeses melt smoothly. Swap: coconut cream for dairy-free (flavor will shift).
• 1 cup (113 g) shredded provolone or Monterey Jack — classic melty cheese. Swap: provolone + a little cheddar for sharper flavor or pepper jack to add heat.
• 1/4 cup (25 g) grated Parmesan — umami and salty finish. Swap: nutritional yeast for slightly different flavor.
• 1 tbsp Worcestershire sauce (optional, ~15 g) — adds savory depth. Swap: soy sauce or tamari (watch sodium).
• 1–2 tbsp chopped fresh parsley or chives + lime wedges for serving — brightness and garnish.
• Salt & black pepper to taste — essential to balance flavors.

Why these ingredients matter: The trio of cream cheese + heavy cream + provolone creates a clingy, indulgent sauce without relying on starchy thickeners; shirataki gives the pasta feel without carbs; thin-sliced steak keeps the dish authentic.

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Step-by-step cooking process — friend-to-friend style

Step 1 — Prep and dry the noodles

If using shirataki noodles, drain both packages and rinse thoroughly under hot water. Pat dry with paper towels and dry-sauté them in a hot pan for 1–2 minutes to remove excess moisture and improve texture. Set aside. (If using zoodles, peel and spiralize zucchini and pat dry.)

Step 2 — Sear the steak

Heat 1 tbsp olive oil in a large skillet over high heat until shimmering. Season thin steak slices lightly with salt and pepper. Add half the steak in a single layer (work in batches to avoid crowding) and sear 45–60 seconds per side until browned but still tender. Transfer to a plate and repeat with remaining steak. Set aside.

Step 3 — Sauté the veg

Lower heat to medium. Add remaining 1 tbsp olive oil. Sauté thinly sliced onion 3–4 minutes until translucent and edges start to caramelize. Add bell pepper and mushrooms, cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Step 4 — Make the creamy Philly sauce

Push veggies to the side; reduce heat to low. In a mixing bowl whisk together 4 oz softened cream cheese and 1/2 cup heavy cream until smooth (microwave cream cheese 10–15 seconds if it’s too cold). Stir in Worcestershire sauce (if using) and 3/4 cup shredded provolone, reserving 1/4 cup for topping. Pour this mixture into the skillet with the vegetables and gently warm, stirring until the cheese is melted and the sauce is smooth. Taste and adjust salt/pepper.

Step 5 — Combine steak + “pasta”

Return the seared steak to the skillet, add the prepared shirataki (or zoodles), and toss to coat everything with the sauce. Cook 1–2 minutes to meld flavors — if using zoodles, cook just until warmed so they keep some bite.

Step 6 — Finish and bake briefly (optional)

Sprinkle the reserved 1/4 cup provolone and 1/4 cup Parmesan over the top, cover the skillet for 1–2 minutes to melt, or transfer the skillet to a preheated 375°F (190°C) oven for 4–6 minutes for a bubbly top (make sure your skillet is oven-safe).

Step 7 — Garnish and serve

Remove from heat, sprinkle with chopped parsley or chives and a squeeze of lime if you like bright acidity. Serve hot.

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Health & nutrition insights

• Protein-focused: Steak + cheeses supply high-quality protein to support muscle repair and satiety — great when you’re active.
• Low net carbs: Using shirataki noodles keeps carbs near zero, making this a satisfying keto dinner without blood-sugar spikes. (Nutrition below assumes shirataki noodles.)
• Healthy fats for fuel: Heavy cream, cream cheese, and olive oil supply fats that help keep you full and support ketosis.
• Veggies for micronutrients: Onions, peppers, and optional mushrooms add fiber, vitamins, and minerals, rounding out the meal.

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Serving + pairing ideas

• Light side: A crisp green salad with lime-olive oil dressing to cut through the richness.
• For extra freshness: Top with pickled jalapeños or a squeeze of lemon/lime.
• Meal-prep: Portion into containers and add microgreens before reheating for a quick lunch.
• Entertaining: Serve family-style with extra grated cheese and hot sauce on the table so guests can customize.

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Storage & meal prep tips

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat (add a splash of cream or broth if the sauce tightens).
• Freezer: This dish freezes okay (sauce changes slightly) — portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly.
• Make-ahead: Cook the steak and sauce, but wait to add shirataki/zoodles until reheating so the “pasta” texture stays best.

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FAQ — what readers often ask

Q: Can I make Keto Philly Cheesesteak Pasta dairy-free?
Yes — use a dairy-free cream cheese and coconut cream, and swap provolone for a dairy-free melty cheese. Texture and flavor will be slightly different.

Q: What keto-friendly pasta options work best?
Shirataki (konjac) noodles are the lowest-carb option and were used for the nutrition estimate. Zucchini noodles (zoodles) or spaghetti squash also work but have more net carbs.

Q: Can I use ground beef instead of sliced steak?
Yes — brown 1 lb ground beef and drain excess fat; fold into the sauce for a “philly burger pasta” vibe.

Q: Is Worcestershire sauce keto?
Most Worcestershire sauces have small amounts of sugar; if you’re tracking tightly, use a sugar-free alternative or omit it.

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Nutrition breakdown (estimated — recipe makes 4 servings)

I calculated this recipe using the ingredient amounts listed above and assuming shirataki noodles as the pasta base. Nutrients are estimates — for strict tracking, plug your exact brands into your calculator.

Totals for whole recipe (approx):

• Calories: 2,713 kcal
• Protein: 176 g
• Fat: 203 g
• Total carbs: 53 g
• Fiber: 19 g
• Net carbs (total): ≈ 34 g

Per serving (1 of 4):

• Calories: ≈ 678 kcal
• Protein: ≈ 44 g
• Fat: ≈ 50.8 g
• Total carbs: ≈ 13.2 g
• Fiber: ≈ 4.7 g
• Net carbs: ≈ 8.5 g

Notes: These numbers are rounded and assume shirataki noodles (very low net carbs). If you use zoodles instead, net carbs will rise slightly (zucchini adds ~2–3g net carbs per 100g).

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Recipe details — quick facts

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes
• Course: Main / Dinner
• Cuisine: American (Philly-inspired), Low-Carb / Keto
• Servings: 4
• Calories (per serving): ~678 kcal (estimate)

Closing note

If you love Philly flavors but want to keep your carbs low, this Keto Philly Cheesesteak Pasta is a satisfying go-to. It’s fast, flexible, and comforting — make it once, and you’ll find yourself reaching for it again on busy weeknights. If you tweak it (more heat? different cheese?), tell me how it turned out — I read every comment.