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Keto Philly Cheesesteak Pasta
Alice

Keto Philly Cheesesteak Pasta Recipe

Keto Philly Cheesesteak Pasta recreates the classic cheesesteak experience in a low-carb, creamy skillet dish. Ready in ~30 minutes, it’s rich, protein-packed, and perfect for anyone craving indulgent flavor without the carbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main
Cuisine: American (Philly-inspired, Keto, Low-Carb
Calories: 679
Ingredients Method

Ingredients
  

  • 1 lb 454 g thinly sliced sirloin or ribeye
  • 2 tbsp olive oil divided
  • 1 medium onion thinly sliced (≈110 g)
  • 1 green bell pepper thinly sliced (≈120 g)
  • 8 oz 226 g mushrooms, sliced (optional)
  • 2 cloves garlic minced (≈6 g)
  • 2 packs shirataki / konjac noodles drained & patted dry (≈400 g)
  • 4 oz 113 g cream cheese, softened
  • 1/2 cup 120 ml heavy cream
  • 1 cup ≈113 g shredded provolone or Monterey Jack (reserve 1/4 cup for topping)
  • 1/4 cup ≈25 g grated Parmesan
  • 1 tbsp Worcestershire sauce optional
  • Salt & black pepper to taste
  • Fresh parsley or chives for garnish lime wedges to serve

Method
 

  1. Drain and dry shirataki noodles; dry-sauté 1–2 minutes and set aside. If using zoodles, spiralize and pat dry.
  2. Heat 1 tbsp olive oil in a large skillet on high. Season steak lightly; sear in batches 45–60 seconds per side until browned but still tender. Remove and set aside.
  3. Lower heat to medium and add remaining 1 tbsp oil. Sauté onion 3–4 minutes; add bell pepper and mushrooms and cook 4–5 minutes until softened. Add garlic and cook 30 seconds.
  4. In a bowl whisk cream cheese with heavy cream until smooth (microwave 10–15 sec if needed). Stir in Worcestershire and 3/4 cup provolone. Pour into skillet and warm gently until smooth.
  5. Return steak to skillet, add shirataki (or zoodles), and toss to coat. Cook 1–2 minutes to heat through.
  6. Sprinkle reserved provolone and Parmesan on top, cover 1–2 minutes to melt or broil briefly for a bubbly finish.
  7. Garnish with parsley/chives and serve with lime wedges.