Low Carb Chicken Philly Cheesesteak {Keto Friendly}
This Keto Chicken Philly Cheesesteak is so delicious! You won’t even miss the bread or bun that usually goes with a cheesesteak sandwich. Plus, it’s super simple to make with chicken, cheese, and a few other ingredients. Ready in less than 20 minutes! This low carb chicken cheesesteak recipe is certain to be your favorite.
HOW TO MAKE THIS KETO PHILLY CHEESESTEAK
To make this Keto Philly Cheesesteak, you just have to do a few different things. And once you do that, you’ll have a Low Carb Chicken Philly Cheesesteak Skillet meal that is amazing.
If the rest of your family isn’t following a Low Carb or Ketogenic Diet, this is an easy meal that works for everyone. You can simply add sub rolls for those who aren’t eating a Low Carb lifestyle. Keto Chicken Philly Cheesesteak is a fantastic one-skillet meal that is simple to make, and it tastes delicious. You could also grab a rotisserie chicken if you are in a pinch for time and use it as well.
If you prefer a more traditional beef cheesesteak, check out my Keto Philly Cheesesteak Casserole with sliced rib-eye.
Ingredients:
- Boneless Skinless Chicken – I use boneless skinless chicken breasts in this recipe, but you could sub chicken thighs instead.
- Green Peppers & Onion – You need both to add incredible flavor to this dish
- Provolone Cheese – You can use any type of cheese that you want, but this one goes perfectly with the other flavors.
- Butter – Healthy fat for cooking.
- Seasonings– Feel free to adjust seasoning to suit your taste.
Steps to make Keto Philly Cheesesteak:
Step 1: In a hot cast-iron skillet, melt one tablespoon of butter and add peppers, onion, and garlic.
Step 2: Sauté until the onions and peppers are translucent, then remove veggies from the skillet and set aside.
Step 3: Melt the remaining 2 tablespoons of butter in the cast iron skillet then add chicken, Italian seasoning, and salt/pepper.
Step 4: Allow to sear on each side, then cover and cook on medium-low until the chicken is cooked all the way through. I use a meat thermometer to test doneness.
Step 5: Once the chicken is done, add the pepper, onion, and garlic back to the skillet. Cook on low for 2 minutes.
Step 6: Place provolone cheese slices on top of the chicken and veggie mixture to cover, and then place the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
Step 7: Serve.
COOKING WITH CAST IRON
I’m a fan of cooking any type of skillet recipes and most of my low carb dinners in a cast-iron skillet any time that I can. I love the extra taste and flavor that it adds, and I love how forgiving cast iron is. These pans last forever.
Cast iron cooking is also a simple way to cook your food evenly and quickly as well. The iron does a great job of holding the heat and distributing it evenly across the pan. This 2 pan preseasoned set with a 10 inch and 12-inch skillet is a fantastic and affordable addition to your kitchen.
CAN YOU FREEZE THIS LOW CARB CHICKEN PHILLY CHEESESTEAK?
Sure, it will keep for 4 months in a freezer-safe container. Simply thaw in the fridge, then rewarm in the microwave or the oven until warmed all the way through. It could also be frozen in single-serving sizes for quick meals later.
WHAT KIND OF SAUCE IS GOOD ON A PHILLY CHEESESTEAK?
You don’t have to add any sauce once you layer on the cheese. But if you want some kind of topping or sauce, look for a low carb option. Some people love sugar-free BBQ sauce or mayonnaise.
MORE LOW CARB CHICKEN RECIPES:
If you love our simple keto Philly cheesesteak, then I know you will enjoy checking out all of my family’s favorite recipes in my Keto Recipes Index. With tons of delicious sweet and savory options perfect for the keto diet, you will love this tool. I’ve shared a few more favorites below for a quick start to your menu!
Low Carb Chicken Philly Cheesesteak {keto friendly}
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into small strips
- 1 green pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 3 tablespoons butter
- 7 slices provolone cheese
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon parsley
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a hot cast iron skillet, melt one tablespoon of butter and add peppers, onion, and garlic.
- Saute until the onions and peppers are translucent then remove veggies from the skillet and set aside.
- Melt the remaining 2 tablespoons of butter in the cast iron skillet then add chicken, Italian seasoning, and salt/pepper.
- Allow to sear on each side, then cover and cook on medium-low until the chicken is cooked all the way through. I use a meat thermometer to test doneness.
- Once the chicken is done, add the pepper, onion, and garlic back to the skillet. Cook on low for 2 minutes.
- Place provolone cheese slices on top of the chicken and veggie mixture to cover, and then place the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
- Serve
Video
Nutrition
This looks great and a version of a popular food that I hadn’t thought about modifying for keto. I think I will replace the chicken breast with grilled chick thighs to get even more fat! Thanks so much for sharing!
Sounds great! Glad you enjoyed it.
Made this tonight – it was delicious, and super quick! Thanks!!
Awesome! Don’t you love quick and easy recipes?? I know I do!
About how much is one serving?
I didn’t measure. I just divided it into equal sized servings.
Is this possible to cook in a slow cooker? If so, how long would you suggest?
You could. I haven’t personally tried it so I’m not sure.
I just finished making this!!! Yum!!!!
So glad you loved it.
Made this last night. So good! Thanks for sharing!
So glad you loved it!
Girl everything looks amazing, just wanted to say thank you. I know a lot of ppl prolly scroll past and could careless, But I know how time consuming this takes to add everything to this page. And you don’t have to help out by you do. So thank you for that. Seriously can’t wai to try some of these. I Was always so good at eating right and working out until I hurt my back , then I went down hill. No more abs and well you get it. So just wanted to say thank you for taking your time out and posting these recipes for us all. ❤️
Wow! Thank you so very much for your kind words of support and encouragement. I do get many comments about how people “think” I should have made a recipe so I certainly appreciate your taking the time to write such kind words. Thank you!
So delicious! Thank you!
You are very welcome Glad you enjoyed it.
I made this for lunch today and it was delicious! I sent this recipe to everyone I know, even if they aren’t doing Keto it was so good and easy…especially if you use a rotisserie chicken like i did;) Thank you so much for this and all your awesome recipes!!!!
Glad you enjoyed it!!
I’m guessing the parsley goes in with the Italian seasoning…cant wait to eat it! Prepping now!!! Thanks ?
Hope you enjoy!
This recipe is absolutely delicious! I could eat it all day! Thank you for a great low carb/keto recipe!
Amber, glad you enjoyed!!
This looks so good! Where do you find a cast iron skillet with a lid? Figuring that out is holding me up from trying this recipe out.
Hey Shanae, I usually use a lid from a differnt pot that is similar in size.
Hi Kasey, i adore your recipes! My only problem is there is never any serving sizes!! I know u stated over n over just divide into equal servings so my question is then………is ur nutrish info for the recipe as a whole? If so then i am guessing that i would need to divide each portion size (ex. I will divide this pan into 4 servings) by the nutrish info you listed. I am keeping track of my daily intake of fat, protein etc and serving size is vital to my success.
I have the same issue, every other Keto recipe has it all broken down by serving size.my way around it is I use Senza (Keto food tracking app to log everything)so I just search her recipes and it pulls it up for you.
This recipe for instance divided into 6 servings 1 serving has:
284 calories, 3 net carbs, 31g protein and 18 g fat.
Can you please tell me the carb count for this receipe?
Hey Jeanette, the carb count is on the bottom of the recipe card.
I absolutely love this recipe!! It was amazing….it doesn’t say when to add the fresh parsley but I did add it with the Italian seasoning. I do not have a cast iron skillet….BUT I do have a copper chef and it worked just fine because the copper chef can go from the stove to the oven as well., Thank you for the awesome recipe!! 🙂
Glad you enjoyed!!