Philly Cheesesteaks

Ellen Whiteman

Philly Cheesesteaks are a delicious and satisfying sandwich made with rib eye or strip steak, cooked with fajita seasoning and topped with melted Pepper Jack or provolone cheese. The steak is grilled to perfection and served on a hoagie or steak roll with sautéed onions and peppers. This recipe is perfect for those following a Keto or Low Carb diet, as it is high in protein and low in carbs. It is a popular dish in American cuisine, known for its spicy and cheesy flavors. Each serving of Philly Cheesesteaks contains approximately 500 calories. The dish is commonly enjoyed in the United States.

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💪🏻 Low Carb
American Cuisine

20 mins

30 mins

Nutritional Value



Total: 12Serves: 4
2 pounds Rib eye or strip steak
3 tablespoons Olive oil
2 teaspoons Fajita seasoning
1 tablespoon Unsalted butter
1 medium Yellow onion

sliced into thick rounds

1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 large Yellow bell pepper

cut into ½-inch-wide strips

1 large Red bell pepper

cut into ½-inch-wide strips

2 Poblano peppers

seeded and cut into ½-inch-wide strips

6 Hoagie or steak rolls

split but not sliced all the way through

12 slices Pepper Jack or provolone cheese


Step 1 : 

Freeze the steaks for 10 minutes to make them easier to slice. Remove the steaks from the freezer and slice against the grain into long, ¼-inch-wide strips.

Step 2 : 

In a large skillet, heat 1 tablespoon of the oil over high heat. Add half the sliced steak, season with ½ teaspoon of the fajita seasoning, and sear, stirring occasionally, until browned, 3 to 4 minutes. Transfer the steak to a plate and cover with foil. Repeat with 1 tablespoon of the oil, the remaining steak, and ½ teaspoon of the fajita seasoning. Reserve with the rest of the steak.

Step 3 : 

Reduce the heat under the skillet to medium-high. Add the butter and remaining 1 tablespoon oil and heat until the butter bubbles. Add the onion, salt, and black pepper and sauté until the onion is softened and translucent, 4 to 5 minutes.

Step 4 : 

Add the bell peppers, poblano peppers, and the remaining 1 teaspoon fajita seasoning and sauté, stirring often, until the onions and peppers are caramelized, 15 to 20 minutes.

Step 5 : 

Position a rack 4 to 5 inches from the heat and turn the broiler to high. Line a sheet pan with foil.

Step 6 : 

Add the steak to the skillet, toss to combine, and heat through, about 5 minutes. Remove from the heat.

Step 7 : 

Open the rolls and set them on the lined sheet pan. Using tongs, divide the steak and pepper mixture among the rolls and cover the steak with 2 slices of cheese per open-faced sandwich.

Step 8 : 

Broil the sandwiches until the cheese begins to bubble, 2 to 3 minutes.

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