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Keto Instant Pot Philly Cheesesteak Bowls Recipe

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4.1 from 11 reviews

This Keto Instant Pot Philly Cheesesteak Bowls recipe is a low-carb, flavorful twist on the classic Philly cheesesteak sandwich, made quickly and easily using an Instant Pot. Tender slices of top sirloin steak are cooked with garlic, bell peppers, onions, and mushrooms, then simmered in a seasoned beef broth before being blended with creamy cheeses for a rich and satisfying meal. Perfect for keto dieters and anyone looking for a delicious, comforting bowl full of savory goodness without the bread.

  • Total Time: 26 minutes
  • Yield: 5 servings

Ingredients

Meat and Seasoning

  • 1 ¼ lb Top Sirloin Steak (sliced)
  • ⅛ tsp Salt and Black Pepper (or to taste, for seasoning the steak)

Vegetables and Aromatics

  • 2 Garlic Cloves (minced)
  • ¾ Cup Green Bell Pepper (chopped)
  • ½ Cup Onion (chopped)
  • ⅔ Cup Mushrooms (sliced)

Liquids and Sauces

  • 1½ Cup Beef Broth
  • 1 Tbsp Gluten-Free Worcestershire Sauce

Spices

  • 1 tsp Italian Seasonings
  • 1 tsp Smoked Paprika
  • ½ tsp Sea Salt (or to taste)
  • ¼ tsp Black Pepper (or to taste)

Fats and Cheese

  • 2 Tbsp Avocado Oil (or Butter)
  • 4 oz Cream Cheese (softened)
  • ⅓ Cup Mayonnaise
  • ⅔ Cup Shredded Cheddar or Jack Cheese
  • 5 Slices Provolone Cheese

Instructions

  1. Prepare the Steak: Place the top sirloin steak in the freezer for 20 to 30 minutes beforehand to make slicing easier. Then slice the steak into medium-thin to thin strips and season lightly with salt and black pepper.
  2. Preheat Instant Pot: Set the Instant Pot to the ‘Saute’ function to preheat.
  3. Sauté Vegetables and Steak: Add avocado oil or butter to the heated Instant Pot. Then add minced garlic, sliced steak, chopped onion, chopped green bell pepper, and sliced mushrooms. Sauté with occasional stirring for 4 to 5 minutes until the steak is browned.
  4. Deglaze the Pot: Press ‘Cancel’ to turn off the Instant Pot. Pour in the beef broth and use a wooden spoon to scrape and deglaze the bottom of the pot, loosening all browned bits.
  5. Add Seasonings: Stir in gluten-free Worcestershire sauce, Italian seasonings, smoked paprika, sea salt, and black pepper into the pot.
  6. Pressure Cook: Secure the lid on the Instant Pot and lock it. Set the pressure release valve to sealing. Select ‘Pressure Cook’ or ‘Manual’ on high pressure and set the timer for 6 minutes.
  7. Natural and Quick Release: After cooking, allow a natural release for 10 minutes without touching the valve. Then carefully perform a quick release to release any remaining pressure.
  8. Finish with Cheese: Once the lid is safely removed, stir in the softened cream cheese, mayonnaise, and shredded cheddar or jack cheese until completely melted and blended throughout the mixture.
  9. Serve: Spoon the cheesesteak mixture into bowls, then top each bowl with slices of provolone cheese. Serve immediately for a warm, cheesy keto meal.

Notes

  • Freezing the steak slightly before slicing helps achieve thin, even strips.
  • Use gluten-free Worcestershire sauce to keep the dish gluten-free and keto-friendly.
  • Adjust salt and pepper to taste throughout the cooking process.
  • Feel free to substitute avocado oil with butter if preferred.
  • Let the cream cheese soften at room temperature to help it blend smoothly into the dish.
  • Natural release helps keep the steak tender by retaining moisture.
  • For extra spice, add a pinch of crushed red pepper flakes during seasoning.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Keto

Find it online: https://monicarecipes.com/keto-instant-pot-philly-cheesesteak-bowls-recipe/