Ever crave a chicken cheesesteak but don’t want the carb overload? I’ve got you covered. This low-carb version hits all the right notes – tons of flavor, melty cheese, and tender vegetables – minus the guilt. The best part? You probably have everything you need in your kitchen right now.
Why You’ll Love This Recipe
I’m not exaggerating when I say this has become my go-to for a quick, low carb lunch I can make in 15 minutes. It’s ridiculously easy and satisfies those sandwich cravings without derailing your low-carb lifestyle. Plus, it’s totally customizable – more on that later.
Ingredients You’ll Need
Serving Size: 2
- 2 Chicken Breasts
- 1 bell pepper, sliced (I like to mix red and orange peppers)
- 1-2 cups of mushrooms, sliced
- 1 medium onion, thinly sliced
- 4 slices provolone cheese
- 2 tablespoon avocado oil
- Worcestershire sauce
- Garlic powder
- Salt and pepper to taste
Feel free to mix this up, too! If you don’t like mushrooms, just stick with the onions and peppers. If you’re not a fan of peppers, load up on the mushrooms and onions. Any combination will be delicious.
The Simple Steps
- Wash and slice all the veggies
- Heat oil in a large skillet over medium-high heat
- Season chicken and slice the chicken breasts into strips
- Sauté chicken until cooked through and browned (about 5-7 minutes), remove from skillet
- Sauté peppers, onions and mushrooms until soft and slightly caramelized (about 5-7 minutes)
- Return everything to the pan, mix in the Worcestershire sauce, top with cheese, and cover until melted
Make It Your Own
There are so many ways to serve this dish. I love the quick and easy way, which is served right out of the pan with melty cheesy goodness. It’s low-carb, protein packed and very satisfying. But if you’re feeling fancy, and want that sandwich vibe, wrap it in lettuce leaves. Some people like to serve it over cauliflower rice or low-carb tortillas. The possibilities are endless.
Tips for the Best Results
Season generously! The original Philly joints know salt is your friend. Make sure to add salt, pepper and garlic powder to both sides of the chicken, for ultimate flavor.
Let the vegetables get some color – those browned bits add incredible flavor.
Use room temperature cheese for better melting.
Storage and Meal Prep
This recipe is perfect for meal prep. The filling keeps well in the fridge for 3-4 days, making it ideal for quick lunches. All you have to do is reheat in a skillet or microwave until warm and then add the cheese. I like to nuke it for about 30 seconds in the microwave, then transfer to a skillet where I can melt the cheese. It’s just as delicious the next day.
The Bottom Line
This low-carb chicken cheesesteak recipe proves you don’t need bread to enjoy this classic sandwich. It’s quick enough for busy schedules, satisfying enough for weekend cravings, and adaptable enough to please the whole family. Plus, clean-up is minimal – just one pan to wash!
Whether you’re following a keto diet, watching your carbs, or just looking for a healthier twist on comfort food, this recipe needs to be in your rotation. Trust me, you won’t miss the bread.
Nutritional Information (Per Serving)
- Servings: 2
- Calories: ~545
- Protein: ~45g
- Fat: ~32g
- Carbs: ~16g
- Sugar: ~7g
- Fiber: ~2.5g
Ready to give it a try? I’d love to hear how it turns out in the comments below!
Quick and Easy Low Carb Chicken Cheesesteak
Ingredients
- 2 Chicken breasts
- 1 Bell pepper sliced
- 1-2 cups Mushrooms sliced
- 1 Medium onion sliced
- 4 slices Provolone cheese
- 2 tbsp Worcestershire sauce
- 2 tbsp Avocado oil
- Garlic Powder
- Salt
- Pepepr
Instructions
- Wash and dry fresh produce. Slice bell peppers lengthwise into thin strips.
- Slice the onion into thin half moons.
- Thinly slice the mushrooms.
- Preheat a skillet over medium-high heat.
- Season both sides of the chicken breasts with salt, pepper and garlic powder.
- Slice the chicken breasts into strips.
- Add 1 tbsp of oil to the preheated skillet and swirl to coat the bottom.
- Add chicken and stir until completely cooked through, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- Return skillet to medium-high heat, add the rest of the oil (1 tbsp) to the skillet and swirl to coat the bottom. Add onions and peppers and stir-fry for 2-3 minutes, or until softened. Add mushrooms and continue to cook another 2-3 minutes or until all veggies are fork tender and slightly caramelized.
- Add chicken back to the skillet and stir.
- Add Worcestershire sauce and stir to coat.
- Cover chicken and veggies with provolone cheese, turn off the heat and cover until melted.
- Split between two plates to serve, and enjoy!
- If meal prepping, set one portion aside before adding the cheese and store in refrigerator. To reheat, add to skillet until veggies and chicken are hot and melt fresh provolone on top.
Keywords: low carb chicken cheesesteak, keto Philly cheesesteak, no bread cheesesteak, easy low carb dinner, quick keto meals
Yummy!