We're taking a classic comfort food and making it meal-prep friendly! This Low Carb Philly Cheesesteak Meal Prep delivers all the bold, savory, cheesy flavor you love, without the heavy bread or carb overload. Think of it like your favorite cheesesteak… in a bowl.
The traditional Philly cheesesteak clocks in around 900 calories and 80 grams of carbs, but this lighter version keeps the flavor while cutting the extras. It's high in protein, gluten-free, and easy to prep ahead of time, perfect for work lunches or quick weeknight dinners.
A Little Cheesesteak History
According to Visit Philadelphia, the original cheesesteak was created in the 1930s by brothers Pat and Harry Olivieri, who swapped their usual hot dogs for thin-sliced steak and onions on a roll. A passing cab driver loved it so much he asked for one, and the rest is history. The iconic Pat's King of Steaks still stands in South Philly today, open 24/7!
While we respect the OG, this low-carb twist brings the Philly flavor home... no bun required.
Why You'll Love This Recipe
🥩 Protein-packed - tender, juicy sirloin with melty provolone.
🥦 Low-carb & gluten-free - loaded with veggies instead of bread.
🔥 Quick & easy - ready in about 15 minutes, with just one pan (or griddle!).
🥘 Perfect for meal prep - reheats beautifully and stays flavorful all week.
Ingredients
- Fresh herbs, for garnish (optional)
- 12 oz grass-fed sirloin steak, thinly sliced
- ½ tablespoon olive oil (plus more if needed)
- 1 medium bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 6 oz portobello mushrooms, sliced
- 2 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 3 slices provolone cheese
How to Make Low-Carb Philly Cheesesteak (Two Methods)
Skillet Method
- Serve or portion: Garnish with herbs, divide into containers, and let cool before refrigerating.
- Prep the veggies: Slice your onions, peppers, and mushrooms.
- Cook the vegetables: Heat olive oil in a large skillet over medium-high heat. Add onions and bell peppers and cook for 5 minutes, stirring occasionally. Add mushrooms and cook for another 3 minutes until tender. Remove and set aside.
- Sear the steak: In the same skillet, add sliced steak, season with salt and pepper, and cook for 3-4 minutes until browned.
- Combine & melt: Add the vegetables back in, pour in Worcestershire sauce, and stir to coat. Lay slices of provolone on top, cover for 1 minute until melted.
Griddle Method (Meal Prep Pro Tip)
Using a flat-top griddle or Charbroil Pro Series Grill w/Griddle attachment lets you cook everything faster, and you'll get that authentic "grilled steak shop" sear.
- Preheat your griddle to medium-high (around 400°F). Lightly oil the surface.
- Cook the veggies: Place onions, peppers, and mushrooms in separate zones. Sauté for 5-6 minutes, flipping with a metal spatula until caramelized.
- Add the steak: On an open area of the griddle, add the thinly sliced sirloin. Season and sear quickly for 2-3 minutes.
- Combine and melt: Mix steak and veggies together, drizzle Worcestershire over the pile, and layer provolone slices on top. Cover with a metal dome for 30-45 seconds to steam and melt the cheese.
- Serve: Use a large spatula to scoop servings directly into your meal prep containers.
💡 Pro tip: The griddle method works perfectly if you're cooking for multiple people or want to meal prep several portions at once. Cleanup is quick... just scrape, oil, and wipe!
Storage and Reheating
- Fridge: Store in airtight meal prep containers for up to 4 days.
- Freezer: You can freeze, but it's best enjoyed fresh within a few days.
- Reheat: Microwave 1-2 minutes or reheat on a skillet/griddle over low heat until warmed through. Add a bit more cheese or a splash of Worcestershire for extra flavor.
Nutrition (Per Serving)
Calories: ~410 | Protein: 38g | Carbs: 10g | Fat: 24g
FAQs
Absolutely. Thin-sliced chicken breast or thighs work great for a leaner option.
Provolone is the most authentic, but mozzarella or white American also work well.
Yes! Sautéed jalapeños, banana peppers, or even a drizzle of spicy mayo all pair beautifully.
Try This Next
If you liked this Low Carb Philly Cheesesteak Meal Prep, you'll love our High-Protein Beef Meal Prep Recipes and Sheet Pan Dinners for even more quick, satisfying meal prep inspiration.
And if you want to take the guesswork out of meal planning, check out the Workweek Lunch Meal Planner - your all-in-one system for stress-free weekly meal prep.
More Awesome Steak Meal Preps to Try!
- Philly Cheesesteak Breakfast Casserole
- Sheet Pan Philly Cheesesteak
- Freezer-Friendly Steakhouse Chili
- Steak and Avocado Salad Bowl
- Steak and Broccoli Stir Fry
- Sheet Pan Steak and Veggies
- Steak and Sweet Potato Meal Prep Combo
Ingredients
- 12 ounces grass fed sirloin steak or steak of choice (can sub chicken), thinly sliced
- ½ tbs olive oil
- 1 medium bell pepper sliced
- 1 medium onion sliced
- 6 ounces portobello mushrooms sliced
- 2 tablespoon Worcestershire sauce
- 3 slices provolone cheese
- Salt to taste
- Black pepper to taste
Instructions
- Heat oil in a nonstick skillet over medium heat. Add the sirloin steak and cook for 2 to 3 minutes. Flip the meat and cook for 2-3 minutes more.
- Add in onion and peppers, and cook for 3 to 4 minutes or until fork tender.
- Add in sliced mushrooms, Worcestershire sauce, salt, and pepper and cook for 3 minutes.
- Add provolone on top and cover your pan so the cheese melts.
- Remove from the stovetop, allow to cool slightly, and then divide among your meal prep containers.
- Top with fresh herbs, if desired (such as parsley).
Video
Notes
Nutrition
Adrienne Hollister says
My boyfriend just e-mailed me, "Best lunch ever!" and I cannot agree more! Loved it!
Sarah Kesseli says
We are so happy you are both enjoying the recipe Adrienne! Thanks for sharing with us and following along!
Hayley Baldwin says
Do you eat this cold or heat it?
Thanks
Meal Prep on Fleek says
Personally, I (Nick) don't care for cold cheese... so I would definitely warm this back up.
Lucy says
How long would this keep in the fridge after being cooked?
Meal Prep on Fleek says
This recipe will keep for up to 4 days in the refrigerator
Brittney says
When do you dice the meat?
Sarah Kesseli says
HI Brittney, The recipe ingredients show the ingredient listed as "thinly sliced" so the meat should be cut before you start cooking.
Couzens says
Made this last night and it is delicious. Next time I will cut down on steps and cooking time. Just throw peppers, onion and steak in at the same time and cover with a lid. The mushrooms are really the only ingredient that you should add later, prior to the cheese.
Alicia says
What's 1 serving? like how much meat and other ingredients should i add to 1 container?
Sarah Kesseli says
Hi Alicia, the nutrition for 1 out of 3 servings is listed at the bottom of the recipe. The ingredient should be evenly divided into 3 servings or as called for based on your personal nutritional needs.