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This Philly Cheesesteak recipe is perfect for keto & low carb folks. By using fathead dough in place of bread, these Keto Philly Cheesesteak Pockets easily cut carbs, gluten, and grains. This dish is perfect for a crowd, as an appetizer, or as the main part of your meal when paired with vegetables or a salad. I include tips for making this dish, including a recipe for fathead dough if you need one.
Lee Kum Kee, a maker of Asian flavored sauces, challenged me to make some keto-friendly & low-carb dishes for a crowd! While I loved the Keto Honey Sriracha Wings, as a Philly native, I knew one dish that I’d make for this challenge had to be a Keto Philly Cheesesteak!
I like my cheesesteaks on an Amoroso roll with a ton of meat, fried onions, sweet peppers, salt, pepper, ketchup, and mayo! But, the roll is a real no go!
What makes a good Keto Philly Cheesesteak?
There is no special “Philly” cheesesteak seasoning so a good Philly cheesesteak recipe comes down to meat and cheese. The main thing is good quality meat. In this recipe, I’m using shaved top sirloin. I get a package of it from Trader Joe’s, but packaged shaved steak is pretty common in most market meat sections.
Second to the meat is the cheese. You need to get a soft cheese that has a low melting point. I’d recommend using American Cheese or Cheddar. Some also use Swiss Cheese.
In this recipe, I substituted the bread so that I could have these without guilt. These Keto Philly Cheesesteak Pockets include some pan-fried shaved top sirloin with onions, peppers, and American cheese. Then, I tucked the mixture in my fathead dough recipe.
These babies turned out so ooey-gooey! I paired this with Sriracha Ketchup & Mayo sauce because what is a cheesesteak without ketchup and mayo! You can feel free to just use sugar-free ketchup or something else that you prefer.
Besides the flavors, one thing that I really love about this dish is that they got better the next day! This is the perfect keto and low-carb recipe for a crowd, party, or your keto kids!
On a side note, if you’re looking for other keto crowd-pleasing dishes, feel free to check out some of these.
What is fathead dough?
Fathead Dough is a grain-free and low carb dough made out of mozzarella cheese, cream cheese, seasonings, eggs, and almond flour.
Another cool thing about fathead dough is that you can also make it sweet. This means that you can use it to make desserts as I did for these Maple Pecan Cinnamon Rolls.
But…does it taste like cheese?
I’ll be the first to admit that the ingredients in fathead don’t sound all that appealing. In fact, one of the most asked questions that I get is whether it tastes like cheese.
Believe it or not, fathead dough doesn’t taste like cheese. The included cheeses are so mild in flavor that they tend to take on the flavor of whatever you season it with.
If you haven’t made fathead dough, I encourage you to because it is super versatile. It can also be made very quickly in a microwave.
What are some alternatives to using fathead dough?
If you’d prefer not to use fathead dough, one option is to eat these Philly Cheesesteak Stuffed Bell Peppers. The recipe is similar without using fathead dough.
Which oil can you use for frying these?
As I mentioned in the Low Carb Bang Bang Shrimp recipe, there are a few options for frying foods. I prefer to lightly or shallow pan fry my Keto Philly Cheesesteak pockets with olive oil or coconut oil. Some have also had success using avocado oil. Personally, I do not like the flavor of avocado oil so I never use it, but if you like it then it’s awesome for this.
Keto Philly Cheesesteak Pockets
- 1 Fathead Dough
- 1 tbsp of grass-fed butter or other healthy fat
- 1/2 yellow onion sliced thinly
- 3 red baby bell peppers sliced thinly
- 1 jalapeno sliced thinly (optional)
- 1.5 tbsp Onion Salt Each brand of Onion Salt will vary in their level of saltiness. The one linked in the recipe has more of an onion flavor (along with parsley and garlic powder) with some sprinkles of salt. You should add .5 tbsp of onion salt at a time until you love the taste!
- 1/2 tsp Sea Salt
- 1 tsp Ground Parsley
- 1/2 tsp Black Pepper
- 1 lb Shaved Steak I get mine from Trader Joes
- 5 slices White American Cheese I like to get this sliced fresh from the deli because the packaged kind does not taste the same to me
- Prepare the Fathead Dough and divide it into 8 balls
- Flatten each dough ball between two slices of parchment paper with your hand or use a rolling pin
- Chop the shaved meat so that it's thinly sliced but also in bite-sized pieces
- Heat a large skillet to medium-high heat
- Add the butter, onions, and peppers to the pan. Saute the vegetables in a tbsp of butter until they are soft and "fried"
- Add the shaved beef to the pan along with spices.
- Use tongs to incorporate and cook the meat until all slices are browned
- Turn off the heat and add the American Cheese to the top of the meat and vegetable mix. Cover the skillet with its lid or with a wide plate. The steam will cause the cheese to melt
- After the cheese has melted (~3 minutes), mix the meat so that the cheese is fully incorporated
- Divide the meat mixture evenly among the 8 balls. Leave room to fold the dough and seal each pocket
- Seal the edges by pressing them down with a fork or by rolling the edges (see pictures above)
- Heat a frying pan to medium heat with an oil
- Fry the pockets on both sides for 2-3 minutes per side. You'll notice the dough get brown
- Whisk the ingredients for the sauce with a fork. Top the pockets with the sauce before eating.
Recipe Nutrition Facts