Philly Cheesesteak Pizza with a Keto Twist

Ingredients

• 1 pound sirloin steak
• 2 tablespoons salted butter
• 1 medium onion, thinly sliced
• ½ teaspoon salt
• 3 tablespoons vegetable oil, divided
• 1 green bell pepper, sliced into thin strips
• 8 ounces baby bella mushrooms, sliced
• freshly cracked salt and pepper to taste
• 1 pinch garlic powder, or to taste
• 2 12-inch prepared keto pizza crusts
• ½ cup sour cream
• 2 teaspoons minced garlic
• ¼ cup shredded Parmesan cheese
• 8 slices provolone cheese, cut into strips

Step 1

Pop the steak in the freezer for about 30 minutes before you start—it makes it easier to slice thinly. While that’s chilling, melt some butter in a large skillet over medium-high heat. Toss in the onion, sprinkle with a little salt, and sauté, stirring often, for about 4 minutes. Then add a tablespoon of oil along with the bell pepper and mushrooms. Cook everything until the veggies are nice and tender, around 8 minutes. Once done, take the veggies out and set them aside. Give the skillet a quick clean and let it cool a bit.

Step 2

Preheat your oven to 400°F (200°C). Take the steak out of the freezer and slice it as thin as you can. Season the slices with freshly cracked salt, pepper, and a pinch of garlic powder. Heat the remaining 2 tablespoons of oil in your skillet over medium-high heat. Add the steak and cook it until it’s no longer pink, which should take about 5 minutes. Drain any excess juices and set the meat aside.

Step 3

Lay your pizza crusts on foil or baking sheets. Spread about a quarter cup of sour cream on each crust, then sprinkle on a teaspoon of minced garlic and a couple tablespoons of Parmesan cheese. Layer the steak evenly over the sour cream, followed by the sautéed veggies. Top everything off with pieces of Provolone cheese.

Step 4

Pop the pizzas in the oven and bake until the cheese is melted and bubbly and the crust edges turn golden brown, about 10 minutes. Enjoy!