Keto Instant Pot Philly Cheesesteak Bowls are a simple, quick, warm & comforting, low carb recipe for your Instant Pot. A low carb, keto version of a favorite cheesy beefy sandwich.

A low carb Philly Cheesesteak bowl made in the Instant Pot

Keto Instant Pot Philly Cheesesteak Bowls have all the meaty & cheesy goodness of a Philly cheesesteak sandwich but without the bread and all the carbs.

Make a comforting bowl of Philly cheesesteak with peppers, onions, and melted cheeses in the Instant Pot in minutes.

Another keto bowl recipe that you can make without an Instant Pot is my Quick & Easy Keto Chicken Enchilada Bowl recipe.

Keto Instant Pot Philly CheeseSteak Bowls

Made to be served in a bowl, but if you have keto bread on hand, then you sure can make a sandwich with it as well.

If you need a quick low-carb bun recipe, then this is my favorite quick and easy recipe.

You could also use this recipe to fill some lettuce cups for a cheesesteak lettuce wrap.

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Keto Instant Pot Philly Cheesesteak Bowls instructions #5

Keto Instant Pot Philly Cheesesteak Bowls Recipe

Ingredients

1 ¼ lb Top Sirloin Steak, sliced
⅛ teaspoon Salt and Balck Pepper, or to taste (for seasoning the steak)
2 tablespoon Avocado Oil, or Butter
2 Garlic Cloves, minced
¾ Cup Green Bell Pepper, chopped
½ Cup Onion, chopped
⅔ Cup Mushrooms, sliced
1 ½ Cup Beef Broth
1 tablespoon GF Worcestershire Sauce
1 teaspoon Italian Seasonings
1 teaspoon Smoked Paprika
½ teaspoon Sea Salt, or to taste
¼ teaspoon Black Pepper, or to taste
4 oz Cream Cheese, Softened
⅓ Cup Mayonnaise
⅔ Cup Shredded Cheddar or Jack Cheese
5 Slices Provolone Cheese

Instructions

For optimal results, place the steak into the freezer for 20 to 30 minutes in advance (this makes slicing the steak much easier).
Preheat the Instant Pot to Saute.
Slice the steak into medium thin to thin strips and season with a small amount of salt and black pepper.
Add the butter or oil to the hot Instant Pot. Add minced garlic, the sliced steak, chopped onion, chopped bell pepper, and sliced mushrooms to the Instant Pot and saute, occasionally stirring for 4 to 5 minutes or until steak is browned.
Press Cancel to turn the Instant Pot off. Pour the beef broth into the pot over the steak & veggies and use a wooden spoon to stir & deglaze the bottom of the pot.
Add the Worcestershire sauce, Italian seasonings, paprika, salt, and pepper to the pot and stir.
Place the lid on the pot, lock, and flip the pressure release lever to Sealing. On the control panel press Pressure Cook (or Manual on some Models) on High Pressure and press + or - buttons to set the timer for 6 minutes.
Do a Natural Release for 10 minutes (do nothing & let the pot sit for 10 minutes), and then Quick Release the remaining pressure.
Once all the pressure releases and the pin drops, unlock and remove the lid.
Add the cream cheese, mayonnaise, and shredded cheddar or jack cheese to the pot and stir until melted and blended.
Spoon into bowls and top with provolone cheese slices. Serve.

Nutritional Data: Servings: 5, Serving Size: 5 ounces, Amounts per serving- Cal: 920, Fat: 40g, Saturated Fat: 23g, Carbs: 5g, Net Carbs: 5g, Fiber: 0g, Protein: 29g, Sugars: 1g, Sodium: 875mg

Printable Recipe Card Below

📖 Printable Recipe Card

Keto Instant Pot Philly Cheesesteak Bowls

Stacey

Keto Instant Pot Philly Cheesesteak Bowls are a simple, quick, warm & comforting, low carb recipe for your Instant Pot.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 6

Cook Time 10

pressure release time 10

Total Time 26

Course dinner, instant pot, Main Course

Cuisine American

Servings

Calories 920 kcal

Ingredients

1 ¼ lb Top Sirloin Steak sliced
⅛ teaspoon Salt and Balck Pepper or to taste (for seasoning the steak)
2 tablespoon Avocado Oil or Butter
2 Garlic Cloves minced
¾ Cup Green Bell Pepper chopped
½ Cup Onion chopped
⅔ Cup Mushrooms sliced
1½ Cup Beef Broth
1 tablespoon GF Worcestershire Sauce
1 teaspoon Italian Seasonings
1 teaspoon Smoked Paprika
½ teaspoon Sea Salt or to taste
¼ teaspoon Black Pepper or to taste
4 oz Cream Cheese Softened
⅓ Cup Mayonnaise
⅔ Cup Shredded Cheddar or Jack Cheese
5 Slices Provolone Cheese

Instructions

For optimal results, place the steak into the freezer for 20 to 30 minutes in advance (this makes slicing the steak much easier).
Preheat the Instant Pot to Saute.
Slice the steak into medium thin to thin strips and season with a small amount of salt and black pepper.
Add the butter or oil to the hot Instant Pot. Add minced garlic, the sliced steak, chopped onion, chopped bell pepper, and sliced mushrooms to the Instant Pot and saute, occasionally stirring for 4 to 5 minutes or until steak is browned.
Press Cancel to turn the Instant Pot off. Pour the beef broth into the pot over the steak & veggies and use a wooden spoon to stir & deglaze the bottom of the pot.
Add the Worcestershire sauce, Italian seasonings, paprika, salt, and pepper to the pot and stir.
Place the lid on the pot, lock, and flip the pressure release lever to Sealing. On the control panel press Pressure Cook (or Manual on some Models) on High Pressure and press + or - buttons to set the timer for 6 minutes.
Do a Natural Release for 10 minutes (do nothing & let the pot sit for 10 minutes), and then Quick Release the remaining pressure.
Once all the pressure releases and the pin drops, unlock and remove the lid.
Add the cream cheese, mayonnaise, and shredded cheddar or jack cheese to the pot and stir until melted and blended.
Spoon into bowls and top with provolone cheese slices. Serve.