KETO PHILLY CHEESESTEAK SLIDERS

Prep Time: 25 minutes | Cook Time: 25 minutes
Total Time: 50 minutes
Course: Main Course, Appetizer | Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free
Servings: 6 sliders | Yield: 1 baking dish

These sliders are the ultimate game-day or weeknight hero. We’ve deconstructed the classic Philly cheesesteak and rebuilt it into a gooey, shareable masterpiece—all while keeping it firmly keto. Tender, seasoned ribeye steak and sweet caramelized peppers and onions are smothered in a creamy cheese sauce, then sandwiched between soft, pillowy keto-friendly buns. Baked until golden and bubbly, this is comfort food without the carb coma.

Difficulty: Medium
Intensity: Moderate active prep, mostly hands-off baking. Slicing the steak thinly and making the cheese sauce require a bit of focus, but the steps are straightforward.

INGREDIENTS

For the Keto “Slider” Buns:

• 1 ½ cups (150g) blanched almond flour

• ¼ cup (25g) coconut flour

• 2 tsp baking powder

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp sea salt

• 4 large eggs

• ⅓ cup (75g) melted unsalted butter or olive oil

• 2 tbsp full-fat sour cream or cream cheese, softened

• 1 tbsp sesame or poppy seeds (optional, for topping)

For the Philly Cheesesteak Filling:

• 1 lb (450g) ribeye steak, partially frozen for easier slicing

• 2 tbsp avocado oil or butter, divided

• 1 medium green bell pepper, thinly sliced

• 1 medium yellow onion, thinly sliced

• 4 oz (115g) sliced mushrooms (optional)

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce (check for sugar-free)

• Salt and black pepper to taste

For the Cheese Sauce:

• 4 oz (115g) cream cheese, cubed and softened

• 1 cup (115g) shredded provolone cheese

• ½ cup (120ml) heavy whipping cream

• ½ tsp smoked paprika

• Pinch of black pepper

For Assembly:

• ½ cup (55g) shredded mozzarella cheese

• Fresh parsley or chives, chopped (for garnish)

INSTRUCTIONS

Part 1: Make the Keto Bun Base

1. Prep: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy lifting.

2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt.

3. Combine Wet Ingredients: In a separate large bowl, whisk the eggs, melted butter, and sour cream until smooth.

4. Form Dough: Gradually add the dry ingredients to the wet, stirring until a thick, cohesive dough forms. It will be sticky.

5. Press & Bake: Transfer the dough to the prepared baking dish. Using wet hands or a spatula, press it evenly into the bottom. Sprinkle with sesame seeds if using. Bake for 12-15 minutes, until just set and lightly golden. Remove from the oven but leave the oven on.

Part 2: Prepare the Filling

1. Slice the Steak: While the base bakes, use a very sharp knife to slice the partially frozen ribeye into paper-thin strips. Season lightly with salt and pepper.

2. Sauté Veggies: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced bell pepper and onion. Cook for 6-8 minutes, stirring occasionally, until softened and caramelized. Add mushrooms (if using) and cook for another 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Transfer the veggie mix to a bowl.

3. Cook the Steak: In the same skillet, add the remaining tablespoon of oil. Increase heat to high. Add the thinly sliced steak in a single layer (cook in batches if needed). Sear for 1-2 minutes per side, just until no longer pink. Avoid overcooking. Return veggies to the skillet, add Worcestershire sauce, and toss everything together. Remove from heat.

Part 3: Make the Cheese Sauce & Assemble

1. Create Sauce: In a small saucepan over medium-low heat, combine the heavy cream and cubed cream cheese. Whisk continuously until the cream cheese is melted and smooth. Reduce heat to low and stir in the shredded provolone, smoked paprika, and pepper. Whisk until the provolone is fully melted and the sauce is creamy. Remove from heat.

2. Layer the Sliders: Pour about half of the cheese sauce over the hot baked bun base in the baking dish. Spread evenly. Spoon the entire steak and veggie mixture over the cheese layer, distributing it evenly. Pour the remaining cheese sauce over the top.

3. Final Cheese Layer: Sprinkle the shredded mozzarella evenly over everything.

4. Final Bake: Return the assembled dish to the oven. Bake for 10-12 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden.

5. Broil (Optional): For a more browned top, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.

Part 4: Serve

1. Rest & Slice: Let the sliders rest in the pan for 5 minutes. Then, using the parchment paper overhang, carefully lift the entire slab out onto a cutting board.

2. Cut & Garnish: Using a sharp knife, slice into 6 equal rectangles (or 8 for smaller sliders). Garnish with chopped fresh parsley or chives.

3. Serve: Serve immediately while hot and wonderfully gooey!

NOTES & TIPS FOR SUCCESS

• Steak Shortcut: Look for pre-sliced “shaved beef” or “cheesesteak meat” at your butcher or grocery store to save time.

• Cheese Variations: Swap provolone for white American cheese for a more classic “whiz” style, or use a sharp cheddar for a bolder flavor.

• Make Ahead: You can prepare the bun base, filling, and cheese sauce separately up to a day in advance. Store in the fridge and assemble & bake when ready.

• Storage & Reheating: Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or in a skillet on the stovetop over low heat to maintain texture. The microwave will work but can make the bun base a bit soggy.

• Tools You’ll Need: Sharp chef’s knife, 8×8 baking dish, large skillet, mixing bowls, and a small saucepan.

NUTRITION INFORMATION

(Per 1 slider, recipe makes 6 total)

• Calories: ~625 kcal

• Total Carbohydrates: 11g

• Dietary Fiber: 5g

• Net Carbs: 6g

• Protein: 28g

• Total Fat: 53g

  • Saturated Fat: 24g

• Cholesterol: 215mg

• Sodium: ~650mg

Note: Nutrition information is an estimate calculated using a database and may vary based on specific brands and ingredient sizes used. The primary carbohydrates come from the fibrous almond and coconut flours, keeping net carbs low and keto-compliant.