Keto Philly Cheesesteak Meatballs

These keto philly cheesesteak meatballs are one of my favorite ways to enjoy all the classic cheesesteak flavors without the bread. Juicy beef meatballs, sautéed peppers and onions, and a creamy provolone cheese sauce on top.

If you love philly cheesesteaks but want to keep things low carb, this recipe is for you. You get all the good stuff with none of the carb-heavy hoagie roll.

The meatballs themselves are really simple to put together. Just ground beef, almond flour, an egg, and a few basic seasonings. Nothing complicated at all.

What really makes this recipe special is that provolone cheese sauce. It’s rich, smooth, and pours right over everything beautifully.

This is a great keto friendly dinner the whole family can enjoy. It’s filling, packed with protein, and comes together in about 30 minutes.

Why You’ll Love This Recipe

All the Philly Cheesesteak Flavor Without the Bread – You get every bold savory flavor of a classic Philly cheesesteak packed into juicy meatballs with zero guilt.

That Cheese Sauce Is Unreal – The creamy provolone cheese sauce is silky and rich and makes every single bite feel like pure comfort food.

Perfectly Juicy Meatballs – The 80/20 ground beef keeps these meatballs tender and moist so they never dry out in the oven.

Recipe Ingredients

For the Meatballs

• 1 1/2 lb Ground Beef (80/20)
• 1/3 cup Almond Flour
• 1 Large Egg
• 1 tsp Worcestershire Sauce
• 1 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

For the Peppers & Onions

• 1 tbsp Butter
• 1 Medium Green Bell Pepper, diced
• 1/2 Medium Yellow Onion, diced
• Pinch of Salt

For the Cheese Sauce

• 2 tbsp Butter
• 2 oz Cream Cheese
• 1 cup Shredded Provolone Cheese
• 3 tbsp Heavy Cream
• 1/4 tsp Garlic Powder

How To Make

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the ground beef, almond flour, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix gently and shape into about 16 meatballs. Place on the prepared baking sheet and bake for 20 to 22 minutes until cooked through and browned.

Step 3

While the meatballs bake, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the diced green bell pepper and onion with a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until softened and lightly charred. Remove from the skillet and set aside.

Step 4

In a small saucepan over low heat, combine the butter, cream cheese, and heavy cream. Stir until the cream cheese is melted and smooth. Add the shredded provolone and garlic powder, stirring constantly until you have a silky, pourable cheese sauce.

Step 5

Arrange the baked meatballs on a serving platter or in a baking dish. Spoon the sautéed peppers and onions over the top of each meatball.

Step 6

Pour the warm provolone cheese sauce generously over everything. Serve immediately while the cheese sauce is still hot and flowing.

Tips

Don’t Overmix the Meat

When you’re combining the ground beef with the almond flour, egg, and seasonings, mix it just enough so everything is evenly distributed. Use your hands and gently fold it all together.

If you overwork the meat, the meatballs will come out dense and tough instead of tender and juicy. Think of it like you’re loosely bringing everything together, not kneading bread dough.

You’ll know you’ve mixed enough when you don’t see any dry pockets of almond flour or seasoning. That’s your cue to stop and start shaping.

Get the Meatballs the Same Size

Try to make all 16 meatballs roughly the same size so they cook evenly. If some are big and some are small, the small ones will dry out before the big ones are done in the center.

A good trick is to use a cookie scoop or tablespoon to portion them out. With 1 1/2 pounds of beef split into 16 meatballs, each one should be about 1.5 ounces – roughly the size of a golf ball.

Get a Good Char on the Peppers and Onions

Don’t rush this step. Let the peppers and onions sit in the skillet without stirring for about a minute at a time so they actually get some color. That light char is what gives them that classic Philly cheesesteak flavor.

If you stir too often, they’ll just steam and turn soft without developing any browning. You want them tender but with a few slightly caramelized edges.

Also, make sure your skillet is properly hot before you add them. If the pan isn’t hot enough, they’ll release moisture and start to boil instead of searing.

More Recipes

• Keto Bacon Wrapped Jalapeño Poppers
• Keto Jalapeno Popper Bites
• Keto Hamburger Buns
• Keto Loaded Cauliflower Tots

Frequently Asked Questions

Can I use a different type of cheese for the sauce?

Provolone is what gives this sauce that authentic Philly cheesesteak flavor, but you can swap it for white American cheese or even mozzarella if that’s what you have on hand. Both melt smoothly and keep the carbs low.

Just avoid pre-shredded bagged cheese if possible, since it’s coated in anti-caking starch that can make the sauce a bit grainy instead of silky.