Low-Carb Philly Cheesesteak Pizza

Ingredients 0/14

Step 1

Pop the steak in the freezer for about 30 minutes to make 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 around 4 minutes. Then add a tablespoon of oil along with the bell peppers and mushrooms, cooking until they’re nice and tender—about 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 it with freshly cracked salt, pepper, and a pinch of garlic powder. Add the remaining oil to the skillet and heat it up over medium-high. Cook the steak slices until they’re no longer pink, which should take about 5 minutes. Drain any extra juices and set the meat aside.

Step 3

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

Step 4

Pop the pizzas into the oven and bake until the cheese melts beautifully and the crust edges turn golden brown—this usually takes about 10 minutes. Enjoy!