Keto-Friendly Philly Cheesesteak Boats

Recipe posted in: Lunch/Dinner
Philly Cheesesteak Boats

This keto-friendly recipe is filled with cheesy goodness in every. single. bite. Inspired by the mouthwatering and famous Philly Cheesesteak, these Keto-Friendly Cheesesteak Boats are equal parts delicious and nutritious.

Who said healthy eating has to be boring? This keto-friendly recipe will remind you just how delicious our diet plan is here at South Beach. Not only can you enjoy cheese while losing weight, you also get to bite into a hearty Philly Cheesesteak Boat that tastes just as good as the classic.

Fill up on all the right ingredients as you watch the weight come off while enjoying this Keto-Friendly Cheesesteak Boat recipe. And the best part about this recipe? It yields six full servings, so it’s perfect to whip up for the family to ensure you’re staying on track with your keto-friendly meal plan.

At South Beach, we like to keep weight loss simple—and that includes an easy-to-use food tracker app that keeps track of you daily food, water and activity. Easily log each serving of these Philly Cheesesteak Boats right here in the South Beach Tracker App >

Looking for a few more keto-friendly recipes to add to your DIY menu? Check out:

Haven’t gotten started yet? Keep it keto with our easy-to-follow keto-friendly meal plan today! >

Phase: Phase 1, Phase 2, Phase 3

Servings: 6

Nutrition Information

  • 2 Lean Protein
  • 1 Vegetables

Ingredients:

  • 3 Zucchini, halved lengthways
  • 1 Sweet Onion, sliced thin
  • 1 Yellow Pepper, sliced thin
  • 1 Red Pepper, sliced thin
  • 10 oz. Sirloin Steak, sliced thin
  • 6 Provolone Slices
  • 2 Tbsp. Chopped Fresh Parsley
  • Olive Oil Spray
  • Salt & Pepper

Directions:

  1. Preheat oven to 350 degrees F and line a sheet pan with parchment paper. Set aside.
  2. Score the zucchini with a knife and use a spoon to scoop out the insides.
  3. Place the zucchini on the parchment lined sheet pan and spray lightly with olive oil spray. Season with salt and pepper and bake until tender, about 15 minutes.
  4. In the meantime, bring a large non-stick skillet to medium heat and spray lightly with olive oil spray.
  5. Add the onions and peppers and season with salt and pepper. Stir frequently and cook until the vegetables are tender, about 5 minutes. Remove from heat into bowl.
  6. Return the skillet to medium-high heat, spray lightly with olive oil spray. Add the steak and cook until no longer pink, about 2 minutes each side. Remove from heat.
  7. Fill the cooked zucchini with the cooked vegetables and steak and top each with 1 slice provolone.
  8. Return zucchini boats to oven and bake until cheese is melted, about 10 minutes.
  9. Garnish with chopped parsley.