![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ErMb1WyyGpJ0Poie-uqXH68p1oM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7743274-0b64512ea30a4e0da939d4089cb1fda6.jpg)
Ingredients
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1 pound sirloin steak
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2 tablespoons salted butter
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1 medium onion, thinly sliced
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½ teaspoon salt
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3 tablespoons vegetable oil, divided
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1 green bell pepper, sliced into thin strips
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8 ounces baby bella mushrooms, sliced
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freshly cracked salt and pepper to taste
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1 pinch garlic powder, or to taste
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2 12-inch prepared keto pizza crusts
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½ cup sour cream
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2 teaspoons minced garlic
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¼ cup shredded Parmesan cheese
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8 slices provolone cheese, cut into strips
Directions
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Place the steak in the freezer about 30 minutes before it is needed.
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Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.
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Preheat the oven to 400 degrees F (200 degrees C).
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Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.
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Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.
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Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.
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Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.
Cook's Note:
Use ribeye steak if preferred.
Nutrition Facts (per serving)
439 | Calories |
29g | Fat |
24g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 439 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 12g | 62% |
Cholesterol 77mg | 26% |
Sodium 582mg | 25% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 2g | 9% |
Total Sugars 2g | |
Protein 21g | 41% |
Vitamin C 13mg | 15% |
Calcium 272mg | 21% |
Iron 2mg | 8% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.