Ingredients

• 1 pound sirloin steak
• 2 tablespoons salted butter
• 1 medium onion , thinly sliced
• 0.5 teaspoons salt
• 3 tablespoons vegetable oil , divided
• 1 green bell pepper , sliced into thin strips
• 8 ounces baby bella mushrooms , sliced
• freshly cracked salt and pepper to taste
• 1 pinch garlic powder , or to taste
• 2 12-inch prepared keto pizza crusts
• 0.5 cups sour cream
• 2 teaspoons minced garlic
• 0.25 cups shredded Parmesan cheese
• 8 slices provolone cheese , cut into strips

Instructions

1. 1 Place the steak in the freezer about 30 minutes before it is needed.
2. 2 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.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.
5. 5 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.
6. 6 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.
7. 7 Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

Nutrition per serving