Philly Cheesesteak Skillet

4.75 from 8 votes

Philly Cheesesteak Skillet

This Philly cheesesteak skillet combines tender steak, sautéed peppers, onions, mushrooms, and melty cheese. It makes an easy and healthy one-pan meal packed with flavor and is ready in 25 minutes. Gluten-free and low-carb.

Course Main Course

Cuisine American

Keyword cheesesteak skillet, low carb philly cheesesteak skillet, philly cheesesteak skillet

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 366kcal

Author Kelly Nardo

Ingredients

1 tablespoon olive oil
2 pounds ribeye steak, sliced very thinly (I used lean grass-fed)
2 1/2 cups thinly sliced onion (210 grams/1 medium)
4 cups julienned bell peppers (400 grams/2 large)
2 cups sliced mushrooms (130 grams)
1 teaspoon garlic powder
6 slices provolone cheese, thinly sliced (3.2 ounces)
salt and pepper, to taste
optional toppings - sliced green onions
for serving - white rice, toasted bread/rolls, roasted potatoes...

Instructions

Cook your steak. Liberally season the sliced steak with salt and pepper. Heat a large skillet or cast iron skillet over medium heat and let it get hot. Add your oil and let it get hot. Add slices of beef, without overcrowding, and cook for 30 seconds per side. Remove from the pan, leaving the juices behind, and repeat with the remaining beef (I had to do this in 3 batches).
Cook your veggies. Leaving the beef juices in the pan, add onions and saute for 5 minutes, stirring occasionally. If needed, add a little water to the pan to make sure they don’t stick. Next, add peppers, a pinch of salt and pepper, and mix well. Add a splash of water, cover with a lid, and let cook for 4-5 minutes. Then add the mushrooms and garlic powder and saute for 2-3 minutes, stirring occasionally.
Assemble. Turn down the heat to low, add the steak back into the pan, and mix to combine. Finally, add sliced provolone to cover the steak mixture and let it melt. If needed, you can cover the pan with a lid to melt.
Enjoy! Top with optional toppings, serve with sides of choice, and enjoy!

Notes

To thinly cut your beef:

The best tip for thinly sliced steak is to pop it in the freezer for 10-15 minutes so it firms up and is easier to slice. To do so, line a plate or baking sheet with parchment paper, place your meat on it, and freeze until it is just firm (not completely frozen). The time will depend on how thick your steak is. You will also want to use a sharp knife to slice it and make sure to slice against the grain.

Nutrition