I absolutely love the combo of thinly sliced steak, bell peppers, and cheese, all flavored up with onions and garlic. In fact, Philly Cheesesteak is actually a great low-carb meal! The dynamic combo of steak, veggies, and meltingly soft cheese makes a wonderful entree all on its own. Try this super easy Philly Cheesesteak Skillet and see for yourself– it’s sure to become a go-to, low carb fave.
AN EASY LOW CARB STEAK DINNER IDEA
If you want to make something quick, easy, and (most importantly) amazing?! Starting with steak is usually a pretty good idea. But if you’re a little bored with steak and potatoes, steak and salad, steak and fries… where do you go from there? Well, heading for cheesesteak is definitely different – and delicious!
I love this recipe because it all cooks up in one pan, it’s really quick to make, and for a recipe with relatively few ingredients, it is super flavorful. You’ll love the mellow, Saturday-night vibe of this dish!
- Skirt or Flank Steak: You’ll need about 1 ½ pounds, cut against the grain into thin slices.
- Salt and Pepper
- Olive Oil: this is for sautéing, so use a medium- to light- olive oil rather than a virgin oil.
- Onion: You’ll need a small yellow onion, thinly sliced.
- Fresh Garlic: Mince or put through a garlic press.
- Bell Peppers: Thinly sliced.
- Crimini (Baby Bella) Mushrooms: I like to get mine pre-sliced, but you can slice your own. You can also substitute button mushrooms or shiitake.
- Italian Seasoning
- Sliced Provolone: I like the smoked Provolone, but plain is fine, as well.
- Sliced Green Onions and Chopped Fresh Parsley: For garnish.
HOW TO MAKE SKILLET PHILLY CHEESESTEAK
- Season and Cook the Steak: Season the steak well with salt and freshly ground black pepper. Heat oil in a large skillet (cast iron skillet is good, but regular is fine, too). Saute the steak for 1-2 minutes per side. To avoid crowding the pan, you may have to work in batches. Remove the steak to a plate and set aside.
- Season and Cook the Vegetables: Drain off any liquid from the pan, and then carefully wipe it clean with paper towels. Heat the remaining oil, and add the vegetables, garlic, and Italian Seasoning. Cook for 4 minutes or so, until the veggies are soft.
- Return Steak to Pan and Top with Cheese: Add the cooked steak back to the pan and continue cooking 1 minute to heat through. Taste for salt, and then place sliced Provolone on top of the mixture. Allow the cheese to melt. If you used an ovenproof skillet, you can slide the skillet under the broiler (set on high) for a minute or two to melt the cheese and get it golden brown.
- Garnish and Serve: Sprinkle the chopped parsley and green onions over the dish. Enjoy!
TIPS FOR SUCCESS
Follow these tips for the best results!
- Choose the best steak: For a dish like this, you want steak with a reasonable fat content (marbling), sliced very thinly against the grain. Feel free to ask your butcher to do it for you!
- Substitutions: If you can’t find orange and green bell peppers, feel free to use two of the same color, or just substitute red and/or yellow bell peppers. Also, you can experiment with using Muenster or Swiss cheese instead of Provolone.
- Not cutting carbs? If you aren’t worried about carbs, feel free to load this cheesesteak mixture on to your favorite sandwich rolls, or serve it over steamed rice!
WHAT GOES WITH SKILLET PHILLY CHEESESTEAK?
- Because this recipe is so rich, I like to follow up with something lighter, like an Heirloom Tomato Salad or this Grilled Zucchini Salad.
- I also love serving it with this crisp Cilantro Vinaigrette Coleslaw – it’s healthy, and really makes this an entire meal.
HOW TO STORE AND REHEAT LEFTOVERS
- Refrigerate leftovers in tightly-covered containers, or in individual portions sealed in plastic food-storage bags, for up to 3 days. It’s not recommended to freeze this dish, as the texture of the ingredients will degrade in the freezer.
- To reheat, cook in a covered skillet over medium heat for 5 minutes, or until heated through. Do not overcook.
More Skillet Steak Recipes
Tools Used in this Recipe
Philly Cheesesteak Skillet (Low Carb)
- 1.5 pounds skirt or flank steak, cut against the grain into thin slices
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons olive oil, divided
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced or pressed
- 1 green bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 8 ounces sliced baby portobello mushrooms
- 1 teaspoon Italian Seasoning
- 4 slices provolone cheese
- Sliced green onions, for garnish
- Chopped fresh parsley, for garnish
- Season steak with salt and pepper.
- Heat 1.5 tablespoons olive oil in a large (12 to 14 inch) skillet set over medium-high heat. Cast iron skillet works great with this recipe.
- Add sliced steak to the hot oil and cook for 1 to 2 minutes per side. You may want to do this in batches so that the steak browns and crisps up nicely. If the pan is overcrowded, it will steam the steak.
- Remove cooked steak from pan and set aside; keep covered.
- Drain any liquid from the pan and wipe it down.
- Add remaining olive oil and heat it up over medium-high heat.
- To the hot oil, add onions, garlic, bell peppers, mushrooms, and Italian Seasoning. Cook for 4 minutes, or until vegetables are soft. Stirring occasionally.
- Stir steak back into the skillet and give it a minute to heat through.
- Top mixture with cheese slices; lower heat to medium low, and continue to cook until cheese is melted. You can also pop it under the broiler to get a bit of browning on the cheese.
- Remove from heat.
- Garnish with green onions and parsley.