Dive into this wonderful and delicious Philly Cheesesteak Skillet recipe asap! It’s a mix of tasty steak strips, bright bell peppers, and melted cheese, sauteed with onions and garlic. It’s bound to become a regular in your low-carb meal planning.
Steak Dinner Redefined | The Ultimate Low Carb Solution
Are you Looking for a quick, easy, and bona fide crowd-pleaser meal? Look no further than steak. If the usual steak accompaniments have become monotonous, it’s time to veer off the beaten track and enter the realm of Philly cheesesteak, a tempting departure loaded with flavor!
The beauty of this recipe lies in its simplicity. With a single pan, a handful of ingredients, and just a few minutes, you can whip up an unbelievably flavorful dish. The relaxed weekend vibe this dish imparts will become your comfort food staple!
Philly Cheesesteak Ingredients
- Skirt or Flank Steak: You’ll need about 1 ½ pounds, cut against the grain into thin slices.
- 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.
- Sliced Provolone: I like the smoked Provolone, but plain is fine, as well.
Cooking Your Low-Carb 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; heat the remaining oil, and add the vegetables, garlic, and Italian Seasoning. Cook until the veggies are soft.
- Return Steak to Pan and Top with Cheese: Add the cooked steak back to the pan and continue cooking for a minute to heat through. Taste for salt, and then place sliced Provolone on top of the mixture. Allow the cheese to melt.
- Garnish and Serve: Sprinkle the chopped parsley and green onions over the dish. Enjoy!
Tips For Success
- 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!
Sides For Philly Cheesesteak In A Skillet
- 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.
- 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 Steak Recipes
- Steak Bites with Potatoes
- Air Fryer Steak Bites and Mushrooms
- Pepper Steak Stir Fry
- Steak Stir Fry with Zucchini Noodles
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.
- 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, and serve.
- Quality Steak: Opt for a steak with a decent marbling, cut thin against the grain. If unsure, your butcher can always assist.
- Make It Yours: Can’t find orange and green bell peppers? Red and yellow make great substitutes. Similarly, Muenster or Swiss cheese can replace Provolone.
- Not on a Carb Watch?: Serve this cheesesteak mix on your favorite sandwich bread.
- A cast iron skillet works great with this recipe.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.