Philly Cheesesteak Skillet
This Philly cheesesteak skillet recipe is a fantastic low-carb dinner of thinly sliced steak, onions, garlic, and peppers smothered in melted cheese.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 438kcal | Carbohydrates: 10g | Protein: 44g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1429mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1209IU | Vitamin C: 65mg | Calcium: 202mg | Iron: 4mg
