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Philly cheesesteak skiller in a large pan with peppers, onions, mushrooms, and steak topped with melted cheese and sliced green onions. Next to the pan is a plate of grilled bread and a bowl of green onions.
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5 from 2 votes

Philly Cheesesteak Skillet

This easy Philly Cheesesteak Skillet combines tender steak, sautéed peppers, onions, and mushrooms, and melted cheese in one pan for a healthy, low-carb, and gluten-free meal ready in 25 minutes.
Course Main Course
Cuisine American
Keyword low carb philly cheesesteak skillet, philly cheesesteak casserole, philly cheesesteak skillet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 364kcal
Author Kelly

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds ribeye steak, very thinly sliced (I used lean grass-fed)
  • 2 1/2 cups thinly sliced onion (210 grams/1 medium)
  • 4 cups julienned bell peppers (400 grams/2 medium)
  • 2 cups sliced mushrooms (130 grams/4-5 mushrooms)
  • 1 teaspoon garlic powder
  • 6 slices provolone cheese (90 grams/3.2 ounces)
  • salt and pepper, to taste
  • optional toppings: sliced green onions

Instructions

  • Liberally season the sliced steak with salt and pepper. Heat a large skillet or nonstick pan over medium heat and let it get hot. Add your oil and let it get hot, about 30 seconds. Add slices of beef, without overcrowding, and cook 30 seconds per side. Remove from the pan, leaving the juices behind, and repeat with remaining beef (I had to do this in 3 batches).
  • Leave the beef juices in the pan and 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.
  • Turn down heat to low and add the steak back into the pan and mix well. Finally, add sliced provolone to cover the steak mixture and let melt, about 1 minute. If needed, you can cover the pan with a lid to melt. Top with optional toppings and enjoy!

Notes

To thinly cut your beef:
The best tip for thinly sliced meat 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 make sure you use a sharp knife to slice it.

Nutrition

Serving: 1/6 of recipe | Calories: 364kcal | Carbohydrates: 8.7g | Protein: 33.7g | Fat: 22.6g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Potassium: 288mg | Fiber: 2.2g | Sugar: 4.8g | Vitamin A: 2221IU | Vitamin C: 88.2mg | Calcium: 128mg | Iron: 5.4mg