Philly Cheesesteak Skillet Meal (keto option!)

This Philly cheesesteak skillet meal is a quick and delicious way to enjoy all the classic flavors of a cheesesteak without the hassle of a sandwich. Loaded with tender, juicy beef, sautéed peppers, onions, and a generous layer of melted cheese, it’s a hearty dish that comes together in no time. Best of all, it’s naturally keto-friendly if you skip the bread and enjoy it as is or pair it with your favorite low-carb side. Whether you’re following a keto lifestyle or just looking for a satisfying one-pan meal, this skillet is sure to become a new family favorite!

Best steak to use for Philly cheesesteaks

• Ribeye: Known for its marbling and rich flavor, ribeye is the most traditional and flavorful choice.

• Sirloin: A leaner option that’s still tender and full of flavor when sliced thinly.

• Flank Steak: This cut is lean and slightly chewy but works beautifully when sliced against the grain.

• Skirt Steak: Another lean cut with bold flavor, perfect for thin slicing and quick cooking.

• Filet Mignon: For an ultra-tender and luxurious take, this premium cut is an excellent choice.

Each of these cuts works best when sliced very thinly, making them ideal for the quick cooking process of a Philly cheesesteak.

How to make Philly Cheesesteak Skillet Meal

Ingredients

• 1 lb sirloin steak or ribeye, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 oz mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 1 teaspoon coconut aminos (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices provolone cheese
• 1/4 cup of beef broth (optional for more sauciness)
• 4 hoagie rolls (optional if not serving as keto)

Equipment

• 1 large skillet
• measuring cups and spoons

Instructions

• If using steak, freeze for 15 minutes before slicing to make thin slicing easier.

• Season the steak slices lightly with salt and pepper.

• Heat a large skillet over medium-high heat and add the olive oil. Sear the steak slices until browned (2-3 minutes per side. Remove and set aside).

• In the same skillet, add the onions, bell peppers, and mushrooms (if using). Saute for 5-7 minutes until softened and lightly caramelized.

• Add the minced garlic and cook until fragrant.

• Return the steak to the skillet with the vegetables. Stir to combine. Add the coconut aminos, salt, and pepper and mix well.

• If the mixture looks dry, add beef broth to create a slightly saucier texture.

• Arrange slices of provolone cheese over the steak and veggie mixture. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.

• Serve the skillet mixture as-is for a low carb option or scoop the mixture on some homemade sourdough hoagie rolls!

• Philly cheesesteak skillet meal lasts 3-4 days in the refrigerator in an airtight container.

More anti-inflammatory recipes

• Roasted Chicken (w/anti-inflammatory herbs)
• One-Pan Beef and Broccoli
• Turkey Taco Lettuce Boats
• Paleo Crispy Shrimp Tacos