Philly Cheesesteak Skillet Meal (keto option!)
Quick and flavorful, this Philly cheesesteak skillet meal is packed with tender beef, melty cheese, and sautéed peppers for an easy weeknight dinner!
Servings:
4
servings
Equipment
- large skillet
- Measuring cups and spoons
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 (thinly sliced )
- 2 cloves garlic (minced)
- 1 teaspoon Worcestershire (optional )
- 1/2 teaspoon salt (adjust to taste )
- 1/2 teaspoon black pepper (adjust to taste)
- 6 slices provolone cheese
- 1/4 cup beef broth (optional for more sauciness )
- 4 hoagie rolls (optional if not making keto)
Instructions
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If using steak, freeze for 15 minutes before slicing to make thin slicing easier.
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Season the steak slices lightly with salt and pepper.
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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).
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In the same skillet, add the onions, bell peppers, and mushrooms (if using). Saute for 5-7 minutes until softened and lightly caramelized.
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Add the minced garlic and cook until fragrant.
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Return the steak to the skillet with the vegetables. Stir to combine. Add the coconut aminos, salt, and pepper and mix well.
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If the mixture looks dry, add beef broth to create a slightly saucier texture.
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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.
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Serve the skillet mixture as-is for a low carb option or scoop the mixture on some homemade sourdough hoagie rolls!
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Philly cheesesteak skillet meal lasts 3-4 days in the refrigerator in an airtight container.
