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
- 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.
