Philly cheesesteak Skillet
This delicious and simple Philly cheesesteak Skillet is a low-carb and Keto version of America's favorite sandwich! Thinly sliced steak, peppers, onions, and mushrooms all come together with some cheesy goodness in only 20 minutes.
Servings: 4
Ingredients
- 1.5 lbs thinly sliced top sirloin steak, flank steak, or skirt steak
- 1 tbsp avocado oil (divided)
- 8 oz sliced baby Bella mushrooms
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- salt and pepper
- 4 slices Provolone cheese
Instructions
- Thinly slice your steak against the grain. You can freeze up to 20 minutes it's easier to slice. Season the steak with salt and pepper.
- Turn on the broiler of your oven. Heat a large cast iron skillet to medium high heat. Once your skillet is hot, add a few tsp oil, then add the steak. Cook for 1-2 minutes per side (you may have to do this in batched if the pan is crowded to ensure you don't steam the steak). Set aside the steak once it's browned. It should not be cooked all the way! Set the steak aside, and keep the pan hot.
- Now add in the remaining oil, then the mushrooms, onion, and peppers. Saute for 5 minutes, adding more oil if needed, then toss in the garlic. Cook for another minute.
- Add the steak back to the skillet and toss to combine with the vegetables. Season with salt and pepper. Top with cheese and transfer to the broiler for 1 minute. Enjoy hot!
Nutrition
Calories: 349kcal | Carbohydrates: 8g | Protein: 45g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 239mg | Potassium: 960mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1209IU | Vitamin C: 65mg | Calcium: 195mg | Iron: 3mg