Philly Cheesesteak Skillet

skillet full of philly cheesesteak ingredients

Philly Cheesesteak Skillet

This easy Philly Cheesesteak Skillet has all the sandwich flavor with none of the bread. Low carb, keto friendly, and ready in under 30 minutes. Serves 4.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

2 pounds ribeye skirt, or flat-iron steak, thinly sliced
1 teaspoon Kosher salt
½ teaspoon black pepper freshly cracked
½ teaspoon Worcestershire sauce optional
2 tablespoons olive oil divided
8 ounces fresh mushrooms sliced
1 medium red bell pepper seeded, sliced into strips
1 medium green bell pepper seeded, sliced into strips
1 medium white onion sliced into strips
3 cloves garlic minced
2 cups shredded mozzarella
Fresh parsley or cilantro chopped for garnish (optional)

Instructions

Season the sliced steak with salt, pepper, and Worcestershire sauce. Toss to coat the meat.
In a large skillet over medium-high heat, add part of the olive oil and the mushrooms.
Cook, stirring occasionally until the mushrooms are golden brown.
Remove the veggies to a plate and add the remaining olive oil.
Add in the seasoned steak and cook for 3-4 minutes to brown and cook the meat until just slightly pink inside. Don't overcook the meat or it will be tough.
Add vegetables back into the skillet and add the garlic. Cook for 2-3 minutes.
Turn off the heat and cover with the shredded mozzarella cheese.
Cover the skillet or place under the broiler to melt the cheese. Garnish and serve warm!

Notes

Freeze the steak for an hour before slicing so it's easier to cut thin.
Don't overcook the steak, since it turns tough fast. Cook it just until slightly pink.
Use a cast iron skillet to sear the meat well and hold the heat.
Slice everything thin and evenly so it all cooks quickly and together.
Save leftovers for hoagie roll sandwiches the next day or toss with pasta.

Nutrition