Super Easy Low Carb Philly Cheesesteak Skillet

Are you trying to eat better but don’t know what to cook? Don’t worry, I have the perfect recipe for you: a Low-Carb Philly Cheesesteak Skillet. This Philly Cheesesteak skillet is full of flavor and super easy! It only uses a handful of ingredients and one pan. That means there will be fewer dishes for you! That’s a win for any busy mother or wife.

This Super Easy Low Carb Philly Cheesesteak Skillet is the perfect dinner because it’s done in under 30 minutes. This gives you more time to spend with your family and catch up on your favorite shows. Who doesn’t enjoy extra time in the evenings?

If you’ve never had a Philly Cheesesteak sandwich, you’re missing out! A Philly Cheesesteak typically has thinly cut steak strips, onions, bell peppers, and provolone cheese melted onto a buttery hoagie bun. Philly Cheesesteaks are widely popular in the Northern US, especially around the Philadelphia, Pennsylvania area. People all across the country have various recipes for a Philly Cheesesteak, but the basics are still the same. 

For this super easy, low-carb Philly Cheesesteak skillet, I wanted to make sure I kept the flavors of a traditional Philly Cheesesteak. I pictured the burst of flavor when you bite into the perfect Philly Cheesesteak sandwich, and wanted to really bring out the best flavors. This recipe has the best taste of peppery goodness mixed with caramelized onions and bell peppers that makes you want to keep eating! 

This super easy, low-carb Philly Cheesesteak skillet uses four main ingredients! The base of this low carb skillet is made up of round steak, onion, bell pepper, mushrooms, and shredded provolone. I have left mushrooms out, but I find the mushrooms add another flavor profile. 

Here are the ingredients you need: 

• 2 lbs steak ( Ribeye, round, skirt, or flank)
• 2 Tbs Steak seasoning
• 3 tsp olive oil
• ½ lb mushrooms sliced
• 2 green bell peppers
• 1 large yellow onion
• 2 cups shredded provolone

Instructions: 

1. Slice your steak as thin as possible. (See note)
2.  Generously season steak with favorite steak seasoning. 
3. In a medium sized skillet add mushrooms to a dry pan over medium/high heat. Sprinkle with steak seasoning. Cook the mushrooms until just golden brown. Add in two Tbsp olive oil along with onion and bell peppers. Cook until the onion and peppers begin to brown.  (This should only take about 3 minutes!)
4. Add an additional Tbsp of oil and add the steaks into the hot pan. Cook until the steak is no longer red! I personally cooked until they had a crisp look! Abou two to three minutes per side. 
5. Remove dish from heat and top with shredded provolone. Set broiler to low, place prepared skillet in the oven on the middle rack. You’ll cook until the cheese is melted!
6. Serve by itself or on a low carb bun. You can even eat it on a salad!

Notes: 

Steak: Ribeye is used in traditional Philly Cheesesteaks! However, if you’re anything like me, you know that ribeye isn’t always feasible! I mean, who can give nearly $40 for 2 lbs. of meat? Not me, that’s for sure! I’ve used flank steak and round steak as well in this recipe. As long as the steak has some marbling, you’ll be fine.

Cutting Steak into thin strips: Freezing your steak for a couple of hours helps cut the steak into thinner pieces. Just make sure you use a sharp knife. 

What if you’re not eating low carb? My husband still eats his Philly Cheesesteak Skillet on a hoagie bun! I chose to eat the skillet by itself. I’ve also seen people eat it with a tortilla. It’s really up to you! I have also eaten this cheesesteak skillet over a salad.