Super Easy Low Carb Philly Cheesesteak Skillet
Low carb, gluten free, full of flavor, and one pan! How great is that? You will love this low-carb Philly Cheesesteak Skillet!
- 2 lbs steak Ribeye, round, skirt, or flank
- 2 tbs Steak seasoning
- 3 tbsp olive oil
- ½ lb Mushrooms sliced
- 2 green bell peppers
- 1 large yellow onion
- 2 cups shredded provolone
Slice your steak as thin as possible. (See note)
Generously season the steak with your favorite steak seasoning.
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 two tablespoons of olive oil along with the onion and bell peppers. Cook until the onion and peppers begin to brown. (This should only take about 3 minutes!)
Add an additional tablespoon of oil and add the steaks to the hot pan. Cook until the steak is no longer red! I personally cooked them until they had a crisp look! About two to three minutes per side.
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!
Serve by itself or on a low carb bun. You can even eat it on a salad!
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.