Philly Cheesesteak Skillet

About This Recipe

This Philly cheesesteak skillet combines tender steak, sautéed peppers, onions, mushrooms, and melty cheese. It makes an easy and healthy one-pan meal packed with flavor and is ready in 25 minutes. Gluten-free and low-carb.

Ingredients

• 1 tablespoon olive oil
• 2 pounds ribeye steak, sliced very thinly ((I used lean grass-fed))
• 2 1/2 cups thinly sliced onion ((210 grams/1 medium))
• 4 cups julienned bell peppers ((400 grams/2 large))
• 2 cups sliced mushrooms ((130 grams))
• 1 teaspoon garlic powder
• 6 slices provolone cheese, thinly sliced ((3.2 ounces))
• salt and pepper, to taste
• optional toppings - sliced green onions
• for serving - white rice, toasted bread/rolls, roasted potatoes...

Instructions

1. Cook your steak. Liberally season the sliced steak with salt and pepper. Heat a large skillet or cast iron skillet over medium heat and let it get hot. Add your oil and let it get hot. Add slices of beef, without overcrowding, and cook for 30 seconds per side. Remove from the pan, leaving the juices behind, and repeat with the remaining beef (I had to do this in 3 batches).
2. Cook your veggies. Leaving the beef juices in the pan, add onions and saute for 5 minutes, stirring occasionally. If needed, add a little water to the pan to make sure they don’t stick. Next, add peppers, a pinch of salt and pepper, and mix well. Add a splash of water, cover with a lid, and let cook for 4-5 minutes. Then add the mushrooms and garlic powder and saute for 2-3 minutes, stirring occasionally.
3. Assemble. Turn down the heat to low, add the steak back into the pan, and mix to combine. Finally, add sliced provolone to cover the steak mixture and let it melt. If needed, you can cover the pan with a lid to melt.
4. Enjoy! Top with optional toppings, serve with sides of choice, and enjoy!