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Low-Carb Philly Cheesesteak Skillet

A one-pan low-carb dinner with thinly sliced ribeye, sautéed peppers, onions, mushrooms, and melted provolone cheese, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ribeye steak or top sirloin very thinly sliced
  • 2 large bell peppers any color, sliced into strips
  • 1 large yellow onion sliced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 6 slices Provolone cheese or 1.5 cups shredded
  • 2 tbsp olive oil or butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • red pepper flakes optional, for heat

Equipment

  • Large skillet or cast iron skillet
  • sharp knife
  • Lid for skillet

Method
 

  1. If steak isn't pre-sliced, place it in the freezer for 20 to 30 minutes until firm. Remove and slice against the grain into very thin strips, about 1/8-inch thick.
  2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms. Spread in an even layer and cook without stirring for 2 to 3 minutes. Stir and continue cooking for 5 to 7 minutes total until vegetables are tender and caramelized. Add minced garlic and cook 1 more minute until fragrant. Transfer vegetables to a plate.
  3. Add remaining tablespoon of oil or butter to the skillet. Increase heat to high and let the pan get very hot. Add steak strips in a single layer, working in batches if needed. Season immediately with salt, pepper, and onion powder. Sear for 2 to 4 minutes, stirring occasionally, until browned and just cooked through.
  4. Return sautéed vegetables to the skillet with the steak. Toss everything together and cook for 1 minute to reheat vegetables and meld flavors.
  5. Reduce heat to low. Arrange the mixture into 4 even piles or spread evenly. Lay provolone cheese slices over the top. Cover the skillet for 1 to 2 minutes until cheese melts completely and becomes bubbly.
  6. Remove from heat and serve immediately as a skillet meal or in lettuce wraps.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth. Can be frozen for up to 2 months, though vegetables will soften. Variations: Use white American cheese for authentic Philly flavor. Try chicken thighs instead of steak. Add jalapeños or banana peppers for heat. Stir in cream cheese for creamier sauce. Add Worcestershire sauce for deeper flavor. Use different cheese like mozzarella, Swiss, or pepper jack. Pro Tips: Partially freeze steak for easier slicing. Slice against the grain for tender meat. Don't crowd the pan when searing. Work in batches if needed. Use cast iron for best sear. Don't overcook thin steak slices. Net carbs approximately 8-10g per serving.