Philly Cheesesteak Skillet | Low-Carb Keto Dinner from Diethood

I absolutely love the combo of thinly sliced steak, bell peppers, and cheese, all flavored up with onions and garlic. In fact, Philly Cheesesteak is actually a great low-carb meal! The dynamic combo of steak, veggies, and meltingly soft cheese makes a wonderful entree all on its own. Try this super easy Philly Cheesesteak Skillet and see for yourself– it’s sure to become a go-to, low carb fave.

overhead shot of steak strips pepper strips, and mushrooms in a black skillet with brown wooden spoon mixing through the ingredients

AN EASY LOW CARB STEAK DINNER IDEA

If you want to make something quick, easy, and (most importantly) amazing?! Starting with steak is usually a pretty good idea. But if you’re a little bored with steak and potatoes, steak and salad, steak and fries… where do you go from there? Well, heading for cheesesteak is definitely different – and delicious!

I love this recipe because it all cooks up in one pan, it’s really quick to make, and for a recipe with relatively few ingredients, it is super flavorful. You’ll love the mellow, Saturday-night vibe of this dish!

close up overhead shot of steak strips, pepper strips, and onions topped with provolone cheese

RECIPE INGREDIENTS

Skirt or Flank Steak: You’ll need about 1 ½ pounds, cut against the grain into thin slices.
Salt and Pepper
Olive Oil: this is for sautéing, so use a medium- to light- olive oil rather than a virgin oil.
Onion: You’ll need a small yellow onion, thinly sliced.
Fresh Garlic: Mince or put through a garlic press.
Bell Peppers: Thinly sliced.
Crimini (Baby Bella) Mushrooms: I like to get mine pre-sliced, but you can slice your own. You can also substitute button mushrooms or shiitake.
Italian Seasoning
Sliced Provolone: I like the smoked Provolone, but plain is fine, as well.
Sliced Green Onions and Chopped Fresh Parsley: For garnish.

colored bell peppers cut in strips and cooked in a black skillet with mushrooms and onions

HOW TO MAKE SKILLET PHILLY CHEESESTEAK

Season and Cook the Steak: Season the steak well with salt and freshly ground black pepper. Heat oil in a large skillet (cast iron skillet is good, but regular is fine, too). Saute the steak for 1-2 minutes per side. To avoid crowding the pan, you may have to work in batches. Remove the steak to a plate and set aside.
Season and Cook the Vegetables: Drain off any liquid from the pan, and then carefully wipe it clean with paper towels. Heat the remaining oil, and add the vegetables, garlic, and Italian Seasoning. Cook for 4 minutes or so, until the veggies are soft.
Return Steak to Pan and Top with Cheese: Add the cooked steak back to the pan and continue cooking 1 minute to heat through. Taste for salt, and then place sliced Provolone on top of the mixture. Allow the cheese to melt. If you used an ovenproof skillet, you can slide the skillet under the broiler (set on high) for a minute or two to melt the cheese and get it golden brown.
Garnish and Serve: Sprinkle the chopped parsley and green onions over the dish. Enjoy!

cooking strips of steak, mushrooms, and bell peppers in a black skillet

TIPS FOR SUCCESS

Follow these tips for the best results!

Choose the best steak: For a dish like this, you want steak with a reasonable fat content (marbling), sliced very thinly against the grain. Feel free to ask your butcher to do it for you!
Substitutions: If you can’t find orange and green bell peppers, feel free to use two of the same color, or just substitute red and/or yellow bell peppers. Also, you can experiment with using Muenster or Swiss cheese instead of Provolone.
Not cutting carbs? If you aren’t worried about carbs, feel free to load this cheesesteak mixture on to your favorite sandwich rolls, or serve it over steamed rice!

WHAT GOES WITH SKILLET PHILLY CHEESESTEAK?

a top overhead shot of strips of peppers and steak in a black skillet with brown wooden spoon mixing the ingredients

HOW TO STORE AND REHEAT LEFTOVERS

Refrigerate leftovers in tightly-covered containers, or in individual portions sealed in plastic food-storage bags, for up to 3 days. It’s not recommended to freeze this dish, as the texture of the ingredients will degrade in the freezer.
To reheat, cook in a covered skillet over medium heat for 5 minutes, or until heated through. Do not overcook.

More Skillet Steak Recipes

ENJOY!

Tools Used in this Recipe

overhead shot of steak strips pepper strips, and mushrooms in a black skillet with brown wooden spoon mixing through the ingredients

Philly Cheesesteak Skillet (Low Carb)

A fantastic low-carb dinner of thinly sliced steak, onions, garlic, and peppers, smothered in melted cheese.

Course:

Main Course

Cuisine:

American

Servings: 4

Calories: 438 kcal

Ingredients

1.5
pounds
skirt or flank steak,
cut against the grain into thin slices
2
teaspoons
salt
1
teaspoon
fresh ground black pepper
3
tablespoons
olive oil,
divided
1
small yellow onion,
thinly sliced
4
cloves
garlic,
minced or pressed
1
green bell pepper,
thinly sliced
1
orange bell pepper,
thinly sliced
8
ounces
sliced baby portobello mushrooms
1
teaspoon
Italian Seasoning
4
slices
provolone cheese
Sliced green onions,
for garnish
Chopped fresh parsley,
for garnish

Instructions

Season steak with salt and pepper.
Heat 1.5 tablespoons olive oil in a large (12 to 14 inch) skillet set over medium-high heat.
Cast iron skillet works great with this recipe.
Add sliced steak to the hot oil and cook for 1 to 2 minutes per side. You may want to do this in batches so that the steak browns and crisps up nicely. If the pan is overcrowded, it will steam the steak.
Remove cooked steak from pan and set aside; keep covered.
Drain any liquid from the pan and wipe it down.
Add remaining olive oil and heat it up over medium-high heat.
To the hot oil, add onions, garlic, bell peppers, mushrooms, and Italian Seasoning. Cook for 4 minutes, or until vegetables are soft. Stirring occasionally.
Stir steak back into the skillet and give it a minute to heat through.
Top mixture with cheese slices; lower heat to medium low, and continue to cook until cheese is melted. You can also pop it under the broiler to get a bit of browning on the cheese.
Remove from heat.
Garnish with green onions and parsley.
Serve.