This Philly Cheesesteak Skillet is an easy one skillet meal packed with tender steak, crisp veggies, and perfectly melt-y cheese. The entire recipe will take less than 30 minutes to make and your whole family will love this quick, satisfying , and low carb meal!
An Easy Low Carb Dinner: Philly Cheesesteak Skillet
You can never have enough one skillet meals! You probably feel similarly, right? They are so easy to make and the clean up is usually a breeze because, hello?! One skillet.
Watch How to Make This Recipe
This easy Philly Cheesesteak Skillet is a one skillet dream that everyone loves. Tender steak, crisp veggies, and melty cheese all in one dish.
The best part is that everything comes together in just under thirty minutes!
More Reader Favorite One Skillet Recipes
- One Skillet Beef Tips with Peppers
- Egg Roll in a Bowl
- One Pan Greek Chicken with Artichokes and Olives
- Chicken Enchilada Skillet
- Gluten Free Beef Enchilada Skillet
- Sheet Pan Chicken Fajitas
Helpful Kitchen Tools
Let’s Talk About the Ingredients
Steak: I have tested a couple of different cuts of steak for this recipe and my favorite by far are sirloin steak or flank steak. Use a sharp knife to cut the steak thinly. To make getting a thin slice even easier, I recommend putting the steak in the freezer for a bit before slicing.
Bell Peppers: The classic philly cheesesteak veggies – peppers. You will need both a small red and green bell pepper.
Mushrooms: If you hate mushrooms, feel free to leave these out. Otherwise, go ahead and add in those baby bellas!
Onion: You cannot have a philly cheesesteak without plenty of onion.
Coconut Aminos: To keep this recipe gluten free, it calls for coconut aminos to add in some extra flavor instead of worcestershire sauce.
Apple Cider Vinegar: This also helps to give the skillet a bit of extra flavor and zip.
Cheese: This recipe calls for a combination of both mozzarella and pecorino romano cheeses for the top. If you don’t want to use two cheeses, feel free to just use shredded mozzarella.
How to Make This Cheesy Skillet
Step One: Add the thinly sliced steak to a small mixing bowl and season with salt and pepper. Stir until the steak is well coated.
Step Two: Heat a large skillet over medium high heat. Once the skillet is hot, add in a tablespoon of avocado or coconut oil. Next, add the steak to the skillet and cook for two to three minutes on each side until browned. Once the steak is brown, remove it from the skillet and set aside.
Step Three: Add the coconut aminos and vinegar to the skillet and stir to release any brown bits from the bottom of the pan. Next, add the peppers, onion, and mushrooms to the skillet and cook the veggies until the peppers are tender but still crisp.
Step Four: Add the steak back to the skillet and stir until everything is well combined. Sprinkle the shredded cheese on top and then cover with a lid to allow the cheese to melt. Once the cheese has melted, remove the skillet from the heat and serve immediately!
How to Serve Your Philly Cheesesteak Skillet
If you want to keep things low carb, this recipe is great on it’s own with a salad or your favorite veggie on the side. Of course you could also serve this with a baked potato or go the traditional route and slice up your favorite gluten free roll and make a gluten free Philly cheesesteak!
More Reader Favorite Steak Recipes
- garlic butter steak bites
- healthy beef and broccoli stir fry
- sheet pan steak fajitas
- one skillet beef tips with peppers and onions
I hope you give this Philly Cheesesteak Skillet a try! It’s the perfect one-pan weeknight dinner!
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Philly Cheesesteak Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Philly Cheesesteak Skillet is an easy one skillet meal packed with tender steak, crisp veggies, and perfectly melt-y cheese. The entire recipe will take less than 30 minutes to make and your whole family will love this quick, satisfying , and low carb meal!
Ingredients
- 1 tbsp avocado or coconut oil
- 1 pound sirloin or flank steak, thinly sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 1 small yellow onion, sliced
- 4oz baby bella mushrooms
- 4 cloves garlic, minced
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 oz grated pecorino romano cheese
- 4 oz shredded mozzarella cheese
Instructions
- Add the thinly sliced steak to a small mixing bowl and season with salt and pepper. Stir until the steak is well coated.
- Heat a large skillet over medium high heat. Once the skillet is hot, add in the oil. Next, add the thinly sliced steak to the skillet and cook for two to three minutes on each side until brown. Once the steak has browned, remove it from the skillet and set aside.
- Add the coconut aminos and vinegar to the skillet and stir to release any brown bits from the bottom of the pan. Next, add the peppers, onion, garlic, and mushrooms to the skillet and cook the veggies until the peppers are tender but still crisp.
- Add the steak back to the skillet and stir until everything is well combined. Sprinkle the shredded cheese on top and then cover with a lid to allow the cheese to melt. Once the cheese has melted, remove the skillet from the heat and serve immediately. Enjoy!
