Philly Cheese Steak Skillet

An incredibly easy, delicious and healthy meal – this philly cheese steak skillet is sure to be added to your weekly rotation, trust me!

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Why you’ll love this recipe:

Trust me when I say this Philly Cheese Steak Skillet is going to be your new go-to easy weeknight dinner. It could not be easier to throw together, and is easy to meal prep for the week too! I love that it’s keto, and you can eat it any way you’d like. See my suggestions under “how to serve philly cheese steak skillet”.

What you’ll need for Philly Cheese Steak Skillet:

• One 28oz package shaved steak
• 2 small red bell peppers, thinly sliced
• 1 1/2 medium green bell peppers, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4-6 large baby Bella mushrooms, thinly sliced
• 8-10 slices provolone cheese
• Shredded parm or pecorino romano cheese optional for topping
• 1 tbsp avocado oil
• 2 tbsp butter
• 1/2 tsp salt
• 2 tsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp Worcestershire sauce
• 1 tbsp Braggs liquid aminos

Ingredient notes:

Shaved Steak – you can thinly slice any steak of choice for this recipe, but I suggest using pre-shaved steak if you can find it in the store. It saves on prep work and time, and it takes the guess work out of cutting to the proper thickness

Bell Peppers – I love using the classic red and green peppers, but you can use any color peppers! You can also add a twist with jalapenos or other types of your favorite peppers. You can cut the peppers thicker, they will just need to cook a bit longer initially

Yellow Onion – any type of onion can be used for this recipe. I prefer yellow, but I think red onion would work well if needed. Like the peppers, be sure to thinly slice to cook down easier initially

Baby Bella Mushrooms – I love adding mushrooms to philly cheese steak, but they can certainly be omitted. I prefer the flavor and texture of baby bellas, but any mushrooms will work fine

Provolone Cheese – classic philly cheese steaks use provolone cheese, and I absolutely love provolone, but go ahead and use your favorite cheese here

Avocado Oil & Butter – both don’t have to be used, you can certainly use one or the other. I use half oil because it goes a long way for cooking down the veggies, and half butter for the flavor it adds

Salt, Pepper, Garlic Powder – an easy and classic “three amigos” spice mix, it draws the flavors out of the veggies and steak, but also adds just the right amount of flavor and helps enhance the worcestershire/liquid aminos

Worcestershire & Liquid Aminos – both of these can be omitted, or one or the other can be used. I like using half and half of both to add a little depth in the flavors

Tools needed:

• Cutting board
• Sharp knife
• Mixing bowl
• Cast iron skillet
• Tongs/spatula

How to make Philly Cheese Steak Skillet:

• In a large cast iron skillet, warm avocado oil and 1 tbsp of the butter
• Add all veggies, season with 1/2 the salt pepper and garlic powder and 1/2 the liquid aminos and Worcestershire sauce
• Transfer veggies to a bowl and add the other half of butter to the pan
• Add steak, rest of seasoning, liquid aminos & Worcestershire to the pan and cook until completely browned
• Add veggies back in with the steak, mix together and cook 1-2 minutes
• Place provolone cheese over the mixture and put a top on the pan to allow cheese to melt
• Once melted, remove from heat and sprinkle with shredded cheese if preferred 
• Allow to cool about 10 minutes before serving
• Serve on rolls, in a wrap, over rice, over lettuce, or just as is
• Store in an airtight container in the fridge for up to 5 days
• Enjoy!

How to serve Philly Cheese Steak Skillet:

This philly cheese steak skillet is one of those meals that tastes just as good freshly made or warmed up as leftovers. I also love that it can be served so many ways – on a roll, in a wrap, over rice, over lettuce, veggies, or just on it’s own!

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