Description

This Philly Cheesesteak Skillet is a delicious one-pan meal featuring tender, thinly sliced ribeye steak cooked to perfection with sautéed onions, bell peppers, and mushrooms, all topped with melty provolone cheese. It’s a quick, flavorful, and wholesome dish that’s gluten-free and low-carb, making it perfect for a satisfying weeknight dinner.

Ingredients

Meat

2 pounds ribeye steak, sliced very thinly (lean, grass-fed recommended)

Vegetables

2 1/2 cups thinly sliced onion (210 grams / 1 medium onion)
4 cups julienned bell peppers (400 grams / 2 large peppers)
2 cups sliced mushrooms (130 grams)

Seasonings & Cheese

1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
6 slices provolone cheese, thinly sliced (3.2 ounces)

Optional Toppings and Serving Suggestions

Sliced green onions (optional)
White rice, toasted bread/rolls, or roasted potatoes for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the Steak: Generously season the thinly sliced ribeye steak with salt and pepper. Heat a large or cast iron skillet over medium heat until hot, then add the olive oil and heat until shimmering. In batches to avoid overcrowding, sear the steak slices for about 30 seconds on each side until browned. Remove cooked steak pieces from the pan, leaving the flavorful juices behind, and set aside.
Sauté the Vegetables: Using the same pan with the beef juices, add the sliced onions and sauté for about 5 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking. Next, stir in the julienned bell peppers along with a pinch of salt and pepper. Add a small amount of water, cover the pan with a lid, and cook for 4-5 minutes to soften the peppers. Then add the sliced mushrooms and garlic powder, continuing to sauté for another 2-3 minutes until mushrooms are tender.
Combine and Melt the Cheese: Lower the heat to low, return the cooked steak to the skillet with the vegetables, and mix well to combine all ingredients. Layer the thinly sliced provolone cheese evenly over the steak and vegetable mixture. Cover the pan with a lid if needed, and let the cheese melt gently over the mixture for a few minutes.
Serve and Enjoy: Once the cheese is melted, remove from heat. Garnish with optional sliced green onions if desired. Serve hot with your choice of white rice, toasted bread, rolls, or roasted potatoes for a complete meal. Enjoy your Philly Cheesesteak Skillet!

Notes

Slice the ribeye steak very thinly for the best texture and quick cooking.
Use a well-seasoned cast iron skillet or a heavy-bottomed skillet for even heating.
Adjust vegetable quantities to taste; more peppers or onions can be added for extra flavor.
For a lower-fat option, use a leaner cut of beef or reduce the amount of oil.
Serve with low-carb sides like cauliflower rice if you want to keep it keto-friendly.
Covering the pan when melting cheese helps it melt evenly and quickly.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American