In just 25 minutes, this healthy, low-carb, and gluten-free philly cheesesteak recipe Skillet features tender steak, sautéed peppers, onions, and mushrooms, and melted cheese. I adore one-pan meals the most. especially when they can be made quickly and easily. And that is precisely what this Philly cheesesteak, which we are serving today….For a gluten-free take on this sandwich for lunch or dinner, serve it straight out of the cast-iron skillet to your family or in lettuce leaves or sweet potatoes. Or, make it ahead of time for a quick and easy weeknight meal prep! You could even serve it for breakfast or brunch with eggs. This Philly Cheesesteak can be enjoyed any way you want.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 364 Kcal
Author: abdulabbasi
Ingredients for philly cheesesteak recipe
◼️ 1 tablespoon olive oil
◼️2 pounds ribeye steak that has been very thinly sliced (I used lean grass-fed)
◼️2 1/2 cups thinly sliced onion (210 grams/1 medium)
◼️4 cups julienned bell peppers (400 grams/2 medium)
◼️2 cups sliced mushrooms (130 grams/4-5 mushrooms)
◼️1 teaspoon garlic powder
◼️6 slices provolone cheese
Instructions for philly cheesesteak recipe
1. Season the steak liberally with salt and pepper before serving.Place a large nonstick skillet or skillet over medium heat and allow it to get hot.After adding your oil, give it about 30 seconds to get hot.Cook for 30 seconds on each side, adding beef slices sparingly.Repeat with the remaining beef (I had to do this in three batches) and remove from the pan, leaving the juices behind.
2. Add the onions to the pan and sauté for five minutes, stirring occasionally, while keeping the beef juices in the pan.To ensure that they do not stick, add a little water to the pan if necessary.Mix well after adding the peppers and a pinch of salt and pepper.Cover with a lid and cook for 4-5 minutes with a splash of water.After that, sauté the mushrooms and garlic powder for two to three minutes, stirring frequently.
3. Add the steak back to the pan and thoroughly mix, then reduce the heat to low.Finally, cover the steak mixture with sliced provolone and let it melt for about one minute.To melt, cover the pan with a lid if necessary.Add your favorite toppings and enjoy!
Notes for cutting beef thinly:
◾For thinly sliced meat, the best method is to freeze it for 10 to 15 minutes to firm it up and make it easier to slice.
◾Place your meat on a baking sheet or plate lined with parchment paper, freeze until just firm (not frozen completely)Depending on how thick your steak is, the time will vary.
◾When slicing it, you’ll also want to use a sharp knife.
Variations:
◾Add sliced serrano or jalapeno peppers, cayenne pepper, or crushed red pepper flakes to your philly cheese steak skillet to make it more flavorful.
◾You can substitute chicken, shrimp, or even portobello mushrooms for the steak!
◾This dish can be made even more filling by adding additional vegetables like squash, zucchini, or button mushrooms.
◾If you are not a fan of sweet potatoes, give any of my dairy-free cheese sauces a try!
◾Remove the nightshades and substitute sliced carrots and zucchini for the peppers to make it AIP-friendly.
Serving of nutrients:
| Calories:364 kilocalories | Carbs:7.5 grams | Protein:33.7g | Fat:22.6 grams | Satin Fat:11 grams | Monounsaturated Fat:0.5 g | Fat that is monounsaturated:2.8 grams | Calcium:Fiber: 288 mg2 grams | Sugar:Vitamin A: 4.8 gramsVitamin C: 2221 IU88.2 milligrams128 milligrams5.4mg