Philly Cheesesteak Skillet

I think I’m diggin this keto diet for the main fact that I can still eat cheese. Cheese is everything good in life.

I’ve invested in a stash of Babybel and a ton of cheddar. I know you’re not supposed to eat that much cheese, but I need to have an emergency supply, you know?

I ran across this recipe and it was like music to my ears. Cheesesteak anything is alright by me, but a one-skillet version? I couldn’t help but make it.

There’s only two downside to this recipe, but don’t let that deter you from making it in all of its glory:

• Cooking it all in one skillet can actually be a pain. There’s a lot of cooking, then scooping, then adding new stuff, then scooping…you get the picture. Don’t get me wrong, I’ll always choose a one-pan meal over a dozen-pan one, but cooking everything separately in the same skillet can kind of grate on your nerves.
• Slicing the steak super thin. I have a solution for this one, though. Freeze the steak! Make sure it is rock solid and then slice it on a mandolin. No mess, no frills. Since you’ll be cooking frozen steak (albeit a super thin version), you don’t want to go out and buy a filet or pricey ribeye. Just get a cheaper steak (I went with a sirloin that was on sale) to freeze.

For the cheese to broil on top, I went with a mix of shredded mozzarella and provolone slices. That makes it the best of both worlds! No plastic-tasting Cheez Wiz here.

Which, by the way, did you know you should shred your own cheese? It’s a pain, I know, but the pre-shredded bags have potato starch in them to keep the shreds from sticking together…aka hidden carbs. Ew.

So get to shredding and get to slicing—this dinner will make it all worth it in the end.

Philly Cheesesteak Skillet

• Servings: 4-6
• Time: 30 mins
• Difficulty: Medium
• Print

A low-carb version of a cheesy delicacy with thinly sliced steak, mozzarella, provolone, peppers and cauliflower.

Ingredients

• 2 red bell peppers, sliced
• 1 yellow onion, sliced
• 2 cups sliced mushrooms
• 1 head cauliflower, with florets sliced thin
• 3 TBS. olive oil
• 8 oz. sirloin steak, thinly sliced
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. oregano
• salt & pepper
• 1/2 cup shredded mozzarella
• 3-4 slices provolone cheese

Directions

1. Heat one tablespoon of oil in a large skillet or cast-iron skillet. Add cauliflower, working in 2-3 batches, and fry until golden, about 4-5 minutes. Set aside.
2. Heat another tablespoon of oil in same skillet. Add peppers and onions and mushrooms and stir-fry for 4-5 minutes until tender. Add steak and garlic powder, basil, oregano, salt and pepper. Cook, stirring, until steak is browned, about another 5-6 minutes.
3. Take steak and peppers out of pan. Add caulifower back to skillet and top with the steak and peppers. Top with mozzarella and provolone. Heat oven to broil. Broil skillet for 2-3 minutes until cheese is browned, melted, and bubbly.

Step-By-Step Instructions

Heat one tablespoon of oil in a large skillet or cast-iron skillet. Add cauliflower, working in 2-3 batches, and fry until golden, about 4-5 minutes. Set aside.

Heat another tablespoon of oil in same skillet.

Add peppers and onions and stir-fry for 4-5 minutes until tender. Add steak and garlic powder, basil, oregano, salt and pepper. Cook, stirring, until steak is browned, about another 5-6 minutes.

Take steak and peppers out of pan. Add caulifower back to skillet and top with the steak and peppers.

Top with mozzarella and provolone. Heat oven to broil. Broil skillet for 2-3 minutes until cheese is browned, melted, and bubbly.