This LOW CARB PHILLY CHEESESTEAK SKILLET brings all the iconic flavors of your favorite sandwich into a delicious and healthy one-pan meal. It’s the perfect way to enjoy those classic cheesy, savory, and satisfying tastes without the carb overload, making it an ideal weeknight dinner solution.
Key Ingredients for LOW CARB PHILLY CHEESESTEAK SKILLET
1.5 pounds thinly sliced sirloin or ribeye steak (grill-ready or pre-sliced for cheesesteaks)
1 tablespoon olive oil or avocado oil
1 large yellow onion, thinly sliced
2 bell peppers (any color, but green or red are classic), thinly sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup beef broth (low sodium)
4 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
Optional toppings: fresh parsley, sliced jalapeños, sugar-free ketchup, mustard
How to Make LOW CARB PHILLY CHEESESTEAK SKILLET
Get ready for a culinary experience that’s as easy as it is delicious! This LOW CARB PHILLY CHEESESTEAK SKILLET is a flavor explosion in a pan, boasting a rich, creamy sauce and tender steak that will leave you completely satisfied. In just about 30 minutes, you can whip up this hearty meal, perfect for any night of the week.
Step-by-Step Instructions
Prepare the Steak: If your steak isn’t already thinly sliced, place it in the freezer for about 30 minutes until it’s firm but not frozen solid. This makes it much easier to slice thinly. Aim for slices about 1/8-inch thick. Pat the steak dry with paper towels and set aside.
Sauté the Vegetables: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced onion and bell peppers. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and lightly brown.
Cook the Mushrooms and Garlic: Add the sliced mushrooms to the skillet with the onions and peppers. Continue to cook for another 5-7 minutes, stirring frequently, until the mushrooms have released their moisture and started to brown. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.
Season the Vegetables: Sprinkle the salt, black pepper, garlic powder, and onion powder over the vegetables. Stir well to combine.
Cook the Steak: Push the vegetables to one side of the skillet or temporarily remove them from the pan. Add the thinly sliced steak to the empty side of the skillet in a single layer. Cook for 2-3 minutes per side, or until browned and just cooked through. Avoid overcrowding the pan; if necessary, cook the steak in batches. Once cooked, add the vegetables back to the skillet with the steak and stir to combine.
Create the Creamy Sauce: In a small bowl, whisk together the beef broth, softened cream cheese, and mayonnaise until smooth. This will form the luscious base of your cheesesteak sauce.
Combine and Melt the Cheese: Pour the cream cheese mixture over the steak and vegetable mixture in the skillet. Stir gently to coat everything evenly. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Reduce the heat to low, then sprinkle the shredded mozzarella and provolone cheeses over the top. Cover the skillet and let it cook for another 2-3 minutes, or until the cheeses are melted and gooey.
Serve: Remove the skillet from the heat. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your delicious LOW CARB PHILLY CHEESESTEAK SKILLET!
Why You’ll Love This LOW CARB PHILLY CHEESESTEAK SKILLET
You’ll absolutely fall in love with this LOW CARB PHILLY CHEESESTEAK SKILLET for its incredibly comforting and familiar flavors, delivered in a healthy, guilt-free package. The star of the show is the perfectly cooked, tender steak alongside crisp-tender vegetables, all enrobed in a wonderfully creamy, cheesy sauce that’s utterly irresistible. Plus, making this at home is a fantastic cost-saver compared to ordering takeout, allowing you to enjoy a gourmet-level meal without straining your budget. The customizable toppings, like a touch of spice from jalapeños or a dollop of sugar-free ketchup, add that extra personal touch that truly elevates this dish, making it a satisfying alternative to its traditional, bread-heavy counterpart.
Forget the hours spent in the kitchen or the expensive restaurant bills! This recipe captures the essence of a classic Philly cheesesteak – that savory, gooey, and deeply satisfying taste – but reimagined for your low-carb lifestyle. The combination of tender steak, sautéed vegetables, and decadent melty cheese creates a symphony of textures and flavors that will have you coming back for more. So, gather your ingredients and give this amazing LOW CARB PHILLY CHEESESTEAK SKILLET a try; you won’t be disappointed!
Storing and Reheating Tips
Properly storing your LOW CARB PHILLY CHEESESTEAK SKILLET will ensure you can enjoy its deliciousness for days to come. Once the skillet has cooled completely, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3 to 4 days. Avoid leaving it at room temperature for more than two hours to maintain food safety.
To reheat, you have a few excellent options. The best method is to gently warm it in a skillet over low to medium heat, stirring occasionally, until heated through. This helps to maintain the creamy texture of the sauce and prevent the steak from becoming tough. Alternatively, you can reheat it in the microwave, usually in 1-2 minute intervals, stirring between each to ensure even heating. For freezing, it’s best to store in individual portions in freezer-safe containers or bags. It can be kept frozen for 1 to 2 months, though the quality is best if consumed within the first month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This LOW CARB PHILLY CHEESESTEAK SKILLET is a true game-changer for anyone craving classic comfort food without the carbs. It’s so satisfying, incredibly easy to make, and a delicious way to stick to your healthy eating goals. Give it a try – your taste buds (and your waistline!) will thank you.
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
LOW CARB PHILLY CHEESESTEAK SKILLET
Ingredients
Equipment
Method
- If your steak isn’t already thinly sliced, place it in the freezer for about 30 minutes until it’s firm but not frozen solid. This makes it much easier to slice thinly. Aim for slices about 1/8-inch thick. Pat the steak dry with paper towels and set aside.
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced onion and bell peppers. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and lightly brown.1 tablespoon olive oil or avocado oil, 1 large yellow onion, 2 bell peppers
- Add the sliced mushrooms to the skillet with the onions and peppers. Continue to cook for another 5-7 minutes, stirring frequently, until the mushrooms have released their moisture and started to brown. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.8 ounces cremini mushrooms, 2 cloves garlic
- Sprinkle the salt, black pepper, garlic powder, and onion powder over the vegetables. Stir well to combine.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Push the vegetables to one side of the skillet or temporarily remove them from the pan. Add the thinly sliced steak to the empty side of the skillet in a single layer. Cook for 2-3 minutes per side, or until browned and just cooked through. Avoid overcrowding the pan; if necessary, cook the steak in batches. Once cooked, add the vegetables back to the skillet with the steak and stir to combine.1.5 pounds thinly sliced sirloin or ribeye steak
- In a small bowl, whisk together the beef broth, softened cream cheese, and mayonnaise until smooth. This will form the luscious base of your cheesesteak sauce.1/4 cup beef broth, 4 ounces cream cheese, 1/4 cup mayonnaise
- Pour the cream cheese mixture over the steak and vegetable mixture in the skillet. Stir gently to coat everything evenly. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Reduce the heat to low, then sprinkle the shredded mozzarella and provolone cheeses over the top. Cover the skillet and let it cook for another 2-3 minutes, or until the cheeses are melted and gooey.1/2 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese
- Remove the skillet from the heat. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your delicious LOW CARB PHILLY CHEESESTEAK SKILLET!fresh parsley