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
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over low-medium heat or in the microwave. Can be frozen for 1-2 months.