This healthy philly cheesesteak skillet is low in carbs and gluten free, making it perfect for everyone! It is loaded with steak, peppers, mushrooms and onions. This one pan meal is easy to make and impressive to all who eat it!
1.25poundsribeye steakcheaper options are sirloin or flank steak
2mediumbell peppersred and green
5largebaby bella mushrooms
½largewhite onion
1teaspoonolive oilextra virgin
4slicesprovolone cheese
1teaspoongarlic powder
1 tsp onion powder
½teaspoonblack pepper
¼tsp saltadd more based on taste preferences
Instructions
Before starting to make this recipe, place the steak in the freezer for 30 minutes. This will make it easier to cut.
Preheat the oven to 400F.
Remove the stem and insides of the bell peppers. Slice into thin strips about ¼ inch thick.
Slice the onion and mushrooms into thin pieces.
Trim all large pieces of fat from the steak. Slice the steak into very thin pieces (about ⅛ inch thick). Slice against the grain. Set aside.
Add 1 teaspoon of olive oil to a skillet and set to medium heat.
Add the steak, garlic powder, onion powder salt and pepper. Stir frequently. The steak is done when it reaches 145F as measured with a meat thermometer. This will take about 5 minutes.
Remove the steak from the skillet, leaving the juices in the pan. Using the same skillet, add the peppers, mushrooms and onions. Cook over medium heat until tender. This will take about 10 minutes.
Combine the veggies and the steak in an oven safe skillet (or use a baking dish if your skillet cannot go into the oven).
Break the provolone cheese into pieces and place it evenly on the top and in between pieces of the steak and veggies.
Cook in the oven for 5 minutes, or until cheese is melted. Set the oven to broil and cook for another 2 minutes.
Remove from the oven and serve warm.
Notes
This recipe makes 4 servings. 1 serving is consider 1.25 cups (202 grams) of philly cheesesteak skillet.