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30 Minute Philly Cheesesteak Skillet

elizabethdehartfit

We’re putting a lightened up twist on this fan favorite by making a low-carb, extra-veggie, one-pan skillet version!


30 mins prep | 45 mins total


Serving Info

Makes: 6 servings

Per serving

C 5gP 30gF 16gCal 288


Ingredients

  • 1 tablespoon (14g) olive oil

  • 18 ounces (510g) raw flank steak (thinly sliced into strips)

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon (2g) onion powder

  • 1/2 teaspoon ground black pepper

  • 1 medium (94g) yellow onion (sliced)

  • 2 medium (228g) green bell pepper (sliced)

  • 1 1/2 cups (168g) "Sargento" mozzarella and provolone shredded cheese


Directions

  1. Preheat the oven to 350 degrees.

  2. Heat the oil over a large skillet on medium-high heat.

  3. Add steak, salt, garlic powder, onion powder, and black pepper, and cook until brown. Remove from heat and set aside.

  4. Reduce heat to medium and in the same pan, add onions and peppers and cook until soft and slightly caramelized, about 10 minutes.

  5. Add beef back to the skillet and stir well.

  6. Layer cheese on top and bake for 15 minutes, until the cheese is melted and bubbly.


Notes

  • To keep this dish low-carb, serve with cauliflower rice!

  • Baking the skillet lets the cheese get bubbly and golden brown on top. If you prefer to skip this step, or don’t have an oven-safe skillet, cover your skillet with a lid on the stove for 10-15 minutes instead to let the cheese melt without overcooking the meat.


©2025 Macrostax

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