Low-Carb Philly Cheesesteak Skillet

• 1 ½ pounds sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 ounces shredded provolone cheese
• 2 tablespoons unsalted butter

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add sliced steak, season with salt and pepper, and cook until browned.
3. 3 Remove steak and set aside.
4. 4 In the same skillet, sauté onions and bell peppers until softened.
5. 5 Add garlic and oregano, cooking for another minute.
6. 6 Return steak to the skillet, top with cheese and dot with butter.
7. 7 Cover skillet and let cheese melt, stirring gently until gooey.
8. 8 Serve immediately.

Equipment

• Large skillet
• Tongs
• Sharp knife

Variations

• Add mushrooms for an extra layer of flavor.
• Swap provolone for cheddar or mozzarella cheese.

Substitutions

• If sirloin isn't available, use flank steak or ribeye for a similar flavor profile.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• A robust red wine like a Cabernet Sauvignon
• Light and crispy zucchini fries

Nutrition

Tips

• For extra flavor, marinate the steak in Worcestershire sauce for 30 minutes before cooking.
• Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F for medium doneness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of coleslaw or a simple green salad for a complete meal.
• Pairs well with a tangy pickle spear for that classic Philly experience.

FAQ