Philly Cheesesteak Skillet
Super easy and tasty, this Philly Cheesesteak Skillet has all the fun flavors of the sandwich but without the bun!
A FUN PHILLY CHEESESTEAK MEAL
I absolutely love Philly Cheesesteaks but sometimes we are not always in the mood for sandwiches. Naturally low carb and keto-friendly, this Philly Cheesesteak Skillet is a great option to satisfy those Philly cheesesteak cravings without all the bread. Mixed with peppers, cheese and beef, you really can’t go wrong with this one. This is really an easy and tasty meal that the whole family will love. If you are looking for a tried-and-true 30 minute dinner to get onto your table during those busy weekdays, then you have to try my Philly Cheesesteak Skillet recipe.
This was delicious and easy! A must try. I didn’t change anything in the recipe.
– Brenda
FREQUENTLY ASKED QUESTIONS:
If you are more of chicken fan then you can absolutely swap it out with ground chicken instead. I love Chicken Philly Sandwiches!
No, you can use all one color or a mix of any colors that you like. I know some folks don’t like green peppers so you can go with the more mild yellow and green ones.
Our favorites are provolone or mozzarella. But I won’t stop you if you want to throw some cheddar or gouda cheese in there!
If you have a larger family or plan on serving more people, you can absolutely double this recipe.
I really love the depth of flavor that it adds to this dish. If you don’t have any or don’t enjoy the flavor then simply leave it out.
This can be stored in an airtight container or ziptop bag in the refrigerator for up to 3 days. Reheat in skillet until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef
- butter
- yellow onion
- green bell pepper
- red bell pepper
- yellow bell pepper
- beef broth
- worcestershire sauce
- garlic powder
- salt and pepper
- provolone or mozzarella cheese
HOW TO MAKE PHILLY CHEESESTEAK SKILLET:
In a large skillet, cook ground beef over medium high heat until brown and crumbled. Drain any excess grease and set beef aside. Add butter to the pan and sliced onions. Saute for 1-2 minutes.
Add the sliced peppers.
Continue to saute until vegetables are softened, another 2-4 minutes.
Return the ground beef to the pan along with the seasonings, broth and worcestershire.
Stir until combined and simmer on medium heat until liquid is reduced, about 2-3 minutes.
Top the meat and vegetable mixture with the shredded cheese.
Once melted remove from heat and garnish with minced parsley. Serve immediately.
WANT MORE DELICIOUS RECIPES?
Philly Cheesesteak Skillet
Ingredients
- 1 ½ pounds ground beef
- 1 Tablespoon salted butter
- 1 medium yellow onion, sliced
- 1 green bell pepper, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ¼ cup beef broth
- 1 Tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste to taste
- 1 ½ cup shredded provolone or mozzarella cheese
- 2 Tablespoons minced parsley (for garnish, optional)
Instructions
- In a large skillet, cook 1 ½ pounds ground beef over medium high heat (season with a little salt and pepper to taste) until brown and crumbled. Drain any excess grease and set beef aside.
- Add 1 Tablespoon salted butter to the pan then add 1 medium yellow onion, sliced. Saute over medium heat for 1-2 minutes then add 1 green bell pepper, sliced, ½ red bell pepper, sliced, ½ yellow bell pepper, sliced. Continue to saute until vegetables are softened, about another 2-4 minutes.
- Return the ground beef to the pan along with1/4 cup beef broth, 1 Tablespoon worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder and salt and pepper, to taste. Stir until combined and simmer on medium heat until liquid is reduced, about 2-3 minutes.
- Top the meat and vegetable mixture with 1 ½ cup shredded provolone or mozzarella cheese – cover and allow to melt. Once melted remove from heat and garnish with 2 Tablespoons minced parsley (optional). Serve immediately.
Notes
- This can easily be doubled.
- You can swap out chicken or even steak for the ground beef.
- Use any color peppers you like, we like to use tri colored.
- This will store in the refrigerator for up to 3 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was very good! Made it exactly to the recipe. We all enjoyed it! We had a little leftover and used it in sandwiches the next day 🙂
How do you mean? Like layer it all onto some sort of premade flatbread? If that is what you mean, I am not sure to be honest. It would be an experimentation for sure.
This was delicious and easy! A must try. I didn’t change anything in the recipe.