If you love the flavors of a classic Philly cheesesteak but want to keep things light, this skillet is your new go-to. It delivers tender beef, melty cheese, and sautéed peppers and onions—without the bread. Everything cooks in one pan, so cleanup is quick and easy.
It’s weeknight-friendly, family-approved, and great for meal prep. Best of all, you don’t have to sacrifice taste to stay low carb.
Low Carb Philly Cheesesteak Skillet - A Fast, Flavor-Packed One-Pan Dinner
Ingredients
- 1.25 to 1.5 pounds thinly sliced beef (ribeye is classic; sirloin or flank steak also work)
- 2 tablespoons olive oil or avocado oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers, thinly sliced (green for classic flavor; red or yellow for sweetness)
- 8 ounces mushrooms, sliced (optional but delicious)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided (adjust to taste)
- 1/2 teaspoon black pepper, divided
- 1 teaspoon smoked paprika (optional, for depth)
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon Worcestershire sauce (check labels for sugar)
- 6–8 slices provolone or 1.5 cups shredded provolone/monterey jack
- 2 tablespoons cream cheese (optional, for a creamier sauce)
- Fresh parsley for garnish (optional)
Instructions
- Prep the beef: Slice the steak as thinly as possible, against the grain. If it’s not pre-sliced, pop it in the freezer for 20 minutes first to make slicing easier.
- Heat the skillet: Warm 1 tablespoon oil in a large cast-iron or stainless skillet over medium-high heat until shimmering.
- Sauté veggies: Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender and starting to caramelize. If using mushrooms, add them in the last 4 minutes. Transfer veggies to a plate.
- Cook the beef: Add remaining oil to the skillet. Season beef with half the salt and pepper. Spread in a single layer and sear 2–3 minutes, stirring once or twice, until just cooked through. Don’t overcrowd; work in batches if needed.
- Add flavor: Stir in garlic, smoked paprika, Italian seasoning, remaining salt and pepper, and Worcestershire. Cook 30–60 seconds until fragrant.
- Combine: Return peppers and onions to the pan and toss with the beef. Reduce heat to medium-low.
- Make it cheesy: Lay provolone slices over the mixture, or sprinkle shredded cheese evenly. If using cream cheese, dot it around the skillet. Cover for 1–2 minutes to melt.
- Finish and serve: Garnish with parsley. Serve as-is, or with low-carb sides like cauliflower rice, zucchini noodles, or a simple salad.
Why This Recipe Works
- One-pan simplicity: Fewer dishes and faster cleanup make this ideal for busy nights.
- Classic flavors, lighter base: All the cheesesteak goodness—beef, peppers, onions, and cheese—served without the roll.
- Quick-cooking technique: Thin-sliced beef sears fast, staying juicy and tender.
- Built-in flexibility: Easy to customize with your favorite cheese, mushrooms, or low-carb sides.
- Meal-prep friendly: Reheats well and keeps its texture when stored properly.
Ingredients
- 1.25 to 1.5 pounds thinly sliced beef (ribeye is classic; sirloin or flank steak also work)
- 2 tablespoons olive oil or avocado oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers, thinly sliced (green for classic flavor; red or yellow for sweetness)
- 8 ounces mushrooms, sliced (optional but delicious)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided (adjust to taste)
- 1/2 teaspoon black pepper, divided
- 1 teaspoon smoked paprika (optional, for depth)
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon Worcestershire sauce (check labels for sugar)
- 6–8 slices provolone or 1.5 cups shredded provolone/monterey jack
- 2 tablespoons cream cheese (optional, for a creamier sauce)
- Fresh parsley for garnish (optional)
How to Make It
- Prep the beef: Slice the steak as thinly as possible, against the grain. If it’s not pre-sliced, pop it in the freezer for 20 minutes first to make slicing easier.
- Heat the skillet: Warm 1 tablespoon oil in a large cast-iron or stainless skillet over medium-high heat until shimmering.
- Sauté veggies: Add onions and peppers with a pinch of salt.
Cook 6–8 minutes, stirring occasionally, until tender and starting to caramelize. If using mushrooms, add them in the last 4 minutes. Transfer veggies to a plate.
- Cook the beef: Add remaining oil to the skillet.
Season beef with half the salt and pepper. Spread in a single layer and sear 2–3 minutes, stirring once or twice, until just cooked through. Don’t overcrowd; work in batches if needed.
- Add flavor: Stir in garlic, smoked paprika, Italian seasoning, remaining salt and pepper, and Worcestershire.
Cook 30–60 seconds until fragrant.
- Combine: Return peppers and onions to the pan and toss with the beef. Reduce heat to medium-low.
- Make it cheesy: Lay provolone slices over the mixture, or sprinkle shredded cheese evenly. If using cream cheese, dot it around the skillet.
Cover for 1–2 minutes to melt.
- Finish and serve: Garnish with parsley. Serve as-is, or with low-carb sides like cauliflower rice, zucchini noodles, or a simple salad.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in meal-prep portions for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth.
Cover to help the cheese remelt without drying out the beef.
Benefits of This Recipe
- Low carb, high satisfaction: You get that iconic cheesesteak flavor while keeping carbs in check.
- Protein-packed: Steak provides staying power, helping you feel full longer.
- Nutrient-rich veggies: Peppers, onions, and mushrooms add fiber, vitamins, and texture.
- Fast and flexible: Ready in about 30 minutes and easy to scale up for a crowd.
- Great for meal prep: Holds up well in the fridge and reheats without losing flavor.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the beef and veggies. Cook in batches for proper browning.
- Thick slices of beef: Thick pieces take longer and can turn tough. Aim for thin, even slices.
- Skipping the seasoning layers: Season the beef and veggies at each stage for full flavor.
- Overcooking the steak: Pull it as soon as it’s no longer pink.
It will continue to cook slightly after you turn down the heat.
- Using too much liquid: Worcestershire adds depth, but too much can make things watery. Stick to the recipe amount.
Variations You Can Try
- Cheese options: Try provolone for classic flavor, white American for extra melt, or pepper jack for a kick. A little cream cheese adds a silky texture.
- Mushroom lover’s: Double the mushrooms and add a splash of beef broth to deglaze for umami-rich goodness.
- Spicy version: Add sliced jalapeños and a pinch of red pepper flakes.
Swap in pepper jack cheese.
- Garlic-herb twist: Finish with fresh thyme or chopped rosemary for a fragrant touch.
- Keto-friendly add-ins: Stir in cooked riced cauliflower at the end for a heartier bowl without extra carbs.
- Chicken cheesesteak: Swap beef for thin-sliced chicken thighs. Cook through and season the same way.
FAQ
What cut of beef is best for a Philly cheesesteak skillet?
Ribeye is the gold standard because it’s well-marbled and tender. Sirloin, flank, or skirt steak also work well if sliced very thin against the grain.
If budget is a concern, ask the butcher to slice a more affordable cut thinly for you.
Can I make this recipe dairy-free?
Yes. Use a dairy-free melty cheese alternative and skip the cream cheese. You can also add a splash of beef broth and reduce it slightly to create a saucy base without dairy.
How can I keep the carbs low without losing flavor?
Focus on seasoning layers—salt, pepper, Worcestershire, and herbs.
Use plenty of onions and peppers for natural sweetness and texture. Choose cheeses that melt well and deliver big flavor so you don’t need bread.
What’s the best way to slice beef thinly at home?
Partially freeze the steak for 20–30 minutes to firm it up, then use a sharp knife to slice very thinly against the grain. Keep your knife at a slight angle for wider, delicate slices.
Can I meal prep this for the week?
Absolutely.
Portion into containers with a veggie side like roasted broccoli or cauliflower rice. Reheat gently on the stove or in the microwave at 50–70% power to keep the beef tender.
Do I need a cast-iron skillet?
Not required, but it helps with even browning and heat retention. Stainless steel works well too.
Avoid nonstick at very high heat to protect the coating.
How do I avoid watery veggies?
Cook peppers and onions over medium-high heat without crowding. Let them sit undisturbed for a minute or two between stirs so they caramelize rather than steam.
Wrapping Up
This Low Carb Philly Cheesesteak Skillet gives you big, bold flavor with minimal effort. It’s fast, flexible, and satisfying, whether you’re feeding a family or stocking the fridge for the week.
Keep the beef thin, don’t crowd the pan, and finish with a generous layer of melty cheese. With a handful of simple ingredients and one skillet, you’ll have a dinner that hits the spot every time.