Whelp. I am going to admit something. Newbie to Philly Cheesesteaks. I had my first one a couple years ago it was just OK. One thing you'll learn about me is that I am not a meat lover. I like meat, but in moderation. So my first experience was less than impressive 😛 My husband, on the other hand, absolutely loves these sandwiches. I am pretty sure he'd eat them 3 times a week if I made them!
Much like everything I try in a restaurant, I knew I had to make it at home and make it good. After a few trials and errors, I came up this recipe and we think it's just the perfect blend of spices, meat, veggies, and of course CHEESE! For this one, we use ribeye because it cooks up fast and stays tender, so even if it over cooks a little, it's still perfect! It comes together quickly and is amazingly cheesy and low carb.
Something I get teased for often in my family, is that I don't like steak. Like how people just cook up a rare or medium rare steak and then just proceed to eat it...not my jam. About 4-5 years ago I started liking steak...just a skosh. I actually craved a steak salad and was in awe of how much we all loved it. Ever since then, I have been more willing to cook with steak. Now for the clencher....I cut a lot of the fat off the steak before cooking. EEEKKK!! I know so many are saying WHAT!!?? But yes, it's true. I cut off the majority of fat. Just buy lean steak, sirloin is a good choice! I've tried and to me, not as good as the ribeye.
Now you know one more quirky thing about me. My family and many others still manage to eat my food and love it, so it must not be all that bad 😉
I hope you enjoy my version! Let me know in the comments!
Philly Cheesesteak Skillet
Ingredients
- 16 oz thinly sliced steak we like ribeye, but sirloin would work too!
- 3 any color bell peppers, sliced into strips we like to use a variety of bell peppers
- 1 medium onion, cut in half, then sliced think half moons
- 8 oz sliced mushrooms can omit if you don't prefer them
- 2 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ⅓ cup white cheese sauce Rico's Cheese sauce is what we use, ¾ (11oz) of a 15 oz can. Can use a spicier cheese if you like it spicy
Instructions
- Heat oil in a large heavy skillet over medium-high heat. A 12 in. cast iron skillet is perfect for this job!2 tablespoon olive oil
- Add steak and mushrooms(if using), sauté for roughly 5 mins, scrapping up any browned bits that stick to the bottom of the pan16 oz thinly sliced steak, 8 oz sliced mushrooms
- Add onions and seasonings, stirring and scrapping up the bottom. Sauté for about 5 mins until onions start to brown, then add the Worcestershire sauce and stir.1 medium onion, cut in half, then sliced, 1 tablespoon Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Add peppers and sauté until peppers are tender, about 5-7 mins. Taste and add additional seasonings to your liking.3 any color bell peppers, sliced into strips
- Stir in the cheese sauce until melty and hot. Serve with a side salad to keep it low carb1 ⅓ cup white cheese sauce
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