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This Easy Weeknight Philly Cheesesteak Skillet is bound to be a new family favorite. Flavorful, delicious, high-protein, and healthy.
I love when a new recipe becomes a fam fave, and this one is just that! All 3 of my boys LOVED it, so I immediately put it into the weekly rotation. If you are a parent, you know how difficult it can be to find something that everyone eats. My oldest son has always been a very picky eater, so I never know what to expect, but this was a WIN!
Here is what you’ll need to whip up this easy & healthy Philly cheesesteak skillet:
- Shaved beef or thinly sliced steak. (I have made both ways and its great either way. Trader Joe’s sells a shaved beef so for convenience purposes this one was great! If you want to buy a nicer piece of steak, I would go with petite sirloin or a ribeye and make sure to slice very thin) .
- Arrowroot Flour (or cornstarch. Both are optional, it just helps to tenderize the meat.)
- Garlic Powder.
- Onion Powder.
- Yellow Onion.
- Shallot.
- Bell Peppers. I like to use a combination of red and green bell peppers, however, you could pick one if you prefer one over the other.
- Garlic.
- Provolone Cheese Slices.
- Hoagie rolls or slider buns, for serving, optional.
We like to toast up some hoagie rolls or slider buns before serving. To do this, simply add to a sheet pan and spread a little butter onto each half, olive oil works also. Add to a 400 degree oven for 3-4 minutes or until golden. My kids prefer the mini slider buns so we do those more frequently and they are always a hit!
Weeknight Philly Cheesesteak Skillet
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-5 1x
- Category: Dinner
Ingredients
- 1.5 lbs shaved beef or thinly sliced steak (top sirloin or ribeye)
- 1 1/2 Tablespoons tapioca flour (you can also sub 1 T cornstarch)
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- salt + pepper
- 1/2 yellow onion, thinly sliced into strips
- 1 shallot, thinly sliced
- 1/2 red bell pepper, thinly sliced into strips
- 1/2 green bell pepper, thinly sliced into strips
- 1 Tablespoon butter
- 4 cloves garlic, finely chopped or minced
- 1 Tablespoon Worcestershire sauce
- 6 slices provolone cheese
- Hoagie rolls or slider buns, for serving, optional
- Fresh jalapeños, for serving, optional
Instructions
- Pat dry your shaved beef or steak and then toss with tapioca flour, salt, pepper, garlic powder, and onion powder. Set aside.
- Heat a few Tablespoons avocado oil (or olive oil) in a medium sized cast iron skillet over medium high heat. Add the onion, shallots, and peppers, and cook for a few minutes and then using tongs, toss around and cook another few minutes until soft and slightly charred; about 7 minutes total.
- Add in butter and minced garlic and cook another minute or so until the garlic is fragrant. Transfer the sautéed veggies to a bowl on the side.
- Using the same skillet, add a little more oil if necessary and make sure the skillet is still very hot, add in the beef. Do this in batches if needed so not to overcrowd the pan. Let be for a minute or two to get a nice sear and then cook a few more minutes until cooked, and then pour in the Worcestershire sauce and toss to coat.
- Add the onion & peppers back in and toss to combine everything together. Reduce heat to low and top with 6 slices of provolone cheese.
- You can either add a lid and allow the cheese to melt, or my personal favorite is to pop under the broiler for a few minutes to get the cheese nice and golden.
- Add the pepper and cheese mixture to toasted rolls and enjoy!!
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