Description
I’ll be honest, I’m always on the lookout for something quick, cheesy, and low-carb that doesn’t feel like diet food. This skillet hits the spot. It’s got that Philly cheesesteak vibe but without the bread, and somehow it still feels super satisfying. If you’re like me and want bold flavors without all the carbs, this one’s worth a shot.
Ingredients
Units
Scale
- 16 g Olive Oil 1 tbsp
- 1 dash of Ground Black Pepper
- 1 dash of Garlic Powder
- 1 dash of Onion Powder
- 43 g White Mushrooms 1/2 cup, chopped
- 70 g Beef Steak, raw
- 1 dash of Salt
- 35 g Cheddar Cheese 1/4 cup, grated
- 100 g Bell Pepper 1 small, sliced
Instructions
- Start by heating up about half the olive oil in a skillet over medium-high heat.
- Toss in the steak and season it with salt, pepper, garlic powder, and onion powder while it sizzles.
- Don’t worry about cooking it all the way through, just get a nice sear on both sides.
- Set it aside for a minute and slice it thin once it’s cooled slightly (way easier than trying to slice it raw).
- Lower the heat to medium, add the rest of the olive oil, and add the mushrooms and bell pepper.
- Stir them around until the mushrooms are golden, and the peppers are soft but still have a little crunch.
- Return the sliced steak and mix everything so it’s evenly warmed up and coated in the yummy juices.
- Sprinkle the cheese all over the top, place the lid on the skillet, and let it melt into gooey goodness for a minute or two.
- Once the cheese is nice and melty, that’s it. You’re done. Just grab a plate and ENJOY!
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 411
- Sugar: 5.3 g
- Sodium: 427.8 mg
- Fat: 30.6 g
- Saturated Fat: 10.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 9.6 g
- Fiber: 2.7 g
- Protein: 25.5 g
- Cholesterol: 76.7 mg
