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Low Carb Philly Cheesesteak Skillet

This is dinner was so easy and fast. I didn’t have anything thawed and had a busy day. I found some tenderized round steak at the bottom of the freezer. I had the veggies and cheese in my fridge. Even though I am not a big lover of bell peppers, this turned out great!! Another win with the family as well.

Serve this dinner with a nice side salad and you have a complete meal. One of my kids ate his serving in tortillas (I don’t know why, that doesn’t sound good to me but he was happy). Even though this dish is fast and easy, it is still quite flavorful. It is loaded with beef, onion, and bell peppers. Make sure you don’t overcook the beef or it will get tough.

Cut your meat across the grain in fairly thin slices. Cut your slices into smaller pieces if desired. If my pieces were long, I cut them into approximately 1 1/2 inch pieces. You don’t have to use different colored bell peppers if you don’t want to or have any. That is up to you and what you can find. I hope you try this dinner soon, it is really good.

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5 from 1 vote

Low Carb Philly Cheesesteak Skillet


  • 1.5 Lb Tenderized Round Steak
  • 1 M/L Green Bell Pepper
  • 1 M/L Red Bell Pepper
  • 1 L Onion
  • Salt and Pepper to taste
  • 2-4 T Olive Oil or Butter
  • 1-2 t Steak Seasoning
  • 1 T Minced Garlic
  • 1-2 C Shredded Cheese, you can also use sliced mozzarella or provolone cheese


  • Slice bell peppers and onion into long thin slices.
  • In a large skillet add 2 tablespoons of your fat of choice, over medium to medium-high heat.
  • Add your sliced veggies to the hot skillet.
  • While the veggies are cooking, slice your meat. Stir the veggies here and there so they don't burn. Sprinkle the onion and pepper slices with a little salt and pepper.
  • After the veggies have cooked to your liking (I made mine well done), remove them from the skillet.
  • Put the remaining fat to the skillet and add your sliced meat to the hot skillet.
  • Allow to cook for approximately 2-4 minutes and then start turning them over. Add the garlic as well.
  • When the meat is finished to your liking, another 2-4 minutes, drain the excess liquid off.
  • Add the cooked veggies back to the skillet and heat through.
  • Turn off the heat and top with the shredded cheese.
  • Allow the cheese to melt and serve warm.

3 Responses to “Low Carb Philly Cheesesteak Skillet

  • Cindy Zimbelman
    4 years ago

    So how do you make this a freezer meal? Do you cook all ingredients till done than freeze
    or do you leave all raw and sliced and freeze together with seasonings? How do you cook it from frozen?

    • Jennifer Overstreet
      4 years ago

      Hi Cindy. What I do for the cheesesteak skillet is I pre-slice the onions and peppers and put them in a quart size freezer baggie and do the same with the meat. I then store both baggies in a gallon freezer bag. You most definitely can pre-cook everything and store in the freezer. This meal cooks so quickly, if you simply pre-slice and store in the fridge, dinner should be finished in about 15 minutes. Does that make snese?

  • Lacey Bright
    4 years ago

    5 stars
    My family loves this meal! It is so quick and fresh tasting. We have made it with all fresh ingredients as well as with frozen peppers & onions. We’ve had it by itself as a meal, with salad, and on carb smart tortillas as a wrap (the kids have had it on buns as a sub sandwich). It really is that good! If you haven’t tried it yet, do yourself & your family a favor and make it tonight.

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