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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.