One Pan Philly Cheesesteak Skillet (Low Carb - 20 Mins)
Easy one-pan Philly cheesesteak is ready in just 20 minutes. Made with thinly sliced steak, peppers, onions, mushrooms, and melted cheese. Low-carb or classic, fast, flavorful, and family-friendly.
Servings: 4 people
Ingredients
- 1.1 lbs sirloin steak or flank steak, thinly sliced
- 1 tsp salt
- ⅓ tsp black pepper
- Oil spray
- 1 onion sliced
- 5 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 5 oz brown mushrooms, sliced
- 2 tbsp Worcestershire sauce
- ½ tbsp Dijon mustard
- 1 tbsp parsley freshly chopped
- ⅓ cup grated Pecorino
- 1 cup Shredded mozzarella cheese, part-skim
Instructions
- Place the thinly sliced steak in a bowl. Add salt and pepper, tossing until well coated.
- Heat a large skillet over medium-high heat. Once hot, spray generously with oil spray. Add the steak and cook for 2–3 minutes until browned. Remove steak from the skillet and set aside on a plate (this keeps it tender).
- In the same skillet (don't wash it!), add the onions, garlic, peppers, and mushrooms. Cook until the peppers are tender-crisp.
- Stir the Worcestershire sauce and Dijon mustard directly into the vegetables.
- Add the cooked steak (and any juices on the plate) back into the skillet along with the parsley. Toss well to combine.
- Top with Pecorino and Mozzarella cheese. Cover with a lid for 1–2 minutes until bubbly and melted. Serve immediately.
Video
Notes
This recipe is very forgiving and easy to adjust based on what you have on hand. Thinly sliced steak is key for quick cooking, so take a minute to slice it properly or ask your butcher to do it for you. Make sure the pan is hot before adding the meat so it browns quickly instead of steaming.
- Slice the steak thin: This matters more than anything else. Paper-thin slices cook fast and stay tender. If your steak is hard to slice, freeze it for 20–30 minutes first. It firms up just enough to make clean, thin cuts.
- Cook the steak first, then remove it: Taking the steak out early prevents it from drying out while the vegetables cook. When it goes back into the pan at the end, it absorbs flavor instead of losing moisture.
- Don’t overcrowd the pan: If your skillet is small, cook the steak in batches. Overcrowding traps steam and stops proper browning.
- Vegetables should be tender-crisp: You’re looking for softened onions and peppers with a little bite left. Mushrooms should release their moisture and lightly brown, not turn soggy.
- Cheese choice matters: Mozzarella melts smoothly and gives you that pull, while Pecorino adds salt and sharpness. Together they balance richness without overpowering the steak.
- Low carb vs classic: The skillet itself is naturally low carb. Serving it over lettuce, cauliflower rice, or on its own keeps it low carb. Adding rolls turns it into a classic Philly cheesesteak.
- Best served right away: This dish is at its best hot from the pan, when the cheese is fully melted and the steak is still juicy.