Ingredients
Scale
- 1 pound thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 4 ounces sliced mushrooms
- 4 slices provolone cheese, cut into quarters
- Salt and pepper to taste
- Optional: Cheese sauce for topping
Instructions
- Step 1: Heat olive oil in a large skillet or cast iron pan over medium-high heat. Add sliced steak and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove steak from skillet and set aside.
- Step 2: Add sliced onions and bell peppers to the skillet and cook until softened and slightly caramelized, about 8-10 minutes. Add sliced mushrooms and cook for another 3-5 minutes until softened.
- Step 3: Return the cooked steak to the skillet with the vegetables and stir to combine.
- Step 4: Reduce heat to low. Top the mixture with provolone cheese slices and cover the skillet until the cheese is melted, about 2-3 minutes.
- Step 5: Divide the cheesesteak mixture into bowls.
- Step 6: (Optional) Top with cheese sauce and serve immediately.
Notes
- Store leftover cheesesteak mixture in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cheesesteak in a skillet over medium heat, stirring occasionally, until warmed through.
- Serve these bowls with a side of cauliflower rice or a simple green salad for a complete and satisfying low-carb meal.
- To enhance the flavor, consider marinating the thinly sliced steak in a Worcestershire sauce mixture for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American