Nutrition: 303 Calories | 8.9g Net Carbs | 22.3g Protein | 18.6g Total Fat
A quick one pot meal, this low carb Philly cheesesteak skillet has green peppers, caramelized onions, roast beef, cauliflower rice and melted cheese.
Do you ever crave a Philly cheesesteak? You know, with all the caramelized peppers and onions, the melty cheese and beefy deliciousness? I was having one of those cravings when I came up with this recipe; and it hit the spot. This Philly cheesesteak skillet recipe is actually low carb, low calorie and packed with flavor. It’s the perfect one pot meal when you’re looking for something fast and easy too.
Caramelize Green Peppers and Onions
The preparation for this skillet meal is really simple. First, cut two green peppers into strips. Then, peel a medium onion, and cut it into petals. Next, heat a tablespoon of olive oil in your skillet over medium heat. When the pan is hot, toss in the onions and green peppers. Season the onions and peppers with salt and pepper to your taste.
Let the onions and pepper sauté for about ten minutes until they are well cooked to develop a lot of flavor. Stir the vegetables occasionally so they all cook evenly. The onions are finished cooking when they are soft and have caramelized spots. They peppers should also be soft and have some nice browned spots on them. While the onions and peppers are sautéing, chop some sliced deli roast beef.
Brown the Roast Beef & Add Cauliflower Rice
When the onions and peppers are fully cooked like you like them, transfer them to a bowl. Set the onions and peppers aside for now. Then, add another tablespoon of olive oil to the skillet. Next, add in the chopped roast beef. Sauté the roast beef for a couple minutes. After the roast beef has started to brown, add cauliflower rice to the skillet and Beef Better than Bullion Paste. Stir everything together. Then, put the lid on the pot, and let the cauliflower rice cook. Stir the beef and cauliflower mixture occasionally, and scrape up the browned bits from the bottom of the pan.
Layer on the Peppers, Onions, and Cheese
Now that the cauliflower rice is fully cooked, it’s time to finish up the dish. First, smooth out the beef mixture in an even layer. Then, layer the cooked onions and peppers on top. Finally, cover the top of the vegetables with sliced provolone cheese. Put the lid back on the skillet for a minute or two until the cheese is completely melted. Now your Philly cheesesteak skillet is ready to serve.
As a side note, if your kids aren’t into the onions and peppers leave them off their side of the dish. Put onions and peppers on half the skillet, and then add the cheese and melt. Then everyone can enjoy this cheesy, savory dish just the way they like it.
Other recipes to check out: One Pan Chicken Florentine, Low Carb Eggplant Parmesan, and Sheet Pan Pesto Salmon and Green Beans.
Easy Low Carb Philly Cheesesteak Skillet with Cauliflower Rice
A quick one pot meal, this low carb Philly cheesesteak skillet has green peppers, caramelized onions, roast beef, cauliflower rice and melted cheese.
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
- 2 Green Peppers
- 1 Medium Onion
- 7 oz Thin Sliced Roast Beef
- 5 Slices Provolone Cheese (about 3.5 oz)
- 20 oz Riced Cauliflower
- 2 Tbsp Olive Oil
- 1.5 tsp Beef Better Than Bullion
- Salt and Pepper to taste
Directions
- Slice the peppers into strips, and cut the onion into petals. Heat a large skillet on the stove over medium heat. Add 1 tablespoon of olive oil to the pan and the peppers and onions. Season the vegetables with salt and pepper. Sauté the vegetables until they are soft, caramelized, and have some brown spots, about 10 minutes.
- While the vegetables are cooking, chop the roast beef.
- When the peppers and onions are cooked, remove them from the pan, and set aside for later. Add the remaining 1 tablespoon of olive oil to the pan. Sauté the chopped roast beef for about 3 minutes, scraping the bottom of the pan.
- Add the cauliflower rice to the pan with the roast beef and the Beef Better than Bullion paste. Stir everything together, and put a lid on the pan. Cook the cauliflower rice for 5-7 minutes stirring occasional and scraping the brown bits from the bottom of the pan.
- When the cauliflower rice has finished cooking, spread the beef and cauliflower mixture evenly in the pan. Add the cooked peppers and onions back to the pan on top of the beef mixture. Finally, top everything with the slices of provolone cheese. Put the lid on the pan, and let the cheese melt. It’ll take a minute or two.
- When the cheese has melted, remove the skillet from the stove. Serve and enjoy.
Nutrition:
Yield: 4 servings
Amount Per Serving: Calories: 303, Total Fat: 18.6g, Saturated Fat: 8.3g, Cholesterol: 50.7mg, Sodium: 1047.2mg, Carbohydrates: 13.7g, Fiber 4.8g, Sugars: 6.7g, Protein 22.3g
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