This family friendly low carb Steak and Cheese Skillet is made with beef steak, onions, bell peppers, a super simple brandy sauce and topped with melted provolone cheese. The end result is a tasty treat the whole family can enjoy! I love to serve this with Vinegar Coleslaw and Lemon Drop Martini.
Do you like Philly Steak & Cheese but don’t need or want the carbs! Here is your solution! This is fabulously delicious and easy. If you are not watching your carbs grab a nice soft hoagie roll or better yet a soft french banquette. Lightly toast it and layer on that juicy steak, peppers and cheese. Either way life does not get much better than this! It has a scrumptious sauce that melds the steak, peppers and cheese into one tantalizing treat!
How do you make Steak and Cheese Skillet
Start by heating a little canola oil in a skillet over medium to medium high heat. Now add the steak and cook until browned. Next remove the browned beef from the skillet, cover and keep warm. Now heat a little more canola oil over medium heat and add the onions and peppers. Cook about 4-5 minutes or until the onions are lightly browning on the edges. Now put the onions and pepper over the steak and cover to keep warm.
Next heat a little more oil in the same pan over low heat. Add minced garlic and cook for 1 minute stirring constantly. Turn off the heat and slowly add brandy waiting just 1-2 minutes for the fumes to dissipate. Then over a low simmer reduce the volume by half. Finally add the ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer over low heat for 5 minutes.
In the final step add the steak, onions and pepper back to the skillet. Layer with cheese and place in the oven for about 5 minutes turning on the broiler for the last 1-2 minutes of cooking to lightly brown the cheese.
Helpful tips for making steak and cheese skillet
- Slice your steak and veggies thin and cook over medium high heat. Think of the steak and veggies as stir frying and you will love the results.
- Alcohol and its fumes are flammable. Turn off the heat and slowly add the brandy waiting 1-2 minutes for the fumes to dissipate before turning the heat back on low. It is always smart to keep a fire extinguisher within about 30 feet from your stove.
- Beef broth may be substituted for the brandy but reduce to 1/2 cup please.
- Provel is a combination of cheddar, Swiss and provolone cheese. Unless you live in the Midwest it may be very difficult to find. A good substitution is provolone however you can certainly make your own combination cheese.
- Broilers are very unpredictable so if at all possible turn it on low. Use my cooking times only as a reference, stay close by and check on the skillet.
More steak recipes you will love!
- Philly Steak and Cheese Egg Rolls
- Marinated Herb Butter T Bone Steaks
- Grilled Flank Steak
- Steak Diane
- Honey Garlic Steak Bites
This post was originally published March 20, 2015 and was republished January 9, 2020 with new content.
PrintSteak and Cheese Skillet
Crisp stir fried steak, onions and peppers are combined in a tangy sauce and layered with cheese. It is then placed in the oven for the cheese to melt and lightly brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: main meal beef
- Method: stovetop
- Cuisine: American
Ingredients
- 2 1/2 tablespoons canola oil
- 1 1/2 lbs beef steak cut into bite size pieces
- 1 medium sweet onion chopped
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 1 orange or yellow bell pepper julienned
- 2 cloves garlic minced
- 2/3 cup brandy
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon mirin (see notes)
- 2 teaspoons sriracha
- 1/3 cup ketchup (preferably low or no sugar)
- 1 1/2 cups provel ropes or grated provolone cheese
Instructions
- Add 1 tablespoon oil to oven proof skillet over medium high heat. Keeping heat high enough brown steak. Remove from skillet, cover and keep warm.
- Add another tablespoon of oil to skillet over medium high heat. Add onions and peppers; cook for 4-5 minutes or until lightly browned on edges. Stir several times. Remove from pan and place over beef, cover and keep warm.
- Preheat oven to 400 degrees.
- Add 1/2 tablespoon canola oil to skillet over low heat; add garlic and cook for 1 minute stirring several times. Add brandy and cook to reduce volume by half. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer 5 minutes.
- Add steak, onions and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes. Turn oven to low broil and cook for an additional 1-2 minutes or until cheese is melted and lightly browned.
Notes
- Cover the handle of the skillet before placing in oven if it is not an oven proof skillet.
- Be careful adding the brandy as it is flammable.
- Mirin is sweetened sake and is available at some finer grocery stores in the oriental food section. You can substitute 3 teaspoons sherry and 1 teaspoon sugar combined.
Keywords: steak and cheese, Philly steak and cheese, steak and cheese recipe, Philly steak and cheese recipe, how to make steak and cheese, best steak and cheese, homemade steak and cheese
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
It looks so good but I couldn’t find the recipe , could you email it to me
Here you go!
1.5 lbs beef steak cut into bite size pieces
1 large sweet onion julienned
1 large green pepper julienned
1 large red pepper julienned
1 large orange or yellow pepper julienned
1-2 tablespoons olive oil
1-2 tablespoons sesame oil
2 large cloves garlic minced
3/4 cup brandy
1 tablespoon fresh ginger
3 tablespoons soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons mirin
3 teaspoons sriracha
1/3 cup ketchup
1 1/2 cups of provel ropes or grated provolone cheese
Instructions
Add 1 tablespoon each olive oil and sesame oil to skillet over medium high heat. Keeping heat high enough brown steak. Remove from skillet, cover and keep warm.
Add more oil if necessary and add onions. Cook on high until lightly browned on edges.Remove from pan and place over beef, cover and keep warm.
Add more oil if necessary and add peppers. Cook on high until lightly browned on edges. Remove from pan and place over onions, cover and keep warm.
Preheat oven to 400 degrees.
Add a little more sesame oil to skillet over low heat; add garlic and cook for 30 seconds. Add brandy and cook to reduce by 1/2. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer 5 minutes.
Add steak, onions and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes turn oven to broil and cook for an additional 2-3 minutes or until cheese is melted and lightly browned.
Notes
I like to marinate my steak with a little red wine vinegar, soy sauce and Worcestershire sauce for a few hours before making this.
Cover the handle of the skillet before placing in oven if is not oven proof.
Be careful adding Brandy over open flame as alcohol is flammable.
what is mini?and sthe hot stuff and were do you find it
Mirin is sweetened sake and is found in the Oriental section of your grocery. If you can not find it is NOT a key ingredient. A good substitute is a tablespoon of sherry mixed with 1/2 teaspoon of sugar equals one tablespoon mirin.
Shiracha is also found in the oriental section of your grocery and is hot chili sauce. There may be other hot chili sauces there. Happy cooking.
Can I opt out the brandy?
Yes of course you can! It will still be delicious! Happy cooking!
Well, I’ll have to try this one, especially since Apothic Red is one of my favorites.
This sounds fabulous, and while carbs are a minor issue, occasionally I want just the filling of anything. This will definitely be a filling I’ll eat with joy!
It is a fantastically delicious skillet dish. Enjoy and thanks for stopping by!
What type of beef do you use–round steak, sirloin etc.?
I use strip or t-bone. Happy Cooking!
I used flat iron steak and it worked out perfect
Thanks for letting us know. Sounds great!
Looks fantastic, but I’m on a low carb diet. Is there any nutritional info on this please ….
No I am sorry I sure don’t!
As a diabetic I need to watch my carbs and this recipe would fit my diet. The “effective carb count” is 16.7g. Assuming 6 servings, here you go … NYC Nutrition Analysis (per serving or yield unit):
water=271.8 g; calories=614.3; protein=42.73 g; total fat=34.38 g; saturated fat=15.35 g; monounsaturated fat=13.94 g; polyunsaturated fat=3.43 g; trans fat=0.54 g; cholesterol=110 mg; carbohydrate=18.75 g; dietary fiber=2.01 g; total sugars=10.19 g; alcohol=9.69 g; ash=6.43 g; calcium=496.3 mg; phosphorus=579.1 mg; iron=3.44 mg; sodium=1305 mg; potassium=759.3 mg; magnesium=53.01 mg; zinc=6.32 mg; copper=0.19 mg; manganese=0.27 mg; vitamin A=1708 IU; vitamin E=2 mg AT; thiamin=0.15 mg; riboflavin=0.52 mg; niacin=8.67 mg; pantothenic acid=0.97 mg; vitamin B6=1 mg; folate=36.04 ug DFE; vitamin B12=2.84 ug; vitamin C=114.1 mg; selenium=32.88 ug; vitamin K=10.68 ug; refuse=8.84%; blocks carb:prot:fat=1.9 : 6.1 : 11.5; ECC=16.7; %cal as carb:prot:fat=14:31:56; DietPoints=14.6 (complete analysis)
Wow! Thanks for the full analysis. Glad that it fits your diet.
Gosh where are all those carbs coming from???
I can’t wait to try this, with the brand marinade !
Let me know how you like it!!
Do you know the calorie count on this recipe?
Hi Small Town Girl Friend Marka !! Looks Awesome! Every since leaving Texas I’ve been making this for my husband but w/o all those spices, vinegars and the liquor due to my recent espahgus surgery ! We wrap ours in a warm tortilla and dream of being back in Texas living by the coast again in the upcoming future!
txangelgalgs. Georgene
I’m not sure why this is called Philly Steak. Did you mean Pepper Steak like from a chinese restaurant? These ingredients are not in a philly cheese steak but your recipe is delicious. It tastes just like a spicy pepper steak that you would get at a chinese place.
To me it is like a Philly Steak but each region of the country has their version of the Philly Cheese Steak. Glad that you liked it. I often put my own spin on recipes. You should hear the folks from in and around New Orleans when I make cajun/creole food. They have no mercy at all! LOL!! 🙂
can you recommend a substitute for the peppers?
Sorry about the delay. I am having a hard time with this request. Do you like onions? Do you like broccoli?
Can you put this on a bun?
Of course! Sounds delicious!
This was FANTASTIC!!!! I had to leave out the sriracha because my kids are pansies. And I didn’t have mirin, so I just left it out. Super, super good! I used venison for the meat.
Also, beef broth works great if you don’t want to use brandy.
You are making me laugh…calling your kids pansies. I needed a good laugh this morning. Glad that you enjoyed it!
Any suggestions for a “side” dish with this?
I would go with a very simple garden salad or a lightly buttered French bread loaf for those that want the carbs. Or both!! 🙂
Ketchup has sugar so can you leave out or substitute SF? Thanks
Just substitute the sugar free ketchup. It will still be delicious!!!
How many servings does this make? Could I successfully cut it down to two or three servings? I live alone and I hate to make something and then have to eat the same thing for a week.
It serves about 4 people so I would cut it in half. Thanks and have a great day!
This was an amazing recipe and my kids and husband loved it, but I am supposed to be keeping track of everything that I eat, and wanted to know the nutritional numbers for this dinner if you don’t mind letting me know that would be great! Thank you again it was lovely.
Sorry I do not have a built in nutritional calculator. I looked on line to check to see if there are any. They are there but you have to put the recipe ingredients in line by line and I just do not have the time right now. If I find any spare time this weekend I will try.
Please tell me what the ingredient MIRIN & SRIRACHA???
THANKS!
Mirin is sweetened sake and is not a key ingredient so you could omit that if you can not find or do not want to spend the money. Sriracha is sauce made from hot chiles. It is found in the Asian section of the groceries in the United States. It gives the dish a little bit of heat however I am sure that you do not cook with it and you would have to buy a bottle. If you don’t care if it has a little kick omit or you could easily sub any kind of hot chile sauce and it would get you pretty much the same result.
This is delicious over a bed of salad greens and half a sliced avocado. DELICIOUS!!!!!!
Thank you! Sounds amazing. I will have to try that!
This Steak and Cheese Skille needs to happen at my house very soon!!
★★★★★
The sort of easy dinner the kids just love and it’s also fun to make for guests! Great flavors!
★★★★★
This has become a weekly staple for us!
★★★★★
What a great recipe for busy weeknights; loving all the flavors in this dish! Adding this to my dinner line up for the week! Delicious!
★★★★★