Recipe: Philly Cheese Steak Skillet

This was a simple two-pan recipe that is pretty tasty.


1.5 pounds thin sliced beef (we like milanesa for this recipe), peppers, garlic, green onion, onion, ground ginger, provolone, sriracha, worcestershire, ketchup and coconut aminos (soy if you don’t have coconut aminos).


I sliced the beef into strips and browned in one pan, while Sarah chopped veggies and cooked in oil in another pan, both at medium heat. Team work makes the dream work. The beef was browned in larger pan, then reduce to low heat. The veggies were then just added on top of the beef: 3 bell peppers, 1 onion, 2 green onions, 2 garlic cloves.

After those all cooked down and softened, added to the beef pan. Then sprinkled in ground ginger to taste. Added 1 Tbsp coconut aminos, 1 Tbsp of worcestershire sauce, 3 tsp Sriracha (or any hot sauce you prefer), 3 Tbsp ketchup.

The last thing to go in is the cheese. Pictured here, we used provolone slices, because that is what we had. I do not recommend doing this. They melt into a gooey, rubbery mess. Buy shredded. Trust me. Still, this one is a simple dish that reheats well as well. We are a fan of these stir-fry style dishes you can just throw in a glass bowl and reheat during the week. Makes weekend cooking and quick weekday meals easy.

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