By When you're in need of a high-protein and low-carb dinner that's sure to be a hit with the family, you need this Philly cheesesteak skillet. It's been a favorite of our meal plan for months, and my mom makes it weekly! So grab your 9 simple ingredients and let's get cooking!
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We go through a lot of beef and bison in our household. It's just such a quick and convenient ingredient in high protein low-calorie dinners! This Philly cheesesteak skillet dinner is a go-to because it's ready in20 minutes and uses super simple ingredients that I bet you already have on hand.
And because it's just meat and veggies, it's super versatile as to how you want to serve it. Load it onto Hawaiian rolls for the kiddos or add it to rice or lettuce for meal prep. It's a fan favorite of our meal plans for lunch, and you're about to find out why!
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multitask to save some time!
The biggest time-saver for this recipe is prepping your veggies while the bison is browning. It might seem like a small thing, but having those peppers and onions (a mandolin is really helpful for this too!) sliced and ready to go means this dish comes together even faster. No more frantic chopping while your meat overcooks!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Ground Bison: We love this because it's lower in fat. You can absolutely substitute lean ground beef (90/10 is great), ground turkey, or even ground chicken. For another bison recipe, check out our healthier hamburger helper.
- Bell Peppers: Any color works, so pick your favorites! We love one of each color!
- Yellow Onion: A staple of any good Philly (coming from the girl who taste tested 7 Phillys in Philadelphia just to be sure). A white onion or even shallots could work in a pinch.
- Garlic: Because, well, garlic makes everything better! Fresh is best, but garlic powder can be substituted (use about 1 tsp).
- White Cheddar Cheese: While provolone is the classic Philly choice, we prefer to bite into white cheddar. Provolone or Monterey Jack will work for a milder flavor.
- Ranch Seasoning: This might sound like a curveball, but trust me! It complements the other flavors perfectly without tasting overtly "ranch-y" and adds seasoning without needing a bunch of spices. For a dairy-free option, try Spicewalla brand.
- Red Pepper Flakes: For a little kick of heat! You can omit it if you're sensitive to spice.
- Salt & Black Pepper: Season to your taste! The ranch seasoning is already kind of salty, so go slow with adding more salt.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: ground bison
Let's talk ground bison! This powerhouse ingredient is the heart of our high-protein skillet. Bison is a fantastic lean protein source, typically packing around 22 grams of protein per 4-ounce serving. It's incredibly versatile and works perfectly in bison chilis, burgers, and of course, skillets like this one!
here's how to make Philly cheesesteak skillet
Be sure to scroll to the recipe card for the full Philly skillet recipe!
- Brown the meat in a large skillet or Dutch oven over medium-high heat.
- Prep the veggies while the bison cooks (a mandolin works great for this!).
- Add the sliced peppers, onion, and minced garlic to the skillet with the mostly browned bison. Stir and cook for 5 more minutes.
- Drain any excess liquid or fat once the peppers are soft and the meat is fully browned.
- Add seasoning and top with cheese, cover, and cook for 2-3 minutes until cheese is melted and gooey. Enjoy!
quick recipe video
How do you eat a Philly skillet?
Good question! I love it plain Jane as a low-carb meal, but here are some other ways to use it.
- Put it in rolls like our high-protein dinner rolls, a big hoagie, or a sub. If you'd like to add some more cream, try adding our high-protein ranch dressing.
- In a quesadilla because yum!!
- Over protein rice recipe or lettuce for a bowl situation.
- On the side with greens like this green goddess salad.
troubleshooting & testing notes
Too much liquid
Depending on the fat content of your bison (or other ground meat), you might have some excess liquid after browning. We found that simply tilting the pan and spooning out any extra fat/liquid before adding the cheese and spices works perfectly to prevent a greasy result.
Veggie texture
We use a mandoline to slice our veggies super thin. Therefore, they cook fast! Also, there's no need to overcook them - they're actually meant to be cooked just enough to soften a little bit.
how to store & meal prep it
This recipe is great for storing and reheating as a high-protein meal prep lunch!
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: You can freeze this skillet! Allow it to cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It should keep well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat in a skillet over medium-low heat until warmed through. You can add a splash of water or broth if it seems dry. You can also microwave it, but the texture might be slightly softer.
Recipe
Philly Cheesesteak Skillet
Ingredients
- 2 lbs ground bison (or ground lean beef (90/10))
- 3 bell peppers
- 1 yellow onion
- 4 cloves garlic
- ¾ cup white cheddar cheese (shredded)
- 3 tablespoon ranch seasoning (1 packet)
- 2 teaspoon red pepper flakes
- ¼ teaspoon salt (add more to taste)
- ½ teaspoon black pepper
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Cook the 2 lbs ground bison over medium heat in a large skillet or Dutch oven until mostly browned.
- While the bison cooks, you can make any rice or anything else you wish to serve. Also, finely chop your 3 bell peppers and 1 yellow onion. I like to use a mandolin to slice them thinnly.
- Once the bison is mostly browned, add the sliced bell peppers, onion, and 4 cloves garlic, Give everything a good stir and cook for another 5 minutes.
- Once the peppers have softened and the meat is fully brown, drain any excess liquid (if desired, not necessary). Then, mix in 3 tablespoon ranch seasoning, 2 teaspoon red pepper flakes, ¼ teaspoon salt, and ½ teaspoon black pepper, and top with shredded ¾ cup white cheddar cheese. Cover and cook for 2-3 minutes to allow the cheese to melt.
- Enjoy this skillet on it's own or serve with rice or on a sandwich!
Video
Notes
Absolutely! Lean ground beef (90/10 or 93/7), ground turkey, or even ground chicken would be delicious. Adjust cooking time as needed to ensure it's cooked through. Draining the fat: The peppers tend to release a lot of liquid, so we drain after that point. It's helpful to use a lighter-weight skillet for this recipe, specifically because it's hard to drain the liquid with everything in the pan. If you're using a cast iron or Dutch oven, you might need someone to hold the lid while you drain.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Love this! It was easy to prep, easy to make and great for leftovers (added the cheese to each serving vs. in the pan). Even my 1.5 year old loved it!
Awesome! It's a favorite around here too!
Always a hit!
Yum!