Philly Cheesesteak Skillet
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!
Servings: 6
Calories: 327kcal
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
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
Storage: This skillet dinner is awesome for meal prep, too! The leftovers store and reheat great. Just pop them into an airtight container for up to 5 days in the fridge. Reheat in the microwave or on the stovetop. You can freeze it, but the bell peppers get a little soft when thawing.
Can I make this with a different kind of meat?
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.
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.
Nutrition
Serving: 1cup | Calories: 327kcal | Carbohydrates: 11g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 97mg | Sodium: 969mg | Potassium: 682mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2204IU | Vitamin C: 78mg | Calcium: 132mg | Iron: 5mg