Need a quick dinner ready in little time?!? Need it to be low carb? Gluten free? Oh, but also please a picky 4-year-old?
I've got you covered! This cheesesteak skillet is simple, tasty, and very easy to customize! You want it served on a toasted roll with tomato sauce? Great! Oh, you'd rather make a low-carb salad? No problem! And, Johnny only likes red peppers on Tuesdays after 3pm...you got it!
And, with a one skillet meal- clean up is a breeze!
If you're from the Philly area (like me!), then you know that it is only a PHILLY cheesesteak if there is Cheez Whiz on top. Not quite my thing...but feel free to go authentic.
The best cuts are skirt, flank, or flat-iron steak. Each is a long, flat portion of beef. Flat-iron would be the most tender. Flank steak is the leanest. And skirt steak lies somewhere in-between. Each of these can be thinly sliced and sautéed with peppers and onions to create tender cheesesteak. Cuts with more marbling, AKA fat, will provide more flavor.
In the most traditional sense, Philly cheesesteak is usually topped with provolone or Cheez Whiz and maybe a few onions. That's it! Other toppings may be common (and delicious!), but the mouth-watering PA classic is simple comfort food at its' finest.
According to the good old Oxford, cheesesteak is a sandwich! A sandwich is defined as, "an item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal." Unless you want to argue that a roll is not the same thing as two pieces of bread... I say yes, they are one and the same.
With sautéed veggies and tender steak, this Philly cheesesteak skillet makes an easy, low carb dinner, your whole family will love! This one-skillet dish will be ready in 25 minutes!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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