A low-carb, high-protein twist on the classic Philly cheesesteak, featuring seasoned ground beef, sautéed onions, bell peppers, mushrooms, and melted provolone cheese, all prepared in under 20 minutes.
Ingredients:
1 pound ground beef
½ cup beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 teaspoons olive oil
1 medium onion, diced
2 green bell peppers, diced
8 mushrooms, diced
4 slices provolone cheese
Directions:
Cook the Ground Beef:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add beef broth and Worcestershire sauce to the cooked beef. Simmer over medium heat for 4-5 minutes until most of the liquid is absorbed. Season with salt and pepper.
Remove the meat from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and mushrooms. Sauté for 5-6 minutes until vegetables are softened.
Combine and Melt Cheese:
Return the cooked beef to the skillet with the vegetables. Stir to combine.
Divide the mixture into four portions. Place a slice of provolone cheese over each portion. Cover the skillet and cook until the cheese melts.
Serve:
Transfer each portion to a bowl and serve hot.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 326 kcal per serving | Servings: 4 servings
Notes
- For added flavor, sprinkle red pepper flakes or garlic powder while cooking the vegetables.
- Use ground turkey or chicken as a leaner protein option.
- Swap provolone cheese for mozzarella or cheddar, if preferred.