This family-friendly low carb Steak and Cheese Skillet is made with beef steak, onions, bell peppers, a super simple brandy sauce and topped with melted provolone cheese.
The end result is a tasty treat the whole family can enjoy! I love to serve this with Vinegar Coleslaw and Lemon Drop Martini.
Do you like Philly Steak & Cheese but don’t need or want the carbs? Here is your solution! This is fabulously delicious and easy. If you are not watching your carbs grab a nice soft hoagie roll or better yet a soft french banquette. Lightly toast it and layer on that juicy steak, peppers, and cheese. Either way, life does not get much better than this! It has a scrumptious sauce that melds the steak, peppers, and cheese into one tantalizing treat!
How to make Steak and Cheese Skillet
Start by heating a little canola oil in a skillet over medium to medium-high heat. Now add the steak and cook until browned. Next remove the browned beef from the skillet, cover, and keep warm. Now heat a little more canola oil over medium heat and add the onions and peppers. Cook about 4-5 minutes or until the onions are lightly browning on the edges. Now put the onions and pepper over the steak and cover to keep warm.
Next heat a little more oil in the same pan over low heat. Add minced garlic and cook for 1 minute stirring constantly. Turn off the heat and slowly add brandy waiting just 1-2 minutes for the fumes to dissipate. Then over a low simmer reduce the volume by half. Finally add the ginger, soy sauce, Worcestershire sauce, mirin, sriracha, and ketchup. Simmer over low heat for 5 minutes.
In the final step add the steak, onions, and pepper back to the skillet. Layer with cheese and place in the oven for about 5 minutes turning on the broiler for the last 1-2 minutes of cooking to lightly brown the cheese.
Recipe notes and helpful tips
- Slice your steak and veggies thin and cook over medium-high heat. Think of the steak and veggies as stir frying and you will love the results.
- Alcohol and its fumes are flammable. Turn off the heat and slowly add the brandy waiting 1-2 minutes for the fumes to dissipate before turning the heat back on low. It is always smart to keep a fire extinguisher within about 30 feet from your stove.
- Beef broth may be substituted for the brandy but reduce to 1/2 cup, please.
- Provel is a combination of cheddar, Swiss, and provolone cheese. Unless you live in the Midwest it may be very difficult to find. A good substitution is provolone however you can certainly make your own combination cheese.
- Broilers are very unpredictable so if at all possible turn it on low. Use my cooking times only as a reference, stay close by, and check on the skillet.
More steak recipes you will love!
Steak and Cheese Skillet
Ingredients
- 2 1/2 tablespoons canola oil
- 1 1/2 lbs beef steak cut into bite size pieces
- 1 medium sweet onion chopped
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 1 orange or yellow bell pepper julienned
- 2 cloves garlic minced
- 2/3 cup brandy
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon mirin see notes
- 2 teaspoons sriracha
- 1/3 cup ketchup preferably low or no sugar
- 1 1/2 cups provel ropes or grated provolone cheese
Instructions
- Add 1 tablespoon oil to an oven-proof skillet over medium-high heat. Keeping the heat high enough brown steak. Remove from skillet, cover, and keep warm.
- Add another tablespoon of oil to the skillet over medium-high heat. Add onions and peppers; cook for 4-5 minutes or until lightly browned on the edges. Stir several times. Remove from pan and place over beef, cover, and keep warm.
- Preheat the oven to 400 degrees.
- Add 1/2 tablespoon canola oil to skillet over low heat; add garlic and cook for 1 minute stirring several times. Add brandy and cook to reduce volume by half. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha, and ketchup. Simmer for 5 minutes.
- Add steak, onions, and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes. Turn oven to low broil and cook for an additional 1-2 minutes or until cheese is melted and lightly browned.
Notes
- Slice your steak and veggies thin and cook over medium-high heat. Think of the steak and veggies as stir frying and you will love the results.
- Alcohol and its fumes are flammable. Turn off the heat and slowly add the brandy waiting 1-2 minutes for the fumes to dissipate before turning the heat back on low. It is always smart to keep a fire extinguisher within about 30 feet from your stove.
- Beef broth may be substituted for the brandy but reduce to 1/2 cup, please.
- Provel is a combination of cheddar, Swiss, and provolone cheese. Unless you live in the Midwest it may be very difficult to find. A good substitution is provolone however you can certainly make your own combination cheese.
- Broilers are very unpredictable so if at all possible turn it on low. Use my cooking times only as a reference, stay close by, and check on the skillet.
Nutrition
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This post was originally published March 20, 2015 and was republished January 9, 2020 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Charlotte M
Thank you for all the wonderful recipes you share with us you’re cooking reminds me of my mothers and all of her recipes again thank you
Beth Pierce
Thank you, Charlotte! That is so sweet.
Mary
Made this for dinner and my adult children loved it! One suggested we make it with elbow noodles next time…. Worth a shot I suppose
Beth Pierce
Sounds like a plan to me!
Kathleen
Delicious one pan meal! Adding to our favorites list.
Kristie
Do you really use 2/3 c of brandy?
Beth Pierce
Yes I do. If you would like to reduce it I am sure it will be just as delicious. Be careful with the fumes they are flammable.
Donna L Huffman
What is Mirin and what can I use in place of it?
Beth Pierce
It is sweetened sake. Use 1 part sugar to 3 parts sherry.
Janet Stahler
I made this tonight. It was very good and different.
Beth Pierce
I am glad that you liked it!
Sara Welch
What a great recipe for busy weeknights; loving all the flavors in this dish! Adding this to my dinner line up for the week! Delicious!
Annie
This has become a weekly staple for us!
Lora
The sort of easy dinner the kids just love and it’s also fun to make for guests! Great flavors!
Erin | Dinners,Dishes and Dessert
This Steak and Cheese Skille needs to happen at my house very soon!!
Chris
This is delicious over a bed of salad greens and half a sliced avocado. DELICIOUS!!!!!!
Beth Pierce
Thank you! Sounds amazing. I will have to try that!
ELAINE C. BROOKS
Please tell me what the ingredient MIRIN & SRIRACHA???
THANKS!
Beth Pierce
Mirin is sweetened sake and is not a key ingredient so you could omit that if you can not find or do not want to spend the money. Sriracha is sauce made from hot chiles. It is found in the Asian section of the groceries in the United States. It gives the dish a little bit of heat however I am sure that you do not cook with it and you would have to buy a bottle. If you don’t care if it has a little kick omit or you could easily sub any kind of hot chile sauce and it would get you pretty much the same result.
Tia
This was an amazing recipe and my kids and husband loved it, but I am supposed to be keeping track of everything that I eat, and wanted to know the nutritional numbers for this dinner if you don’t mind letting me know that would be great! Thank you again it was lovely.
Beth Pierce
Sorry I do not have a built in nutritional calculator. I looked on line to check to see if there are any. They are there but you have to put the recipe ingredients in line by line and I just do not have the time right now. If I find any spare time this weekend I will try.