One Pan Philly Cheesesteak Skillet (Low Carb - 20 Mins)

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  Beef Sirloin, Top(499g)
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  1 tsp salt
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  ⅓ tsp black pepper
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  Cooking spray (per 1-second spray)
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  Yellow Onion
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  Garlic(300g)
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  Bell Pepper
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  Bell Pepper
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  Mushrooms, Cremini(142g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(8g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Parsley, Fresh(15g)
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  Cheese, Pecorino Romano, Grated(80g)
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Thinly slice the top sirloin steak and season with salt and pepper, tossing to coat evenly.
2. 2Heat a large skillet over medium-high heat, spray generously with cooking spray, then add the steak in a single layer. Cook 2–3 minutes until browned on the edges, then transfer to a plate.
3. 3In the same skillet, add the diced onion, minced garlic, diced bell peppers, and sliced cremini mushrooms. Cook 4–5 minutes over medium-high heat, stirring occasionally, until the peppers are tender-crisp and the mushrooms release their moisture.
4. 4Stir the Worcestershire sauce and Dijon mustard directly into the vegetables and cook 1 minute to combine.
5. 5Return the cooked steak and any accumulated juices to the skillet, add the fresh parsley, and toss everything together until well mixed.
6. 6Sprinkle the grated Pecorino Romano and part-skim mozzarella evenly over the top, cover with a lid, and cook over medium heat 1–2 minutes until the cheese is melted and bubbly.
7. 7Divide the skillet mixture evenly into 4 airtight containers while hot, allowing to cool slightly before sealing. Store in the refrigerator for up to 4 days.