Philly Cheesesteak Skillet
Makes 2 servings. About 700-850 kcal, 65-80 g protein, 25-40 g carbs, 30-45 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | lean sirloin | |
| 2 | bell peppers | |
| 1 medium | yellow onion | |
| 4 slices | provolone | |
| 2 tsp | olive oil, divided | |
| 2 cups | broccoli florets | |
| 1 tbsp | Worcestershire + 1 tsp garlic powder + black pepper |
Process
- Chill the steak briefly, slice thin across the grain, pat dry, and season with pepper and garlic powder.
- Sear steak in batches so it browns instead of steaming; set aside on a plate.
- Slice peppers and onion; cook 6-8 minutes until softened and lightly browned. Steam or microwave broccoli until tender-crisp.
- Return steak to the skillet and toss with Worcestershire. Divide in two, top each with two provolone slices, cover briefly to melt, and serve with broccoli.
Note: Use lean trimmed sirloin and measured oil. No bread needed — peppers and onions give the cheesesteak flavor.