Philly Cheesesteak Skillet
THM:S, low carb, gluten/egg/nut free (use an allergy-friendly Worcestershire sauce alternative and use the homemade ketchup recipe from the THM Cookbook if necessary) - I served this with Special Roasted Brussels Sprouts and green beans
Serves: 8
  • 3 T. butter
  • 1 med. onion, sliced
  • -
  • 2½ lb. flank steak, thinly sliced
  • ¼ c. no-sugar-added ketchup
  • 2 T. Worcestershire sauce
  • 2 tsp. apple cider vinegar
  • ½ tsp. THM Super Sweet Blend
  • ¼ tsp. black pepper
  • Garlic salt (to taste)
  • -
  • Mozzarella and/or Swiss cheese
  1. Sauté the sliced onion in the butter in a skillet (electric or on the stovetop) until it starts to brown.
  2. Pound the sliced steak to an even thickness with a meat mallet, then add it and the rest of the ingredients (except the cheese) to the onions. Cover and cook until the beef is done to your liking, stirring occasionally.
  3. Turn the heat off and top the dinner with the cheese of your choice. Cover the skillet until the cheese melts. Serve.
Feel free to add sliced mushrooms and green bell peppers with the onions. I didn't have any fresh mushrooms on hand and I don't care for green bell peppers.
I'm sure this would be good with chicken as well!
Recipe by Briana Thomas at