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High Protein Philly Cheesesteak Meal Prep Skillet - Easy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds lean sirloin, flank, or top round steak, thinly sliced against the grain
  • 2 teaspoons cornstarch or arrowroot (optional, for velvety texture)
  • 1 tablespoon low-sodium soy sauce or coconut aminos
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 8 ounces cremini or button mushrooms, sliced (optional but recommended)
  • 2–3 cloves garlic, minced
  • 1/3 cup low-sodium beef broth
  • 4–6 slices provolone or 3/4 cup shredded part-skim mozzarella
  • Optional protein boosters: 1/2 cup liquid egg whites or 1/2 cup plain nonfat Greek yogurt
  • Optional add-ins: hot cherry peppers, pickled jalapeños, or crushed red pepper
  • For serving (choose your base): cauliflower rice, cooked brown rice, quinoa, or toasted whole-grain rolls

Method
 

  1. Slice the steak: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain for tenderness.
  2. Season and marinate: In a bowl, combine cornstarch, soy sauce, Worcestershire, garlic powder, onion powder, smoked paprika, pepper, and salt. Toss in the steak and coat well. Let it sit for 10–15 minutes while you prep the vegetables.
  3. Sauté the vegetables: Heat oil in a large skillet over medium-high. Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add mushrooms and cook 3–4 minutes more. Stir in garlic for 30 seconds until fragrant. Transfer veggies to a plate.
  4. Cook the steak: In the same skillet, add the marinated steak in an even layer. Don’t overcrowd. Sear 1–2 minutes per side until just cooked through and still tender. Work in batches if needed.
  5. Deglaze: Return all steak to the skillet. Pour in beef broth and scrape up browned bits. Simmer 1 minute to reduce slightly.
  6. Combine: Add the cooked veggies back to the skillet and toss with the steak. Adjust salt and pepper.
  7. Protein boost (optional): For egg whites, create a small well, lower heat to medium-low, and pour in egg whites. Stir gently until they set and disappear into the mixture, 1–2 minutes. For Greek yogurt, turn off heat, let the pan cool 1 minute, then stir in yogurt until creamy. Do not boil.
  8. Cheese it: Lay provolone slices over the mixture or sprinkle on mozzarella. Cover the skillet for 1–2 minutes until melted.
  9. Serve: Spoon over cauliflower rice for low-carb, over brown rice or quinoa for balanced carbs, or pile into rolls for a classic feel. Add hot peppers if you like heat.