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Updated: Apr 18

This is one of my favorite go to weeknight meals. It’s easy, low carb, full of protein and for whatever reason my kids actually eat steak (what!!?).

It is also super versatile because you can put it over rice, throw it on a hoagie, or just keep it solo.

Either way it’s a must.

4 servings

Per serving:

Cals: 256, Fat: 15g, Carbs: 4.8g, Fiber: 1.8g, Protein: 23.6g


1 8-10oz steak, sliced thin against grain

2 bell peppers, sliced

1/2 large onion, sliced

1 cup baby bell mushrooms, sliced

Olive oil for cooking

Salt and Pepper

Garlic Powder

2 Tbsp beef broth

1 Tbsp apple cider vinegar

2 tbsp worchestshire sauce

4 slices of provolone cheese

1 green onion, chopped for topping


  1. Prepare all veggies and meat.

  2. Heat skillet over medium high heat. Add olive oil when hot.

  3. Season steak with salt, pepper, and garlic powder.

  4. Add steak to hot pan. Let brown on one side and flip. Cooking approx 2 min per side. Remove from pan when still slightly undercooked.

  5. To same pan, add veggies. Salt and pepper. Add beef broth, apple cider vinegar. Cook until tender.

  6. Add back steak and drippings. Add Worcestershire sauce. Stir until well incorporated.

  7. Place 4 slices provolone over steak and put lid on skillet to steam.

  8. Turn heat to medium low.

  9. Remove lid once cheese has melted (approx. 3 min).

  10. Sprinkle with chopped green onion.

  11. Serve!

If you make this recipe, please share and let me know how you liked it! Thank you!


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