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This Whole30 Philly Cheesesteak Skillet is a delicious, easy skillet meal that only takes 20 minutes to make! It is packed with onions, mushrooms, peppers, ground beef, and topped with a dairy free cheese sauce. Keto, gluten free, dairy free, and paleo!
I think a good, original Philly Cheesesteak might be one of my most favorite foods of all time! Unfortunately I can’t have them anymore – so I thought it would be fun to come up with a dairy free & gluten free version. This skillet comes together in just 20 minutes and tastes EXACTLY like the real thing! My husband said it totally satisfied his craving for fast food. WINNING!
What You Need To Make This Whole30 Philly Cheesesteak Skillet
- 1 lb ground beef. I love to get Grass-fed grass-finished ground beef from ButcherBox!
- Green bell pepper
- 8 oz mushrooms of choice
- Onion
- Minced garlic
- Raw, unsalted cashews
- Apple cider vinegar
- Nutritional yeast (this gives stuff a “cheesy” flavor without the dairy!)
- Garlic powder
- Onion powder
That’s it!
You can also omit the cheese sauce and swap in regular cheese if you tolerate dairy! Simply melt it on top at the end. It will still be Keto!
How To Make This Whole30 Philly Cheesesteak Skillet
- I suggest soaking the cashews in boiling water for at least 30 minutes before draining and rinsing them and adding to the blender. This will ensure you get a creamy sauce!
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Heat the olive oil in a large skillet over medium heat. Add the ground beef and ½ tsp of salt and cook for 5-7 minutes, breaking it up with a wooden spoon as you stir. Remove the cooked ground beef using a slotted spoon and set it aside on a plate.
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Add the onions, peppers, mushrooms, remaining ½ tsp salt, garlic powder, and onion powder to the same pan. Saute for 7-10 minutes until they are softened and starting to brown.
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While the veggies are cooking, combine the cheese sauce ingredients in a high powered blender*. Blend for 1-2 minutes until the sauce is very smooth and creamy.
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Add the ground beef back into the pan with the veggies and stir everything together for 1-2 minutes. Serve drizzled with cheese sauce and enjoy!
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You can serve this as-is…or feel free to serve this on top of cauliflower mash, mashed potatoes, in a baked potato, and on top of a salad!
If you try out this skillet recipe, be sure to tag me on Instagram so I can see your creations! Also if you try it and love it, a 5-star rating and review helps so much.
Looking for some other skillet recipes to try? Check these out:
Whole30 + Keto Skillet Shepherd’s Pie
Happy cooking!
xo,
Mary
*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Whole30 Philly Cheesesteak Skillet
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 2 cloves minced garlic
- 1 onion, sliced
- 1 green bell pepper, seeded and sliced
- 8 oz mushrooms, sliced
- 1 tsp onion powder
- 1 tsp sea salt, divided
Cashew Cheese Sauce
- 1 cup raw, unsalted cashews
- ¾ cup water
- 1.5 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and ½ tsp of salt and cook for 5-7 minutes, breaking it up with a wooden spoon as you stir. Remove the cooked ground beef using a slotted spoon and set it aside on a plate.
- Add the onions, peppers, mushrooms, minced garlic, remaining ½ tsp salt and onion powder to the same pan. Saute for 7-10 minutes until they are softened and starting to brown.
- While the veggies are cooking, combine the cheese sauce ingredients in a high powered blender*. Blend for 1-2 minutes until the sauce is very smooth and creamy.
- Add the ground beef back into the pan with the veggies and stir everything together for 1-2 minutes. Serve drizzled with cheese sauce and enjoy!
- You can serve this as-is...or feel free to serve this on top of cauliflower mash, mashed potatoes, in a baked potato, and on top of a salad!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Philly cheesesteaks don’t have mushrooms and peppers.
This is the bomb! Another family hit!
Thank you!!
Your recipes are always great. Under instructions step no. 2 you say to add remaining salt, garlic and onion powder but it’s not listed under the ingredients list. How much garlic powder do we add? It’s only listed under cashew cheese sauce and that is probably for the cheese sauce.
Hi! Sorry for the confusion but everything is listed there! The 1 tsp salt, 1 tsp onion powder, and minced garlic are listed under the ingredients list. You add 1/2 of the salt with the ground beef, and then the remaining 1/2 tsp salt, 1 tsp onion powder, and minced garlic with the peppers and mushrooms.
So delicous! Served it over smashed potatoes. Thanks Mary for another healthy dinner!
Thank you, Kristen!
Made this for dinner for our group of 6 tonight and everyone loved it! Doubled the recipe and it worked out well for 2 adults, 2 teenage boys, and 2 tween girls with just enough leftovers for dad to take for lunch tomorrow. Served it alongside white rice for the kids, adults had it as written and it was a treat – the cashew sauce makes it! Thank you!
This recipe is so delicious and I had no idea dairy free cheese sauce could taste so good!
SO GOOD and SO easy! This is 100% in our regular dinner rotation!
So delicious, satisfying, and so easy. Leftovers make for the perfect lunch and you can use this for meal prep!
Such an easy recipe yet so delicious! I’m fine with dairy so I used sliced pepper jack cheese on top instead of the cashew cream sauce. Husband approved.