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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.
Another winner!! Not only is this recipe super simple, it comes together quickly and is SO DELICIOUS! The cheese sauce is perfection. We had this over baked potatoes. Great weeknight dinner. This one is staying in our rotation.
Delish! Another recipe that proves that Mary is the queen of quick flavorful paleo recipes! This was recipe was so easy! Will definitely be making again soon!
This was really easy to make and delicious! I wasn’t sure how much garlic powder to add to the veggie/meat mixture so just added a dash. The cashew cheese sauce was really good with the meat. Definitely a keeper!
I am trying this tonight! Sounds so good!
If I don’t have cashews or don’t want the cheese sauce, do you think just mixing in the nutritional yeast with the meat could be good too?
Just made this tonight and its husband approved! So good!
We loved it! and it was so easy to make. I love that it used ground beef, its always on hand. We ate it with coleslaw on the side. Thanks for the great and easy dinner idea!
This was so delicious and satisfying! We ate it on top baked potato’s, but next time I’m gonna scoop most of the potato out and fill the crispy skins with lots more Philly goodness. Thanks Mary!
Seriously so so good! Mary does it again!
Making this tonight! Looks amazing!!
This was extremely easy to make, and tastes just like a Philly cheesesteak! Will definitely be adding this to my rotation of Whole30 foods.
I also need to say, if anyone is planning on doing Whole30, I cannot recommend Mary’s cookbook enough. Her recipes are stress free (coming from someone that isn’t a huge fan of cooking) and there isn’t any recipe of hers that I’ve made that I didn’t love!
Thank you so much, Lisa!!