AIP Philly Cheesesteak Skillet (Paleo, GF, Whole30, Low Carb)

If you've been craving a gooey warm Philly cheesesteak meal, this AIP Philly Cheesesteak skillet will hit the spot. It's super easy and comes together in about 30 minutes, so it's perfect for a quick weeknight meal. It's gluten-free, dairy-free, AIP, Paleo, Low Carb, and Whole30 friendly. 

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AIP Philly Cheesesteak Skillet Ingredients

• Coconut Oil or Oil of Choice- The oil is mainly for sauteeing the onions and mushrooms. If you're not using a nonstick pan, you may need a little oil for the beef as well. I like to use saturated fats because they hold up better to high temperatures but any oil/fat will work for this. If you have any bacon grease or lard, they would work very well in this recipe. 
• Onion- Yellow or white onions are fine
• Baby Bella Mushrooms- I buy these already sliced to save a little time. 
• Lean Ground Beef- Roughly 85-90% lean works well
• Apple Cider Vinegar I love adding a splash of vinegar to skillet meals because it gives a little bit of tang and helps to enhance the other flavors in the dish. I used apple cider vinegar but you could also use white wine vinegar, balsamic vinegar, or lemon juice. 
• Garlic Powder -Just a little bit of garlic powder really rounds out the flavor of this dish.
• Sea Salt -Any sea salt is fine.
• Dried Basil- I only use a tiny bit of basil but it really adds to the flavor profile.
• Thyme- As with basil, only a little bit is needed but it makes a difference. 
• Parsley- this is used as a garnish.

Cheese Sauce:

• Full Fat Coconut Milk- Be sure to get one without guar gum.
• Nutritional Yeast - Nutritional yeast gives the sauce just the right amount of cheesy flavor.
• Garlic Powder - Garlic powder also contributes to a little bit of a cheese flavor as well.
• Sea Salt
• Apple Cider Vinegar -Just a tiny bit of an acidic ingredient like vinegar adds some tang and helps to round out the flavor. Lemon juice can be used in place of vinegar if you prefer.
• Water
• Tapioca Starch -This is combined with water, then added to the sauce for thickening. If you don't have tapioca starch, arrowroot starch is fine too.

How to Make an AIP Philly Cheesesteak Meal

It's pretty simple to make a cheesesteak skillet- you mainly just need beef (could be ground beef or steak), onions, mushrooms, and peppers (if not doing AIP). There aren't many great stand-ins for green bell peppers, so I just chose to omit them for this recipe. If you've reintroduced nightshades, you could of course add them. 

How to Make AIP Friendly Cheese Sauce for a Philly Cheesesteak

I went through several sauce recipes for this dish before I settled on one that fit really well and that the entire family liked. I started with a cauliflower sauce which wasn't bad but a bit too "cauliflower-y." Then I moved to a white sweet potato-based sauce but it was a bit too sweet. I lastly moved on to a simpler coconut milk-based cheese sauce and it worked beautifully. It's super fast and really delicious.

How to Serve This Philly Cheesesteak Skillet

This skillet can be eaten by itself with the cheese sauce drizzled over the top.

It can also be eaten: 

• Over a Salad
• In Lettuce Cups
• Over Roasted Spaghetti Squash
• Over a Roasted Sweet Potato
• Over Cauliflower Rice

Can I Prep This Meal Ahead of Time?

Yes, you can store the meal in the fridge for 3-4 days, then just reheat in the microwave or on the stove. I would suggest keeping the sauce separate from the skillet though. 

You can also freeze the skillet meal and the sauce for at least a month in a tightly sealed freezer-safe container. Again, store the skillet meal and sauce separately. When you're ready to use them, just thaw them in the fridge then heat them up on the stove in a pan. 

If you enjoyed this post, you may also like: 

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AIP Chili Recipe

55+ Easy AIP Meals for Beginners

Korean Glass Noodle Recipe with Ground Beef

57+ AIP Pantry Items and What to do With Them

Ground Turkey Stroganoff

Conclusion:

I hope you enjoy this recipe. If you tried it, I'd love to hear your feedback. Leave me a comment below!

Don't forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!

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Philly Cheesesteak Skillet (AIP, Paleo, Gluten-Free, Whole30, Low Carb)

Arika | FoodCourage

This delicious indulgent skillet meal is quick and easy for busy weeknights.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 365 kcal

Equipment

• Blender or food processor

Ingredients

  

1x2x3x

Skillet

• 2 tbsp coconut oil or oil of choice, divided
• 1 medium onion, thinly sliced
• 8 oz sliced baby bella mushrooms
• 1 pound lean ground beef
• 1/2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/4 tsp dried basil
• 1/4 tsp dried thyme

Cheese Sauce

• 1 cup full fat coconut milk
• 1/2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp apple cider vinegar
• 2 tbsp water
• 1 tbsp tapioca starch

Garnish

• 2 tbsp fresh parsley

Get Recipe Ingredients

Instructions

 

• Heat 1 tbsp of oil in a medium pan over medium-high heat.
• Add the onions and saute for 4-5 minutes stirring frequently until they start to brown.
• Add the mushrooms. Continue cooking for about 5 minutes or until tender and slightly browned. Remove the mushrooms and onions from the pan. Set aside.
• Wipe out the pan with a wet cloth and return it to the stove.
• In the same pan, heat 1 tbsp of oil over medium-high heat (may omit oil if using a non-stick pan). Add the ground beef and cook for about 5-7 minutes or until browned. Drain off any excess fat.
• Return the mushrooms and onions to the pan with the beef. Add the vinegar and seasonings. Stir to combine and turn heat to low.

Cheese Sauce

• Add the coconut milk, nutritional yeast, garlic powder, sea salt, and apple cider vinegar to a small saucepan. Heat over medium heat for 3-4 minutes or until it starts to bubble. Stir frequently to avoid burning/clumping. Turn heat down slightly as needed.
• In a small dish, mix the tapioca starch in with the water, then add it to the cheese sauce. Continue cooking/stirring for 2-3 minutes allowing it to thicken, then remove it from the heat.
• Remove the skillet from the heat and drizzle it with the cheese sauce. Garnish with parsley and serve.

Notes

Storage: You can store the meal in the fridge for 3-4 days, then just reheat in the microwave or on the stove.

Prep Ahead: If cooking the meal ahead of time, store the sauce separate from the skillet meal, then reheat in the microwave or on the stove.

To Freeze: You can also freeze the skillet meal and the sauce for at least a month in a tightly sealed freezer-safe container. Store the skillet meal and sauce separately. When you're ready to use them, just thaw them in the fridge then heat them up on the stove in a pan. 

Nutrition

Nutrition Facts

Philly Cheesesteak Skillet (AIP, Paleo, Gluten-Free, Whole30, Low Carb)

Serving Size

 

1.5 cups

Amount per Serving

Calories

365

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

19

g

119

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

70

mg

23

%

Sodium

 

961

mg

42

%

Potassium

 

857

mg

24

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

28

g

56

%

Vitamin A

 

172

IU

3

%

Vitamin C

 

5

mg

6

%

Calcium

 

44

mg

4

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword 30 minute meal, skillet

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