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.
- 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.
- 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.
I hope you enjoy this recipe. If you tried it, I'd love to hear your feedback. Leave me a comment below!
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Philly Cheesesteak Skillet (AIP, Paleo, Gluten-Free, Whole30, Low Carb)
- Blender or food processor
- 2 tbsp fresh parsley
- 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.
- 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.