Philly Cheeseless Steak – Whole30 and Paleo friendly. This is a great meal if you have people in your circle that follow different diets. You can keep it Whole30 and Paleo by leaving out the cheese and using romaine lettuce, potatoes and etc as the bread. You can also make it a traditional Philly Cheese Steak by adding cheese and serving it in a hoagie!
Okay, before everyone and their mom from Philly come at me to tell me this is not authentic, obviously I know it’s not authentic. So please refrain from repeatedly telling me it isn’t, mmkay? I get it. Philly folks take their cheese steak serious, but here’s the thing, your girl is lactose intolerant, so cheese isn’t an option for me. So I had to come up with a way to get my fix, and thus the Philly Cheeseless Steak was born.
What’s great about this dish is that you can feed a lot of people and accommodate any kind of diet. I keep it cheeseless and have it with a bit of mayo on top of romaine lettuce or in between buns made out of either potatoes or plantains. OH, you can also stuff it in a baked potato too! That would be delicious. I
f you have people who want the traditional Philly cheese steak, you can serve it with cheese and in a hoagie (melt the cheese by sticking the sandwich in a toaster oven or regular oven for about 10 minutes at 250F). You can also cook the vegetables separate from the meat and have people pick and choose what toppings they want. I prefer to make everything in one skillet, but you do you. The possibilities are endless!
For my non-cheese eating people, you’re probably wondering how I get the cheesy flavor and the secret is to use clarified butter (ghee) as the cooking fat. You cannot substitute this because this helps with the flavor. Seriously, it makes a HUGE difference.
I’ve tried other cooking fats to see if it works and it just doesn’t. Trust me on this, okay? I also add nutritional yeast, but that’s totally optional. I love this recipe, and it’s an old school one I’ve been making ever since my first round of Whole30 back in 2014. I hope you enjoy it too!
Philly Cheeseless Steak
- 2 lbs thinly sliced steak* I use ribeye but sirloin and top round works as well
- 1 large onion peeled and thinly sliced
- 1 green bell pepper thinly sliced
- 8 oz mushrooms cleaned and sliced
- 2 tbsp ghee separated
- 1 tbsp nutritional yeast optional
- 1 tsp garlic powder
- Kosher salt and black pepper
Preheat large skillet over medium heat with 1 tbsp ghee. Add in onions, season with a pinch of kosher salt and saute until translucent. Add in green bell pepper slices, season with more kosher salt and black pepper, mix with onions and saute for about 5 minutes or until green bell peppers start to soften.
Turn the heat up to medium-high, scoot onions and green bell peppers to one side of skillet. Add in 1 tbsp of ghee and the thinly sliced steak. Season with nutritional yeast (optional), garlic powder, and a generous amount of kosher salt and black pepper. Let the steak sit for a couple of minutes and then mix in with onions and green bell peppers.
Mix in the mushrooms when the steak is about 75% cooked through. Stir and cook until mushrooms have soften and steak is cooked through. Taste to see if you need additional kosher salt and black pepper.
*To help thinly slice your steak, put it in the freezer for about 20-25 minutes, You can also ask your butcher to slice it thinly for you as well!
Pin this recipe for later!