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Philly Cheeseless Steak

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

*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!