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Easy Sirloin Skillet with Vegetables Recipe is a hearty, delicious, low carb and keto pan fried top sirloin steak dinner with mushrooms, zucchini, and onions for a cheese-free way to use up cheesesteak style thin sliced top sirloin!
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Sirloin Skillet with Veg
If you’re looking for Keto Cheesesteak Ideas, this easy sirloin skillet recipe is for you!
Easy Sirloin Skillet with Vegetables is a hearty dinner that is packed with juicy steak flavor, takes under 15 minutes from fridge to table, and is a family-pleasing meal that is packed with vegetables and naturally low carb.
This delicious sirloin skillet recipe is great with rice, cauliflower rice, or in sandwiches (melt some cheese over it for a tasty take on a veggie-packed cheesesteak) – and also is delicious over lettuce as a rich and meaty salad!
This sirloin skillet with vegetables recipe is one of my favorite easy pan fried steak dinners, and I know it will be one of yours, too!
Check out my web story on this amazingly simple but delicious skillet!
Top sirloin is a deliciously easy cut of steak – if you know how to cook it properly. Cooking steak too fast or too slow can result in tough, chewy, or flabby meat – but properly cooked thin cut sirloin should be buttery, tender, and have a nice caramelization that is easy to chew and melts in your mouth.
Tips and Tricks to Perfect Steak and Vegetable Skillet
Use very thin sliced top sirloin. Top sirloin cooks best in this recipe when it has been sliced very thin – the meat cooks faster and connective fibers are shorter, making them less likely to get tough when cooked quickly.
Use a large, heavy pan. Your pan is a major part of this recipe – use a large, heavy pan like a cast iron skillet, a wok, or large frying pan that gets hot and heats evenly. Your pan should not be too small because you don’t want to overcrowd it and make the steak boil instead of pan-fry.
Stir only enough to prevent burning. Stirring sirloin too often prevents it from searing and getting a lovely browned outside – which is critical for meat that isn’t soft and flabby. Let your steak brown before stirring to get the best flavor.
Slice Thin. For the best pan fried or stir fried top sirloin though, it is important to be sliced thin so it can cook hot and fast, making the meat tender and easy to chew. Slicing meat very thin can be quite difficult at home if you cant find thin sliced meat in the store – but with these easy tips you’ll know how to thin slice a steak in no time!
FAQs
You can use either top sirloin or bottom sirloin. Top sirloin is leaner and more tender, making it a better option for quick skillet recipes. Bottom sirloin can also work but may require slightly longer cooking to achieve tenderness.
Slice the sirloin into thin strips, about 1/4-inch thick. This allows for even cooking and ensures the meat stays tender.
Common vegetables include bell peppers, onions, zucchini, mushrooms, and broccoli. These vegetables cook quickly and add great flavor and texture to the dish.
To prevent toughness, cook the sirloin quickly over high heat, avoiding overcooking. Also, make sure the skillet is hot before adding the meat, and avoid overcrowding the pan.
Marinating is optional but can add extra flavor. A simple marinade with soy sauce, garlic, and a bit of olive oil works well. Marinate for at least 30 minutes or up to 2 hours for best results.
Yes! You can make a simple pan sauce by deglazing the skillet with beef broth, soy sauce, or balsamic vinegar after cooking the meat and vegetables. Let it reduce slightly before serving.
The sirloin skillet is best served fresh, but you can prepare the ingredients ahead of time by slicing the sirloin and chopping the vegetables. Store them separately in the refrigerator until you’re ready to cook.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to keep the meat and vegetables from drying out.
What to Serve With Sirloin and Vegetables Skillet
If you love this delicious and easy sirloin and vegetables skillet and you’re looking for quick keto and low carb side dishes to serve alongside it, please check out some of my favorites:
The Best Ever Cauliflower Rice
4 Ingredient Keto Jalapeno Cheese Bread
Try these recipes next:
Chocolate Peppermint Cheesecake
This perfect fusion of winter mint with creamy cheesecake and chocolate is the perfect holiday dessert!
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Easy Sirloin Skillet with Vegetables Recipe
Ingredients
Instructions
- Heat large pan or skillet on high until hot to the touch.
- Add olive oil to pan and swirl until thin and shimmery, about 30 seconds.
- Add sliced sirloin to pan, making sure to not stack on top of itself or in big clumps – don’t crowd together.
- Let sliced sirloin brown, then stir to flip and brown on other side – about 1-2 minutes per side.
- Add onions to pan, let cook until softened, another 3 minutes.
- Add zucchini, mushrooms, and seasonings and continue to cook until vegetables are softened and lightly browned, about 3-4 minutes.
- When vegetables are lightly browned, remove from heat and serve immediately in a sandwich, over rice or cauliflower rice, with vegetables, or on a plate and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG, I made this for dinner tonight… absolutely delicious. I will definitely make this again.
Great recipe. I cooked the veggies first and then the steak. Combined it all when done. I also sessions veggies and steak. I loved it. Thanks for a great recipe.
I made this last night because I had some thinly sliced sirloin I needed to use up. OMG! Best – decision – EVER! It was soooo good! The steak turned out tender with a ton of flavor and the veggies were that perfect crisp (I cant stand it when squash or zucchini get mushy from overcooking). I will certainly be making this dish again!