Variations & Tips
For a cheesier twist, stir in 1/2 cup of shredded Swiss, provolone, or mozzarella during the last minute of cooking, just until melted; this gives you a flavor reminiscent of a Philly-style skillet without the bread. If you prefer a bit of tang, add 1 to 2 teaspoons of Worcestershire sauce or a splash of soy sauce (or tamari for gluten-free) along with the cream to deepen the savory notes. You can also swap the canned mushrooms for 1 1/2 cups of fresh sliced mushrooms; just add them with the onions and cook until they release their liquid and start to brown before adding the cream. For extra vegetables while keeping it low carb, toss in a handful of baby spinach or chopped bell pepper during the last few minutes of cooking. If you need to lower the dairy, you can replace half of the heavy cream with unsalted beef broth; the sauce will be a bit thinner but still comforting. Food safety tips: Keep the beef strips frozen until you are ready to cook, and do not let them sit at room temperature for long periods. When cooking from frozen, make sure the beef reaches a safe internal temperature of at least 145°F, and ensure there are no pink or cold spots in the center of the strips before serving. If you use fresh beef instead of frozen, store it in the refrigerator and cook within 1 to 2 days of purchase. Refrigerate leftovers within 2 hours of cooking, and reheat gently in a skillet over low to medium heat until steaming hot all the way through. Avoid reheating multiple times; only warm the portion you plan to eat.
