Philly Cheesesteak Skillet
This Philly Cheesesteak Skillet is super simple to make and packed with flavor, featuring all the tasty parts of the sandwich but without the bread!
Philly Cheesesteak Skillet Recipe
I’m a huge fan of a Philly Cheesesteak sandwich, but there are times when we just don’t feel like having the bread. Or making the sandwich if I’m honest…
This easy Philly Cheesesteak Skillet comes to the rescue! It’s naturally low carb, gluten free, and keto-friendly, so you can satisfy those Philly cheesesteak cravings without worrying about the bread.
With a mix of colorful peppers, melty cheese, and tender beef, this skillet is a surefire hit. It’s a delicious and super easy meal that the whole family will go wild for.
And if you someone wants a sandwich they can easily toss the all the yummy items in the skillet and stuff them in a hoagie roll.
Check out my Philly cheesesteak meatloaf too!
Ingredients Needed
Steak – Sliced ribeye steak is best or substitute sirloin steak.
Onion – I like a white onion with some bite to it.
Bell peppers – A variety of colors is fun and add sweetness.
Garlic – Fresh minced garlic or substitute garlic powder.
Mushrooms – Use fresh baby bella or white mushrooms. Be sure to clean and slice them.
Cheese – Shredded mozzarella cheese melts the best but some prefer provolone cheese.
Pantry staples – Salt, black pepper, Worcestershire sauce, olive oil, fresh parsley for garnish.
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How to Make a Philly Cheesesteak Skillet
First: Season the sliced steak with salt, pepper, and Worcestershire sauce. Toss to coat the meat.
Second: In a large skillet over medium-high heat, add part of the olive oil and the mushrooms. Cook, stirring occasionally until the mushrooms are golden brown.
Add in the onions and peppers. Cook for 4-5 additional minutes or until they start to soften.
Third: Remove the veggies to a plate and add the remaining olive oil.
Add in the seasoned steak and cook for 3-4 minutes to brown and cook the meat until just slightly pink inside. Don’t overcook the meat or it will be tough.
Fourth: Add vegetables back into the skillet and add the garlic. Cook for 2-3 minutes. Turn off the heat and cover with the shredded mozzarella cheese.
Cover the skillet or place under the broiler to melt the cheese. Garnish and serve warm!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
A good side for this Philly Cheesesteak Skillet could be a fresh green salad or some roasted veggies.
Maybe some white rice, garlic bread or french fries if you’re not on a low carb diet.
How long does it last?
You can keep any leftovers in an airtight container or a zip-top bag in the fridge for up to 3 days. Just heat them up in a skillet when you’re ready to enjoy them again.
You can even take the leftovers and toss them in hoagie rolls for a quick and easy lunch sandwich.
Can I double this recipe?
Sure thing, if you’re feeding a crowd or want leftovers, feel free to double this recipe. Just be sure to use a larger skillet or cooking surface.
What is the best cut of beef to use?
The best meat for a Philly Cheesesteak is definitely thinly sliced ribeye. It’s tender, flavorful, and cooks up beautifully in a skillet.
However, if you’re looking for a more budget-friendly option, thinly sliced sirloin works well too. Just make sure it’s cut into really thin slices for that perfect, melt-in-your-mouth Philly Cheesesteak experience.
Do I have to use colored peppers?
You don’t have to stick to colored peppers. Feel free to use any color you enjoy – all green, all red, or a mix.
I know some folks aren’t fans of the green bell pepper, so feel free to use the sweeter yellow, orange, or red ones. I personally love the green ones but I am a sucker for lots of color!
What cheese is best for this recipe?
A big debate is Provolone or Cheez Whiz. As for cheese, we love provolone or mozzarella in this recipe. Our favorites are provolone or mozzarella because they melt so well.
Go wild and try a spicy pepper jack or even a smoky gouda.
Can I use chicken?
Absolutely, you can use chicken instead of beef if you prefer! A Chicken Philly can be just as tasty, trust me!
This dinner recipe is super easy like these sheet pan fajitas, steak fried rice, or this skillet lasagna!
Tips for No Leftovers
- Freeze the steak for 1 hour before slicing to make it easier to cut.
- Use a sharp knife to make slicing easier.
- My local market sells shaved steak so don’t be afraid to ask in your store.
- Substitute ground beef for a more budget friendly dish.
- I like a cast iron skillet because it sears the meat well and holds the heat.
- If you want to make it spicy, add some red pepper flakes, jalapeno peppers, or hot sauce.
- Make this even easier and more affordable with ground beef, ground chicken, or ground turkey.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Philly Cheesesteak Skillet is a super simple one pan dinner. It’s filled with tender steak, crunchy veggies, and oh-so-gooey melty cheese. And the best part? You can whip it up in less than 30 minutes which makes it the perfect weeknight meal.
Philly Cheesesteak Skillet
Ingredients
- 2 pounds ribeye skirt, or flat-iron steak, thinly sliced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon Worcestershire sauce optional
- 2 tablespoons olive oil divided
- 8 ounces fresh mushrooms sliced
- 1 red bell pepper seeded and sliced intro strips
- 1 green bell pepper seeded and sliced into strips
- 1 white onion sliced into strips
- 3 cloves garlic minced
- 2 cups shredded mozzarella
- Fresh parsley or cilantro chopped for garnish (optional)
Instructions
- Season the sliced steak with salt, pepper, and Worcestershire sauce. Toss to coat the meat.
- In a large skillet over medium-high heat, add part of the olive oil and the mushrooms.
- Cook, stirring occasionally until the mushrooms are golden brown.
- Remove the veggies to a plate and add the remaining olive oil.
- Add in the seasoned steak and cook for 3-4 minutes to brown and cook the meat until just slightly pink inside. Don't overcook the meat or it will be tough.
- Add vegetables back into the skillet and add the garlic. Cook for 2-3 minutes.
- Turn off the heat and cover with the shredded mozzarella cheese.
- Cover the skillet or place under the broiler to melt the cheese. Garnish and serve warm!
Notes
- Freeze the steak for 1 hour before slicing to make it easier to cut.
- Use a sharp knife to make slicing easier.
- My local market sells shaved steak so don’t be afraid to ask in your store.
- Substitute ground beef for a more budget friendly dish.
- I like a cast iron skillet because it sears the meat well and holds the heat.
- If you want to make it spicy, add some red pepper flakes, jalapeno peppers, or hot sauce.
- Make this even easier and more affordable with ground beef, ground chicken, or ground turkey.
Nutrition
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I make this all the time, and I usually put the cheese steak on top of airfried fries, or make an open face sandwich, with 2 toasted slices.
I have a scrambled egg recipe you must try.
4 eggs, handful of Colby Jack, quarter cup of green enchilada sauce and diced jalapeños.
The original recipe called for red enchilada sauce.