I absolutely love making this Philly cheesesteak skillet recipe, and it never fails to impress my family or guests. The smell of sizzling veggies, juicy steak, and melted cheese fills the kitchen, and every bite is packed with deliciousness.
The best part? It’s simple to make but feels like a restaurant-quality meal. Whether I serve it on hoagie rolls or as a low-carb skillet meal, it’s always a hit. If you’re into all things Philly cheesesteak, you can also enjoy Philly cheesesteak sandwiches for another flavorful treat!
Ingredients
- 2 pounds ribeye, skirt, flank, or flat iron steak, very thinly sliced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ pound mushrooms, quartered
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 garlic cloves, minced
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 thinly sliced green onions (optional)
- 6 hoagie rolls, toasted (optional)
Note: Serves 6 people
Variations
Make this dish suit your dietary needs and preferences with a few tweaks!
- Dairy-Free: Use dairy-free mozzarella and Parmesan replacements for a creamy, cheesy taste without the dairy.
- Gluten-Free: Skip the hoagie rolls and serve as a skillet dish, or use gluten-free rolls.
- Keto-Friendly: Leave out the bread entirely; this dish is naturally low-carb without it.
- Extra Flavor: Add sautéed jalapeños for some heat, or sprinkle smoked paprika for an extra smoky flavor punch.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Sharp Knife: For slicing beef and veggies thinly.
- Cast Iron Skillet: Retains heat and cooks evenly, perfect for searing steak.
- Cutting Board: A clean surface to prep ingredients.
- Wooden Spoon: For stirring in the skillet without damaging its surface.
How to Make Philly Cheesesteak Skillet
This is how to bring cheesy, savory goodness to your table! Follow along step by step to make it seamlessly.
Step 1: Prep the Steak
To get perfectly thin steak slices, freeze the steak for about an hour before slicing. This little trick makes it easier to slice super thin. Season the beef with salt and pepper, ensuring each slice is evenly coated for maximum taste.
Step 2: Cook the Mushrooms
Heat a dry cast iron skillet over medium heat. Add the mushrooms to the pan with a pinch of salt. No need for oil here; the mushrooms will release their own moisture. Cook them for about 5 minutes, stirring occasionally, until golden brown. Once cooked, remove them from the skillet and set aside.
Step 3: Sauté the Veggies
Now, add two tablespoons of olive oil to the skillet. Toss in the onions and sliced bell peppers with a sprinkle of salt. Cook for 3-5 minutes over medium-high heat until the edges begin to brown slightly, but keep their crunch intact. Like the mushrooms, transfer these to a plate once done.
Step 4: Sear the Steak
Using the same skillet, heat the last tablespoon of olive oil over high heat. Add the sliced steak in small batches for even cooking. Sear the meat for about 1-2 minutes on each side until it’s browned and slightly crispy. Once all the steak is cooked, set it aside.
Step 5: Combine and Add Garlic
With the skillet set to medium heat, toss in the minced garlic. Stir it gently to release its aroma, making sure it doesn’t burn. After about a minute, add the cooked mushrooms, onions, bell peppers, and steak back into the skillet. Stir everything together to evenly distribute the flavors.
Step 6: Add the Cheese
Spread the mozzarella and Parmesan cheese evenly over the top of the mixture. Place the skillet under a broiler for 2-3 minutes, just enough to get the cheese melted and bubbly. Keep an eye on it to prevent over-browning.
Step 7: Serve
Sprinkle green onions on top for added color and flavor if desired. Serve warm, either by scooping it into toasted hoagie rolls or as a skillet meal straight from the pan. For a fun twist, try serving it over baked potatoes to switch things up and add a comforting base!
Credit: wowstaceyhawkins
Why You’ll Love This Recipe?
This dish is an absolute winner for so many reasons!
- Perfect for quick weeknight dinners.
- Customizable to fit gluten-free, dairy-free, or keto diets.
- Made in just one skillet, making cleanup a breeze.
- Bursting with classic Philly cheesesteak flavors.
- Feels fancy but is super simple to make!
How to Serve Philly Cheesesteak Skillet
For a classic presentation, spoon the cheesy, meaty mix into toasted hoagie rolls and serve with some fries or a crunchy salad. Want something lighter? Serve it straight from the skillet in bowls for a hearty, low-carb dinner. Garnish with fresh herbs or sliced green onions to add a pop of color. If you’re feeling indulgent, pair it with a side of garlic dipping sauce for an extra layer of flavor!
Nutritional Information
Here’s what you can expect per serving (approximate):
- Calories: 500
- Protein: 36g
- Carbohydrates: 8g
- Fat: 36g
Make Ahead and Storage
This recipe is excellent for prepping ahead! You can cook the steak, veggies, and mushrooms ahead of time and refrigerate them separately. When you’re ready to serve, simply reheat everything, top with cheese, and broil it fresh.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it back in the skillet on low heat. If you want to freeze it, make sure to skip adding the cheese until the day you serve. Freeze it in a freezer-safe container for up to 2 months, and thaw it out in the fridge overnight.
Tips for Making the Recipe
After making this dish a few times, I’ve picked up some helpful tricks to make it even better!
- Always freeze the steak slightly before slicing to get the thinnest slices possible.
- A cast iron skillet is your best friend here for high-heat cooking and even browning.
- Don’t overcook the veggies; you want them to retain a slight crunch for the best texture.
- Experiment with different cheeses like provolone or pepper jack for a fun twist on flavor.
- Use fresh garlic instead of garlic powder for a more robust flavor.
Making a Philly cheesesteak skillet at home is such a satisfying experience, and it’s so versatile that it can easily fit any occasion. Whether I’m hosting a family dinner or just craving something comforting, this dish is my go-to every time!
Philly Cheesesteak Skillet Recipe
Ingredients
- 2 pounds ribeye skirt, flank, or flat iron steak, very thinly sliced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ pound mushrooms quartered
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 6 garlic cloves minced
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 thinly sliced green onions optional
- 6 hoagie rolls toasted (optional)
Instructions
- To get perfectly thin steak slices, freeze the steak for about an hour before slicing. This little trick makes it easier to slice super thin. Season the beef with salt and pepper, ensuring each slice is evenly coated for maximum taste.
- Heat a dry cast iron skillet over medium heat. Add the mushrooms to the pan with a pinch of salt. No need for oil here; the mushrooms will release their own moisture. Cook them for about 5 minutes, stirring occasionally, until golden brown. Once cooked, remove them from the skillet and set aside.
- Now, add two tablespoons of olive oil to the skillet. Toss in the onions and sliced bell peppers with a sprinkle of salt. Cook for 3-5 minutes over medium-high heat until the edges begin to brown slightly, but keep their crunch intact. Like the mushrooms, transfer these to a plate once done.
- Using the same skillet, heat the last tablespoon of olive oil over high heat. Add the sliced steak in small batches for even cooking. Sear the meat for about 1-2 minutes on each side until it’s browned and slightly crispy. Once all the steak is cooked, set it aside.
- With the skillet set to medium heat, toss in the minced garlic. Stir it gently to release its aroma, making sure it doesn’t burn. After about a minute, add the cooked mushrooms, onions, bell peppers, and steak back into the skillet. Stir everything together to evenly distribute the flavors.
- Spread the mozzarella and Parmesan cheese evenly over the top of the mixture. Place the skillet under a broiler for 2-3 minutes, just enough to get the cheese melted and bubbly. Keep an eye on it to prevent over-browning.
- Sprinkle green onions on top for added color and flavor if desired. Serve warm, either by scooping it into toasted hoagie rolls or as a skillet meal straight from the pan.
Notes
- Always freeze the steak slightly before slicing to get the thinnest slices possible.
- A cast iron skillet is your best friend here for high-heat cooking and even browning.
- Don’t overcook the veggies; you want them to retain a slight crunch for the best texture.
- Experiment with different cheeses like provolone or pepper jack for a fun twist on flavor.
- Use fresh garlic instead of garlic powder for a more robust flavor.
