Philly Cheesesteak Skillet

This Philly Cheesesteak Skillet delivers all the bold, cheesy, savory flavors of a classic cheesesteak—without the mess. Juicy beef, caramelized peppers and onions, mushrooms, and melty cheese come together in one skillet for a quick, satisfying meal.

Why You’ll Love This Recipe

• One-skillet meal with minimal cleanup
• Packed with classic Philly cheesesteak flavor
• Easy to serve as a skillet or sandwich filling
• Perfect for family dinners or casual gatherings
• Naturally low-carb if served without rolls

Ingredients

• 2 pounds ribeye, skirt, flank, or flat iron steak, very thinly sliced
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon freshly cracked black pepper
• ½ pound mushrooms, quartered
• 3 tablespoons extra-virgin olive oil, divided
• 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 green onions, thinly sliced (optional)
• 6 hoagie rolls, toasted (optional)

Instructions

1. Season the steak evenly with 1 teaspoon of kosher salt and black pepper.
2. Heat a medium oven-safe skillet over medium-high heat. Add mushrooms to the dry skillet, sprinkle with the remaining ½ teaspoon salt, and cook for about 5 minutes until golden brown.
3. Increase heat to high, add 2 tablespoons olive oil, then add the onions and bell peppers. Cook for 3–5 minutes until softened. Transfer vegetables to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet over high heat. Cook the steak in small batches for 1–2 minutes per side until browned. Transfer to a plate.
5. Reduce heat to medium, add garlic, and cook for about 1 minute until fragrant.
6. Return the steak, vegetables, and any juices to the skillet. Stir to combine evenly.
7. Sprinkle mozzarella and Parmesan evenly over the top.
8. Turn the broiler on high and place the skillet under the broiler until the cheese is melted and bubbling.
9. Garnish with green onions if using. Serve warm, either straight from the skillet or inside toasted hoagie rolls.

Tips & Tricks

• Freeze steak for 20 minutes before slicing for ultra-thin cuts
• Don’t overcrowd the pan when browning the beef
• Use provolone if preferred for a more traditional flavor
• Serve over rice or cauliflower rice for a low-carb option

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Skillet + Broiler
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Halal-friendly, gluten optional

Notes

• Use halal-certified beef and cheese
• Skip the hoagie rolls for a skillet-style meal
• Add chili flakes for extra heat

Nutrition (Approximate per serving, without rolls)

• Calories: 480
• Protein: 38g
• Carbohydrates: 9g
• Fat: 32g

FAQ

What cut of steak is best for Philly Cheesesteak Skillet?
Ribeye is the most tender, but flank or skirt steak work well when sliced thin.

Can I make this ahead of time?
Yes, prepare the skillet mixture ahead and broil with cheese just before serving.

Is this recipe low carb?
Yes, when served without hoagie rolls.

Can I use a different cheese?
Yes, provolone or halal-certified American-style cheese work well.

Can I cook this without an oven?
Yes, cover the skillet and melt the cheese on low heat.

Storage

• Refrigerator: Store leftovers up to 4 days
• Freezer: Freeze cooked beef and veggies up to 2 months (without cheese)
• Reheating: Reheat in a skillet or oven until warmed through

Similar Recipes

• Vegan Quesadillas (Sheet Pan Recipe)
• Vegan Creamy Sun Dried Tomato Pasta

Philly Cheesesteak Skillet

Philly Cheesesteak Skillet with beef, peppers, onions, and melted cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Dish

Cuisine American

Ingredients

  

• 2 pounds ribeye skirt, flank, or flat iron steak, very thinly sliced
• 1 ½ teaspoons kosher salt divided
• ½ teaspoon freshly cracked black pepper
• ½ pound mushrooms quartered
• 3 tablespoons extra-virgin olive oil divided
• 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 green onions thinly sliced (optional)
• 6 hoagie rolls toasted (optional)

Instructions

 

• Season the steak evenly with 1 teaspoon of kosher salt and black pepper.
• Heat a medium oven-safe skillet over medium-high heat. Add mushrooms to the dry skillet, sprinkle with the remaining ½ teaspoon salt, and cook for about 5 minutes until golden brown.
• Increase heat to high, add 2 tablespoons olive oil, then add the onions and bell peppers. Cook for 3–5 minutes until softened. Transfer vegetables to a plate.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Cook the steak in small batches for 1–2 minutes per side until browned. Transfer to a plate.
• Reduce heat to medium, add garlic, and cook for about 1 minute until fragrant.
• Return the steak, vegetables, and any juices to the skillet. Stir to combine evenly.
• Sprinkle mozzarella and Parmesan evenly over the top.
• Turn the broiler on high and place the skillet under the broiler until the cheese is melted and bubbling.
• Garnish with green onions if using. Serve warm, either straight from the skillet or inside toasted hoagie rolls.

Notes

• Use halal-certified beef and cheese

Conclusion

This Philly Cheesesteak Skillet brings classic comfort food flavors into a simple, one-pan meal. Cheesy, savory, and endlessly satisfying, it’s perfect for busy nights or feeding a hungry crowd.