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Philly Cheesesteak Skillet

Philly Cheesesteak Skillet with beef, peppers, onions, and melted cheese.
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Prep Time 15 minutes
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