This Cheesesteak Skillet delivers all the familiar flavors of a classic Philly cheesesteak made quickly in a single pan. It's an easy, satisfying dinner option that skips the bread but keeps everything people love about a traditional cheesesteak.
A Quick Look at the Recipe
✅ Recipe Name: Cheesesteak Skillet
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving
🥣 Main Ingredients: Shaved steak, bell peppers, onion, mushrooms, provolone
📖 Dietary Info: Gluten-free, low-carb
👌 Difficulty: Easy - simple prep and one-skillet cooking
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By cooking the vegetables first and quickly searing the steak, this recipe keeps the beef tender while building layered flavor in one skillet. It's a reliable go-to for busy weeknights, low-carb dinners, or when you want comfort food without turning on the oven.
If you enjoy simple skillet meals like this, you may also like our Fish Taco Bowls, Sun-Dried Tomato Chicken, or Steak with Mushroom Sauce that come together fast.
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Why You'll Love this Cheesesteak Skillet:
Classic cheesesteak flavor: Tender shaved steak, peppers, onions, mushrooms, and melty provolone in every bite.
One-skillet dinner: Everything cooks in a single pan for easy cleanup.
Quick and filling: Ready in about 30 minutes, making it ideal for busy weeknights.
Low-carb friendly: Enjoy all the flavor of a cheesesteak without the bread.
Easy to customize: Simple ingredients make it easy to adjust to your taste or dietary needs.
Key Ingredients:
- shaved steak. Use pre-shaved store-bought steak or shave your own at home with a slicer.
- onion. Adds sweetness and depth to the dish. Cooking it first helps to get a caramelized flavor.
- provolone. Melts perfectly and gives the dish its signature cheesesteak taste. You can substitute with mozzarella or Monterey Jack for a different twist.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of beef: Thinly sliced ribeye, sirloin, or flank steak can be used if shaved steak isn't available.
- Skip the mushrooms: Leave them out if you prefer a more traditional cheesesteak-style skillet.
- Change the cheese: Provolone is classic, but white American, mozzarella, or pepper jack also melt well.
- Make it spicy: Add sliced jalapeños or a pinch of crushed red pepper flakes while sautéing the vegetables.
- Add extra veggies: Zucchini or sliced poblano peppers can be added for more volume and flavor.
How to Make Cheesesteak Skillet:
- Season the beef with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the mushrooms, green bell pepper, and red bell pepper. Cook until tender, about 5-7 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Brown the shaved steak until just cooked through, careful not to overcook it.
- Return the cooked vegetables to the skillet, stirring to combine with the steak.
- Sprinkle shredded provolone over the mixture. Reduce heat to low, cover, and let the cheese melt for about 2 minutes.
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Recipe Notes & Tips:
- Don't overcook the steak: Shaved steak cooks very quickly; remove it from the heat as soon as it's just cooked to keep it tender.
- Cook vegetables first: Sautéing the peppers, onions, and mushrooms before the steak builds flavor without overcrowding the pan.
- Slice vegetables evenly: Uniform slices help everything cook at the same rate and prevent soggy vegetables.
- Use medium heat for melting cheese: Lowering the heat before adding the provolone ensures it melts smoothly without scorching.
- Season lightly at first: The cheese adds saltiness, so taste before adding extra seasoning at the end.
- Serve immediately: This skillet is best enjoyed hot while the cheese is fully melted.
- Serving suggestions: Serve on its own for a low-carb meal, or pair with BBQ Mushrooms and Avocado Tomato Cucumber Salad for a more filling dinner.
How to Store:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended, as the vegetables may become mushy and the cheese may separate when thawed.
Reheating: Warm in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Stir occasionally until heated through.
Cheesesteak Skillet FAQs:
Shaved steak is the best option for a cheesesteak skillet because it cooks quickly and stays tender. Thinly sliced ribeye or sirloin can also be used.
To prevent tough steak, cook the shaved beef quickly over medium-high heat and avoid overcooking it.
Provolone melts smoothly and is commonly used, but white American or mozzarella are also good melting cheeses for a cheesesteak skillet.
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Cheesesteak Skillet
Ingredients
Instructions
- Season the beef with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the mushrooms, green bell pepper, and red bell pepper. Cook until tender, about 5-7 minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet. Brown the shaved steak until just cooked through, careful not to over cook it.
- Return the cooked vegetables to the skillet, stirring to combine with the steak.
- Sprinkle shredded provolone over the mixture. Reduce heat to low, cover, and let the cheese melt for about 2 minutes.
Nutrition
Notes
- Don't overcook the steak: Shaved steak cooks very quickly; remove it from the heat as soon as it's just cooked to keep it tender.
- Cook vegetables first: Sautéing the peppers, onions, and mushrooms before the steak builds flavor without overcrowding the pan.
- Slice vegetables evenly: Uniform slices help everything cook at the same rate and prevent soggy vegetables.
- Use medium heat for melting cheese: Lowering the heat before adding the provolone ensures it melts smoothly without scorching.
- Season lightly at first: The cheese adds saltiness, so taste before adding extra seasoning at the end.
- Serve immediately: This skillet is best enjoyed hot while the cheese is fully melted.
- Serving suggestions: Serve on its own for a low-carb meal, or pair with BBQ Mushrooms and Avocado Tomato Cucumber Salad for a more filling dinner.
Macy says
Tastes just like a cheesesteak sandwich but minus the carbohydrates. Very delicious.
Kae says
one of our favorite dinner recipes!