Cheesesteak Skillet

Name: Cheesesteak Skillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound shaved steak; 1 teaspoon salt; ½ teaspoon pepper; 2 tablespoons olive oil; 8 ounces mushrooms, (sliced); 1 large onion, (sliced); 1 green bell pepper, (sliced); 1 red bell pepper, (sliced); 1 cup provolone, (shredded)

Kaeleigh Pugliese Last UpdatedApril 13, 2025

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This Cheesesteak Skillet is an easy meal filled with tender steak and delicious flavors that the whole family will love! This skillet recipe is reminiscent of an open-faced philly cheesesteak sandwich with sautéed onions, sliced peppers, melty cheese, and savory mushrooms.

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The best part about this skillet dinner is that everything can be made in just your cast iron skillet with the simple ingredients of a true philly cheesesteak. The thinly sliced steak, red and green peppers, onions, and mushrooms, and melted cheese soaks up all the seasoning from the bottom of the pan for delicious flavors.

This easy philly Cheesesteak Skillet is so convenient and easy to prepare that it makes it the perfect tasty meal for a busy weeknight. Other than your knife and cutting board, this 20-minute dinner is a one-pan meal!

You can use flank steak, sirloin steak, or ribeye steak in your steak mixture, just make sure you use a sharp knife to get thin slices if you don’t have a shaver. If you wanted to mix it up, you can use chicken to make a chicken Cheesesteak Skillet!

Why You’ll Love this Recipe:

One-pan simplicity: Everything cooks in a single skillet, making cleanup easy. Fast and easy: Ready in about 20 minutes, making it perfect for busy weeknights.
No bread, all flavor: Enjoy the classic cheesesteak taste without the bun, making it a great low-carb option.
Customizable: Swap out the veggies or cheese to match your preferences.
Rich and satisfying: Juicy shaved steak, melty provolone, and sautéed veggies come together for a hearty, comforting meal.

Ingredients to Make Cheesesteak Skillet:

shaved steak. Use pre-shaved store-bought steak or shave your own at home with a slicer.
mushrooms. Provide a hearty texture and umami flavor. You can use white button, cremini, or portobello mushrooms.
onion. Adds sweetness and depth to the dish. Cooking it first helps to get a caramelized flavor.
bell peppers. Green and red bell peppers add color and a slight crunch. Feel free to use yellow or orange for a sweeter flavor.
provolone. Melts perfectly and gives the dish its signature cheesesteak taste. You can substitute with mozzarella or Monterey Jack for a different twist.

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:

Cook the onions first: This enhances their sweetness and adds depth to the dish.
Avoid overcooking the steak: Shaved steak cooks quickly, so brown it just until no longer pink to keep it tender.
Slice vegetables evenly: This ensures they cook at the same rate and maintain a good texture.
Melt the cheese gently: Reduce the heat to low and cover the skillet to let the provolone melt smoothly without drying out.
Customize the cheese: Provolone is traditional, but you can use mozzarella, Monterey Jack, or cheddar for a different flavor.
Make it a meal: Serve as is for a low-carb option or pair with toasted hoagie rolls for an authentic philly cheesesteak experience.

Serving Suggestions:

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.
Make-ahead: Slice the vegetables and season the steak up to 24 hours in advance. Store them separately in airtight containers in the refrigerator for easy cooking when ready.

FAQs:

What’s the best way to keep the steak tender?

Avoid overcooking by cooking it just until no longer pink. Shaved steak cooks quickly, so keep the heat at medium-high and stir frequently.

How can I make this spicier?

Add red pepper flakes, sliced jalapeños, or a drizzle of hot sauce for extra heat.

Can I serve this with bread?

Absolutely. Serve it on toasted hoagie rolls for a classic cheesesteak sandwich or in lettuce wraps for a low-carb option.

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