Cheesesteak Skillet
This Cheesesteak Skillet delivers all the familiar flavors of a classic Philly cheesesteak made quickly in a single pan.
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.
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