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This Philly cheesesteak skillet is the perfect, quick and easy weeknight dinner! Serve it as is or scoop it into toasted hoagie rolls and make a cheesesteak sandwich!
Looking for another cheesesteak recipe? Try my popular chicken cheesesteak skillet!
Why you’ll love it
Quick and easy – Not only is cheesesteak a one pan dinner, but it’s also ready to eat in 30 minutes!
Simple ingredients – This cheesesteak recipe uses fresh and simple ingredients. It may not seem like there’s much to it, but when all the ingredients come together it creates a super flavorful meal!
Family-friendly – This is a dinner the whole family will love. The ingredients and flavors are ones that both adults and kids can get behind. If there’s a vegetable used that you or your family doesn’t like, it can easily be omitted.
What cut of beef should I use?
Ribeye is most commonly used for cheesesteak. However, I went with sirloin and found it worked just as well. Sirloin is typically less expensive than ribeye and a leaner cut of beef. Flank steak would be another good option as well.
What type of cheese is used on a cheesesteak?
Typically provolone or cheese whiz are used on a Philly cheesesteak sandwich. I’ve never been a fan of cheese whiz so provolone is what I like to use. You could also use mozzarella or a mild white American cheese.
The ingredients
- Bell peppers – Any color bell peppers can be used.
- Yellow onion – White onion can also be used.
- Cremini mushrooms – Cremini mushrooms are baby portobello mushroom. White mushrooms can also be used.
- Sirloin steak – Slice it as thin as you can and against the grain.
- Italian seasoning, smoked paprika, garlic powder – Dried spice blend that adds great flavor to the cheesesteak.
- Provolone cheese – A mild, creamy flavored cheese. Avoid aged provolone, the flavor will overwhelm all of the other flavors.
How to make Phillly cheesesteak skillet
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat a large skillet with enough oil to coat the bottom over medium-high heat. When it’s hot add in the peppers, onions, and mushrooms. Sauté until they’re tender then season with salt, pepper, and the dried spices. Cook another minute then remove them onto a plate.
Add additional oil to the skillet, then add in the sliced steak. Spread it into a single layer and season with salt and pepper. Let it cook undisturbed for a minute. Continue to cook, stirring it the entire time until it’s no longer pink.
Add the peppers, onions, and mushrooms back into the skillet and stir everything together.
Top with the shredded provolone. Turn off the heat and let it sit for a couple minutes while the cheese melts. You can also cover the skillet with a lid or piece of foil to get the cheese to melt.
Serve out of the skillet as is or with one of the suggestions listed below.
Tips
- Put the steak in the freezer for 30-45 minutes before slicing it. Semi-frozen steak is much easier to slice thin than cold or room temperature.
- Use a sharp knife and cut the steak against the grain.
- If you’re feeling intimidated or want to save a step, ask your butcher to thinly slice the steak for you.
Ways to serve Philly cheesesteak
- On toasted hogie rolls or make a wrap using flour tortillas.
- Over rice or pasta. Buttered egg noodles would be especially tasty!
- Make cheesesteak stuffed peppers for a low carb option.
Storage and reheating
Storage – Cheesesteak will keep in an airtight container in the refrigerator for 4-5 days.
Reheating – To reheat the leftovers you can microwave them or put them in a skillet and warm over medium-heat. Be careful not to cook too long or the steak will get tough. Add additional cheese to freshen them up.
Freezing – Cheesesteak can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat using one of the methods listed above.
More skillet dinners
Did you make this Philly cheesesteak skillet? I’d love if you’d leave a recipe rating and review below.
Philly Cheesesteak Skillet
Ingredients
- 2 tablespoons olive oil
- 1 green bell pepper sliced thin
- 1 red bell pepper sliced thin
- 1 yellow onion sliced thin
- 8 ounces cremini mushrooms sliced
- 1 1/4 pounds sirloin steak sliced thin
- 2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup shredded provolone cheese
Instructions
- Heat a tablespoon of olive oil in a 12 inch skillet over medium-high heat. When the oil is hot add in the peppers, onions, and mushrooms. Sauté for 4-5 minutes and then season with salt, pepper, Italian seasoning, smoked paprika, and garlic powder. Sauté for another minute then remove the vegetables onto a plate.
- Add another tablespoon into the skillet and add in the sliced steak. Season with salt and pepper. Spread it into single layer and let it cook undisturbed for 1 minute. Continue to cook for another 2-3 minutes, until it’s no longer pink.
- Dump the vegetables back into the skillet and stir everything together. Top with shredded provolone cheese and turn off the heat. Cover with a lid or piece of foil until the cheese melts. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1) real cheesesteaks only take a few minutes, not 30
2) peppers and mushrooms do NOT go on real cheesesteaks
3) NOBODY in the Philly area EVER toasts the hoagie roll
4) STOP desecrating cheese steaks, especially if you’ve never had one. Stay in your lane!!
Wow Kathy, you’re sure passionate about cheesesteak. If this cheesesteak recipe offends you so much you should check out my chicken cheesesteak recipe, that’ll really get your panties in a knot. Enjoy! https://reciperunner.com/chicken-cheesesteak-skillet/
Made it exactly as recipe, although we did have it on a hoagie roll. Delicious. Put a little bang bang sauce on top to heat it up a bit. Definitely will make it again.
Thank you.
go to Philly and get a REAL cheesesteak