Philly Cheesesteak Skillet

5 from 10 votes

Sep 21, 2020, Updated Jul 29, 2024

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Dive into this wonderful and delicious Philly Cheesesteak Skillet recipe asap! It’s a mix of tasty steak strips, bright bell peppers, and melted cheese, sauteed with onions and garlic. It’s bound to become a regular in your low-carb meal planning.

a top overhead shot of strips of peppers and steak in a black skillet with brown wooden spoon mixing the ingredients

Philly Cheesesteak Ingredients

Skirt or Flank Steak: You’ll need about 1 ½ pounds, cut against the grain into thin slices.
Olive Oil: this is for sautéing, so use a medium- to light- olive oil rather than a virgin oil.
Onion: You’ll need a small yellow onion, thinly sliced.
Fresh Garlic: Mince or put through a garlic press.
Bell Peppers: Thinly sliced.
Crimini (Baby Bella) Mushrooms: I like to get mine pre-sliced, but you can slice your own. You can also substitute button mushrooms or shiitake.
Sliced Provolone: I like the smoked Provolone, but plain is fine, as well.

colored bell peppers cut in strips and cooked in a black skillet with mushrooms and onions

How To Make Philly Cheesesteak in a Skillet

I love my skillet dinners. From this sausage and peppers recipe to steak bites and now a Philly cheesesteak, there’s something incredibly awesome about cooking everything in one pan. This recipe is loaded with tender beef, sautéed onions, and melted cheese, all coming together for a quick and delicious meal.

Season and Cook the Steak: Season the steak well with salt and freshly ground black pepper. Heat oil in a large skillet (cast iron skillet is good, but regular is fine, too). Saute the steak for 1-2 minutes per side. To avoid crowding the pan, you may have to work in batches. Remove the steak to a plate and set aside.
Season and Cook the Vegetables: Drain off any liquid from the pan; heat the remaining oil, and add the vegetables, garlic, and Italian Seasoning. Cook until the veggies are soft.
Return Steak to Pan and Top with Cheese: Add the cooked steak back to the pan and continue cooking for a minute to heat through. Taste for salt, and then place sliced Provolone on top of the mixture. Allow the cheese to melt.
Garnish and Serve: Sprinkle the chopped parsley and green onions over the dish. Enjoy!

cooking strips of steak, mushrooms, and bell peppers in a black skillet

Recipe Tips

Choose the best steak: For a dish like this, you want steak with a reasonable fat content (marbling), sliced very thinly against the grain. Feel free to ask your butcher to do it for you!
Substitutions: If you can’t find orange and green bell peppers, feel free to use two of the same color, or just substitute red and/or yellow bell peppers. Also, you can experiment with using Muenster or Swiss cheese instead of Provolone.
Not cutting carbs? If you aren’t worried about carbs, feel free to load this cheesesteak mixture onto your favorite sandwich rolls or serve it with garlic breadsticks or over steamed rice!

Serving Suggestions

Because this Philly cheesesteak recipe is so rich, I like to follow up with something lighter, like an heirloom tomato salad or this grilled zucchini salad.

I also love serving it with this crisp cilantro vinaigrette coleslaw – it’s healthy and really makes this an entire meal.

close up side shot of steak strips, pepper strips, and onions topped with provolone cheese

Storing Leftovers

Refrigerate leftovers in tightly-covered containers, or in individual portions sealed in plastic food-storage bags, for up to 3 days. It’s not recommended to freeze this dish, as the texture of the ingredients will degrade in the freezer.
To reheat, cook in a covered skillet over medium heat for 5 minutes, or until heated through. Do not overcook.

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