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This easy Philly Cheesesteak Skillet is simple and loaded with flavor! Caramelized onion, bright bell peppers and tender steak make this the perfect one pan meal!
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Happy Saturday everyone!!
Today I have a quick, easy and all around delicious one pan meal that is sure to become a new family favorite!
Plus, with the Super Bowl tomorrow, I figured we could all use an easy one and done dinner after all the fun game-day appetizers! If you missed our Pub Style Pretzels with Beer Cheese sauce, be sure to add those to your game day line up! Seriously, what gets better than homemade bread and cheese?! Maybe this Philly Cheesesteak skillet…
Its REALLY, REALLY good.
As much as I love bread, this simple Philly Cheese Steak skillet is carb-less making it slightly healthier. Bonus health points because its loaded with veggies, too. Win-win.
Why we Love This Philly Cheesesteak Skillet:
Raise your hand if you love one pan dinners?! We do, too! Easy cleanup means more time for relaxing (and eating), and on those tiresome work weeks when you just need something quick and easy, a one pan wonder can be a lifesaver.
This Philly Cheesesteak Skillet is done in a little over 30 minutes! Yup. You read that right- you can have this amazing flavor packed dinner in less time than you would think.
Healthy-ish. If you’re trying to watch your carbs, but still love a good Philly Cheesesteak, then you-re in luck! This is the perfect way to enjoy all the goodness from a good ol’ Philly Cheesesteak without sacrificing on flavor, or unnecessary carbs. (Sorry carbs…I still love you…)
This Philly Cheesesteak is loaded with good for you veggies. Caramelized onions, bell peppers and mushrooms make this easy, one pan meal an all in one meal! No need to cook up a vegetable side dish, its all included.
What is the best cut of beef for Philly Cheesesteak?
For the best of the best (and most traditional way), Philly Cheesesteak uses ribeye. Finding a well marbled ribeye roast is the best way to unsure you will have the most tender and flavorful cut of beef. And of course, don’t forget to cut against the grain! Cutting your ribeye against the grain and as thinly as possible will yield the most delicious results. How do you achieve this? Make sure your knife is super sharp!
If you’re concerned about finding an affordable ribeye roast, check out Grocery Outlet! We found a delicious cut for under $20.
If ribeye is out of the question, you can also use skirt or flat iron steak which would also be delicious. But of course, be sure to find the best marbled cut, and still cut against the grain for optimal tenderness.
How to make Philly Cheesesteak Skillet:
Start by cutting the ribeye thin and against the grain. Set aside.
Slice the onion, bell peppers and mushroom. In a hot skillet (preferably cast iron for even heat), add the olive oil and butter. Saute the mushrooms, for 3-4 minutes. Once the mushrooms are browned, you will add the sliced onion and bell peppers, adding more olive oil if necessary. Cook until the veggies begin to soften and turn brown, about 5 minutes. Add the garlic and cook until fragrant about 1 minute. Season with salt and pepper. Remove the veggies to a plate.
In the same skillet, add an additional tablespoon of olive oil and add the thinly sliced ribeye over high heat. High heat will sear the meat and seal in all those delicious juices, resulting in an extra tender, juicy steak. Cook the steak in batches if necessary to avoid overcrowding the skillet. When the steak is cooked to your preferred doneness (we prefer medium rare, which only takes 1-2 minutes), add the veggies back to the pan. Top with provolone cheese and set the oven proof skillet in the oven under the broiler until the cheese is browned and melty, about 2-3 minutes.
Done!
We love this one pot meal as is, but it would be equally delicious if you wanted to serve this Philly Cheesesteak Skillet with hoagie rolls for a traditional Philly Cheesesteak sandwich!
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I know you’re going to love this one pot meal! Leave a comment below and let me know how it turns out for you! I truly love hearing from you. 🙂
Recipe
Philly Cheesesteak Skillet
Ingredients
- 3-4 lbs. Ribeye steak, well marbled and thinly sliced
- 2 Tablespoons olive oil, divided
- 1 Tablespoon butter
- 4 cloves garlic, minced
- ½ lb. mushrooms, sliced
- 1 large onion, sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 3 cups shredded provolone cheese
- salt and pepper to taste
Instructions
- Slice the ribeye steak thin and against the grain. Season generously with salt and pepper. Set aside.
- In a hot skillet (preferably cast iron for even heat), add 1 tablespoons olive oil and butter. Saute the mushrooms for 3-4 minutes. Once the mushrooms are browned, add the sliced onion and bell peppers, adding more olive oil if necessary. Cook until the veggies begin to soften and turn brown, about 5 minutes. Add the garlic and cook until fragrant about 1 minute. Season with salt and pepper. Remove the veggies to a plate.
- In the same skillet, add the remaining tablespoon of olive oil and turn the heat up to high. Carefully add the sliced ribeye to the hot pan. (High heat will sear the meat and seal in all those delicious juices, resulting in an extra tender, juicy steak). Cook the steak in batches if necessary to avoid overcrowding the skillet.
- When the steak is cooked to your preferred doneness (we prefer medium rare, which only takes 1-2 minutes), add the veggies back to the pan and mix well. Top with provolone cheese. Turn the oven on to broil and set the oven safe skillet under the broiler until the cheese is browned and melty, about 2-3 minutes. Serve!
More one pot meals you may love…
- Korean Beef Bulgogi
- Chicken Piccata
- The Best Indian Butter Chicken
- Easy Chicken and Rice with Garden Vegetables
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