Philly Cheesesteak Skillet
This easy Philly Cheesesteak Skillet is simple and loaded with flavor! Caramelized onion, bright bell peppers and tender steak make this the a perfect one pan meal!
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Servings: 6
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!