Philly Cheesesteak Skillet
If you like Philly cheesesteak sandwiches, you will love this skillet alternative! Go ahead and build a sandwich with it or skip the bread and enjoy it as a gluten-free or low carb meal!
This Philly cheesesteak skillet is a sure dinner winner! You can easily serve it as-is for a delicious low carb meal or heap it into sub rolls for scrumptious sandwiches.
It’s super easy to make this skillet cheesesteak, and there are many variation possibilities. Feel free to omit the mushrooms if you aren’t a fan, or use a different cheese. I like the combination of melty mozzarella with provolone, but American cheese would work as well. If you like Cheez Whiz on your Philly Cheesesteak, you won’t need to put it under the broiler. Just warm some Cheez Whiz in a small saucepan and pour it over the steak mixture.
If you want to do even more with your cheesesteak, use it as a filling for stuffed peppers, egg rolls, or stuffed baked potatoes. Or for a filling low carb and gluten-free meal, serve the mixture over cauliflower rice.
What You’ll Like About This Dish
True cheesesteak flavor. Steak, peppers, onions, mushrooms, and melty cheese bring all the classic elements.
Flexible serving options. Enjoy it as a skillet meal or pile it into rolls.
Quick and easy. Everything cooks in one skillet with minimal prep.
Great for low-carb diners. A satisfying, bread-free option that still feels indulgent.
Ingredient Notes
- Skirt steak – Thin, flavorful, and ideal for quick searing and slicing.
- Onions & peppers – Essential for classic cheesesteak flavor; slice into even strips.
- Mushrooms – Add umami and body to the skillet.
- Provolone cheese – Melts smoothly and adds authentic flavor.
- Mozzarella – Adds stretch and extra meltability.
- Oil, salt, & pepper – Keep the ingredients cooking evenly and well-seasoned.
Steps to Make Philly Cheesesteak Skillet
- Pound and season the skirt steak.
- Sear the steak pieces on both sides and let them rest.
- Cook the mushrooms in a bit of oil until browned.
- Slice the rested steak thinly.
- Sauté the onions and peppers until softened.
- Add the steak and mushrooms back to the skillet.
- Top with provolone and mozzarella.
- Broil briefly until the cheese is melted and golden.
Tips
- Slice the steak against the grain for tender pieces.
- Don’t overcrowd the pan during searing to get a proper crust.
- Use a mix of red and green peppers for color and flavor balance.
- Watch the broiler closely — the cheese melts quickly.
Recipe Variations
- Garlic lovers. Add minced garlic to the onions and peppers during the last minute of cooking.
- Spicy version. Stir in sliced jalapeños or add crushed red pepper flakes.
- Cheese combo. Swap mozzarella for white American cheese for a classic Philly feel.
- Mushroom-forward. Add extra mushrooms or use portobellos for deeper flavor.
Serving Suggestions
- Serve spooned onto toasted hoagie rolls.
- Pair with fries, onion rings, or a simple green salad.
- Add it to baked potatoes for an easy loaded dinner.
- Enjoy it plain for a naturally low-carb meal.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors meld well as it sits.
Freeze: Not recommended for this recipe; the peppers and mushrooms become soft and watery when frozen and thawed.
Reheat: Warm gently in a skillet over medium-low heat or microwave in short bursts. Add a little cheese on top to refresh the texture.
Philly Cheesesteak Skillet
Ingredients
- 1 pound skirt steak
- 3 tablespoons cooking oil, divided
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 medium onion, peeled and sliced
- 4 to 6 ounces mushrooms, cleaned and sliced
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 4 slices Provolone cheese
- 1 cup mozzarella cheese, shredded
Instructions
- Prep the steak. Lay the skirt steak on a cutting board and place a sheet of plastic wrap over it. Pound with the smooth side of a meat tenderizer or a rolling pin to thin it to a thickness of about 1/4-inch. Cut the slab into 3 or 4 pieces. Lightly season both sides with salt and freshly ground black pepper.
- Sear the meat. Heat 1 tablespoon of oil in a large skillet over medium-high heat, then add 2 of the steak pieces. Cook for about 5 to 6 minutes, turning halfway through. It should be medium-rare. Repeat with the other 1 or 2 pieces. Set aside to rest for at least 5 minutes.
- Cook the mushrooms. Wipe out the pan lightly and add another 1 tablespoon of oil. Add the mushrooms to the pan and cook over medium heat for about 3 to 4 minutes, until browned.
- Slice the beef and add the onions and peppers. While the mushrooms cook, slice the meat thinly. Remove the cooked mushrooms to a plate or platter and add another tablespoon of oil to the pan. Add the sliced onion and peppers to the pan and season lightly with salt and pepper; cook over medium-high heat for about 4 to 6 minutes, or until softened and lightly charred in places.
- Broil to melt the cheese. Position the rack in the upper third of the oven and preheat the broiler. Add the steak strips and mushrooms back to the pan and toss to blend. Top with the provolone and mozzarella cheese and place the pan under the broiler and cook for 2 minutes, or until the cheese is melted and beginning to brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
