by Diana Rattray
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.
According to the Website “VisitPhilly.com, the famous cheesesteak sandwich was invented by Pat Olivieri, a local hot dog vendor. The delicious sandwich is also known as “Philadelphia cheesesteak” and “cheesesteak sandwich.” This skillet Philly cheesesteak combines all of the great flavors and ingredients in a skillet, making it a meal that will satisfy everyone. Low carb friends and family will appreciate the skillet form of the dish, and sandwich lovers can pile the skillet mixture on a sub roll.
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.
You might also like these French dip sandwiches or this popular Italian beef recipe.
Preparation Notes
- Pound the skirt steak to thin it a bit more and brown it in a skillet over medium heat.
- Sauté the sliced mushrooms.
- Slice the steak thinly.
- Cook the peppers in the same pan until softened and charred in places.
- Add the steak and mushrooms back to the skillet and top with the mozzarella and provolone cheese. Broil for 2 minutes or until the cheese is melted and lightly browned.
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!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Steak, Peppers
- Method: 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 to 6 slices Provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- 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.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat and add 2 of the steak pieces; cook for about 5 to 6 minutes, turning about halfway through. It should be medium-rare. Repeat with the other 1 or 2 pieces. Set aside to rest for at least 5 minutes.
- 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.
- 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.
- 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.
