Philly Cheesesteak Skillet (25-Minutes)

One-pan dinners are my absolute favorite. Especially when they are quick and easy to make. And that is exactly what we are serving today with this Philly cheesesteak skillet.

Growing up outside Philly, cheesesteaks are a staple, and there is always a debate about which place had the best ones. This skillet recipe takes all your favorite aspects of a cheesesteak and turns it into a healthier and low-carb version. But of course, serve it in a hoagie roll if you want!

It comes together in about 25 minutes and you can whip it up for an easy meal for the whole family or make it for meal prep to enjoy during the week. The recipe can easily be doubled if serving a larger crowd.

What is an authentic Philly cheesesteak?

If you aren’t from Philadelphia or have never been, you might be asking, what is an authentic Philly cheesesteak? Of course, you can probably get them all over the world, but is it the real deal?

An authentic Philly cheesesteak sandwich is thinly sliced and pan-fried ribeye steak with sautéed onions and peppers with melted cheese (Cheez Whiz, American, or provolone) all served in a long and crusty hoagie roll. You can choose to have them served with or without onions, and at some places, you can pick your cheese.

However you get it, it makes the absolute best combo.

Ingredients

• olive oil
• ribeye steak – used in a classic Philly cheesesteak as it has the perfect fat to help keep it tender and juicy.
• onion
• bell peppers – I like to use a mix of green and red bell peppers.
• mushrooms
• garlic powder
• provolone cheese – my personal preference for cheesesteaks, but you can swap your favorite kind.
• salt and pepper

How to make Philly cheesesteak skillet

1. Cook your steak. Liberally season the sliced steak with salt and pepper. Heat a large skillet or cast iron skillet over medium heat and let it get hot. Add your oil and let it get hot. Then add slices of beef, without overcrowding, and cook for 30 seconds per side. Remove from the pan, leaving the juices behind, and repeat with the remaining beef (I had to do this in 3 batches).
2. Cook your veggies. Leaving the beef juices in the pan, add onions and saute for 5 minutes, stirring occasionally. If needed, add a little water to the pan to make sure they don’t stick. Next, add peppers and a pinch of salt and pepper, and stir well to combine. Add a splash of water, cover with a lid, and let cook for 4-5 minutes. Then add the mushrooms and garlic powder and saute for 2-3 minutes, stirring occasionally.
3. Assemble. Turn down the heat to low, add the steak back into the pan, and mix to combine. Finally, add sliced provolone to cover the steak mixture and let it melt. If needed, you can cover the pan with a lid to melt.
4. Enjoy! Top with optional toppings, serve with sides of choice, and enjoy!

What’s the best meat to use for Philly cheesesteaks?

Classic Philly cheesesteaks are made using ribeye steak. It is flavorful and has the perfect amount of fat to help keep it tender when cooking.

See below for substitutions if you do not have ribeye or want a leaner piece of meat.

Tips for thinly slicing steak

The best tip for thinly sliced meat is to pop it in the freezer for 10-15 minutes so it firms up and is easier to slice. To do so, line a plate or baking sheet with parchment paper, place your meat on it, and freeze until it is just firm (not completely frozen). The time will depend on how thick your steak is. You will also want to use a sharp knife to slice it and make sure to slice against the grain.

Can you buy shaved beef?

If you are nervous you won’t be able to slice your beef thin enough, you can ask your butcher to do it for you! As for it shaved or chipped for cheesesteaks.

What is the most common cheese on a Philly cheesesteak?

One of the biggest questions is what cheese is used the most on cheesesteaks. The truth is, it can go a few ways. Some say the classic choice is Cheez Wiz while others say it is American or provolone. Most of the time it will depend on where you are ordering from.

I personally prefer provolone cheese, but you can swap it out as you like.

How to serve Philly cheesesteak skillet

There are a few ways to serve this cheesesteak skillet:

• as is – while one serving is not very calorie-dense, you can easily increase your serving size.
• on a roll as a sandwich – the classic way to enjoy a Philly cheesesteak! You could also serve with toasted bread and make an open-face sandwich.
• with some carbohydrates – rice, quinoa, roasted potatoes, or french fries would all be delicious to add some more carbs to this meal.
• with a side salad or sauteed vegetables

Storage and reheating

• fridge – store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• freeze – I haven’t tried freezing this recipe, but it would work well. You can either freeze the whole recipe in a large freezer-safe container or individual servings. It should last up to 3 months in the freezer.
• reheating – pop leftovers in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop in a skillet.

More healthy skillet recipes

• steak and sweet potato skillet
• cheesy ground beef taco skillet
• chicken fajita casserole
• buffalo chicken casserole
• healthy chicken pad thai
• green chicken enchilada skillet

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa