This Philly Cheesesteak Skillet is made with juicy, tender steak, onions, peppers, and melted provolone cheese. Serve on hot, crusty hoagies and dig in! All you need is 30 minutes!
📋 About the Recipe
- Perfect weeknight meal - This meal comes together in 1 skillet in under 30 minutes. It's an easy meal the entire family will love!
- Requires just 5 ingredients - In addition to salt, pepper, and oil, you can whip this easy Philly cheesesteak skillet up with just 5 ingredients. Great for meal planning and quick grocery shopping.
- Perfect for game days - If you're hosting the super bowl this year, you can't go wrong with this skillet dinner. It's hearty, cheesy, and easy to double or triple to serve a crowd. Check out some of my other game day favorites, too: Instant Pot BBQ Pulled Chicken, Instant Pot Pork Butt, and Air Fryer Lemon Pepper Wings.
A few notes about the ingredients:
- Ribeye - A quality, tender cut of meat. Ribeye is one of the fattier cuts of meat, making them ultra flavorful and juicy - perfect for making cheesesteaks.
- Bell peppers - I like to use a blend of red and green peppers for a mix of sweet and bitter notes. Feel free to use your family's favorite bell peppers or even frozen peppers.
- Cheese - Freshly shredded provolone cheese will melt the quickest and is ideal for this skillet recipe.
⁉️ Substitutions and Alterations
- Ribeye substitutes - Try sirloin steak, skirt steak, or flank steak. No matter what cut of meat you are able to find, make sure to use thinly sliced steak - you want it to be so thin it resembles shaved steak.
- Cheese substitutes - If you don't have shredded cheese, slices of provolone will work in a pinch. Instead of melting them on top of the skillet, spoon the steak and sliced peppers and onions on top of your crusty hoagies and add a slice of cheese on top. Then, stick them under the broiler for a couple of minutes, or until the cheese is melted.
- Seasonings - I kept it simple with minced garlic, salt and black pepper, but you can use any seasonings you'd like. Onion powder, steak seasoning, garlic powder, and Italian seasoning are all great choices.
- Freeze the ribeye for 1 hour. Place the ribeye in the freezer for 1 hour, or until the steak is slightly frozen. This will make it significantly easier to slice into thin strips.
- Slice the steak. Cutting against the grain using a sharp knife, slice steak into thin strips. The thinner, the better!
- Brown the steak strips. Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, add the sliced ribeye and cook until browned all the way through, about 5 to 7 minutes. Remove the steak from the pan and set aside.
- Cook the onions and peppers. Reduce the heat to medium heat, and add in the onions and bell peppers into the large skillet. Cook, stirring frequently, until vegetables are softened and the onions are golden brown, about 10 minutes.
- Add steak and cheese. Add the tender steak back to the pan with the pepper mixture, then top with the shredded provolone cheese. Top skillet with a lid, or place under the broiler for a minute or two until the cheese is melted.
- Serve. Serve this Philly cheesesteak skillet with melty cheese on a toasted hoagie roll, or as desired.
❄️ How to Store
To store: Allow the Philly cheesesteak skillet meal to cool completely to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
To freeze: If you plan on freezing this skillet, I'd recommend doing so without the melted cheese. Some cheeses can change texture once frozen and thawed. For optimal flavor, freeze without the cheese and add it upon thawing and reheating.
To reheat: This tasty meal will reheat best in the oven at 250 degrees F until warm, about 15 minutes. To prevent the steak from drying out, I'd recommend covering the skillet tightly with a lid before baking. You can also add a couple splashes of water or beef broth to keep it hydrated while it reheats.
🔍 Recipe FAQs
Classic Philly cheesesteaks are often served without sauce. The thinly sliced steak, onion, and pepper mixture is so juicy and flavorful, you won't miss it. With that being said, feel free to add a condiment. Ketchup, mayonnaise, banana peppers, and hot peppers are all popular choices.
Although similar, Italian cheesesteak is a popular Chicago sandwich made from roast beef instead of ribeye steak. It's also typically topped with the cooking juice from the roast beef and Giardiniera, an Italian mix of pickled vegetables.
I would not recommend it. This cut of meat is juiciest and most tender when served hot from the skillet. Reheating the meat can cause it to dry out and make it much less tender.
Since it only takes 30 minutes of hands-on time, it's worth it to make this recipe right before serving. If you're looking to prep a few components in advance, shred the cheese and slice the onions and peppers ahead of time and store them in separate containers in the refrigerator.
It depends on who you ask. I prefer Provolone, but many love cheese whiz or American cheese. Don't be afraid to make this recipe your own!
💭 One More Tip
Make sure you cut the steak against the grain so it remains tender and easy to chew. And don't overcook the steak. Cook it just until browned, so it doesn't dry out.
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Philly Cheesesteak Skillet
- 1 (12 ounce) ribeye
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 yellow onion, thinly sliced
- ½ a green bell pepper, thinly sliced
- ½ a red bell pepper, thinly sliced
- ½ teaspoon minced garlic (about 1 clove)
- ¾ cup freshly shredded provolone cheese
- toasted crusty rolls for serving
- Place ribeye in the freezer for 1 hour, or until the steak is just slightly frozen. You'll know it's ready when you can (easily) thinly slice it into strips.
- Slice steak against the grain into thin strips. The thinner, the better!
- Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye and cook until it's browned all the way through, about 5 to 7 minutes, stirring occasionally. Remove the steak from the pan and set aside.
- Reduce the heat to medium, and add in the onions and peppers. Cook, stirring frequently, until vegetables are softened, about 10 minutes.
- Add steak back to the pan, then top with the shredded cheese. Top skillet with a lid, or place under the broiler for a minute or two, to melt the cheese.
- Serve philly cheesesteak on toasted crusty rolls.
- Don't overcook the steak. Make sure to cook it just until browned, so it doesn't try out.
- Make sure you cut the steak against the grain so it remains tender and easy to chew.
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