This Philly Cheesesteak Skillet is made with juicy, tender steak, onions and peppers, and melted provolone cheese. Serve on hot, crusty hoagies and dig in! All you need is 30 minutes!
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.
Notes
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.