Philly Cheesesteak Skillet
Philly Cheesesteak Skillet has all the best parts of the sandwich, tender steak, peppers, onions, mushrooms, and melty cheese, in one easy pan with none of the bread. It’s naturally low carb, keto friendly, gluten free, and it comes together in under 30 minutes. Anyone who wants the full sandwich can just pile it into a hoagie roll and chow down. Made with pantry staples, it comes together in about 30 minutes and serves 4.
I love a Philly cheesesteak. What I don’t always love is dealing with the bread, or honestly the whole production of building the sandwich when I’m hungry and tired.
I don’t need another problem to solve. I need a solution. This skillet version is just that.
This Philly cheesesteak skillet has the best parts of the sandwich – the tender steak, sweet peppers, onions, mushrooms, and gooey melted cheese – minus the hoagie roll.
It’s naturally low carb, keto friendly, and gluten free, so you can satisfy the craving without the bread. And if someone at your table wants the full experience, they can assemble it themselves. Everybody wins, especially your brain and belly.
It comes together in under 30 minutes in one pan, which makes it a weeknight hero.
More Easy Skillet Dinners
- Steak Fried Rice – better than takeout savory steak fried rice
- Creamy Beef and Shells – one pot stovetop beef and pasta comfort
- Hamburger Gravy – rich savory ground beef gravy over mashed potatoes
- Skillet Shepherd’s Pie – hearty ground beef and vegetable skillet dinner
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Steak – Thinly sliced ribeye is the classic and most tender choice. Skirt, flat iron, or sirloin all work, and sirloin is the budget friendly one I like. You can find shaved beef in the store or ask the meat department to shave it for you. I have found that my local Asian market sells it as “shabu shabu” and it’s very reasonably priced.
Cheese – Mozzarella and provolone both melt really well and are the favorites when making the sandwich. Monterey Jack is also really great for a neutral flavor and melts well. Add Pepper Jack if you want some kick.
Bell Peppers – A mix of colors adds sweetness and looks pretty. Use all one color if you prefer, and the sweeter red, orange, or yellow if you’re not a green pepper fan. Green peppers can be strong so use your favorite.
Mushrooms – Baby Bella, button mushrooms, or white mushrooms, cleaned and sliced. Use fresh and not canned.
Onion – A white onion has that stronger flavor you usually find. Most of the time I use a sweet Vidalia onion since that’s what I buy most of. If you only have green bell peppers, I suggest using a sweet onion to balance it out.
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How To Make Philly Cheesesteak Skillet
- Season the sliced steak with salt, pepper, and Worcestershire sauce, tossing to coat.
- In a large skillet over medium high heat, add part of the olive oil and the mushrooms. Cook, stirring occasionally, until golden brown. Add the onions and peppers and cook 4 to 5 minutes more, until they start to soften. Remove the vegetables to a plate and add the remaining olive oil to the skillet.
- Add the seasoned steak and cook 3 to 4 minutes, browning it until just slightly pink inside. Don’t overcook it or it’ll turn tough.
- Return the vegetables to the skillet and add the garlic. Cook 2 to 3 minutes more. Turn off the heat and cover everything with the shredded cheese. Cover the skillet or run it under the broiler to melt the cheese.
- Garnish with parsley and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet until warmed through. Don’t microwave it or the meat will get super tough.
Sandwich Leftovers: Pile the leftovers into a hoagie roll for a quick and easy lunch sandwich the next day. I even love it with my scrambled eggs or toss it in an omelette for breakfast.
Freezer: This is best fresh since the peppers soften after freezing, but you can freeze it if needed and reheat in a skillet. The peppers will release some water, but you can drain it off before you heat it.
Doubling: Doubling for a crowd works great, just use a larger skillet or cook in batches so nothing steams. A griddle is great for this too!
Variations
Chicken Philly: Use sliced chicken in place of the beef for a chicken cheesesteak.
Budget Version: Use ground beef, chicken, or turkey instead of sliced steak.
Spicy: Add red pepper flakes, jalapeños, or hot sauce for heat. Bring more beef flavor with my Homemade Steak Seasoning instead of just salt and pepper.
Different Cheese: Try provolone, pepper jack, or Monterey Jack in place of the mozzarella.
Make It a Sandwich: Pile everything into a toasted hoagie roll for the full sandwich experience.
More Philly Cheesesteak Recipes
- Philly Cheesesteak Meatloaf – all the Philly flavors baked in a meatloaf
- Philly Cheesesteak Tater Tot Casserole – cheesy tater tot topped Philly bake
- Philly Cheesesteak Sliders – cheesy Philly filling on soft slider buns
What’s the Best Steak for a Philly Cheesesteak?
Thinly sliced ribeye is the standard for a Philly cheesesteak. It’s tender, flavorful, and cooks up beautifully in a hot skillet, giving you that melt in your mouth texture the sandwich is famous for.
That’s because a ribeye has that nice fat marbled throughout it. But it can be pricey.
If you want something more budget friendly, thinly sliced sirloin works well too. The real key with either cut is slicing it thin, since thick pieces get chewy and don’t cook as quickly. And be sure to slice across the grain of the meat fibers.
A great trick is to freeze the steak for about an hour before slicing, which firms it up and makes it much easier to cut paper thin. And if your market sells shaved steak, grab it and skip the slicing entirely.
Frequently Asked Questions
Thinly sliced ribeye is the most tender and flavorful. Sirloin is a good budget option. Either way, slice it thin for the best texture.
Provolone and mozzarella both melt beautifully and are the favorites here. Cheez Whiz is the traditional choice and can cause heated debates, but pepper jack or Monterey Jack are fun too.
Absolutely. A chicken Philly is just as tasty. Use thinly sliced chicken in place of the steak. You can even leave out the meat and use all veggies!
No. Use any color you like, all green, all red, or a mix. The sweeter red, orange, and yellow are great if you’re not a fan of green.
Freeze it for about an hour first to firm it up, then use a sharp knife. Or buy pre shaved steak from your market.
Yes. Just use a larger skillet or cook in batches so everything sears instead of steams.
Recipe Tips & Tricks
- Freeze the steak for an hour before slicing so it’s easier to cut thin.
- Don’t overcook the steak, since it turns tough fast. Cook it just until slightly pink.
- Use a cast iron skillet to sear the meat well and hold the heat.
- Slice everything thin and evenly so it all cooks quickly and together.
- Save leftovers for hoagie roll sandwiches the next day.
This Philly Cheesesteak Skillet recipe has all the flavor of the sandwich with none of the fuss, ready in under 30 minutes. Make it for a low carb weeknight dinner and pile the leftovers into a roll tomorrow!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Philly Cheesesteak Skillet
Ingredients
- 2 pounds ribeye skirt, or flat-iron steak, thinly sliced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon Worcestershire sauce optional
- 2 tablespoons olive oil divided
- 8 ounces fresh mushrooms sliced
- 1 medium red bell pepper seeded, sliced into strips
- 1 medium green bell pepper seeded, sliced into strips
- 1 medium white onion sliced into strips
- 3 cloves garlic minced
- 2 cups shredded mozzarella
- Fresh parsley or cilantro chopped for garnish (optional)
Instructions
- Season the sliced steak with salt, pepper, and Worcestershire sauce. Toss to coat the meat.
- In a large skillet over medium-high heat, add part of the olive oil and the mushrooms.
- Cook, stirring occasionally until the mushrooms are golden brown.
- Remove the veggies to a plate and add the remaining olive oil.
- Add in the seasoned steak and cook for 3-4 minutes to brown and cook the meat until just slightly pink inside. Don’t overcook the meat or it will be tough.
- Add vegetables back into the skillet and add the garlic. Cook for 2-3 minutes.
- Turn off the heat and cover with the shredded mozzarella cheese.
- Cover the skillet or place under the broiler to melt the cheese. Garnish and serve warm!
Notes
- Freeze the steak for an hour before slicing so it’s easier to cut thin.
- Don’t overcook the steak, since it turns tough fast. Cook it just until slightly pink.
- Use a cast iron skillet to sear the meat well and hold the heat.
- Slice everything thin and evenly so it all cooks quickly and together.
- Save leftovers for hoagie roll sandwiches the next day or toss with pasta.
Nutrition
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