Name: Cheesesteak Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds rib eye, skirt, flank, or flat iron steak, very thinly sliced; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; ½ pound mushrooms, quartered; 1 medium yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 6 garlic cloves, minced; 3 tablespoons extra-virgin olive oil; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 4 thinly sliced green onions (optional); 6 hoagie rolls, toasted (optional)

Jump to Recipe· 4.6 from 145 reviews

If you’re craving that iconic Philly flavor but want to skip the sandwich hassle, this Cheesesteak Skillet Recipe is exactly what you need. It’s like having the best parts of a cheesesteak sandwich, all melted together in one skillet — juicy steak, sautéed peppers and onions, mushrooms, and gooey cheese. I absolutely love this because it’s quick enough for a weeknight but indulgent enough to make everyone at the table happy. Plus, there’s no need to fuss over bread if you want to keep it low-carb or just serve it over rice or potatoes. Stick with me—I’ll share all the tips I learned that make this skillet dinner come out perfectly every time!

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Why You’ll Love This Recipe

Super Simple Prep: You only need one skillet and about 30 minutes from start to finish.
Layered Flavors: Sautéed mushrooms, peppers, onions, and garlic add depth to the tender steak.
Cheesy, Melty Goodness: Mozzarella and Parmesan cheeses create that irresistible golden topping.
Versatile Serving Options: Eat it as-is, with toasted rolls, or over your favorite carb.

A black cast iron pan filled with several layers of cooked food sits on a white marbled surface. The base layer includes sliced green and red bell peppers with a slightly soft texture, mixed with pieces of dark brown cooked meat. On top, there are thin slices of cooked onions blending with the peppers and meat. A layer of melted white cheese spreads unevenly over the top, covering parts of the meat and vegetables, creating a creamy texture. The colors are mainly dark brown meat, bright red and green peppers, and white melted cheese, all inside the pan’s round shape with a handle visible on the right side. photo taken with an iphone --ar 2:3 --v 7 - Cheesesteak Skillet, Philly cheesesteak dinner, quick cheesesteak recipe, easy skillet steak, cheesy beef skillet

Ingredients You’ll Need

The magic behind this Cheesesteak Skillet Recipe comes from a handful of fresh ingredients working in harmony. Making sure you have thinly sliced steak and fresh veggies really sets the stage for big flavor. When shopping, look for a good cut of beef like rib eye, skirt, or flank—these have great flavor and texture when sliced thinly.

Flat lay of very thinly sliced raw rib eye steak, quartered fresh brown mushrooms, a medium yellow onion sliced thin, green bell pepper sliced thin, red bell pepper sliced thin, whole garlic cloves peeled, small white bowl with extra-virgin olive oil, small white bowl with kosher salt, small white bowl with freshly cracked black pepper, small white bowl with shredded mozzarella cheese, small white bowl with grated Parmesan cheese, a few whole green onions placed neatly, all arranged with perfect symmetry on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Cheesesteak Skillet, Philly cheesesteak dinner, quick cheesesteak recipe, easy skillet steak, cheesy beef skillet

Rib eye, skirt, flank, or flat iron steak: Choose well-marbled meat, and ask your butcher to slice it very thin—it cooks quickly and stays tender.
Kosher salt: Essential for seasoning and helping draw out moisture from the mushrooms.
Freshly cracked black pepper: Adds just the right amount of bite without overpowering.
Mushrooms: Quartered for a meaty texture that complements the steak perfectly.
Extra-virgin olive oil: For sautéing veggies and steak—use good quality for best flavor.
Yellow onion: Thinly sliced to soften and sweeten as it cooks.
Green and red bell peppers: Thinly sliced, they add color and a little crunch to balance the savory meat.
Garlic cloves: Minced to add that aromatic punch.
Mozzarella cheese: Shredded for perfect melting coverage.
Parmesan cheese: Grated to sprinkle on top, adding sharpness and depth.
Green onions (optional): Fresh slices for garnish add a pop of freshness and color.
Hoagie rolls (optional): Toast them to serve a more traditional cheesesteak experience.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cheesesteak Skillet Recipe is—you can tweak it to suit your cravings or dietary needs without losing any of the flavors that make it so special. Don’t be afraid to experiment!

Cheese Swap: I’ve tried provolone or even sharp white cheddar instead of mozzarella and Parmesan for a slightly different twist that my family adored.
Low-Carb Version: Skip the hoagie rolls and serve over cauliflower rice or alongside roasted veggies.
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a little heat that wakes up the whole dish.
Vegetarian Version: Use extra mushrooms and add some sautéed zucchini or eggplant for a meaty texture without steak.

How to Make Cheesesteak Skillet Recipe

Step 1: Season and Sear the Mushrooms

Start by heating a medium, oven-safe skillet over medium-high heat—no oil yet. Toss in the quartered mushrooms and sprinkle them with half the salt. Cooking them this way lets their moisture evaporate so they brown beautifully instead of steaming. It takes about 5 minutes, and you’ll want to toss occasionally until they’re golden and caramelized. This step adds a rich, earthy flavor that balances the steak perfectly.

Step 2: Sauté the Onions and Peppers

Turn the heat up to high and add 2 tablespoons of olive oil to the skillet with your mushrooms. When the oil is shimmering, add the thinly sliced onions and bell peppers. Stir occasionally to soften but still keep a slight bite, about 3-5 minutes. Once they start to look tender, transfer everything to a separate plate—trust me, you’ll want those flavors in the final dish mixed with the steak.

Step 3: Cook the Steak in Batches

Using the same skillet, add the remaining tablespoon of olive oil and crank the heat back to high. Season your thinly sliced steak all over with the remaining salt and pepper. Add the steak in small batches (don’t overcrowd the pan), and sear for just 1-2 minutes per side until nicely browned. This quick sear locks in the juices without overcooking the beef. Transfer each batch to a plate as you go.

Step 4: Add Garlic and Combine Everything

Reduce heat to medium and toss in the minced garlic. Stir for about a minute until fragrant but not burnt. Return the cooked mushrooms, peppers, onions, and steak (along with any juices on the plate) back into the skillet. Give it all a good stir so the flavors meld together beautifully.

Step 5: Get Cheesy!

Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top of the skillet mixture. Preheat your oven’s broiler to high with the rack centered. Pop the skillet in and broil for 2-3 minutes until the cheese melts, bubbles, and just starts turning golden brown. Keep a sharp eye here—broilers work fast and you don’t want it to burn.

Step 6: Garnish and Serve

Sprinkle your optional green onions over the bubbling cheese for a fresh pop of color and mild bite. Serve the skillet warm, either straight from the pan or piled into toasted hoagie rolls if you’re craving a sandwich. This is when it becomes a true Philly classic.

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Pro Tips for Making Cheesesteak Skillet Recipe

Thinly Slice Your Steak: I discovered this trick when I asked my butcher to slice it for me—thin slices cook quickly and stay tender without drying out.
Don’t Overcrowd the Skillet: Cooking steak in batches lets the meat brown rather than steam, which keeps it juicy and flavorful.
Watch the Broiler Closely: Cheese melts fast, so keep the oven door slightly open and keep an eye on it to avoid burning.
Use an Oven-Safe Skillet: It saves you time and messy transfers and helps bring all the flavors together beautifully in one pan.

How to Serve Cheesesteak Skillet Recipe

A black cast iron pan filled with layers of cooked dark brown steak pieces, bright green and red bell pepper strips, and light brown sautéed mushrooms all covered with melted white cheese that softly drapes over the ingredients. The pan rests on a white marbled surface, highlighting the vibrant colors and textures of the dish. photo taken with an iphone --ar 2:3 --v 7 - Cheesesteak Skillet, Philly cheesesteak dinner, quick cheesesteak recipe, easy skillet steak, cheesy beef skillet

Garnishes

I always go with sliced green onions because they add freshness and a little crunch that balances the rich cheese and beef. Sometimes I throw in a sprinkle of crushed red pepper flakes for a bit of heat. If you want a creamy contrast, a dollop of sour cream or even a drizzle of garlic aioli on your roll tastes incredible.

Side Dishes

This skillet is rich and hearty, so I like to serve it with something simple and crisp on the side. A green salad with a tangy vinaigrette cuts through the richness perfectly. Roasted or air-fried crispy potatoes also work so well if you want more indulgence. For a lighter twist, steamed broccoli or green beans are great complements.

Creative Ways to Present

For special gatherings, I’ve assembled the cheesesteak skillet in individual ramekins topped with cheese and broiled until bubbly. They look fancy but are so easy and make guests feel extra special. You could also offer a toppings bar with sliced jalapeños, pickled peppers, and different cheeses so everyone can customize their own bowl or sandwich.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s a great option for meal prep or a tasty lunch the next day.

Freezing

While I don’t freeze this often because it’s usually devoured quickly, it does freeze well in portioned containers. Just wrap it tightly and it will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I recommend warming it slowly on the stovetop over medium-low with a splash of water or broth to keep it moist. Then, if you want, pop it briefly under the broiler to revive the cheese’s meltiness and crisp edges. Avoid the microwave if you can—it tends to dry out the steak and soggy the veggies.

FAQs

Can I use other cuts of beef for this Cheesesteak Skillet Recipe?

Absolutely! While rib eye, skirt, flank, and flat iron are preferred for their tenderness and flavor, you can also use sirloin or even a leaner cut as long as you slice it very thinly to prevent toughness. Just be sure not to overcook the steak in the skillet.
What can I use instead of hoagie rolls?

If you want a bread alternative or a lower-carb option, try serving the skillet over rice, mashed potatoes, or even cauliflower rice. You can also enjoy it straight from the pan—it’s delicious either way!
Can I prepare parts of this recipe ahead of time?

Definitely! You can slice the veggies and steak the day before and store them separately in the fridge. You can even sauté the mushrooms, onions, and peppers, then reheat them when you’re ready to assemble. This cuts down on active cooking time significantly.
How do I make this recipe spicier?

Adding crushed red pepper flakes when you cook the garlic or topping the finished skillet with sliced pickled jalapeños are two easy ways to amp up the heat. You can also stir in some hot sauce to taste before adding the cheese.

Final Thoughts

When I first tried this Cheesesteak Skillet Recipe, I was amazed by how close it gets to that classic Philly cheesesteak sandwich without the bread getting soggy or the prep getting complicated. It’s become a go-to comfort food in my house, and every time I make it, my family goes crazy for those melty cheeses melting over juicy, seasoned steak and perfectly cooked veggies. I hope you’ll give it a try soon and see how easily this skillet meal fits into your weeknight dinner lineup—you won’t miss the sandwich bun one bit!