Description
This Philly Cheesesteak Skillet recipe brings all the classic flavors of the iconic sandwich into a simple, one-pan dish. Thinly sliced rib eye steak is perfectly seasoned and cooked alongside sautéed mushrooms, onions, and colorful bell peppers. Topped with melted mozzarella and Parmesan cheese and finished under the broiler, this skillet meal can be served on toasted hoagie rolls for an authentic taste or enjoyed on its own for a satisfying and hearty dish.
Ingredients
Scale
Steak and Seasoning
- 2 pounds rib eye, skirt, flank, or flat iron steak, very thinly sliced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Vegetables
- 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
Oils and Cheeses
- 3 tablespoons extra-virgin olive oil
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional Garnishes and Serving
- 4 thinly sliced green onions (optional)
- 6 hoagie rolls, toasted (optional)
Instructions
- Season the Steak: Season the very thinly sliced steak all over with 1 teaspoon of kosher salt and the freshly cracked black pepper to ensure it’s well-flavored before cooking.
- Cook the Mushrooms: Heat a medium, oven-safe skillet over medium-high heat. Add the quartered mushrooms without oil and sprinkle with the remaining ½ teaspoon salt. Cook until golden brown, about 5 minutes, stirring occasionally.
- Sauté the Onions and Peppers: Increase the heat to high, add 2 tablespoons of extra-virgin olive oil to the skillet. Once the oil is shimmering, add the thinly sliced onions and bell peppers. Cook, stirring occasionally, until they begin to soften, about 3-5 minutes. Transfer the cooked vegetables to a plate.
- Cook the Steak: Using the same skillet, add the remaining 1 tablespoon of olive oil and heat over high. When the oil is glistening, add the steak in small batches. Cook each batch for 1-2 minutes per side until browned. Transfer the cooked steak to a plate. Repeat until all steak is cooked.
- Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring occasionally until fragrant, about 1 minute.
- Combine Ingredients in Skillet: Return the cooked vegetables and steak, along with any collected juices, back to the skillet. Stir everything together to combine evenly.
- Add Cheeses and Broil: Evenly top the mixture with shredded mozzarella and grated Parmesan cheese. Position a rack in the center of the oven and turn on the broiler. Place the skillet under the broiler and broil until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: If using, sprinkle the skillet with thinly sliced green onions. Serve the mixture warm, either as is or divided between toasted hoagie rolls for classic Philly cheesesteak sandwiches.
Notes
- For a more authentic Philly cheesesteak, use rib eye or skirt steak thinly sliced very finely.
- Make sure to cook the steak in small batches to prevent steaming and to get a proper sear.
- The dish can be served with hoagie rolls as a sandwich or enjoyed as a skillet meal without bread.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before broiling.
- Adjust the vegetables to your preference; some like to add banana peppers or jalapeños for extra heat.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe without bread)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 115 mg
