This skillet version of a Philly cheesesteak comes together quickly, with fewer dishes and all the rich, cheesy goodness you crave. It’s high in protein, low in carbs, and completely customizable depending on your preferences. The zesty seasoning adds just the right amount of spice to make each bite exciting. It’s also an easy way to enjoy the comfort of a cheesesteak without the heaviness of a sandwich.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
thinly sliced steak (like ribeye, sirloin, or flank steak) bell peppers (any color), thinly sliced yellow onion, thinly sliced garlic, minced olive oil zesty seasoning blend (such as a mix of smoked paprika, chili powder, and crushed red pepper) Worcestershire sauce salt and pepper to taste provolone or mozzarella cheese slices optional toppings: chopped parsley, banana peppers, hot sauce
Directions
Heat olive oil in a large skillet over medium-high heat.
Add sliced onions and peppers. Cook for 5–7 minutes, stirring often, until softened and slightly charred. Remove and set aside.
In the same skillet, add a bit more oil if needed and cook the sliced steak. Season with salt, pepper, and zesty seasoning. Cook until browned and cooked through, about 4–6 minutes.
Add garlic and Worcestershire sauce. Stir for another minute to combine.
Return the cooked peppers and onions to the skillet and mix everything together.
Top with slices of cheese. Cover with a lid or foil for 1–2 minutes, until the cheese melts.
Serve hot, garnished with your favorite toppings.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Low-Carb Bowl: Serve over cauliflower rice or steamed veggies for a low-carb meal.
Sandwich Style: Spoon the skillet mixture into hoagie rolls for a more traditional cheesesteak experience.
Spicy Upgrade: Use pepper jack cheese and add sliced jalapeños for a spicier version.
Chicken Version: Swap steak for thinly sliced chicken breast for a lighter option.
Vegan Twist: Use plant-based steak alternatives and dairy-free cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring between each. Avoid freezing, as the texture of the peppers and onions may change.
FAQs
What’s the best cut of steak to use?
Ribeye is traditional and flavorful, but sirloin or flank steak also work well and are more affordable.
Can I use ground beef instead of sliced steak?
Yes, ground beef is a quicker, budget-friendly option that still delivers great flavor.
How do I make this less spicy?
Use mild seasonings and skip the crushed red pepper or hot sauce.
Can I make this dairy-free?
Yes, just use a dairy-free cheese alternative that melts well.
What’s the best cheese for a cheesesteak skillet?
Provolone is classic, but mozzarella, cheddar, or pepper jack are also delicious options.
Is this recipe keto-friendly?
Yes, as long as you avoid bread or high-carb sides, it fits well into a keto diet.
Can I prep this ahead of time?
You can slice the veggies and steak ahead of time and store them in the fridge until ready to cook.
How do I slice the steak thin enough?
Place the steak in the freezer for 15–20 minutes before slicing—it makes it easier to cut thin strips.
Can I double this recipe for a crowd?
Absolutely—just use a larger skillet or cook in batches to avoid overcrowding.
What side dishes go well with this?
Try it with a side salad, roasted potatoes, or even over rice or noodles for a hearty meal.
Conclusion
The Zesty Philly Cheesesteak Skillet is a quick and flavorful meal that brings the comfort of a classic cheesesteak to your dinner table—no roll required. With melty cheese, savory beef, and bold seasoning, it’s a one-pan meal that’s easy to love and even easier to make. Perfect for weeknights, leftovers, or anyone craving something hearty with a little heat.
The Zesty Philly Cheesesteak Skillet is a quick, one-pan meal packed with tender steak, sautéed peppers and onions, zesty seasoning, and melted cheese. It’s a low-carb, high-protein twist on the classic sandwich, perfect for busy weeknights or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Skillet
Cuisine:American
Ingredients
1 lb thinly sliced steak (ribeye, sirloin, or flank steak)
2 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon zesty seasoning blend (smoked paprika, chili powder, crushed red pepper)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
4–6 slices provolone or mozzarella cheese
Optional toppings: chopped parsley, banana peppers, hot sauce
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add sliced onions and bell peppers. Cook for 5–7 minutes, stirring often, until softened and slightly charred. Remove from skillet and set aside.
Add another tablespoon of oil if needed and cook the sliced steak. Season with salt, pepper, and zesty seasoning. Cook for 4–6 minutes until browned and cooked through.
Add minced garlic and Worcestershire sauce. Stir and cook for another minute.
Return the cooked peppers and onions to the skillet and mix everything together.
Top with slices of cheese and cover with a lid or foil for 1–2 minutes, until the cheese melts.
Serve hot, garnished with optional toppings like parsley or banana peppers.
Notes
Use ribeye for a classic cheesesteak flavor or sirloin/flank for a leaner option.Freeze steak for 15–20 minutes before slicing to make thin cuts easier.Customize spice level by adjusting seasoning and omitting crushed red pepper if needed.Make it keto-friendly by skipping any bread and serving over vegetables or cauliflower rice.
