This skillet version of a Philly cheesesteak brings all of the savory goodness of the sandwich into a simple, hearty meal. It’s full of flavor from seasoned beef, sautéed peppers and onions, and gooey melted cheese. Ready in under 30 minutes and perfect for weeknight dinners, this dish delivers comfort food vibes without fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Beef (such as flank steak or sirloin), thinly sliced • Olive oil or butter • Bell peppers (green, red, or mixed), thinly sliced • Onion, thinly sliced • Garlic, minced • Worcestershire sauce • Italian seasoning or dried oregano • Salt • Black pepper • Red pepper flakes (optional for extra zest) • Provolone cheese slices or shredded provolone • Hoagie rolls or serve over rice/noodles (optional)
Directions
Prep the Beef: Pat the thinly sliced beef dry and season with salt, pepper, and Italian seasoning.
Heat Skillet: Warm olive oil or butter in a large skillet over medium‑high heat.
Cook Beef: Add the seasoned beef in a single layer and sear until browned, about 2–3 minutes per side. Remove beef from the skillet and set aside.
Sauté Vegetables: In the same skillet, add a little more oil if needed and sauté the sliced peppers and onions until softened and slightly caramelized, about 5–7 minutes. Add minced garlic and cook for 1 more minute.
Add Seasoning: Stir in Worcestershire sauce and red pepper flakes (if using), scraping up any browned bits from the bottom of the pan. Return the cooked beef to the skillet.
Add Cheese: Lay provolone slices evenly over the beef and vegetables. Cover the skillet with a lid until the cheese melts.
Serve: Once the cheese is melted and bubbly, remove from heat. Serve hot on hoagie rolls for sandwiches or over rice/noodles for a cheesesteak bowl.
Servings and timing
• Serves: About 4 people • Prep time: 10–15 minutes • Cook time: 15–20 minutes
Variations
• Spicy Zesty Cheesesteak: Add sliced jalapeños or banana peppers for extra heat. • Mushroom Philly: Sauté sliced mushrooms with the peppers and onions for added umami. • Cheese Mix: Use a combination of provolone and American cheese for extra creaminess. • Italian Style: Add a splash of balsamic vinegar and swap Italian seasoning for basil and oregano.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3 days. • Freezer: Not recommended for best texture with the peppers and onions, but beef can be frozen separately for up to 1 month. • Reheat: Warm gently in a skillet over medium heat until heated through, or microwave in short intervals.
FAQs
What kind of beef is best for a Philly cheesesteak skillet?
Thinly sliced flank steak, sirloin, or ribeye works well — the key is thin slices so it cooks quickly and stays tender.
Can I use chicken instead of beef?
Yes, sliced chicken breast or thighs can be used for a lighter twist.
Do I need to cook the beef separately?
Cooking the beef first and setting it aside prevents overcooking while you sauté the vegetables.
What cheese melts best in this dish?
Provolone is traditional, but American or mozzarella also melt nicely.
Can I make this gluten‑free?
Yes — skip hoagie rolls and serve over rice, noodles, or on its own.
How do I slice the beef thinly?
Freeze the meat for 30–45 minutes first — this firms it up and makes it easier to slice thinly.
Can I add other vegetables?
Absolutely — mushrooms, zucchini, or spinach are great additions.
Is this dish spicy?
It’s mildly zesty; add extra red pepper flakes or hot peppers to increase the heat.
What can I serve with this skillet cheesesteak?
French fries, a side salad, or roasted vegetables pair well.
Can I make this ahead of time?
You can prep the sliced ingredients ahead, but cook the dish just before serving for best texture and flavor.
Conclusion
Zesty Philly Cheesesteak Skillet combines bold, savory flavors with quick, one‑pan convenience. With tender beef, sautéed peppers and onions, and melty cheese, this dish brings classic cheesesteak satisfaction to your weeknight table without the sandwich shop wait.
A quick and hearty one-pan meal inspired by classic Philly cheesesteaks, made with tender beef, sautéed peppers and onions, and melted provolone cheese.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Skillet
Cuisine:American
Diet:Halal
Ingredients
1 1/2 pounds flank steak or sirloin, thinly sliced
2 tablespoons olive oil or butter
2 bell peppers (green, red, or mixed), thinly sliced
1 large onion, thinly sliced
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon Italian seasoning or dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
6–8 slices provolone cheese or 1 1/2 cups shredded provolone
Hoagie rolls, rice, or noodles for serving (optional)
Instructions
Pat the sliced beef dry and season with salt, black pepper, and Italian seasoning.
Heat olive oil or butter in a large skillet over medium-high heat.
Add the beef in a single layer and sear for 2–3 minutes per side until browned. Remove beef and set aside.
In the same skillet, add peppers and onions. Sauté for 5–7 minutes until softened and lightly caramelized.
Add the garlic and cook for 1 minute until fragrant.
Stir in Worcestershire sauce and red pepper flakes, scraping up any browned bits.
Return the beef to the skillet and toss to combine with the vegetables.
Lay provolone cheese evenly over the mixture, cover the skillet, and cook until cheese is melted.
Remove from heat and serve hot on hoagie rolls or over rice or noodles.
Notes
Freeze the beef briefly before slicing to make thin cuts easier.Add mushrooms for a classic Philly variation.American cheese can be mixed with provolone for extra creaminess.Serve as a low-carb option without bread.
