Philly Cheesesteak Skillet Recipe

Introduction

The Philly Cheesesteak Skillet is a quick, flavorful take on the classic sandwich, combining tender ribeye steak, sautéed peppers and onions, and gooey melted cheese. Perfect for a hearty weeknight meal, this recipe delivers all the deliciousness without needing to visit a deli.

Ingredients

• 3 ounces white American cheese (4 to 5 slices, or 1/2 cup shredded)
• 3 ounces provolone cheese (4 to 5 slices, or 1/2 cup shredded)
• 2 medium red, yellow, or green bell peppers
• 1 large yellow onion
• 1 (1 1/2-pound) boneless ribeye steak (1 to 1 1/2 inches thick)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 4 (6-inch) soft sub, hoagie, or Italian sandwich rolls (optional)

Instructions

1. Step 1: Arrange a rack in the upper third of the oven about 5 inches from the broiler and heat the broiler to HIGH. Grate or thinly slice the American and provolone cheeses (about 1/2 cup each). Trim and thinly slice the bell peppers and onion. Thinly slice the ribeye steak across the grain into 1/4-inch-thick strips. Season the steak with half the kosher salt and black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half the steak in a single layer and cook without stirring 2 to 3 minutes until browned on the bottom. Flip and cook another 1 to 2 minutes until browned and just cooked through. Transfer to a plate and cover with foil. Repeat with remaining steak.
3. Step 3: Add the remaining tablespoon of olive oil to the skillet. Add bell peppers, onion, remaining kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 5 to 7 minutes. Turn off heat.
4. Step 4: Return the cooked steak to the skillet and toss with the vegetables. Evenly top with the cheeses. Place under the broiler and cook 2 to 3 minutes until cheese melts and browns in spots.
5. Step 5: If using, cut sandwich rolls lengthwise without slicing all the way through. Remove some soft interior and stuff with the cheesesteak skillet mixture. Serve immediately.

Tips & Variations

• For thinner, more tender steak slices, partially freeze the ribeye before slicing.
• Use a cast iron skillet for even heat and better browning of the steak.
• Substitute provolone with mozzarella or a mild cheddar if preferred.
• Add sliced mushrooms along with the peppers for extra flavor.
• Serve the filling with sandwich rolls or over toasted bread as an open-faced option.

Storage

Store any leftover cheesesteak filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid reheating under the broiler to prevent burning the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute the ribeye with flank steak or sirloin. Just make sure to slice the meat very thinly against the grain to keep it tender.

How can I make this recipe gluten-free?

Simply omit the sandwich rolls or use gluten-free buns or bread to serve the cheesesteak filling.

Philly Cheesesteak Skillet Recipe

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★★★★★

4.7 from 141 reviews

A classic Philly Cheesesteak Skillet recipe featuring tender ribeye steak strips cooked with sautéed bell peppers and onions, topped with melted American and provolone cheeses. This hearty dish is perfect on its own or served stuffed in soft sandwich rolls for an authentic Philly cheesesteak experience made right on the stovetop and finished under the broiler for a golden, bubbly cheese topping.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

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Cheeses

• 3 ounces white American cheese (about 4 to 5 slices or 1/2 cup shredded)
• 3 ounces provolone cheese (about 4 to 5 slices or 1/2 cup shredded)

Vegetables

• 2 medium bell peppers (red, yellow, or green), trimmed and thinly sliced (about 3 cups)
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)

Meat

• 1 (1 1/2-pound) boneless ribeye steak, 1 to 1 1/2 inches thick, thinly sliced across the grain into 1/4-inch strips

Seasonings and Fats

• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided

Optional

• 4 (6-inch) soft sub, hoagie, or Italian sandwich rolls

Instructions

1. Preheat Broiler: Position a rack in the upper third of your oven, about 5 inches from the broiler. Turn the broiler on to HIGH to prepare for melting the cheese topping at the end.
2. Prepare Ingredients: Grate the American and provolone cheeses or slice thinly. Thinly slice the bell peppers and onion into strips. Thinly slice the ribeye steak across the grain into 1/4-inch strips. Season the steak strips with half of the kosher salt and black pepper.
3. Cook Steak: Heat 1 tablespoon olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. In a single layer, add half the steak strips. Let cook without stirring for 2 to 3 minutes until browned on the bottom. Flip the strips and cook 1 to 2 more minutes until browned and just cooked through. Transfer to a plate and cover with foil. Repeat with the remaining steak using the same skillet and oil.
4. Sauté Vegetables: Add the remaining tablespoon of olive oil to the empty skillet. Add the sliced bell peppers and onion along with the remaining salt and pepper. Cook, stirring occasionally, until the onions are tender and browned and the peppers softened, about 5 to 7 minutes. Then turn off the heat.
5. Combine and Top: Return the cooked steak to the skillet with the sautéed vegetables and toss to combine evenly. Spread the American and provolone cheese evenly over the top of the mixture.
6. Broil Cheese: Place the skillet under the hot broiler for 2 to 3 minutes until the cheese is melted and browned in spots, watch carefully to avoid burning.
7. Serve: If using sandwich rolls, slice them lengthwise down the center without cutting all the way through. Hollow out some of the soft interior and stuff with the hot cheesesteak skillet mixture. Otherwise, serve directly from the skillet for a hearty meal.

Notes

• Thinly slicing the ribeye steak is key to an authentic Philly cheesesteak texture and fast cooking.
• Use a cast iron or stainless steel skillet to get a nice sear on the steak.
• Broil just until the cheese bubbles and browns lightly to enhance flavor.
• Substitute other sandwich rolls or eat without bread for a lower-carb version.
• Adjust salt and pepper seasoning to taste, especially if using salted cheese slices.

Keywords: Philly cheesesteak, skillet recipe, ribeye steak, American cheese, provolone cheese, bell peppers, onions, sandwich, broiler