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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.

Ingredients

Scale

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

Find it online: https://topreci.com/philly-cheesesteak-skillet-recipe/