Description

This Cheesesteak Skillet recipe offers a quick and flavorful way to enjoy the classic Philly cheesesteak flavors without the hassle of assembling sandwiches individually. Tender, thinly sliced rib eye steak is seared to perfection, paired with sautéed mushrooms, onions, and bell peppers, then topped with melted mozzarella and Parmesan cheese. The cheesy, savory mixture is perfect served straight from the skillet or spooned into toasted hoagie rolls for an authentic experience.

Ingredients

Scale

Meat

2 pounds rib eye, skirt, flank, or flat iron steak, very thinly sliced

Produce

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
4 thinly sliced green onions (optional)

Pantry

1 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
3 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 hoagie rolls, toasted (optional)

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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 the best texture and flavor, use very thinly sliced steak — ideally rib eye, skirt, flank, or flat iron.
Make sure to use an oven-safe skillet for broiling the cheese topping.
If desired, serve with toasted hoagie rolls to turn this skillet dish into a classic Philly cheesesteak sandwich.
You can customize the vegetables by adding or substituting bell peppers with other types like poblano or jalapeño for extra heat.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the oven.