Description
This Philly Cheesesteak Skillet recipe offers a delicious and hearty one-pan meal featuring thinly sliced rib eye steak sautéed with mushrooms, onions, and bell peppers, all topped with melted mozzarella and Parmesan cheese. Perfect for a crowd or a comforting family dinner, it’s served sizzling hot straight from the skillet and optionally enjoyed on toasted hoagie rolls.
Ingredients
Scale
Meat and Seasoning
- 2 pounds rib eye, skirt, flank, or flat iron steak, very thinly sliced
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Vegetables
- 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)
Oils and Cheeses
- 3 tablespoons extra-virgin olive oil
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional
- 6 hoagie rolls, toasted
Instructions
- Season the Steak: Evenly season the thinly sliced steak with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper, coating all sides for balanced flavor.
- Sauté Mushrooms: Heat a medium, oven-safe skillet over medium-high heat without oil. Add the quartered mushrooms and sprinkle with the remaining ½ teaspoon salt. Cook until golden brown, about 5 minutes, stirring occasionally.
- Cook Onions and Peppers: Increase the heat to high, add 2 tablespoons of olive oil to the skillet. Once the oil shimmers, add the sliced onions, green bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 5 minutes. Transfer the vegetables to a plate to keep warm.
- Cook the Steak: To the same skillet, add the remaining 1 tablespoon of olive oil and heat over high until glistening. Add the steak in small batches and cook for 1 to 2 minutes per side until browned. Transfer cooked steak to a plate. Repeat until all steak is cooked.
- Sauté Garlic and Combine: Reduce heat to medium. Add the minced garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Return the cooked vegetables and steak along with any accumulated juices back to the skillet and stir to combine.
- Add Cheese and Broil: Evenly sprinkle shredded mozzarella and grated Parmesan over the steak and vegetable mixture. Place the skillet on the middle rack of the oven under the broiler. Broil until the cheese is melted, bubbly, and slightly golden.
- Finish and Serve: Remove from the oven and sprinkle with thinly sliced green onions if desired. Serve hot, either as is or divided between toasted hoagie rolls for classic Philly cheesesteak sandwiches.
Notes
- Use a very sharp knife or ask your butcher to thinly slice the steak to ensure quick, even cooking.
- Make sure the skillet you use is oven-proof for safe broiling.
- Keep an eye on the cheese while broiling to prevent burning.
- Optional hoagie rolls enhance the traditional sandwich experience but can be omitted for a low-carb meal.
- Leftover filling can be refrigerated for up to 3 days and reheated on the stovetop or in the oven.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 560
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
