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This easy Philly Cheesesteak Skillet has thinly sliced steak, mushrooms, peppers, onions, and plenty of melted cheese. Serve it in a roll, spoon it over rice, or enjoy it straight from the skillet for an easy dinner ready in about 20 minutes.
I wanted to create a version of Philly cheesesteak that doesn’t involve a sandwich, buns, or a hoagie roll, so I came up with the idea of making it in a skillet to serve with a healthier option like white rice or cauliflower rice.
With five kids, I am always happy when one recipe can be served a few different ways. Some of my kids will pile this cheesy steak filling into a roll, while I am just as happy eating mine over rice or straight from the pan. Meals like this are really helpful when everyone wants something a little different, but I have no interest in making several separate dinners!
A Few Things to Know Before You Start
This recipe is inspired by the flavors of a Philly cheesesteak, but it is made and served as a skillet meal. It includes mushrooms, bell peppers, garlic, and mozzarella, so it isn’t a traditional Philadelphia cheesesteak.
The recipe card doesn’t include rolls or rice because you can serve the skillet filling in several ways. The nutrition information is calculated for the steak, vegetables, and cheese only. You’ll need to calculate anything you serve with it separately.
Recipe Overview
Key Ingredients
Below are the ingredients you will need to make this non-traditional bunless Philly cheesesteak skillet recipe. Full measurements are listed further down in the recipe card.
- Skirt steak: This flavorful cut cooks quickly and works well in a skillet. Slice it thinly against the grain to keep it tender.
- Mushrooms: Add a savory flavor and make the skillet more filling. Quarter small mushrooms or slice larger ones.
- Bell pepper: Use any color you have. Green peppers have a stronger flavor, while red, orange, and yellow peppers are a little sweeter.
- Onion: White or yellow onion works well. Slice it thinly so it softens quickly.
- Garlic: Adds extra savory flavor to the steak and vegetables.
- Mozzarella: Melts into a mild, creamy layer over the skillet. You can also use provolone or white American cheese.
- Cilantro: An optional fresh garnish. Leave it off if your family does not care for it.
How to Make Philly Cheesesteaks Skillet
This recipe is so easy; you’ll love it. Cook everything in the skillet and serve immediately for the best flavor. Let’s get started on this super easy recipe. You will want more with each bite.
Season the steak: Slice the skirt steak thinly against the grain, then season it with salt and black pepper.
Brown the meat: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook until it begins to brown.
If your skillet is not large enough to hold all the meat in one layer, cook it in batches. Crowding the pan can cause the steak to steam instead of brown.
Add the vegetables: Add the remaining olive oil, garlic, mushrooms, bell pepper, and onion. Continue cooking and stirring until the steak is cooked and the vegetables are tender to your liking.
Melt the cheese: Reduce the heat to low and sprinkle the mozzarella evenly over the steak and vegetables. Cover the skillet and cook for a couple of minutes, until the cheese melts.
Remove the skillet from the heat and garnish it with chopped cilantro, if using.
My Recipe Tips
- Place the steak in the freezer for 20 to 30 minutes to make it easier to slice thinly.
- Slice the skirt steak against the grain to make it easier to chew.
- Use a large skillet so the steak has enough room to brown, and then cook the meat in batches if needed.
- Do not overcook the steak because thin slices cook quickly.
- Slice the vegetables evenly so they cook at approximately the same rate.
- Use freshly shredded cheese when possible because it usually melts more smoothly.
- Keep the skillet covered only long enough to melt the cheese.
Common Questions
Mozzarella gives this skillet a mild, creamy flavor and melts well. Provolone provides a stronger cheesesteak flavor. White American cheese is another good option because it melts very smoothly.
Skirt steak works well because it is flavorful and cooks quickly. Ribeye is a more traditional cheesesteak choice, while top sirloin and packaged shaved beef are also good options. The most important thing is to slice the meat thinly against the grain.
Yes. Packaged shaved beef is a convenient option and cooks very quickly. Watch it closely because it may need less cooking time than sliced skirt steak.
Yes. Spoon the warm steak and vegetable filling into a toasted hoagie or sub roll. You can add extra cheese, hot peppers, or mayonnaise if you like.
Yes. Place the cooled steak and vegetable mixture in a freezer-safe container and freeze it for up to three months.
For the best texture, freeze the filling before adding the cheese. Thaw it overnight in the refrigerator, reheat it in a skillet, and add fresh cheese once it is hot.
Easy Variations
- Change the cheese: Use provolone, white American cheese, Monterey Jack, or a combination of cheeses.
- Use another cut of beef: Ribeye, top sirloin, or packaged shaved steak can replace the skirt steak.
- Make it with chicken: Use thinly sliced chicken breast or boneless chicken thighs and cook the chicken completely. Or just follow my chicken Philly cheesesteak skillet recipe.
- Leave out the mushrooms: Replace them with additional peppers and onions.
- Add heat: Include sliced jalapeños, crushed red pepper, or hot cherry peppers.
- Add more vegetables: Try thinly sliced zucchini or another color of bell pepper.
- Make it lower in carbs: Serve the filling by itself, over cauliflower rice, or in lettuce wraps.
Storage and Reheating
Storing: Allow the leftover steak and vegetables to cool, then transfer them to an airtight container. Refrigerate for up to four days.
If you are serving the filling in rolls, store the bread separately. This keeps it from becoming soggy.
Reheating: Warm the leftovers in a covered skillet over medium-low heat until heated through. Add a small splash of water or broth if the mixture seems dry.
You can also microwave individual servings in 30-second intervals. Be careful not to overheat the steak because it can become tough.
If you know you will have leftovers, you can add fresh cheese while reheating instead of melting all of it during the first meal.
What Goes With Philly Cheesesteak
- Crispy Sweet Potato Fries
- Crispy Smashed Potatoes
- Oven Roasted Veggies
- Spinach and Apple Pecan Salad
- Air Fryer Cauliflower Wings
- Homemade Dinner Roll
- Spicy Honey Baked Cauliflower
You may also like
- Sheet Pan Steak and Asparagus
- Grilled Steak With Pineapple Salsa
- Fillet Steak With Mushroom Sauce
- Steak Stuffed Peppers
- Pan-Seared Mushroom Steak Bites
- Healthy Steak Salad
Thanks for stopping by and trying a recipe of mine. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Philly Cheesesteak Skillet
Equipment
- cutting board
- skillet
- Chef's knife
Ingredients
- 1 ½ pounds skirt steak, thinly sliced
- Sea salt and Black pepper, to taste
- 2 tablespoons olive oil, divided
- 2 garlic cloves, chopped
- ½ pound mushrooms, quartered
- 1 bell pepper, any color; thinly sliced
- 1 large white onion, thinly sliced
- 2 cups shredded mozzarella
- 2 tablespoons cilantro, chopped
Instructions
- Season the 1 ½ pounds skirt steak with Sea salt and Black pepper
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook until it starts to brown.
- Add in the remaining oil and the chopped veggies (½ pound mushrooms, 1 bell pepper, 2 garlic cloves, and 1 large white onion). Cook, stirring frequently, for 2-3 minutes.
- Reduce the heat to low and sprinkle with the 2 cups shredded mozzarella . Put the lid on and let the cheese melt for a couple of minutes.
- Garnish with chopped 2 tablespoons cilantro.
Notes
- Slice the skirt steak thinly against the grain.
- Partially freeze the steak first if it is difficult to slice.
- Cook the meat in batches if your skillet is crowded.
- Provolone or white American cheese can replace the mozzarella.
- Mushrooms and bell peppers can be omitted.
- Store leftovers in the refrigerator for up to four days.
- The recipe makes four servings.
- Nutrition information does not include rolls, rice, or other sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
