Easy Philly Cheese Steak Recipe

Philly cheese steak in pan with bell peppers, cheese, mushrooms, and cilantro

5 from 1 vote

This easy, traditional Philly cheese steak recipe is truly the best and so cheesy. Made with tender skirt steak, bell pepper, and veggies, and topped with mozzarella, this mouthwatering cheesesteak is delicious and full of savory flavors. Perfect for serving in a sandwich!

Prep Time9

Cook Time11

Total Time20

Course: Main Course

Cuisine: American

Diet: Kosher

Servings: servings

Author: Rena

Equipment

cutting board
skillet
Chef's knife

Ingredients

1 ½ pounds skirt steak thinly sliced
Kosher sea salt to taste
Kosher 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 meat with salt and pepper.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Add the steak to a single layer and cook until it starts to brown.
Add in the remaining oil, and the chopped veggies. Cook, stirring frequently for 2-3 minutes.
Reduce the heat to a low and sprinkle with the cheese.
Place the lid on and allow the cheese to melt for a couple of minutes.
Garnish with chopped cilantro.

Notes

Be sure to cook the steak until done but do not overcook it.
Any kind of neutral cooking oil will work for this recipe.
Experiment with other veggies such as squash, different types of peppers, etc.
Store any leftovers in an airtight container in the refrigerator for up to four days.

Nutrition