Philly Cheesesteak Skillet

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

5 from 1 vote

This easy Philly Cheesesteak Skillet combines thinly sliced steak, mushrooms, bell pepper, onion, garlic, and melted mozzarella in one pan. Serve it in a roll, over rice, or on its own for a quick family dinner.

Prep Time9

Cook Time11

Total Time20

Course: Main Course

Cuisine: American

Diet: Kosher

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

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