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Philly cheese steak in pan with bell peppers, cheese, mushrooms, and cilantro
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Easy Philly Cheese Steak Recipe (The Best)

This easy, traditional Philly cheese steak recipe is truly the best and so cheesy. Made with tender skirt steak, bell pepper, veggies, and topped with mozzarella, this mouthwatering cheesesteak is delicious and full of savory flavors. Perfect for serving in a sandwich!
Course Main Course
Cuisine American
Diet Kosher
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 4 servings
Calories 524kcal
Author Rena

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

Calories: 524kcal | Carbohydrates: 8g | Protein: 52g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 469mg | Potassium: 830mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1338IU | Vitamin C: 42mg | Calcium: 306mg | Iron: 4mg