Don’t have a visit to Philadelphia planned for this week? Make this Philly cheesesteak skillet in the comfort of your own home and get tender flank steak, delicious veggies, and melty Provolone cheese without the wait.
What is a philly cheesesteak?
While there are plenty of disagreements about what exactly constitutes a cheesesteak sandwich, no one argues about the main elements of beef and cheese on a Hoagie-type roll. As for what kind of beef, what kind of cheese, what add-ons… well, those are the subject of some heated debates! Rather than stake out a position (*wink*) in that contentious battle, I’ve decided to make a skillet inspired by my favorite elements of a Philly cheesesteak, plus a few less-common ingredients of my own.
Philly cheesesteak skillet
This Philly cheesesteak skillet combines delicious flank steak with melty provolone, savory mushrooms, grilled onions and zingy jalapeños. Best of all, it’s made using just one skillet. It might not win full authenticity points from a true Philly cheesesteak devotee, but that’s not the goal here. The goal is simple, easy, and delicious, and I’d say this is spot on.
Ingredients for a philly cheesesteak skillet
As stated above, this cheesesteak has the right balance of meat, veggies, and cheese, with a few simple base ingredients to tie them all together. Here’s the full list:
- Flank Steak
- Onion
- Jalapeño
- Red Bell Pepper
- Green Bell Pepper
- Mushrooms
- Garlic
- Olive Oil
- Salt
- Pepper
- Provolone Cheese
What kind of meat do you use for philly cheesesteak?
The most popular choice for a cheesesteak is ribeye, sliced thinly. In this recipe, we’re using flank steak, which yields fantastic results and holds up well in a skillet. The fat profile of a ribeye might help it to stand up well in a meat-and-cheese-only situation, but I think the leanness of flank steak balances perfectly well with the veggies and cheese in this skillet.
How do you make philly cheesesteak in a skillet?
- Gather & chop vegetables as needed.
- Cut the steak into thin slices, no more than ¼ inch thick. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil.
- When skillet and oil are hot, add the steak strips. Cook for about 12-15 minutes, until steak is brown and crispy. (Steak can have an internal temp of 135-145 depending on preference).
- When steak is finished, remove from the skillet and set aside.
- Keeping the juices in the skillet, add the garlic, onion, pepper, and mushrooms. Cook for 10 minutes or until vegetables are at desired tenderness. (Cook for less time if you want them crunchy).
- When the vegetables are at desired tenderness, add the meat back into the skillet and mix to combine.
- Place slices of provolone cheese across the top of the skillet.
- Add a lid over the skillet, cut the heat, and cook for about 7 minutes or until cheese is melted.
- Optional: Serve with a hoagie and enjoy!
How do you store philly cheesesteak skillet?
This skillet stores well in a Tupperware all together. My only recommendation is to not store the optional hoagie along with the other ingredients—leave those separate and then bring them together before reheating! Speaking of which…
How do you reheat philly cheesesteak skillet?
This reheats quite easily in the microwave. I can’t necessarily recommend a reheating time for a single serving, but I promise it’ll be ready in just a couple of minutes!
What goes with philly cheesesteak?
Aside from the already-mentioned hoagie roll, this skillet could pair well with pretty much anything. Fries? You got it. A favorite salad? Yes please. Let me know what you decide to have it with below!
Is philly cheesesteak healthy?
This Philly cheesesteak skillet can absolutely be a part of a healthy nutrition plan! It’s a great source of protein, and an excellent way to get some veggies in as part of a delicious and easy meal.
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Can I have the recipe?
If you try this recipe and love it, please rate it and me know your thoughts! I hope you enjoy this philly cheesesteak skillet!
Philly Cheesesteak Skillet
Equipment
- skillet
Ingredients
- 1 lb flank steak thinly sliced
- 1 onion diced
- 1 jalapeno with seeds out, diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 oz sliced mushrooms sliced
- 1 tablespoon garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 slices thin-sliced provolone cheese
Instructions
- Gather & chop vegetables as needed.
- Cut the steak into thin slices, about 4 inches long and ⅙ inches thick. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add olive oil.
- When skillet and oil are hot, add the steak strips. Cook for about 12-15 minutes, until steak is brown and crispy. (Steak can have an internal temp of 135-145 depending on preference).
- When steak is finished, remove from the skillet and set aside.
- Keeping the juices in the skillet, add the garlic, onion, pepper, and mushrooms. Cook for 10 minutes or until vegetables are at desired tenderness. (Cook for less time if you want them crunchy).
- When the vegetables are at desired tenderness, add the meat back into the skillet and mix to combine.
- Place slices of provolone cheese across the top of the skillet.
- Add a lid over the skillet, cut the heat, and cook for about 7 minutes or until cheese is melted.
- Optional: Serve with a hoagie and enjoy!
Cora says
This recipe was DELISH! Made them for my husband's birthday - a huge hit all around ☺️ thank you, Jordo!
Allison says
This is it! Simple dinner packed with a bunch of flavor! Thank you Jordo for sharing all your bomb
Recipes with the rest of us!
Kim says
One of my husband's very favorites.
Caitlin says
Wow! This was amazing! Easy to make and the flavor was so good! I used sirloin strips and opted out the jalapeño. Will definitely be making this again! 🥰
Ellen says
This was so bland and so tough we couldn’t even eat it. Usually her recipes are great but this one was definitely not a winner. Sorry Jordan.
Jordan Smith says
So sorry the recipe didn't turn out for you!