Go Back
+ servings
This is a picture of a philly cheesesteak skillet. There is a skillet full of philly cheesesteak, along with a plate with a hoagie and philly cheesesteak on the side.
Print Recipe
5 from 5 votes

Philly Cheesesteak Skillet

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.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: philly cheesesteak
Servings: 6
Calories: 217kcal
Author: Jordan Smith


  • skillet


  • 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 tbsp garlic minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 6 slices thin-sliced provolone cheese


  • 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!


Serving: 8oz | Calories: 217kcal | Carbohydrates: 4g | Protein: 21g | Fat: 12g