Philly Cheesesteak Skillet
A quick and easy one-pan Philly cheesesteak skillet featuring tender steak, sweet peppers, caramelized onions, mushrooms, and gooey provolone cheese, ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 lb steak (ribeye or sirloin), thinly sliced Partially freeze for 20 minutes to make slicing easier.
- 1 piece bell pepper, sliced Any color; red or orange are sweeter.
- 1 piece onion, sliced Yellow or sweet onions caramelize nicely.
- 2 cups mushrooms, sliced Cremini or white button.
- 2 cups spinach Baby spinach wilts fastest.
- 1 cup provolone cheese, shredded Substitute mozzarella or American for different melt and flavor.
- 2 tablespoons olive oil Or use avocado oil for higher smoke point.
- to taste salt and pepper
Instructions
Preparation
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil.
- Season the thinly sliced steak with salt and pepper. Add to the hot pan in a single layer. Sear until browned and cooked to your liking, about 2–4 minutes depending on thickness. Remove the steak and set it aside.
- In the same skillet, add the sliced bell pepper, onion, and mushrooms. Sauté, stirring occasionally, until the vegetables are tender and beginning to brown, about 5–7 minutes.
- Add the spinach to the pan. Cook, stirring, until the spinach is just wilted, about 1–2 minutes.
- Return the cooked steak to the skillet and toss with the vegetables to combine. Taste and adjust seasoning.
- Sprinkle the shredded provolone evenly over the top. Cover the skillet and let sit for 1–2 minutes, or until the cheese is melted.
- Serve hot straight from the pan or spoon into toasted rolls.
Notes
For a hoagie-style finish, have rolls on hand. For a lower-carb plate, serve over cauliflower rice.