Philly Cheesesteak Skillet | A 30-Minute Dinner!

5 minutes, 38 seconds Read


This garlicky philly cheesesteak skillet has all the classic flavors with half the carbs! Filled with tender bell peppers, onions, mushrooms, steak and melty mozzarella for the perfect weeknight dinner! It’s a one-pan recipe that’s ready in 30 minutes!

Philly cheesesteak skillet in a bowl with melty mozzarella on top.

Why You’ll Love This Philly Cheesesteak Skillet

This cheesy one-pan dinner with juicy top sirloin is the perfect weeknight dinner.

  • Versatile. Use leftover cheese, add more veggies, or serve it as a sandwich.
  • Quick. It’s perfect for weeknights because you only need 30 minutes to throw it together.
  • One-pan. You’ll always be more motivated to cook a recipe when there’s less clean-up involved.
  • Wholesome. There’s lots of fresh veggies like sweet bell peppers, onions, mushrooms, and juicy steak in every bite.

What Is Philly Cheesesteak?

Philly cheesesteak has its roots in Philadelphia, Pennsylvania. It consists of thinly sliced steak, grilled onions, and melted cheese served in a hoagie (bread roll). The kind of cheese can range from mozzarella cheese to cheddar or provolone. Sliced bell peppers can also be added into the mix for extra flavor, but they’re not necessary. There are also regional and dietary variations of the recipe like my Cheesesteak Stuffed Mushrooms or Keto Cheesesteak Stuffed Peppers. Cheesesteaks are considered a fast-food dish that’s perfect for game-days.

Ingredients for philly cheesesteak skillet.

Recipe Ingredients

The fresher the veggies, the better your skillet will come out. Scroll to the recipe card at the bottom of the post for exact measurements.

  • Avocado oil – Feel free to use olive or coconut oil.
  • Baby bella mushrooms – Creminis are a great swap and so are button mushrooms.
  • Top sirloin – Make sure it’s center-cut.
  • Garlic cloves – You can use garlic powder instead.
  • Bell peppers – Use any color of bell peppers for this.
  • Sweet onion – White onion works too.
  • Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
  • Parmesan cheese – Freshly-grated cheese is best. Avoid the kind in a green bottle.
  • Mozzarella cheese – Buy it pre-shredded or shred it yourself.

How to Make a Philly Cheesesteak Skillet

The key’s in cooking all the veggies until tender to avoid a raw after-taste. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Cook the mushrooms. Add 1 tablespoon oil to a large skillet over medium-high heat. Stir in the mushrooms and sauté them for 3-6 minutes or until browned. Season them with salt and pepper. Remove them from the heat and set aside.
  • Sear the steak. Add 1 tablespoon oil to the skillet. Arrange the beef in a single layer. Sear it for 2-3 minutes on each side or until browned. Remove it from the heat and set it aside with the mushrooms.
  • Cook the peppers. Toss in the garlic, bell peppers, and onions. Mix well and cook everything for another 4-5 minutes or until the onions soften.
  • Combine everything. Return the mushrooms and steak into the skillet. Stir well.
  • Make it melty. Sprinkle parmesan and mozzarella cheese on top. Reduce the heat to medium. Cover the skillet and cook for 2-3 minutes or until nice and melty.
  • Serve it. Remove the skillet from the heat and serve immediately. Enjoy!

Tips and Variation Ideas

From cooking in batches to stuffing peppers, these tips will help you go above and beyond with this philly cheesesteak skillet.

  • Use frozen fajitas. If your local grocery store carries frozen beef fajitas, go ahead and use them to cut down on prep time. Make sure they’re completely thawed, though.
  • Swap the protein. Turkey and chicken make great swaps for beef in this recipe.
  • Use leftovers. Shred all the leftover bits of melty cheese in your fridge for a unique cheese-blend and replacement for mozzarella.
  • Add more veggies. Sauteed spinach, zucchini, and sweet potatoes can make this dish extra hearty.
  • Cook in batches. To get a nice sear on the steak, you need to avoid over-crowding the pan. If you don’t have a large enough pan to cook in, do it in batches.
  • Stuff some peppers. Cut the top off whole bell peppers. Remove the seeds. Stuff the peppers with the cheesesteak mixture. Shred more cheese on top. Bake them at 350F for 20-25 minutes or until the peppers are tender.
  • Make it spicy. Finely chop jalapeños or serranos and stir them into the mixture for a kick of heat. You can also use red pepper flakes.
Close-up of philly cheesesteak skillet.

Serving Suggestions

This philly cheesesteak skillet is a great dinner low carb dinner option. To keep things light, serve it with my Go-to Everyday Salad on the side. You can also stuff it in your favorite bread roll for an awesome sandwich. For veggie sides, go for my Corn on the Cob or Garlic Ranch Potatoes. If you’re craving soup, try my Creamy Instant Pot Potato Soup or Creamy Tomato Basil Soup.

How to Store and Reheat Extras

The leftovers need to be fully cooled before refrigerating.

  • Fridge: Place it in an airtight container for up to 5 days.
  • To reheat it: Microwave it in 30-second increments until warm and melty again. You can also reheat it in a pan over medium-high heat for 7-9 minutes, stirring occasionally.

More Steak Recipes to Try


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This one-pan philly cheesesteak recipe is packed with garlic, tender peppers, juicy steak, and mushrooms for the perfect weeknight dinner.

  1. Heat a large cast iron skillet to medium-high heat.
  2. Add 1 tablespoon of avocado oil and mushrooms to the skillet. Saute for 4-6 minutes, or until mushrooms are browned, stir occasionally. Season with salt and remove from the pan and let rest on a plate.
  3. Next, add 1 tablespoon of avocado oil and sliced top sirloin to the pan. Spread out in a single layer. Season with salt and pepper. Sear the steak for 2-3 minutes until browned. Flip and cook an additional 2 minutes on the other side. Remove the steak from the pan and let rest with the mushrooms.
  4. Now, add garlic, green pepper, red pepper and onion to the same skillet. Saute for 4-5 minutes or until slightly browned, stirring occasionally.
  5. Once the vegetables are cooked, add mushrooms and steak back to the pan. Stir everything together.
  6. Sprinkle with parmesan cheese and mozzarella cheese. Reduce heat to medium heat. Cover and cook for 2 minutes or until the cheese is melted. Serve.


  • Serving Size: 1 1/2 cups
  • Calories: 331
  • Sugar: 4 g
  • Sodium: 214 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 93 mg

Keywords: philly cheesesteak skillet, philly cheese steak skillet


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