Easy Philly Cheesesteak Skillet (25-Minutes)

This easy Philly Cheesesteak Skillet combines tender steak, sautéed peppers, onions, and mushrooms, and melted cheese in one pan for a healthy, low-carb, and gluten-free meal ready in 25 minutes.

One-pan dinners are my absolute favorite. Especially when they are quick and easy to make. And that is exactly what we are serving up today with this Philly cheesesteak skillet.

Growing up outside Philly, cheesesteaks are a staple, and there is always a debate as to which place had the best ones. This skillet recipe takes all your favorite aspects of a cheesesteak and turns it into a healthier and lower-carb version.

Why we are obsessed with this Philly cheesesteak skillet because:

• made in one pan – yay for not a lot of clean up!
• packed with protein and veggies
• tastes just like the real deal!
• ready in 25 minutes from start to finish for an easy dinner!

You can whip it up for an easy meal for the whole family or make it for meal prep to enjoy during the week. The leftovers are even great for breakfast with an egg on top. The recipe can easily be doubled if serving a larger crowd.

What is an authentic Philly cheesesteak?

If you aren’t from Philadelphia or have never been, you might be asking, what is an authentic Philly cheesesteak? Of course, you can probably get them all over the world, but is it the real deal?

An authentic Philly cheesesteak sandwich is thinly sliced and fried ribeye steak with sautéed onions and peppers with melted cheese (Cheez Whiz, American, or provolone) all served in a long and crusty hoagie roll. You can choose to have them served with or without onions, and at some places, you can pick your cheese.

However you get it, it makes the absolute best combo.

Philly cheesesteak skillet ingredients

• olive oil
• ribeye steak
• onion
• bell peppers
• mushrooms
• garlic powder
• provolone cheese
• salt and pepper

Make sure to see below for easy substitutions for this recipe.

How to Make Philly cheesesteak skillet

This low-carb Philly cheesesteak could not be easier to make. All you need is one pan and 25 minutes from starting to prep your veggies to a finished dish.

1. Liberally season the sliced steak with salt and pepper. Heat a large skillet or nonstick pan over medium heat and let it get hot. First, add your oil and let it get hot, about 30 seconds. Then add slices of beef, without overcrowding, and cook 30 seconds per side. Remove from the pan, leaving the juices behind, and repeat with the remaining beef (I had to do this in 3 batches).
2. Leave the beef juices in the pan and add onions and saute for 5 minutes, stirring occasionally. If needed, add a little water to the pan to make sure they don’t stick. Next, add peppers, a pinch of salt and pepper, and mix well. Add a splash of water, cover with a lid, and let cook for 4-5 minutes. Then add the mushrooms and garlic powder and saute for 2-3 minutes, stirring occasionally.
3. Turn down heat to low and add the steak back into the pan and mix well. Finally, add sliced provolone to cover the steak mixture and let melt, about 1 minute. If needed, you can cover the pan with a lid. Top with optional toppings and enjoy!

How to serve Philly cheesesteak skillet

There are a few ways to serve this cheesesteak skillet depending on your goals and needs.

• As is! While one serving is not very calorie-dense, you can easily increase your serving size.
• On a roll as a sandwich – the classic way to enjoy a Philly cheesesteak! You could also serve with toasted bread and make an open-face sandwich.
• With some carbs – rice, quinoa, roasted potatoes, or french fries would all be delicious to add some more carbs to this meal.
• With a side salad or sauteed veggies

What’s the best meat to use for Philly cheesesteaks?

Classic Philly cheesesteaks are made using ribeye steak. It is flavorful and has the perfect amount of fat to help keep it tender when cooking.

See below for substitutions if you do not have ribeye or want a leaner piece of meat.

Tips for thinly slicing steak

The best tip for thinly sliced meat is to pop it in the freezer for 10-15 minutes so it firms up and is easier to slice. To do so, line a plate or baking sheet with parchment paper, place your meat on it and freeze until it is just firm (not completely frozen). The time will depend on how thick your steak is. You will also want to make sure you use a sharp knife to slice it.

Can you buy shaved beef?

If you are nervous you won’t be able to slice your beef thin enough, you can ask your butcher to do it for you! As for it shaved or chipped for cheesesteaks.

What is the most common cheese on a Philly cheesesteak?

One of the biggest questions is what cheese is used the most on cheesesteaks, and it can go a few ways. Some say the classic choice is Cheez Wiz while others say it is American or provolone. Most of the time it will depend on where you are ordering from.

I personally prefer provolone cheese, but you can swap as you like.

Substitutions

Here are a few substitutions and modifications if needed.

• steak – if you don’t have ribeye, sirloin steak will also work well. Flank steak is a good option if you want a leaner option. If you don’t have any of those, you can use any kind of steak, but just want to make sure it is sliced thinly and you don’t overcook it. You could also use thinly sliced chicken for a chicken cheesesteak.
• vegetables – while a classic cheesesteak is peppers and onions, you can add more veggies if you like. Feel free to leave out the mushrooms if you aren’t a fan of them. 
• cheese – swap out the provolone for American or melted Cheez Whiz, which are both pretty common. You could use something like pepper jack or even mozzarella if needed. These will just change the flavor a little. You can also use shredded cheese instead of sliced.
• oil – any kind of oil (avocado, coconut, olive oil…) or cooking fat (butter, ghee…) will work in this recipe.

More healthy skillet recipes

• Steak and Sweet Potato Skillet
• Maple Mustard Chicken Skillet
• Chicken Fajita Casserole
• Buffalo Chicken Casserole
• Healthy Chicken Pad Thai

Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa

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