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This zesty Philly cheesesteak skillet is a quick and easy one-pan recipe made with tender steak, sautéed veggies, melty provolone, and bold seasonings.
Skip the sandwich and grab a skillet! ♡
I’ve adored Philly cheesesteaks for as long as I can remember — the juicy steak, the melty cheese, the sautéed onions and peppers — total comfort food. But instead of piling everything into a hoagie roll, this skillet version brings all those savory flavors together in a quick, weeknight-friendly dish that’s ready in about 35 minutes. Even better? You only need one pan and a handful of simple ingredients.
I went a little off-script from the traditional version and added a zesty blend of dry seasonings to amp up the flavor (a la Pepperjax Grill, for those of you Midwesterners). So I wouldn’t say this ingredient combo is 100% authentic, but it is incredibly delicious, packed with protein, and easily customizable with whatever veggies you have on hand.
Let’s make a quick batch!
Philly Cheesesteak Skillet Ingredients
Here are a few quick notes about the ingredients you will need to gather to make this Philly cheesesteak skillet recipe:
Steak: I used flank steak here, but ribeye or sirloin would also work well. For best results, thinly slice the steak against the grain into evenly sized pieces about 1/8 to 1/4 inch thick. To make slicing easier, I recommend freezing the steak for 20 to 30 minutes beforehand — this helps firm it up so you can achieve thinner, more uniform slices.
Veggies: We’ll use a mix of yellow onion, red and green bell peppers and baby bella mushrooms for the stir-fry. For even cooking, slice the onions and bell peppers into similar-sized strips, then quarter the mushrooms so they hold their texture.
Provolone: Provolone melts into a rich, creamy layer that ties all the flavors together. For best results, I recommend using a box grater to shred the provolone by hand, which will help it to melt more smoothly.
Seasonings: We will use low-sodium soy sauce to marinate the steak itself. Then I like to use a zesty mix of garlic powder, paprika, chili powder, onion powder, black pepper, celery seed (optional) and salt to season the entire stir-fry.
Oil: Finally, I recommend a high-heat oil such as avocado oil to sear the steak and sauté the veggies.
Recipe Tips
Detailed instructions are included in the recipe below, but here are a few helpful tips to make this recipe a success:
Use a hot skillet. Make sure your skillet is well-heated before adding the veggies and steak. A hot pan helps caramelize the ingredients better and adds great flavor.
Let the veggies char a bit. Resist the urge to stir too often. Letting the veggies sit for 1–2 minutes between stirs helps them develop a nice char and deeper flavor.
Use freshly-shredded Provolone. Freshly shredded provolone melts more smoothly and gives the skillet a creamier finish than pre-shredded cheese.
Cover just briefly to melt the cheese. When adding the provolone, cover the skillet only for about 1 minute — this melts the cheese beautifully without making it rubbery.
Recipe Variations
Here are a few variations that you’re welcome to try with this recipe:
Add jalapeños: Add some thinly-sliced jalapeño peppers to the veggie sauté to amp up the heat.
Add extra veggies: Toss in additional veggies like zucchini, spinach, or thinly sliced carrots.
Swap the cheese: Mix it up with Swiss, mozzarella, white cheddar, fontina, or a smoked gouda for a different melty cheese vibe.
Swap the protein: You can easily swap in thinly sliced chicken, pork, ground beef or turkey, or plant-based alternatives — just adjust the cook time as needed.
What To Serve With This Skillet
Here are a few ideas for sides that you could serve with this cheesesteak skillet:
This zesty Philly cheesesteak skillet is a quick and easy one-pan recipe packed with tender steak, sautéed veggies, melty provolone, and bold seasonings.
Ingredients
Scale
Philly Cheesesteak Skillet:
1 pound flank steak, thinly sliced into bite-sized pieces
2 teaspoons low-sodium soy sauce
3 tablespoons avocado oil, divided
1 medium yellow onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
8 ounces baby bella mushrooms, quartered
1 cup (4 ounces) shredded provolone cheese
Seasoning Mix:
1 teaspooneach: fine sea salt, garlic powder, paprika
1/2 teaspooneach: chili powder, onion powder
1/4 teaspooneach: black pepper, celery seed (optional)
Instructions
Mix the seasoning.Whisk together all of the seasonings ingredients in a small bowl until combined.
Season the steak.In a small bowl, toss the steak with the soy sauce and 1 tablespoon of the seasoning mix until combined.
Cook the veggies.Heat 2 tablespoons of the oil in a large cast iron or nonstick skillet over medium-high heat. Add the onion, bell peppers and mushrooms and sprinkle 1 teaspoon of the seasoning mix evenly over the top. Sauté for about 8-10 minutes, waiting 1-2 minutes between stirs so that the veggies can lightly char on the bottom, until the veggies are softened to your liking. Transfer the veggies to a clean bowl and set aside.
Cook the steak.Add the remaining 1 tablespoon oil to the pan and swirl to coat. Add the steak in a single layer, more or less, and cook for 2-3 minutes undisturbed until the bottom of the steak is lightly charred. Toss and continue cooking, tossing occasionally, until the steak is cooked to your liking.
Combine.Add the cooked veggies back to the pan and toss with the steak thoroughly to combine. Taste and season with additional salt and pepper if needed. Sprinkle the provolone cheese on top, cover with a lid for 1 minute or until the cheese is melted.
Yum! This sounds wonderful, and like something I would enjoy making. I know that bell peppers are traditional in this dish, but I cannot digest them well, so I would try subbing zucchini.
Yum! This sounds wonderful, and like something I would enjoy making. I know that bell peppers are traditional in this dish, but I cannot digest them well, so I would try subbing zucchini.
This was such a tasty and easy meal. Great job, Ali.