American
Philly Cheesesteak Skillet
Shaved beef cooks with peppers and onions, then gets covered in melted provolone. Scoop it into rolls or eat it straight from the pan.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Photo: jeffreyw (CC BY). Source
Why you’ll love it
- Thin beef cooks in minutes and stays tender.
- One skillet handles meat, vegetables, and cheese.
- Provolone melts evenly without needing a broiler.
- Works as a sandwich filling or a low-carb plate.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook 8 minutes until softened.
- 2
Push vegetables to the side, add garlic for 30 seconds, then add shaved beef in an even layer.
- 3
Cook beef 3 to 4 minutes, stirring to brown, then mix with the vegetables.
- 4
Season with Worcestershire, salt, and pepper.
- 5
Lay provolone over the top, cover the skillet, and cook 2 minutes until cheese melts.
- 6
Serve in rolls or spoon onto plates.
Pro tips
- Ask the butcher to shave the steak or partially freeze it and slice it yourself.
- Do not overcook the beef once it loses its pink color.
- Warm the rolls while the cheese melts if making sandwiches.
Easy substitutions
- provolone
- white American cheese
- ribeye
- flank steak shaved thin
- hoagie rolls
- lettuce cups
Storage and reheating
Storage
Refrigerate leftovers in a sealed container up to 3 days.
Reheating
Warm in a skillet over medium heat until the cheese softens again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 510
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 35 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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