Why I Love This Recipe

When I’m craving comfort food but don’t want to spend a lot of time cooking, this Philly Cheesesteak Skillet is always a good idea. Tender shaved beef cooks alongside onions, peppers, and mushrooms to create all the classic cheesesteak flavors in one pan. The layer of provolone cheese melted over the top is my favorite part. After a few minutes under the broiler, it turns perfectly bubbly and gooey, making every bite taste like a classic Philly cheesesteak. Finished with a creamy Worcestershire sauce, it’s rich, savory, and the kind of dinner everyone gets excited about.

Enjoying The Leftovers

Leftovers are just as good the next day. Spoon the cheesesteak mixture onto toasted hoagie rolls, serve it over roasted potatoes or rice, stuff it into baked potatoes, or enjoy it on its own for an easy high-protein lunch.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. If possible, store any extra sauce separately and drizzle it over the skillet after reheating for the freshest flavor.

Reheating

Reheat in a skillet over medium-low heat until warmed through, or microwave individual portions in 30-second intervals. If you’d like the cheese to get bubbly again, transfer it to an oven-safe dish and place it under the broiler for a minute or two.

A close up shot of cheesesteak, bell peppers & mushrooms with chopped green onions and a dressing drizzled on top.
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Philly Cheesesteak Skillet

This Philly Cheesesteak Skillet is an easy one-pan dinner made with tender shaved beef, sautéed onions, peppers, mushrooms, melted provolone cheese, and a creamy Worcestershire sauce. It's a quick comfort food recipe that delivers all the classic Philly cheesesteak flavors without the fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 pound beef shaved steak
  • 2 tbsp avocado oil
  • 1 small onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 tsp worcestershire sauce
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 6-8 slices of provolone
  • Freshly chopped green onions
For the sauce
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 ½ tbsp worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
US – M

Instructions

  • Lay the shaved steak on a cutting board and pat dry with a paper towel. Season both sides with salt and pepper. Heat an oven-safe skillet over high heat and add 1 tablespoon of avocado oil.
  • Add the steak and cook for 2–3 minutes, stirring occasionally, until browned and slightly crispy. Transfer to a plate and set aside.
  • In the same skillet, add another tablespoon of avocado oil and reduce the heat to medium. Add the sliced peppers, onions, and mushrooms. Season with garlic powder and Worcestershire sauce, then stir to combine. Cook for 6–8 minutes, until the veggies are softened.
  • In a small bowl, mix all sauce ingredients until smooth. If you prefer a thinner sauce, stir in 1 tablespoon of water.
  • Return the steak to the skillet with the veggies and stir to combine. Arrange 4–6 slices of provolone cheese over the top. Place under the broiler on high for 2–3 minutes, until the cheese is melted and lightly browned.
  • Sprinkle with freshly chopped green onion, drizzle with the sauce, and serve immediately.

Equipment

saute pan
cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 568kcal | Carbohydrates: 11g | Protein: 33g | Fat: 44g | Fiber: 2g