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Philly Cheesesteak Skillet with Mushrooms, Peppers, and Cheese Recipe

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4.2 from 2 reviews

This Philly Cheesesteak Skillet recipe offers a quick, flavorful twist on the classic sandwich by combining tender thinly sliced rib eye steak, sautéed mushrooms, onions, and bell peppers, all topped with melted mozzarella and Parmesan cheese. Cooked in a single skillet and finished under the broiler, it's an easy, satisfying meal perfect for any night of the week.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 2 pounds rib eye, skirt, flank, or flat iron steak, very thinly sliced

Seasonings

  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper

Vegetables

  • ½ pound mushrooms, quartered
  • 1 medium yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 6 garlic cloves, minced
  • 4 thinly sliced green onions (optional)

Dairy

  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Oils & Others

  • 3 tablespoons extra-virgin olive oil

Serving

  • 6 hoagie rolls, toasted (optional)

Instructions

  1. Season the Steak: Season the thinly sliced steak all over with 1 teaspoon of kosher salt and freshly cracked black pepper to enhance the meat's flavor.
  2. Cook Mushrooms: Heat a medium, oven-safe skillet over medium-high heat without oil. Add the quartered mushrooms and sprinkle with the remaining ½ teaspoon of salt. Cook until they turn golden brown, about 5 minutes, stirring occasionally to ensure even cooking.
  3. Sauté Onions and Peppers: Increase heat to high, add 2 tablespoons of extra-virgin olive oil to the skillet. When the oil is hot and shimmering, add the thinly sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables start to soften, about 3-5 minutes. Transfer these cooked vegetables to a plate and set aside.
  4. Cook the Steak: In the same skillet, add the remaining 1 tablespoon of olive oil over high heat. Once the oil is hot, add the steak in small batches to avoid overcrowding. Cook each batch for 1-2 minutes per side until nicely browned. Transfer the cooked steak to a plate. Repeat until all steak is cooked.
  5. Sauté Garlic: Reduce the skillet heat to medium. Add the minced garlic and cook, stirring constantly, for about 1 minute or until fragrant but not burnt.
  6. Combine Ingredients: Return the cooked vegetables and steak along with any juices collected back to the skillet. Stir everything together to combine evenly.
  7. Add Cheese and Broil: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the steak and vegetable mixture. Place the skillet under a preheated oven broiler on the center rack. Broil until the cheese melts and bubbles, approximately 2-4 minutes, watching carefully to prevent burning.
  8. Garnish and Serve: Remove the skillet from the oven, sprinkle with thinly sliced green onions if desired. Serve warm, either on its own or divided among toasted hoagie rolls for classic Philly cheesesteak sandwiches.

Notes

  • Use a very sharp knife to slice the steak thinly or ask your butcher to do this for you for best results.
  • Ensure the skillet is oven-safe since it will go under the broiler at the end.
  • If you prefer a spicier variation, add sliced jalapeños or a dash of hot sauce.
  • The hoagie rolls are optional; you can also serve this dish open-faced or with a side salad for a lighter meal.
  • Watch the broiler carefully during cheese melting to avoid burning.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/philly-cheesesteak-skillet-with-mushrooms-peppers-and-cheese-recipe/