A skillet version of the classic Philly cheesesteak featuring tender beef, sautéed peppers and onions, and a rich layer of melted provolone and mozzarella cheese—all made in just one pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 lb thinly sliced ribeye or sirloin
1 tbsp olive oil
1 tbsp butter
1 green bell pepper, sliced
1 red bell pepper, sliced (optional)
1 large yellow onion, sliced
1 cup sliced mushrooms (optional)
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
6 provolone slices
1 cup shredded mozzarella
Chopped parsley (optional)
Instructions
-
Thinly slice steak and vegetables.
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Heat oil in skillet over medium-high. Sear steak 2–3 minutes; remove.
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Reduce heat, add butter, and cook onions, peppers, and mushrooms until soft.
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Stir in garlic, seasonings, and Worcestershire.
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Return steak and mix to combine.
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Top with cheese, cover, and melt over low heat for 3–5 minutes.
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Garnish with parsley and serve hot.