This Philly Cheesesteak Skillet is an easy one skillet meal packed with tender steak, crisp veggies, and perfectly melty cheese. The entire recipe will take less than 30 minutes to make and your whole family will love this quick, satisfying, meal!
The BEST Philly Cheesesteak Skillet
You can never have enough one skillet meals! You probably feel similarly, right? They are so easy to make and the clean up is usually a breeze because, hello?! One skillet.
This easy Philly Cheesesteak Skillet is a one skillet dream that everyone loves. Tender steak, crisp veggies, and melty cheese all in one dish. The best part is that everything comes together in just under thirty minutes!
Watch How to Make This Recipe
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Philly Cheesesteak Skillet Ingredients
Steak: I have tested a couple of different cuts of steak for this recipe and my favorite by far are sirloin steak or flank steak. Use a sharp knife to cut the steak thinly. To make getting a thin slice even easier, I recommend putting the steak in the freezer for a bit before slicing.
Bell Peppers: The classic philly cheesesteak veggies – peppers. You will need both a small red and green bell pepper.
Mushrooms: If you hate mushrooms, feel free to leave these out. Otherwise, go ahead and add in those baby bellas!
Onion: You cannot have a philly cheesesteak without plenty of onion.
Coconut Aminos: To keep this recipe gluten free, it calls for coconut aminos to add in some extra flavor instead of worcestershire sauce.
Apple Cider Vinegar: This also helps to give the skillet a bit of extra flavor and zip.
Cheese: This recipe calls for a combination of both mozzarella and pecorino romano cheeses for the top. If you don’t want to use two cheeses, feel free to just use shredded mozzarella.
Helpful Kitchen Tools
How to Make This Cheesy Cheesesteak Skillet
Step One: Add the thinly sliced steak to a small mixing bowl and season with salt and pepper. Stir until the steak is well coated.
Step Two: Heat a large skillet over medium high heat. Once the skillet is hot, add in a tablespoon of avocado or coconut oil. Next, add the steak to the skillet and cook for two to three minutes on each side until browned. Once the steak is brown, remove it from the skillet and set aside.
Step Three: Add the coconut aminos and vinegar to the skillet and stir to release any brown bits from the bottom of the pan. Next, add the peppers, onion, and mushrooms to the skillet and cook the veggies until the peppers are tender but still crisp.
Step Four: Add the steak back to the skillet and stir until everything is well combined. Sprinkle the shredded cheese on top and then cover with a lid to allow the cheese to melt. Once the cheese has melted, remove the skillet from the heat and serve immediately!
How to Serve Your Philly Cheesesteak Skillet
If you want to keep things low carb, this recipe is great on it’s own with a salad or your favorite veggie on the side. Of course you could also serve this with a baked potato or go the traditional route and slice up your favorite gluten free roll and make a gluten free Philly cheesesteak!
More Reader Favorite Steak Recipes
- Garlic Butter Steak Bites
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- One Skillet Beef Tips with Peppers and Onions
- Chipotle Steak Tacos
- Easy Steak Salad
I hope you give this Philly Cheesesteak Skillet a try! It’s the perfect one-pan weeknight dinner! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Philly Cheesesteak Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Philly Cheesesteak Skillet is an easy one skillet meal packed with tender steak, crisp veggies, and perfectly melt-y cheese. The entire recipe will take less than 30 minutes to make and your whole family will love this quick, satisfying , and low carb meal!
Ingredients
- 1 tbsp avocado or coconut oil
- 1 pound sirloin or flank steak, thinly sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 1 small yellow onion, sliced
- 4oz baby bella mushrooms
- 4 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 oz grated pecorino romano cheese
- 4 oz shredded mozzarella cheese
Instructions
- Add the thinly sliced steak to a small mixing bowl and season with salt and pepper. Stir until the steak is well coated.
- Heat a large skillet over medium high heat. Once the skillet is hot, add in the oil. Next, add the thinly sliced steak to the skillet and cook for two to three minutes on each side until brown. Once the steak has browned, remove it from the skillet and set aside.
- Add the coconut aminos and vinegar to the skillet and stir to release any brown bits from the bottom of the pan. Next, add the peppers, onion, garlic, and mushrooms to the skillet and cook the veggies until the peppers are tender but still crisp.
- Add the steak back to the skillet and stir until everything is well combined. Sprinkle the shredded cheese on top and then cover with a lid to allow the cheese to melt. Once the cheese has melted, remove the skillet from the heat and serve immediately. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
Delicious!! Will definitely be making again!
So glad you loved it, Aimee!
So easy and delicious. Love serving it in siete tortillas! Thank you for a great go to dinner that will be in our rotation!
Such a great idea, Erin! Thanks for leaving a review!
My husband isn’t the biggest fan of mushrooms in cheesesteaks but he loved them in recipe!
Yay! Love that! So happy he was a fan!
This was so delicious! Super easy and a perfect dinner this evening!
So glad you loved the recipe, Sara Beth!
Wow this is so good and so easy!!!
Thanks, Liz! Glad you loved it!
Made this for a Friday night date night and it was an instant hit! The flavors of this skillet were perfection. We added baby Bella’s and I wouldn’t change a thing. Served this on a soft roll and it was what dreams were made of. Truly thankful to have found your recipes, they never disappoint!
So happy to hear that, Melissa! Glad you loved the recipe!
This is one of my favorite recipes ever!! It is so easy and so delicious.
So glad you love it, Brooke!
Made this last night, so good!! My husband said this is the best Philly cheesesteak he’s ever had! I ate it low-carb but he had it on a roll. This recipe was perfect for us, thanks for the recipe!
You’re so welcome, Chelsea! I’m glad you both loved it!
This was so easy and delicious. My husband had three portions! Thank you!
You’re welcome, Meagan! Happy you enjoyed the recipe!
Super easy and delicious. Definitely a keeper!
Glad you loved it, Thel!
I made this the other night and it was so easy and delicious! I will definitely make it again.
So easy and so good! Two things that most people like in the same meal. Definitely going into the rotation!
Happy you enjoyed it, Marilyn!
I’m so glad you enjoyed the recipe, Stephanie!
This meal is delicious and so easy to make on a busy night! Definitely adding it to the rotation.
Yay! Thanks for taking the time to leave a review, Jessica!
Super easy and delish! Bring on all the cheese, please 🙂 Reminded me of home: Philly!
Yes! Happy you loved it, Anna!
Wow! Flavorful, hearty, easy, and (perhaps one of my favorite recipe attributes) forgiving. I had an issue with my iPad and ended up working through the recipe mostly from my memory of having read through it twice, with one or two hasty trips to the desktop in my bedroom. I definitely failed to have my pan hot enough when I started searing the steak (oops), but the dish still turned out fabulous. I’m sure it will be even better next time when I’m a more diligent follower of the steps as written!
Happy you loved it, Nita!
This was SO GOOD. My Pennsylvania native husband gave it emphatic thumbs up. I used sliced provolone for the cheese, because that is what I had on hand. This is definitely a great weeknight meal to have in the back pocket.
Wow! So glad you and your husband loved this, Sandie!
This is so freaking good and easy. Once everything is prepped it comes together in no time and is so full of flavor. I don’t say this lightly but you don’t even miss the bread.
Yay! Happy you enjoyed the recipe, Rebecca!