This Philly Cheesesteak Skillet is everything I love about the classic sandwich—savory beef, melty cheese, and tender veggies—without the bread and without the hassle.
All made in one pan, it’s a cozy weeknight dinner that’s as satisfying as it is simple.
Whether served as-is, stuffed into a roll, or spooned over rice, this dish is loaded with flavor and ready in under 30 minutes. It’s comfort food made easy.
Why I Love This Recipe
One skillet = easy cleanup and no fuss
Classic cheesesteak flavor in a simple dinner form
Budget-friendly and family-approved
Customizable with your favorite cheese or veggies
Great for low-carb or keto diets too
What You’ll Need (Ingredient Highlights)
Ground beef – I use lean beef for less grease
Beef broth & Worcestershire – Add savory depth
Green bell peppers & onion – Classic cheesesteak veggies
Mushrooms – Optional, but they add umami
Provolone cheese – Melts beautifully over the top
Pro Tips Before You Start
Drain the beef well to avoid greasy results
Dice veggies small so they cook evenly and quickly
Don’t overcook the provolone—just let it melt gently
Serve hot from the skillet or stuff into hoagie rolls
How to Make Philly Cheesesteak Skillet
Step 1: Cook the Beef
Brown the ground beef in a skillet over medium heat.
Once fully cooked, drain excess fat.
Step 2: Add Flavor
Pour in beef broth and Worcestershire sauce.
Simmer for 4–5 minutes until most liquid evaporates.
Season with salt and pepper to taste. Remove beef from skillet and set aside.
Step 3: Sauté the Veggies
In the same skillet, heat olive oil.
Add diced onion, bell peppers, and mushrooms.
Cook 5–6 minutes until softened.
Step 4: Combine and Melt
Return beef to skillet and stir with veggies.
Lay provolone cheese slices over the top.
Cover the pan for 1–2 minutes until cheese is melted.
What to Serve It With
Toasted hoagie rolls
Over white rice or cauliflower rice
With roasted potatoes or fries
Stuffed into bell peppers
On top of a baked potato
Variations / Substitutions
Use ground chicken or turkey instead of beef
Try cheddar or mozzarella if you don’t have provolone
Add jalapeños for extra heat
Make it keto by skipping any bread or starchy sides
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Reheat: Warm in a skillet over medium heat or microwave in short bursts
Freeze: Store in freezer-safe bags for up to 2 months
FAQs
Can I make this ahead of time?
Yes! It reheats beautifully for meal prep.
What’s the best cheese to use?
Provolone is classic, but you can use mozzarella or white American.
Can I add more vegetables?
Absolutely—spinach, zucchini, or even broccoli works great.
Is this recipe gluten-free?
Yes, just make sure your Worcestershire and broth are certified gluten-free.
Can I double the recipe?
Yes, but use a larger skillet or cook in batches.
How can I make it spicy?
Add red pepper flakes or sliced jalapeños with the veggies.
Final Thoughts
This Philly Cheesesteak Skillet brings big flavor in a low-effort, one-pan meal.
Whether you’re keeping things low-carb or craving that gooey cheese fix, this recipe checks every box.
