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Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
published Aug 11, 2024
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Thinly sliced beef, sautéed peppers and onions, and gooey melted cheese made in a single skillet.
Serves4Prep20 minutesCook20 minutesJump to Recipe
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What’s the best part of a great Philly cheesesteak? Is it the thinly sliced and seasoned beef, the gooey cheese, or the hoagie roll? Even in the City of Brotherly Love, there are lively disputes over this very topic, with everyone convinced that their go-to cheesesteak is the best. I say it’s impossible to choose a favorite part, and luckily you don’t have to.
I love reimagining iconic dishes like this as one-pan meals, so this Philly cheesesteak skillet is a skillet dinner that’s ideal for weeknights. You’ll use a cast iron skillet to make a cheesesteak with all of the tasty hallmarks of the classic sandwich, but you aren’t confined to just sub rolls. This tastes equally delicious served with a salad, atop al dente noodles, or with steamed rice. Give this recipe a try, and see how many ways you can serve up a taste of Philadelphia.
Why You’ll Love It
- It’s everything you love about Philly cheesesteaks. This skillet dinner has all of the flavors you want in a Philly cheesesteak — thin strips of beef, sautéed onions and sweet peppers, and gooey cheese.
- It’s a versatile, quick dinner. This crowd-pleasing dinner comes together in just 40 minutes and you’ll feel satisfied serving it in sandwich rolls or with a side salad.
Key Ingredients in Philly Cheesesteak
- Ribeye steak: Beef ribeye steak is our top pick because the marbling keeps it tender, and it’s easy to find a thick cut. If you have trouble slicing the steak thin, try freezing it for an hour, or just ask your butcher to do it for you.
- Peppers and onion: Use an onion and two bell peppers — I like the look of red and green bell peppers, but use what you have on hand.
- Cheese: The best cheese for Philly cheesesteak is a major point of contention, but I say you can’t beat the melty texture of white American cheese and the flavor of provolone.
- Rolls: Remove some of the soft interior of the bread before filling with the meat, cheese, and veggies. You can nibble on it or save it to make homemade breadcrumbs.
Philly Cheesesteak Skillet Recipe
Thinly sliced beef, sautéed peppers and onions, and gooey melted cheese made in a single skillet.
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 3 ounces
white American cheese (4 to 5 slices, or 1/2 cup shredded)
- 3 ounces
provolone cheese (4 to 5 slices, or 1/2 cup shredded)
- 2
medium red, yellow, or green bell peppers
- 1
large yellow onion
- 1
(1 1/2-pound) boneless ribeye steak (1 to 1 1/2 inches thick)
- 1 teaspoon
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 2 tablespoons
olive oil, divided
- 4
(6-inch) soft sub, hoagie, or Italian sandwich rolls (optional)
Instructions
Arrange a rack in the upper third of the oven (about 5 inches from the broiler). Heat the broiler to HIGH.
Grate 3 ounces American cheese and 3 ounces provolone cheese on the large holes of a box grater (about 1/2 cup each), or cut sliced cheese crosswise into thin slices. Trim and thinly slice 2 medium bell peppers (about 3 cups). Thinly slice 1 large yellow onion (about 1 1/2 cups). Thinly slice 1 (1 1/2-pound) boneless ribeye steak across the grain into very thin (1/4-inch-thick) strips. Season the steak with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
Heat 1 tablespoon of the olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of the steak in a single layer. Cook without stirring until browned on the bottom, 2 to 3 minutes. Flip and continue cooking until the steak is browned on the second side and just cooked through, 1 to 2 minutes. Transfer the steak to a plate and cover with aluminum foil. Repeat cooking the remaining steak.
Add the remaining 1 tablespoon olive oil to the now-empty skillet. Add the bell peppers, onion, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions are tender and browned and the bell peppers are tender, 5 to 7 minutes. Turn off the heat.
Return the steak to the skillet and toss with the peppers and onions. Top evenly with the cheese. Broil until the cheese is melted and browned in spots, 2 to 3 minutes. If using sandwich rolls, cut lengthwise down the center of 4 rolls, but do not cut all the way through. Pull out and discard some of the soft interior of the bread, then stuff the rolls with the cheesesteak filling.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Filed in:
Main Dish
Meat
Beef
sandwich
