Philly Cheesesteak Skillet
I saw someone on social media make a Philly Cheesesteak Sandwich a few weeks ago and it looked so good but I thought to myself, there has to be a way to make this into a one-pan meal. So, here we are, this Philly Cheesesteak Skillet has all the best elements of a Philly Cheesesteak, sauteed mushrooms, onions, and peppers, perfectly tender steak, and it’s super cheesy. Instead of a sandwich, it’s made in one skillet and it’s the perfect quick, easy, and delicious weeknight meal.
To be completely honest, I’ve never had a Philly Cheesesteak, Topher thinks that you can only call something Philly Cheesesteak if it’s made in Philadephia, like how champagne has to come from Champagne, France. I think he’s full of it, haha, but regardless, I hope if you live in Philadephia or if you’ve had a Philly Cheesesteak in the past, that you still love this recipe and it pays homage to the OG sandwich! I can promise you that this recipe is next-level delicious, it may even be the best thing I’ve made lately, Topher thinks so too!
One of my favourite parts of this recipe is the horseradish mayo. It’s fresh, spicy, creamy, and so delicious. I honestly love horseradish so much, whether it’s with oysters or meat, it’s a match made in heaven with beef. I love pairing this cheesesteak skillet with crispy potato wedges, dipping the wedges in the horseradish mayo is so so good.
More comforting recipes you need to try:
What you need for Philly Cheesesteak Skillet:
onion
mushrooms
olive oil
bell peppers
dried Italian seasoning
steak (striploin, ribeye, or top round work best)
Havarti or provolone
mayonnaise
horseradish
How to make the Philly Cheesesteak Skillet:
This skillet has layers and layers of flavours which make it so delicious.
Start with your veggies. Add olive oil to a large skillet, make sure you use a large, heavy bottom skillet, I love this one. Cook your onions and mushrooms with the Italian seasoning, salt, and pepper until they are softened, caramelizing, and browned. This will take about 15 minutes over medium heat. Add in your peppers and continue to cook your veggies for another 5 minutes, until the peppers are softened. Remove your veggies from the pan and transfer them into a bowl.
Thinly slice your beef (as thin as possible), the hack for this is to freeze your steak for about 15 minutes before slicing. Freezing your steak slightly will firm it up and make slicing it super thinly, way easier!
Now, cook your beef in the same pan you were using for your veggies. You’ll need to cook your beef in two batches, you need to avoid overcrowding your pan, otherwise, you’ll end up steaming your beef instead of searing it. Arrange your beef in a single layer in your skillet and sear the meat for about 2 minutes per side. Remove the batch from the pan and cook the other batch.
Add back in the rest of the beef and the cooked veggies. Top with either grated Havarti or provolone or top with slices of Havarti or provolone. Broil the cheese-topped skillet for about 5 minutes or until the cheese is melted, bubbling, and golden brown.
Don’t skip the horseradish mayo! All you need to do is combine the mayonnaise and the horseradish.
Drizzle the horseradish mayo on top of the cheesy Philly Cheesesteak Skillet. Garnish with loads of sliced green onions. Serve alongside some crispy potatoes and enjoy!
Lastly, when you make this Philly Cheesesteak Skillet, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Philly Cheesesteak Skillet
Author: ElizabethServings: 4
Ingredients
1 sliced onion
1 cup sliced mushrooms
1 tablespoon olive oil
2 sliced bell peppers
1 teaspoon dried Italian seasoning
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 pounds striploin steak, as thinly sliced as possible (ribeye or top round also work well)
1 cup grated havarti cheese or havarti slices
1/2 cup mayonnaise
3 tablespoons horseradish
sliced green onions for serving
potato wedges for serving (optional)
Instructions:
1. Add olive oil to a large skillet over medium heat. Add in onions and mushrooms and Italian seasoning, salt, and pepper and sautee for about 10-12 minutes or until the onions and mushrooms are browned and softened.
2. Add in the sliced bell peppers and cook until softened. Transfer cooked veggies to a bowl.
3. Add the steak in one layer to the skillet. Sear the steak in two batches until browned about 2 minutes per side.
4. Stir in the cooked veggies. Top the skillet with Havarti cheese and broil for about 5 minutes until the cheese is melted, bubbling, and browned.
5. Meanwhile, make the horseradish mayo. Stir together the mayonnaise and horseradish.
6. Drizzle the skillet with horseradish mayo and sprinkle with green onions. Serve with crispy potato wedges and enjoy!
