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.