Philly Cheesesteak Skillet
If you need a quick and satisfying dinner, add this easy philly cheesesteak skillet to your weekly menu. With ground beef, sliced provolone, and a handful of easy-to-find spices, this tasty one-pan recipe is super satisfying and ready in less than 30-minutes.
Need more easy dinner ideas? Try one of my other one-pot recipes like healthy hamburger helper, philly cheesesteak pasta, or chicken sausage orzo.
Recipe Highlights
- Ready in 30-minutes: This simple skillet dinner is on the table in 30-minutes with minimal chopping and prep.
- Filling and balanced: It’s packed with protein and veggies with just the right amount of cheese to keep you full, satisfied, and energized.
- Perfect for meal prep: This is a meal prep favorite because it’s simple to make, easy to pack, and re-heats perfectly in the microwave.
Key Ingredients and Swaps
- Lean ground beef: This recipe uses ground beef instead of thin-sliced steak because it’s easier and less expensive. If you’d prefer to use steak, you can — just make sure it’s thinly sliced for quick frying. I prefer leaner ground beef so this dinner stays satisfying but light. If you use medium ground beef, drain the excess fat.
- Seasoning salt: Lawry’s seasoned salt adds great flavor, but you can swap for regular table salt if that’s all you have. You can also add a splash of soy sauce for extra complexity.
- Provolone cheese: I used sliced provolone cheese to honour everyone’s favorite philly cheesesteak sandwich! If you don’t have it, shredded mozzarella or cheddar work great too.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make A Philly Cheesesteak Skillet With Ground Beef
Step 1: Brown and crumble beef and remove from the pan.
Step 2: Saute peppers and onions until soft.
Step 3: Stir in cooked ground beef, cream cheese, sauces, and seasonings.
Step 4: Top with provolone and cover to melt. Enjoy!
Tips From My Test Kitchen
- Slice your peppers thin. Peppers can take a while to soften on the stove. Save time by slicing your peppers and onions thin and uniform — they’ll cook up much faster this way.
- Make sure peppers are softened before adding cream cheese. The peppers need to be fully cooked before adding the cream cheese, because the rest of the recipe moves quickly. Take your time softening your peppers and onions and make sure you like the texture before moving on.
Need more veggie-packed dinner recipes? Try my Greek salmon bowls, ground beef fried rice, or sweet potato burger bowl.
Common Questions
This tasty dinner has plenty of protein, vegetables, and healthy fats. You can totally eat it by itself, but serving with carbs will make it more filling and satisfying! My favorites are garlic bread or air fried potatoes — but cooked rice, cooked quinoa, or even dinner rolls work great too. For a healthy option, explore this list of high-fiber carbs.
Store leftovers in food containers in the fridge for up to four days. When you’re ready to eat, microwave for 45-75 seconds, or until just heated through. You can also re-heat your philly cheesesteak skillet on the stove — just cover and heat over medium-low for 5-10 minutes.
More 30-Minute Dinner Recipes
Need more quick dinner recipes? Here are my favorites:
- Chicken Enchilada Skillet
- Tuna Mayo Rice Bowl
- Easy Pizza Beans
- Chicken Sausage Orzo
- Oven-Baked Salmon Bites
If you tried my Philly Cheesesteak Skillet, leave a ⭐️ rating and comment below, and don’t forget to share a pic on Instagram!
Philly Cheesesteak Skillet
Ingredients
- 1 tsp Lawry’s seasoning salt
- black pepper, to taste
- ½ tsp garlic powder
- 1 lb lean ground beef
- 2 red bell peppers, sliced into ¼-inch strips
- 1 green bell pepper, sliced into ¼-inch strips
- 1 yellow onion, halved and sliced thin
- ⅓ cup beef broth
- 1 tsp Worcestershire sauce
- 2-3 oz cream cheese
- 4 slices provolone cheese
Equipment
- large oven-safe pan or braiser with lid
Instructions
- In a small bowl, combine seasoning salt, pepper, and garlic powder. Set aside.
- Heat your large skillet to medium-high heat. Add ground beef with half your seasoning mix, and cook and crumble until browned with no pink remaining. Remove from the pan.
- Reduce the heat to medium. To the same skillet, add peppers, onions, and remaining seasoning mix. Cover and cook for 12-15 minutes, stirring occasionally, or until vegetables are fully softened.
- Stir in broth and Worcestershire sauce and cover. Simmer for 2-3 minutes.
- Stir in cream cheese until fully melted and incorporated. Then, stir in cooked beef.
- Turn off the heat and top with sliced provolone. Cover and let this rest for 5-minutes, or until cheese is melted. If desired, broil for 1-3 minutes or until the cheese is bubbling and browned.
- Serve with garlic bread, roasted potatoes, rice, or any carb of choice. Enjoy!
Notes
- Serve with a serving of your favorite carb like garlic bread, rice, or roasted potatoes.
- This recipe will stay good in the fridge for up to four days.
