Go Back

Skinny Philly Cheesesteak Skillet

A lightened-up version of the classic Philly cheesesteak, featuring tender beef, crisp vegetables, and melted provolone cheese in one skillet.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef sirloin thinly sliced
  • 1 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices provolone cheese

Equipment

  • Large cast-iron skillet

Method
 

Cooking
  1. Pat the beef sirloin dry with paper towels to ensure a good sear.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
  3. Add the beef in a single layer and cook until browned and slightly crisp, about 3 minutes.
  4. Remove the beef from the skillet and set aside on a plate.
  5. Add the sliced onions to the same hot skillet, stirring until they soften and turn golden-brown.
  6. Toss in the green bell peppers and mushrooms, cooking until they are tender and release their moisture.
  7. Stir in the minced garlic, salt, and pepper, cooking until fragrant and aromatic, about 1 minute.
  8. Return the beef to the skillet, folding it into the vegetables until heated through.
  9. Reduce heat to low and arrange the slices of provolone cheese evenly over the top.
  10. Cover the skillet briefly until the cheese has melted into a gooey layer over the beef and vegetables.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.