Description
A one-pan Philly cheesesteak-inspired skillet featuring tender beef, sautéed peppers and onions, and melted provolone cheese. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb thinly sliced beef sirloin or ribeye
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 6 slices provolone cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove from skillet and set aside.
- Add remaining olive oil to the skillet. Sauté onion and bell peppers for 5-6 minutes until softened.
- Add garlic and cook for 30 seconds, then return beef to the skillet. Stir in Worcestershire sauce and season with salt and pepper.
- Arrange provolone slices over the beef and vegetables. Cover the skillet and cook for 2-3 minutes until the cheese melts.
- Garnish with chopped parsley and serve hot as is, or with toasted hoagie rolls.
Notes
- For extra flavor, add mushrooms along with the peppers and onions.
- This dish can also be served over rice or cauliflower rice for a low-carb option.
- Use very thinly sliced beef for the most authentic texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
Keywords: philly cheesesteak skillet, one pan dinner, beef and peppers, easy skillet meal