Philly Cheesesteak Skillet

Name: Philly Cheesesteak Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs ribeye steak, thinly sliced; 2 tbsp vegetable oil; 1 onion, sliced; 1 green bell pepper, sliced; 8 oz mushrooms, sliced; Salt and pepper to taste; 6 slices provolone cheese; 4 hoagie rolls, split

4 servings15 min prep15 min cookEasy

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The Story Behind It

The Tale of Philly Cheesesteak Skillet

Story updated September 18, 2026

The cheesesteak was invented in Philadelphia in the 1930s, credited to hot dog vendors Pat and Harry Olivieri, who began grilling chopped beef with onions on a roll; cheese was reportedly added later at a competing stand nearby.

Ingredients

Scale:· 4 servings

1.5 lbs ribeye steak, thinly sliced
2 tbsp vegetable oil
1 onion, sliced
1 green bell pepper, sliced
8 oz mushrooms, sliced
Salt and pepper to taste
6 slices provolone cheese
4 hoagie rolls, split

Instructions

1Freeze the ribeye for 15-20 minutes to firm it up, then slice it as thinly as possible against the grain.
2Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the onion, bell pepper, and mushrooms for 6-7 minutes until softened; remove and set aside.
3Add the remaining oil and sear the sliced beef in batches for 1-2 minutes, seasoning with salt and pepper, until just cooked through.
4Return the vegetables to the pan with the beef and mix together, spreading the mixture into an even layer.
5Lay the provolone slices over the top, cover the pan, and let melt for 1-2 minutes.
6Toast the hoagie rolls lightly, then pile the cheesy beef mixture into each roll to serve.

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