This Philly Cheesesteak Skillet is an easy, one-pan lunch or dinner that uses ground beef, bell peppers, onion and shredded cheese! This healthy recipe is ready in 30 minutes and is the perfect shortcut to get all those Philly Cheesesteak flavors.
Of course, Philly Cheesesteak traditionally uses shaved steak (hence the name), but this Philly Cheesesteak Skillet uses ground beef! Ground beef is much more accessible and easier to work with. I always have ground beef on hand and want to make something other than burgers, so that’s how this recipe was born. Give it a try the next time you have ground beef in your fridge!
What is the Origin of Philly Cheesesteaks?
Truth be told, I’m not sure if I’ve ever actually eaten an authentic Philly Cheesesteak. But, it’s on my bucket list! In the meantime, I’ll just be making my one-pan, ground beef Philly Cheesesteak Skillet.
According to the Visit Philadelphia website, the Philly Cheesesteak was invented in 1930 by hot dog vendor Pat Olivieri. It quickly became popular and nowadays there are just about as many variations as you can think of. For example, some recipes and restaurants use Cheez Whiz and others use American or provolone cheese.
I’m not much of a Cheez Whiz fan (and I think the ingredients would shock me) so I steered clear of that for this ground beef Philly Cheesesteak skillet. Instead, I used a combination of shredded mozzarella and grated pecorino romano. It’s a great combination, trust me!
What You Need to Make Philly Cheesesteak Skillet Using Ground Beef
- Ground Beef: Rather than using shaved steak, this recipe calls for ground beef to make it easier and more affordable. I prefer a lean variety, between 85%-90% for this dish. We will also be draining out the excess grease.
- Olive Oil: This brand of olive oil is great! Discount code: MUNCHINWITHMADDIE for $5 off the “Drizzle” & “Sizzle” variety pack
- Red & Green Bell Peppers: I like to use two different color bell peppers for a more nuanced taste and appearance, but it really doesn’t matter what kind you use!
- Yellow Onion
- Garlic
- Salt + Pepper
- Red Pepper Flakes
- Mozzarella Cheese: This recipe calls for about 4 oz (1/2 bag) of shredded mozzarella cheese
- Pecorino Romano: Similar to parmesan, but pecorino is made from sheep’s milk rather than cow’s milk. It can be found near the parmesan at your grocery store, but it can be a little more expensive so feel free to substitute it for parmesan.
Can I Meal Prep this Philly Cheesesteak Skillet?
Yes! Actually, I think this would be a great, healthy meal prep lunch option. Instead of melting the cheese on when you first make it, you can just add the shredded cheese to the top of your meal prep containers and then it will melt when you reheat it on the day of eating.
If you want to bulk this meal up and make it more hearty, I recommend serving it with some toasted bread or stuffing it inside a wrap! Another option, especially if you’re gluten free, is to serve it over cooked rice or cauliflower rice. All of them are delicious, and it’s seriously great on it’s own. My boyfriend (the condiment king) recommends topping it with mustard!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more easy, one-pan recipes?
Philly Cheesesteak Skillet (using Ground Beef!)
Equipment
- Sharp knife
- large, high-sided pan
- spatula
- cheese grater (if your cheese is not pre-shredded)
Ingredients
- 1 tbsp olive oil
- 1 lb 90% lean ground beef
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 yellow onion sliced into strips
- 3 garlic cloves minced
- salt, pepper & red pepper flakes to taste
- 4 oz shredded mozzarella (or substitute a dairy free variety)
- 2 oz grated pecorino romano or parmesan (or substitute a dairy free variety)
Instructions
- Preheat a large, high-sided pan over medium heat. Add oil to the pan. Once hot, add the sliced bell peppers and onion. Cook, stirring occasionally, for about 15 minutes or until tender and onions are becoming translucent. Remove cooked peppers and onions from the pan and set aside.
- Add the ground beef to the pan and use a spatula to break it into small pieces. Continue cooking for about 5-7 minutes, or until the beef is almost cooked through. Drain excess grease from the pan.
- Add back in the peppers and onion mixture, minced garlic, and season with salt and pepper. Stir to combine.
- Lower heat to medium-low. Sprinkle the cheese evenly across the skillet. Cover with a lid and let cook for about 5-10 minutes or until the cheese is fully melted.
- Serve as is or with bread! Leftovers can be stored in an airtight container in the fridge for a few days.
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Makes a great burrito filling! Serve with salsa and sour cream.
Good idea! Thank you.
Used ground turkey instead. I have eaten this as is, with crispy bread on the side, and over rice. All A+ options. Great, easy, delicious dish!
Love to hear it!! Thank you Nicole 🙂