This is everything you love about a Philly cheesesteak… just without the bun. Thinly sliced steak, sautéed onions and green peppers, melty provolone, and your favorite toppings — all made in one pan.
I served mine over a little white rice to make it more filling (highly recommend), then topped it with a quick Greek yogurt + hot sauce drizzle and jalapeños. It’s simple, protein-packed, and comes together fast.
⭐ Why You’ll Love This
- One pan, minimal cleanup
- High-protein and super filling
- Ready in about 30 minutes
- Easy to customize
- Great for meal prep
🧄 Ingredients (Serves 4)
- 1½ lbs thinly sliced steak (sirloin or shaved beef works great)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper, to taste
- 6–8 slices provolone cheese
Optional for serving
- Cooked white rice
- Jalapeños
- ½ cup Greek yogurt
- 1–2 tbsp hot sauce
How to Make It
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak, onions, and green peppers. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Cook, stirring occasionally, until the steak is browned and the vegetables are tender, about 8–10 minutes.
- Reduce heat to low and lay provolone slices over the top. Cover the pan for 2–3 minutes until the cheese melts.
- Stir gently to combine the melted cheese throughout, or leave it layered on top.
- Serve as-is or spoon over white rice. Mix Greek yogurt with hot sauce and drizzle over top. Add jalapeños if you like a little heat.
📝 Recipe Notes
- Lower carb option: Skip the rice and serve in lettuce wraps.
- More classic: Serve on toasted hoagie rolls instead.
- Extra flavor: Add a splash of Worcestershire sauce while cooking.
- Spice level: Use pepper jack instead of provolone for heat.
🔢 Recipe Details & Nutrition (Estimated)
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: ~520 kcal | Protein: ~46 g per serving
(Includes steak, cheese, and vegetables. Rice and sauce will add additional calories.)
One Pan Philly Cheesesteak Skillet
4
servings10
minutes20
minutes520
kcalIngredients
1½ lbs thinly sliced steak (sirloin or shaved beef works great)
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt & black pepper, to taste
6–8 slices provolone cheese
Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak, onions, and green peppers. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Cook, stirring occasionally, until the steak is browned and the vegetables are tender, about 8–10 minutes.
- Reduce heat to low and lay provolone slices over the top. Cover the pan for 2–3 minutes until the cheese melts.
- Stir gently to combine the melted cheese throughout, or leave it layered on top.
- Serve as-is or spoon over white rice. Mix Greek yogurt with hot sauce and drizzle over top. Add jalapeños if you like a little heat.
FAQs
What’s the best cut of steak?
Sirloin, flank steak, or shaved beef work best because they cook quickly.
Can I meal prep this?
Yes – it reheats very well. Store rice separately if using.
Can I make it dairy-free?
Yes, just skip the cheese or use a dairy-free alternative.
Check out my latest recipe! BBQ Chicken Crust Pizza
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