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Delicious Philadelphia cheesesteak skillet with peppers and onions

Philadelphia Cheesesteak Skillet

A quick and tasty skillet dish that combines the flavors of a classic cheesesteak in one pan, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak, thinly sliced Thinly sliced for quick cooking.
  • 2 cups bell peppers, sliced (red and green)
  • 1 cup onion, sliced
  • 2 cups mushrooms, sliced
  • 4 oz cream cheese Adds creaminess to the dish.
  • 1 cup shredded provolone cheese Can be substituted with other cheeses.
Seasoning
  • 1 tablespoon olive oil For cooking the steak and vegetables.
  • to taste salt
  • to taste black pepper
  • to taste garlic powder
  • optional chopped parsley for garnish For presentation.

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add the sliced steak, season with salt, pepper, and garlic powder, and cook until browned.
  3. Remove the steak from the skillet and set aside.
Cooking Vegetables
  1. In the same skillet, add onion, bell peppers, and mushrooms. Sauté until the vegetables are tender.
  2. Lower the heat, and add the cream cheese, stirring until melted and creamy.
Final Assembly
  1. Return the steak to the skillet, mixing everything together.
  2. Top with shredded provolone cheese and cover until melted.
  3. Garnish with chopped parsley if desired and serve warm.

Notes

Serve warm, over rice or in a toasted bun. Store leftovers in an airtight container for up to 3 days. Reheat on low heat in a skillet or microwave.