Sizzling cheesesteak browns perfectly in a cast iron skillet. All the flavor of your favorite sandwich without the bread.
Cheesesteak is one of my favorite sandwiches turned skillet meal. It doesn’t take much effort to create, after slicing the steak and chopping up vegetables, that is.
Higher Temps are Best
The ribeye, and vegetables for that matter, are best browned fast on a higher heat for this recipe. It’s one of the reasons I love using a cast iron skillet for it. However, because I’m recommending a higher heat, you’ll want to make sure you are using an oil that can take the heat.
Another consideration when using the higher heat for cooking is to make sure you have all of your steak and vegetables sliced prior to throwing them in the skillet. You’ll want the meat and veggies to get a nice sear, so you’ll leave them alone to brown, but you also want to be attentive so nothing burns.
Cutting Steak for Cheesesteak
If you’ve never cut the thin slices of steak ideal for cheesesteak before, you may realize early on that it’s not the easiest task when raw meat moves with the knife resulting in less than uniformly sliced meat.
To combat this you have a couple of options. First, ask the butcher at the supermarket if they can slice your steak paper thin for cheesesteak. If that’s not an option, you can easily resolve the squishy meat issue by freezing the steak for about twenty minutes. It will make the steak firm enough to hold its shape while you slice through it. Freezing the meat too long will make it too hard to slice through, so don’t freeze it too long.
Seasoning is Key
Seasoning is everything with this recipe. With the right amount of salt and pepper you can transform this dish from meh to amazing! I can’t stress enough how important the seasoning is to this recipe. This is definitely one of those recipes you’ll want to taste as you go, once the meat is browned properly, that is.
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Heat oil in a cast iron skillet over medium high heat. Add steak, salt, and pepper. Cook until meat is browned and no longer pink, but don't over cook. Remove from skillet.
Add onion and green pepper to the oil and drippings. When vegetables are tender add in the mushrooms and return steak to the skillet. Mix everything together. Heat for approximately 3 minutes.
Turn heat off, top steak mixture with the cheese and allow it to melt from the heat of the skillet. When cheese is melted, serve.
Make sure you have enough salt and pepper to season the steak properly. Once it's cooked taste it to make sure it's seasoned enough. Add more salt and/or pepper if needed.
Traditional cheesesteak doesn't have peppers and mushrooms. I like to add them for a greater nutritional and flavor profile. If you're a cheesesteak traditionalist, feel free to omit them from the recipe.
Cast Iron Cheesesteak Skillet
Amount Per Serving
Calories 484Calories from Fat 333
% Daily Value*
Saturated Fat 14g88%
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Vitamin A 350IU7%
Vitamin C 49.5mg60%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
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