Sizzling cheesesteak browns perfectly in a cast iron skillet. All the flavor of your favorite sandwich without the bread.
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.