Tags: Cook easy dinner easy meal Family Friendly Paleo Food health healthy eats kid-friendly paleo make-ahead meal prep Paleo paleo dinner Primal Recipe weeknight dinner
This easy Philly cheesesteak skillet cooks in less than 30 minutes and in one pan, making it the perfect weeknight meal.
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Easy Weeknight Meal
If your family is anything like my family, you have a lot going on. With five kids, we tend to be on the go, a lot. As such, sometimes, we just need a super simple dinner. This Philly Cheesesteak Skillet is exactly that. It’s quick, easy and delicious. Everyone in the family agrees that this meal is a hit.
How to Prep This Philly Cheesesteak Skillet Ahead of Time
One of the tricks that helps me stay on track, and on time when we are super busy is doing what I can do ahead of time. Not only does it save me time at dinner, it also saves my sanity. Right when I start to cook dinner tends to be the time when the baby starts getting fussy and the big kids start getting rowdy. Being able to streamline the cooking process is a lifesaver on those nights. I simply chop everything ahead of time. I throw the roast beef in one rubbermaid container and I throw the veggies into another.
Easy Leftovers
This Philly Cheesesteak Skillet can also be made ahead and portioned into individual servings for a healthy lunch on the go. Leftovers also make a delicious lunch. Simply reheat in a skillet or in the oven until warm. I’m sure you could also use a microwave to reheat the leftovers. I just don’t have one, so I haven’t tried it.
Philly Cheesesteak Skillet
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Notes
You can use frozen peppers and onions for this dish if you prefer. However, they will be a bit soggy.
Ingredients
- 28 ounces thinly sliced roast beef
- 12 slices provolone cheese
- 6 large green bell peppers
- 6 oz mushrooms
- 1 medium sweet onion, sliced
- 2 tablespoons butter
- 3 cloves garlic, minced
- sea salt and black pepper, to taste
Instructions
- Melt butter in a large skillet over medium high heat
- Slice roast beef into thin strips
- Chop peppers, mushrooms, and onions, set aside
- Add roast beef to skillet, season with salt and pepper, and cook until browned (I prefer to let some of the edges get a little crispy)
- Add onions to the skillet and cook until they start to become translucent
- Add garlic and mushrooms, cook until fragrant
- Add green peppers and cook to desired done-ness. (Our family prefers them to be a bit crunchy still).
- Top with sliced provolone and place in the oven. Broil until the cheese starts to melt and bubble.
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