Philly Steak Skillet Bake
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $26.00
- Nutrition
- 520 cal · 42g protein
- skillet
- high-protein
- comfort-food
🍳 1 pan · Picky-eater safe bet: cheese · kept by 7 families
Philly Steak Skillet Bake is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $26 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ribeye steak
- 1 lb white mushrooms
- 3 count bell peppers
- 1 count yellow onion
- 4 cloves garlic
- 3 tbsp butter
- 1 tsp dried thyme
- 8 oz mozzarella cheese
- 1 bunch fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Slice the raw ribeye very thin across the grain (15 minutes in the freezer first makes this easier) and season with half the salt and pepper.
- Slice the mushrooms, bell peppers, and onion into strips and mince the garlic. Shred the mozzarella.
- Melt 1 tbsp butter in a large oven-safe skillet over high heat. Sear the steak in two batches, 1-2 minutes per batch, until browned, then move it to a plate.
- Melt the remaining butter in the same skillet over medium-high heat. Cook the mushrooms, peppers, and onion with the thyme and remaining salt and pepper for 7-8 minutes until soft and browned; stir in the garlic for 30 seconds.
- Stir the steak and any juices back into the vegetables, spread evenly, and top with the mozzarella.
- Bake 6-8 minutes until the cheese is melted and bubbly and the steak is cooked through (at least 145°F). Let it rest 3 minutes, then sprinkle with chopped parsley and serve.
- Picky eater tip: serve the plain cooked steak and melted cheese on the side, with the vegetables kept separate.
- Make ahead: slice the steak, vegetables and cheese up to a day ahead and keep them in separate containers in the fridge.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 14 g
- Fiber
- 2 g
- Sugar
- 6 g
- Fat
- 36 g
- Saturated fat
- 18 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop