Philly Cheesesteak Skillet

Name: Philly Cheesesteak Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6
Cuisine: American
Ingredients: 1 11 oz package Grandma’s wide frozen egg noodles; 2 Tbsp butter; 2 cups bell peppers, cut into strips (about 2 peppers); 1 cup yellow onion, julienned (about 1 small onion); Salt and pepper, to taste; 1 lb shaved beef ribeye (or other shaved steak); 3 Tbsp Worcestershire sauce; 4 oz cream cheese; ½ cup sour cream; 6 slices provolone cheese

Annie Weisz of Peak to Plate

Servings

4-6

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

American

Category

Comfort

Looking for the perfect campfire meal that’s hearty, cheesy, and packed with flavor? This Philly Cheesesteak Skillet recipe brings the taste of a classic Philly cheesesteak straight to your campsite. It’s rich, savory, and super easy to make over a camp stove or open fire.

Made with Grandma’s wide frozen egg noodles, this dish has that nostalgic, homestyle texture that holds up beautifully to the creamy sauce. The noodles soak up all the smoky, savory flavor from the Worcestershire sauce and the tender shaved ribeye. With sautéed bell peppers, onions, and a blend of cream cheese, sour cream, and melty provolone, every bite is comfort food perfection. And the best part? It all cooks in one cast iron skillet, making cleanup a breeze!

You only need a few minutes of prep time, and the camp stove (or campfire) does the rest. While the noodles cook, you can quickly sauté the veggies and sear the beef to golden perfection. Stir in the creamy goodness, add the cooked noodles, and top it off with provolone slices. Let it melt right into the dish, and dinner is served—hot, cheesy, and ready to enjoy fireside.

Pair it with crusty bread to soak up that delicious sauce or add a fresh green salad to lighten things up. Whether you’re enjoying a quiet evening at camp or feeding a hungry group, this recipe is sure to impress.

Pre-chop your ingredients before heading out for smooth cooking, and always go with a well-seasoned cast iron skillet for the best results. This meal is camping comfort food at its finest!

Ingredients

1 11 oz package Grandma’s wide frozen egg noodles
2 Tbsp butter
2 cups bell peppers, cut into strips (about 2 peppers)
1 cup yellow onion, julienned (about 1 small onion)
Salt and pepper, to taste
1 lb shaved beef ribeye (or other shaved steak)
3 Tbsp Worcestershire sauce
4 oz cream cheese
½ cup sour cream
6 slices provolone cheese

Directions

Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil. Cook the noodles according to the package directions while you prepare and cook the other ingredients. Reserve at least ¼ cup of pasta water. Drain the noodles and set aside.
Heat a large cast iron skillet over medium-high heat. Add butter to the skillet and let it melt.
Add bell peppers and onions to the skillet. Season with salt and pepper. Cook for 5-6 minutes, or until softened, stirring frequently to prevent burning. Move the cooked vegetables to the side of the skillet to keep warm.
Add shaved beef to the skillet in a single layer. Season with salt and pepper. Cook for 2-3 minutes or until the meat is browned on the bottom. Flip and cook an additional 2-3 minutes, or until the meat is cooked through.
Add in Worcestershire sauce and stir to coat the meat and vegetables. Cook for 1-2 minutes, stirring frequently.
Reduce the heat to medium. Add in cream cheese and sour cream. Stir frequently until the cream cheese is melted.
Add in ¼ cup of the reserved pasta water and cooked noodles. Stir to combine.
Top with slices of provolone cheese and cook until melted, about 5 minutes.
Serve and enjoy!