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Ground Turkey Philly Cheesesteak Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean recommended for the best balance of flavor and moisture)
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced (optional but adds sweetness and color)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon steak seasoning or a mix of salt, black pepper, and paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil or avocado oil
  • 1/2 cup low-sodium beef broth (or chicken broth)
  • 6–8 slices provolone cheese or 1 cup shredded provolone/mozzarella blend
  • Salt and pepper, to taste
  • Optional add-ins: sliced mushrooms, banana peppers, a pinch of red pepper flakes
  • To serve (optional): toasted hoagie rolls, cooked rice or cauliflower rice, or roasted potatoes

Method
 

  1. Prep the vegetables. Slice the onion and peppers into thin strips. Mince the garlic. Keep everything close by so the skillet moves fast.
  2. Sauté the peppers and onions. Heat oil in a large skillet over medium-high heat. Add onions and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 7–9 minutes. Transfer to a plate.
  3. Brown the turkey. In the same skillet, add the ground turkey. Break it up with a spatula and cook until no longer pink, 5–6 minutes. Don’t over-stir; let it get some browning for flavor.
  4. Season it well. Stir in garlic, steak seasoning, garlic powder, onion powder, and Worcestershire sauce. Cook 1–2 minutes until fragrant.
  5. Deglaze and simmer. Pour in the broth to loosen brown bits from the pan. Simmer 2–3 minutes until slightly reduced.
  6. Bring it together. Return peppers and onions to the skillet. Toss to combine. Taste and adjust with salt and pepper. If using mushrooms or banana peppers, stir them in now.
  7. Cheese it up. Reduce heat to low. Lay provolone slices over the mixture, slightly overlapping. Cover and let the cheese melt, 1–2 minutes. If using shredded cheese, sprinkle evenly and cover until melted and gooey.
  8. Serve your way. Spoon into toasted rolls for a cheesesteak-style sandwich, or serve over rice, cauliflower rice, or crispy potatoes. Add hot sauce or a sprinkle of red pepper flakes if you like heat.