Philly Cheesesteak Skillet with Peppers
Philly cheesesteak skillet brings thin steak, softened peppers and onions, and melted provolone to the dinner table without a roll.
Ingredients
- 1 1/2 lb top sirloin steak raw, trimmed and sliced very thin across the grain
- 2 medium bell peppers thinly sliced
- 1 large onion thinly sliced
- 8 oz white mushrooms sliced
- 4 oz provolone cheese thinly sliced
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Partly freeze steak for 15–20 minutes only if needed to make thin slicing easier. Slice across the grain as thinly as practical, then pat dry and season with salt and pepper.
- Heat half the oil in a wide skillet over medium-high heat. Cook peppers, onion and mushrooms 10–12 minutes, stirring until softened and mushroom water evaporates. Move to a bowl.
- Add remaining oil and raise heat. Sear steak in two or three uncrowded batches, turning and separating strips for about 2–3 minutes per batch. Check a thick folded strip reaches 145°F; move cooked beef to a clean plate and rest at least 3 minutes.
- Lower heat. Return vegetables and all rested beef juices, then add Worcestershire. Fold in beef, spread cheese over the top and cover 1–2 minutes on low heat, just until cheese melts.
- Divide all meat, vegetables, cheese and juices into four portions. Serve immediately. Rolls are optional and not included.
Notes
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.