Philly Cheesesteak Skillet
Nothing like a Philly Cheesesteak! This quick to the table single skillet meal has the flavors without the bread.
I've taken some liberties with ingredients, adding mushrooms and using Provolone instead of Cheez Wiz, but I like this combination better when I'm not under the overpass at Tony Luc's.
Put a lovely pile of this super flavorful cheesy sauce in the middle of a dinner plate and watch your family dig in.
- 2 green or red bell peppers, cut into strips
- 1 medium onion, peeled and cut into strips
- 8 ounces baby bella mushrooms, cleaned and sliced
- 2 large garlic cloves, peeled and thinly sliced
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 1 to 1 1/4 pounds shaved sirloin or NY strip steak - place whole steak in freezer for one hour to firm up and make thin slicing VERY easy
- 4 slices, about 2 ounces, provolone cheese
- 2 scallions, thinly sliced
- Sauté peppers, onions, mushrooms and garlic in olive oil in a cast iron skillet over medium heat until tender, 8 to 10 minutes. Season with salt and pepper, remove to a bowl and set aside.
- Heat same skillet over medium high heat and sear the steak, season with salt and pepper.
- Add the vegetables back, toss to combine and bring just to temperature. DO NOT OVERCOOK.
- Arrange provolone slices on top and a handful of sliced scallions. Serve sizzling to the table and dish up immediately. Residual heat from skillet will melt cheese.
NOTE: Peppers and onion are vegetables, so this one skillet dish doesn't need a vegetable side dish, however a cooling dish of sliced tomatoes or an ear of summer corn is a welcome addition. Keep it simple though.