Cheese Steak Skillet with Beef and Cheese (Print version)
A one-pan cheese steak skillet with thin beef, peppers, onions, mushrooms, and a blanket of melted provolone.
# Ingredients:
For the beef and vegetables
01 -
1 1/2 lb (680 g) shaved steak or very thin sirloin
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
2 tablespoons neutral oil, divided
05 -
1 large yellow onion, thinly sliced
06 -
1 green bell pepper, thinly sliced
07 -
1 red bell pepper, thinly sliced
08 -
8 oz (225 g) cremini mushrooms, sliced
09 -
3 cloves garlic, minced
For the sauce and cheese
10 -
1/2 cup (120 ml) low-sodium beef broth
11 -
1 tablespoon gluten-free Worcestershire sauce
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon hot sauce, optional
14 -
6 slices provolone cheese, or 1 1/2 cups shredded provolone
15 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Pat the beef dry and season it with kosher salt and black pepper. If slicing your own steak, cut it very thinly across the grain.
02 -
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear the beef in batches for 1-2 minutes, just until browned, then transfer it to a plate.
03 -
Add the remaining oil to the skillet. Cook the onion, bell peppers, and mushrooms for 6-8 minutes, stirring often, until softened with browned edges.
04 -
Add the garlic and cook for 30 seconds. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and hot sauce, scraping the bottom of the skillet.
05 -
Return the beef and any juices to the skillet. Toss for 1-2 minutes until the beef is coated and everything is hot.
06 -
Lay the provolone over the skillet. Cover over low heat for 2-3 minutes, or broil for 1-2 minutes, until the cheese is melted. Sprinkle with parsley if using and serve hot.
# Good to know:
01 -
Best served hot while the provolone is melted.
02 -
Slice steak thinly across the grain for the most tender texture.
03 -
Serve without bread for a low-carb meal.