Philly Cheesesteak Skillet

Ingredients

• 1.25 lb ribeye steak, thinly sliced
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced
• 1 large green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 6 slices provolone cheese, sliced

Instructions

1. Freeze the ribeye for 20 minutes to firm it up, then slice it as thinly as possible against the grain. Season the slices with the salt and pepper.
2. Heat 1 tbsp of the oil in a large skillet over medium-high until shimmering. Add the onion and bell pepper and cook 6 to 8 minutes, stirring occasionally, until softened and lightly charred at the edges. Transfer to a plate.
3. Add the remaining oil to the hot skillet and spread the beef in a single layer. Sear undisturbed 1 minute, then stir and cook 2 to 3 minutes more, just until no pink remains and the edges are browned.
4. Stir in the garlic and Worcestershire and cook 30 seconds, until fragrant, then return the peppers and onions to the pan and toss to combine.
5. Reduce the heat to low, push the mixture into an even layer, and lay the provolone slices over the top. Cover and cook 2 to 3 minutes, until the cheese is fully melted and draped over the meat.
6. Fold the melted cheese through the beef and vegetables and serve hot, on its own or spooned into toasted hoagie rolls.

Nutrition (per serving)

Calories

480

Protein

38 g

Fat

33 g

Carbs

8 g