Philly Cheesesteak Skillet

8 minutesPrep time

21 minutesCook time

734 cal.Per serving

Ingredients for 1

1/4 lb

Beef (ribeye steak, boneless)

1 cup

White mushrooms (whole)

1/2

Yellow onion

1/4

Baguette bread

2 slices

Provolone cheese (slices)

Bell pepper (assorted)

Frying pan, Stovetop, Cast Iron Skillet, Knife

Step 1
Pat the steak dry with a paper towel & thinly slice, against the grain.
Step 2
Clean & thinly slice the mushrooms.
Step 3
Peel & thinly slice the onion.
Step 4
Wash the bell pepper & remove the seeds. Thinly slice.
Step 5
Slice & toast a baguette.
Step 6
Heat a drizzle of oil in a skillet over medium-high heat. Add the mushrooms, salt & pepper. Sauté for 3-4 min, until browned.
Step 7
Add sliced onions & cook, stirring 3-4 min.
Step 8
Add sliced bell pepper. Season with salt & pepper. Continue cooking & stirring until all the veggies are browned & slightly caramelized. Transfer all the veggies to a plate.
Step 9
In the same pan, heat another drizzle of oil. Add the steak in an even layer. Season with salt & pepper. Cook undisturbed on the first side for 2 min. Then flip & stir-fry the steak for 2-3 min.
Step 10
Add the cooked veggies back to the skillet with the steak. Mix it all together, cooking for 2 min.
Step 11
Add a layer of Provolone cheese on top of the steak & veggies. Allow the cheese to melt for 1-2 min.
Step 12
Serve the cheesesteak with slices of toasted baguette. Enjoy!