Frying pan, Stovetop, Cast Iron Skillet, Knife
Pat the steak dry with a paper towel & thinly slice, against the grain.
Clean & thinly slice the mushrooms.
Peel & thinly slice the onion.
Wash the bell pepper & remove the seeds. Thinly slice.
Slice & toast a baguette.
Heat a drizzle of oil in a skillet over medium-high heat. Add the mushrooms, salt & pepper. Sauté for 3-4 min, until browned.
Add sliced onions & cook, stirring 3-4 min.
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.
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.
Add the cooked veggies back to the skillet with the steak. Mix it all together, cooking for 2 min.
Add a layer of Provolone cheese on top of the steak & veggies. Allow the cheese to melt for 1-2 min.
Serve the cheesesteak with slices of toasted baguette. Enjoy!
Freeze your steak for 10-15 min before slicing - it'll help with slicing the steak thin!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Philly Cheesesteak Skillet" contains 734 Energy, 39 g of Fat, 50 g of Carbohydrates, 45 g of Protein, 8 g of Fiber.