Description
This zesty Philly cheesesteak skillet is a quick and easy one-pan recipe packed with tender steak, sautéed veggies, melty provolone, and bold seasonings.
Ingredients
Scale
Philly Cheesesteak Skillet:
- 1 pound flank steak, thinly sliced into bite-sized pieces
- 2 teaspoons low-sodium soy sauce
- 3 tablespoons avocado oil, divided
- 1 medium yellow onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 8 ounces baby bella mushrooms, quartered
- 1 cup (4 ounces) shredded provolone cheese
Seasoning Mix:
- 1 teaspoon each: fine sea salt, garlic powder, paprika
- 1/2 teaspoon each: chili powder, onion powder
- 1/4 teaspoon each: black pepper, celery seed (optional)
Instructions
- Mix the seasoning. Whisk together all of the seasonings ingredients in a small bowl until combined.
- Season the steak. In a small bowl, toss the steak with the soy sauce and 1 tablespoon of the seasoning mix until combined.
- Cook the veggies. Heat 2 tablespoons of the oil in a large cast iron or nonstick skillet over medium-high heat. Add the onion, bell peppers and mushrooms and sprinkle 1 teaspoon of the seasoning mix evenly over the top. Sauté for about 8-10 minutes, waiting 1-2 minutes between stirs so that the veggies can lightly char on the bottom, until the veggies are softened to your liking. Transfer the veggies to a clean bowl and set aside.
- Cook the steak. Add the remaining 1 tablespoon oil to the pan and swirl to coat. Add the steak in a single layer, more or less, and cook for 2-3 minutes undisturbed until the bottom of the steak is lightly charred. Toss and continue cooking, tossing occasionally, until the steak is cooked to your liking.
- Combine. Add the cooked veggies back to the pan and toss with the steak thoroughly to combine. Taste and season with additional salt and pepper if needed. Sprinkle the provolone cheese on top, cover with a lid for 1 minute or until the cheese is melted.
- Serve. Serve immediately and enjoy!
