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Overhead of a cast-iron skillet with sliced sirloin, green and red peppers and melted provolone on a wooden board

Philly Cheesesteak Skillet with Peppers and Provolone

A one-skillet cheesesteak with thin sirloin, bell peppers, onion, mushrooms and provolone that serves 4 with 47 g protein each.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 600 g top sirloin steak trimmed, sliced 3 mm thin against the grain
  • 2 tbsp neutral oil (avocado or canola) divided
  • 2 green bell peppers large (about 300 g); cut into 6 mm strips
  • 1 red bell pepper large (about 150 g); cut into 6 mm strips
  • 1 yellow onion large (about 300 g); cut into half-moons
  • 225 g cremini mushrooms sliced 5 mm thick
  • 3 cloves garlic minced
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 60 ml beef broth (1/4 cup)
  • 170 g provolone (about 8 thin deli slices)

Method
 

  1. Trim visible fat from the sirloin and freeze it on a plate for 20 minutes, until firm but not frozen solid. While it chills, slice the bell peppers into 6 mm strips, the onion into half-moons and the mushrooms 5 mm thick, and mince the garlic.
  2. Slice the firm beef against the grain as thin as you can, about 3 mm. Toss the slices with 1/2 tsp of the salt and the black pepper.
  3. Heat 1 tbsp of the oil in a 30 cm / 12-inch cast-iron skillet over medium-high heat for 2 minutes, until it shimmers. Sear half the beef in a single layer for 1 to 2 minutes, stirring once, until browned with no pink left. Move it to a plate, then sear the second half the same way.
  4. Add the remaining 1 tbsp oil to the skillet, then the onion, peppers and the remaining 1/4 tsp salt. Cook for 4 minutes, stirring every minute, then add the mushrooms and cook 5 minutes more. The pile will shrink by about half. Stop when the onions are soft and browned in spots and the mushroom liquid has cooked off, then stir in the garlic for 30 seconds.
  5. Pour in the Worcestershire sauce and broth and scrape up the browned bits for 1 minute, until the liquid has reduced by half. Return the beef and its juices to the pan and stir for 1 minute over medium-low heat. Overlap the provolone slices across the top, cover with a lid or foil for 2 minutes until melted, and serve from the pan.

Notes

  • Slice the beef while it's still firm from the freezer, not after it thaws.
  • Sear the beef in two batches so the 30 cm skillet stays hot.
  • Cover the skillet for 2 minutes after adding provolone so it melts through.
  • Wipe mushrooms with a damp paper towel instead of rinsing them.