American · Dinner
Philly Cheesesteak Skillet
Thinly sliced ribeye seared in a skillet with onions and green peppers, then finished with melted provolone stirred through until gooey. Seasoned with garlic, Worcestershire sauce and black pepper, the classic Philly cheesesteak filling is served hot straight from the pan, no roll required.
$8
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
889Calories
52.1gProtein
70.8gFat
11.9gCarbs
6.5gSugar
2gFiber
1257mgSodium
205mgChol
28.1gSat Fat
445mgPotassium
281mgCalcium
2.8mgIron
2.1mcgVitamin B12
34mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the ribeye thinly against the grain, cut onion and green bell pepper into thin strips, and mince the garlic.
2
Saute
Heat vegetable oil in a skillet over medium-high heat and cook the onion and pepper for 5 minutes until softened and lightly browned at the edges.
3
Sear
Push vegetables to the side, add the sliced ribeye in a single layer, and sear for 3 minutes without stirring until deeply browned.
4
Add
Stir in the minced garlic and toss for 1 minute until fragrant and any pink beef is gone.
5
Glaze
Add Worcestershire sauce, salt and black pepper to the skillet over medium heat, tossing for 1 minute until the liquid coats everything evenly.
6
Plate
Lower heat to medium-low, scatter torn provolone over the top, cover for 2 minutes until melted, then fold through and serve hot from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef ribeye
- 11 medium onion (about 2.6 oz / 75g)
- 11 green bell pepper (about 2.6 oz / 75g)
- 3 oz86g provolone cheese
- 4 cloves4 cloves garlic
- 4 tsp4 tsp Worcestershire sauce
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
