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one ordinary plate of thin chopped ribeye slices mixed with browned mushroom slices, onion slivers and short green bell-pepper strips beneath a light layer of melted white American cheese, with no sandwich roll, pasta, orange cheese, rice or garnish
Andre Lewis

Philly Cheesesteak Skillet

Give the mushrooms and onions time to brown before the shaved ribeye reaches the skillet. They need longer than the beef, and cooking everything together would leave the meat overdone before the vegetables lose their water. White American cheese melts quickly across the finished filling without needing milk or a separate sauce. The peppers should stay in short strips that fit on a fork. With no roll or pasta underneath, the beef and vegetables need only a light coating of cheese, enough to hold a spoonful together without hiding the browned edges.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless ribeye steak excess hard fat trimmed
  • 2 tbsp neutral oil divided
  • 1 large yellow onion thinly sliced
  • 1 green bell pepper cut into short thin strips
  • 8 oz cremini mushrooms thinly sliced
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 4 oz deli white American cheese torn into small pieces

Method
 

  1. Place ribeye in the freezer for 25 minutes to firm it slightly, then slice very thinly across the grain; the freezer time is included in prep time. Keep sliced beef refrigerated while cooking vegetables.
  2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Cook onion, pepper and mushrooms with 1/4 teaspoon salt for 10 to 12 minutes, stirring occasionally, until their liquid evaporates and their edges brown; transfer to a bowl.
  3. Add remaining oil to the skillet. Cook beef in 2 batches for 2 to 3 minutes per batch, spreading it thinly and turning once, until each batch reaches 145°F. Transfer cooked beef to a clean plate.
  4. Return vegetables and all beef to the skillet with remaining salt, pepper and Worcestershire. Toss over medium heat for 1 minute, then spread evenly and scatter white American over the top.
  5. Cover and heat on low for 1 to 2 minutes until cheese melts. Remove from the heat and rest for 3 minutes before dividing among 4 plates.