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Andre Lewis

Philly Cheesesteak Skillet

Print Recipe
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. Freeze ribeye 25 minutes to firm slightly, included in prep time. Thinly slice across grain; refrigerate while cooking vegetables.
  2. Heat 1 tablespoon oil in 12-inch skillet over medium-high. Cook onion, pepper, and mushrooms with 1/4 teaspoon salt 10 to 12 minutes, stirring occasionally, until liquid evaporates and edges brown. Transfer to bowl.
  3. Add remaining oil. Cook beef in 2 batches, thinly spread, 2 to 3 minutes per batch, turning once, to 145°F each. Transfer to clean plate.
  4. Return vegetables and beef with remaining salt, pepper, and Worcestershire. Toss over medium 1 minute; spread evenly and scatter American cheese over.
  5. Cover over low 1 to 2 minutes until melted. Remove from heat; rest 3 minutes and divide among 4 plates.