Philly Cheesesteak Skillet

Thin-shaved top round seared hard in a hot skillet with caramelized onions, browned mushrooms and green peppers, then smothered in melting provolone.

dinner · 1 servings · per serving: 286 cal, 33 g protein, 10 g carbs, 13 g fat

Ingredients

• 100 g top round steak, trimmed lean, partially frozen, shaved paper-thin against the grain
• ½ cup yellow onion, thinly sliced
• 1 cup white mushrooms, sliced
• ½ cup green bell pepper, cut into thin strips
• 25 g provolone, sliced or torn
• ¾ tsp olive oil

Steps

1. Freeze 100 g beef for 20 minutes, then shave it as thinly as possible against the grain and season with salt, black pepper, and a pinch of garlic powder.
2. Heat ⅓ tsp olive oil in a 10-inch skillet over medium heat, add ½ cup onion with a pinch of salt, and cook, stirring occasionally, for 8–10 minutes until golden and soft.
3. Raise the heat to medium-high, add 1 cup mushrooms and ½ cup green pepper, and cook for 5–6 minutes without stirring too often until the mushrooms are browned and the peppers are tender-crisp.
4. Stir in the minced garlic for 30 seconds, add a splash of red wine vinegar to scrape up the browned bits, then move the vegetables to a plate.
5. Heat ⅓ tsp olive oil in the empty skillet over high heat until shimmering, add the beef in a single layer, and sear for 1–2 minutes until browned, then flip and chop it with a spatula for 30 seconds more.
6. Return the vegetables to the skillet, toss with the beef, and pile everything into a mound.
7. Lay 25 g provolone over the top, turn off the heat, cover for 1–2 minutes until the cheese melts, and serve hot.

Shared by Matthew on 2026-10-13