Steak and Cheese Skillet
This Steak and Cheese Skillet is a hearty and flavorful dish featuring tender beef steak, sautéed vegetables, and melted provolone cheese. It’s quick to prepare and perfect for a satisfying meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ½ lbs beef steak, cut into bite-size pieces
- 1 medium sweet onion, chopped
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1 orange or yellow bell pepper, julienned
- 2 cloves garlic, minced
- ⅔ cup brandy
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mirin
- 2 teaspoons sriracha
- ⅓ cup ketchup, preferably low or no sugar
- 2 ½ tablespoons canola oil, divided
- 1 ½ cups provel ropes or grated provolone cheese
Instructions
- Heat 1 tablespoon of canola oil in an oven-proof skillet over medium-high heat. Add the beef steak pieces and brown them on all sides. Remove from skillet, cover, and set aside.
- In the same skillet, add another tablespoon of canola oil. Sauté chopped onions and julienned bell peppers for 4-5 minutes until lightly browned. Remove and keep warm.
- Reduce heat to low. Add remaining ½ tablespoon of canola oil and minced garlic, cook for 1 minute. Increase heat to medium-high. Add brandy, cook until reduced by half. Stir in grated ginger, soy sauce, Worcestershire sauce, mirin, sriracha, and ketchup. Simmer for 5 minutes until slightly thickened.
- Return beef, onions, and peppers to skillet, coat with sauce. Sprinkle provolone cheese on top. Bake at 400°F for 5 minutes until cheese melts. Switch to low broil, broil for 1-2 minutes until bubbly and lightly browned.
- Rest for a few minutes before serving hot.
Nutrition
- Calories: 480
- Sugar: 11g
- Sodium: 1100mg
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg