Have you noticed my recent skillet recipes? this is to add ease to your weeknight dinner routine with one pan only. this Philly cheesesteak skillet is inspired by nostalgic flavors of griddled steak with peppers, mushrooms, onions and cheese. sear it up in the skillet and dinner is served. you can also serve in warm slider buns for more of those philly cheesesteak vibes.
Philly cheesesteak casserole ingredients:
here is the ingredient line up…
- skirt steak: sliced thin against the grain- the base of our skillet.
- veggies: I use caramelized sweet peppers, red onion, fresh garlic and cremini mushrooms.
- fresh thyme: this is unconventional- but I love the herby freshness it adds to the dish.
- beef stock: creates a simple pan sauce. this is my fave brand.
- whole grain mustard: flavors our quick pan sauce.
- coconut aminos: also flavors our quick pan sauce.
- spices: this skillet is simply seasoned with mineral salt, granulated garlic and freshly-cracked black pepper.
- cheese: although cheez-whiz Is traditionally used on philly cheesesteaks, I added a nutty pecorino which paired beautifully.
how to make:
this recipe is very simple, but components come together quickly. make sure to have everything sliced, diced and measured so it’s ready to go when you need it. you will begin by searing your steak in a screaming hot pan then setting aside. next, add the veggies to the pan to caramelize and soften. next, stir in the quick pan sauce components to deglaze the delicious brown bits from the bottom of the pan. return the steak to the skillet to warm through, and finish with shaved pecorino and fresh thyme. serve solo with steamed rice or piled high in warm slider rolls.
menu ideas:
this philly cheesesteak skillet can be versatile for different meal times.
- weeknight family dinner: serve skillet in warm slider rolls alongside fresh fruit.
- football watching party: serve skillet components in large hoagie rolls to toast and slice into smaller sandwiches. serve with mixed nuts, dips and my cheddar chicken broccoli taquitos.
- sunday supper: serve skillet alongside bone broth-steamed rice and honey-glazed carrots.
Philly Cheesesteak Skillet
Ingredients
- 1 Tablespoon avocado oil
- 1.5 pounds skirt steak sliced thinly against the grain
- 1 Tablespoon picked thyme leaves plus more to garnish
- 1 teaspoon mineral salt seperated in half
- ¼ teaspoon granulated garlic
- 20 turns of freshly-cracked black pepper
- 1 cup green bell pepper about 1 pepper
- 1 cup red bell pepper about 1 pepper
- 1 cup red onion julienned (about 1/2 onion)
- 2 cups cremini mushrooms sliced thinly
- 4 oz blocked pecorino shaved thinly with peeler or knife
- warmed slider rolls for serving (optional)
Pan sauce:
- 2 cloves garlic grated on the microplane
- ¼ cup coconut aminos
- 1 Tablespoon whole grain mustard
- ½ cup beef broth
Instructions
- In a large lipped saute pan, warm pan over medium high heat for 3-4 minutes. When pan is hot but not smoking, add avocado oil and thinly-sliced steak in a single layer.
- Leave undisturbed and season steak with half of the salt, granulated garlic and thyme leaves. After 2-3 minutes and steak releases, flip to the second side and brown another 1-2 minutes. Transfer steak to a medium bowl and set aside.
- Return pan to medium-high heat and add peppers, onions, mushrooms, remaining salt and black pepper to the pan. Toss to coat in oil- add more oil if needed. Let saute for 5-7 minutes until vegetables are softened and lightly caramelized.
- To the vegetables, add all pan sauce ingredients, scraping brown bits from the bottom of the pan. Let simmer for 5 minutes to reduce. In the final 2 minutes of cooking, return steak back to pan to warm through.
- Garnish skillet with shaved pecorino and more picked thyme. Serve solo or with warm slider rolls on the side.
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