Philly Cheesesteak Skillet
This Philly Cheesesteak Skillet is the perfect weeknight one-pan dinner that the entire family will love- full of nostalgic flavors.
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.