Philly cheesesteak skillet

Name: Philly cheesesteak skillet
Total time: 1800 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 lb shaved steak; 1 red bell pepper; 1 white onion; 1 green bell pepper; 8 oz white mushroom; 1 tsp Worcestershire sauce; 1/2 tsp garlic powder; 5 slices thin provolone; 1/4 cup light mayo; 1/4 cup Greek yogurt; 1 1/2 tb Worcestershire sauce; Garlic powder, salt, pepper to taste

Kelsey George @cook_114160067

Easy dinner that Spencer and I both loved!

Kelsey George @cook_114160067

Easy dinner that Spencer and I both loved!

Saved

Ingredients

30 mins

2-3 servings

1 lbshaved steak
1red bell pepper
1white onion
1green bell pepper
8 ozwhite mushroom
1 tspWorcestershire sauce
1/2 tspgarlic powder
5 slicesthin provolone
Sauce (optional)
1/4 cuplight mayo
1/4 cupGreek yogurt
1 1/2 tbWorcestershire sauce
Garlic powder, salt, pepper to taste

Saved

Steps

30 mins

1

Lay the shaved steak on a cutting board and pat dry with a paper towel. Season both sides with salt and pepper.
2

Heat skillet over high heat and add 1 tablespoon of avocado oil
3

Add the steak and cook for 2–3 minutes, stirring occasionally, until browned and slightly crispy. Transfer to a plate and set aside.
4

In the same skillet, add another tablespoon of avocado oil and reduce the heat to medium.
5

Add the sliced peppers, onions, and mushrooms. Season with garlic powder and Worcestershire sauce, then stir to combine. Cook for 6–8 minutes, until the veggies are softened.
6

In a small bowl, mix all sauce ingredients until smooth. If you prefer a thinner sauce, stir in 1 tablespoon of water.
7

Return the steak to the skillet with the veggies and stir to combine. Arrange 4–6 slices of provolone cheese over the top. Place under the broiler on high for 2–3 minutes, until the cheese is melted and lightly browned.