Do you like Philly Steak & Cheese but don’t need or want the carbs! Here is your solution! This is fabulously delicious and easy!
You will find yourself fixing it again and again! Oh my friends this has wonderful flavors! If you don’t believe me just ask my family!
It has a scrumptiously spicy sauce that melds the steak, peppers and cheese into one tantalizing treat!
Philly Steak & Cheese Skillet
Scale
Ingredients
- 1.5 lbs beef steak cut into bite size pieces
- 1 large sweet onion chopped
- 1 large green pepper julienned
- 1 large red pepper julienned
- 1 large orange or yellow pepper julienned
- 1–2 tablespoons olive oil
- 1–2 tablespoons sesame oil
- 2 large cloves garlic minced
- 3/4 cup brandy
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons mirin
- 3 teaspoons sriracha
- 1/3 cup ketchup
- 1 1/2 cups of provel ropes or grated provolone cheese
Instructions
- Add 1 tablespoon each olive oil and sesame oil to skillet over medium high heat. Keeping heat high enough brown steak. Remove from skillet, cover and keep warm.
- Add more oil if necessary and add onions. Cook on high until lightly browned on edges.Remove from pan and place over beef, cover and keep warm.
- Add more oil if necessary and add peppers. Cook on high until lightly browned on edges. Remove from pan and place over onions, cover and keep warm.
- Preheat oven to 400 degrees.
- Add a little more sesame oil to skillet over low heat; add garlic and cook for 30 seconds. Add brandy and cook to reduce by 1/2. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer 5 minutes.
- Add steak, onions and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes turn oven to broil and cook for an additional 2-3 minutes or until cheese is melted and lightly browned.
Notes
I like to marinate my steak with a little red wine vinegar, soy sauce and Worcestershire sauce for a few hours before making this.
Cover the handle of the skillet before placing in oven if is not oven proof.
Be careful adding Brandy over open flame as alcohol is flammable.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Eileen Souza says
September 12, 2015 at 12:51 amIt looks so good but I couldn’t find the recipe , could you email it to me
bpierce says
September 12, 2015 at 1:09 amHere you go!
1.5 lbs beef steak cut into bite size pieces
1 large sweet onion julienned
1 large green pepper julienned
1 large red pepper julienned
1 large orange or yellow pepper julienned
1-2 tablespoons olive oil
1-2 tablespoons sesame oil
2 large cloves garlic minced
3/4 cup brandy
1 tablespoon fresh ginger
3 tablespoons soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons mirin
3 teaspoons sriracha
1/3 cup ketchup
1 1/2 cups of provel ropes or grated provolone cheese
Instructions
Add 1 tablespoon each olive oil and sesame oil to skillet over medium high heat. Keeping heat high enough brown steak. Remove from skillet, cover and keep warm.
Add more oil if necessary and add onions. Cook on high until lightly browned on edges.Remove from pan and place over beef, cover and keep warm.
Add more oil if necessary and add peppers. Cook on high until lightly browned on edges. Remove from pan and place over onions, cover and keep warm.
Preheat oven to 400 degrees.
Add a little more sesame oil to skillet over low heat; add garlic and cook for 30 seconds. Add brandy and cook to reduce by 1/2. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer 5 minutes.
Add steak, onions and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes turn oven to broil and cook for an additional 2-3 minutes or until cheese is melted and lightly browned.
Notes
I like to marinate my steak with a little red wine vinegar, soy sauce and Worcestershire sauce for a few hours before making this.
Cover the handle of the skillet before placing in oven if is not oven proof.
Be careful adding Brandy over open flame as alcohol is flammable.
kathleen v says
July 13, 2017 at 7:40 pmwhat is mini?and sthe hot stuff and were do you find it
Beth Pierce says
July 14, 2017 at 12:51 amMirin is sweetened sake and is found in the Oriental section of your grocery. If you can not find it is NOT a key ingredient. A good substitute is a tablespoon of sherry mixed with 1/2 teaspoon of sugar equals one tablespoon mirin.
Shiracha is also found in the oriental section of your grocery and is hot chili sauce. There may be other hot chili sauces there. Happy cooking.
Azura says
October 6, 2015 at 12:32 pmCan I opt out the brandy?
bpierce says
October 6, 2015 at 5:43 pmYes of course you can! It will still be delicious! Happy cooking!
Chris says
October 21, 2015 at 2:09 amWell, I’ll have to try this one, especially since Apothic Red is one of my favorites.
Joyce says
October 23, 2015 at 12:07 amThis sounds fabulous, and while carbs are a minor issue, occasionally I want just the filling of anything. This will definitely be a filling I’ll eat with joy!
bpierce says
October 23, 2015 at 12:26 pmIt is a fantastically delicious skillet dish. Enjoy and thanks for stopping by!
Patty Farrell says
December 11, 2015 at 6:44 pmWhat type of beef do you use–round steak, sirloin etc.?
bpierce says
December 12, 2015 at 12:03 amI use strip or t-bone. Happy Cooking!
Stacy says
January 28, 2016 at 9:19 pmI used flat iron steak and it worked out perfect
bpierce says
January 28, 2016 at 10:06 pmThanks for letting us know. Sounds great!
Carol says
January 15, 2016 at 5:05 pmLooks fantastic, but I’m on a low carb diet. Is there any nutritional info on this please ….
bpierce says
January 29, 2016 at 3:43 pmNo I am sorry I sure don’t!
Phillip says
February 16, 2017 at 4:02 amAs a diabetic I need to watch my carbs and this recipe would fit my diet. The “effective carb count” is 16.7g. Assuming 6 servings, here you go … NYC Nutrition Analysis (per serving or yield unit):
water=271.8 g; calories=614.3; protein=42.73 g; total fat=34.38 g; saturated fat=15.35 g; monounsaturated fat=13.94 g; polyunsaturated fat=3.43 g; trans fat=0.54 g; cholesterol=110 mg; carbohydrate=18.75 g; dietary fiber=2.01 g; total sugars=10.19 g; alcohol=9.69 g; ash=6.43 g; calcium=496.3 mg; phosphorus=579.1 mg; iron=3.44 mg; sodium=1305 mg; potassium=759.3 mg; magnesium=53.01 mg; zinc=6.32 mg; copper=0.19 mg; manganese=0.27 mg; vitamin A=1708 IU; vitamin E=2 mg AT; thiamin=0.15 mg; riboflavin=0.52 mg; niacin=8.67 mg; pantothenic acid=0.97 mg; vitamin B6=1 mg; folate=36.04 ug DFE; vitamin B12=2.84 ug; vitamin C=114.1 mg; selenium=32.88 ug; vitamin K=10.68 ug; refuse=8.84%; blocks carb:prot:fat=1.9 : 6.1 : 11.5; ECC=16.7; %cal as carb:prot:fat=14:31:56; DietPoints=14.6 (complete analysis)
Beth Pierce says
February 16, 2017 at 2:46 pmWow! Thanks for the full analysis. Glad that it fits your diet.
KetoEllie says
August 27, 2018 at 12:01 pmGosh where are all those carbs coming from???
Tracy says
January 16, 2016 at 2:34 pmI can’t wait to try this, with the brand marinade !
bpierce says
January 18, 2016 at 3:28 pmLet me know how you like it!!
Rob says
January 29, 2016 at 2:55 pmDo you know the calorie count on this recipe?
Georgie Sharo says
January 31, 2016 at 1:54 pmHi Small Town Girl Friend Marka !! Looks Awesome! Every since leaving Texas I’ve been making this for my husband but w/o all those spices, vinegars and the liquor due to my recent espahgus surgery ! We wrap ours in a warm tortilla and dream of being back in Texas living by the coast again in the upcoming future!
txangelgalgs. Georgene
Jennifer says
April 5, 2016 at 7:37 pmI’m not sure why this is called Philly Steak. Did you mean Pepper Steak like from a chinese restaurant? These ingredients are not in a philly cheese steak but your recipe is delicious. It tastes just like a spicy pepper steak that you would get at a chinese place.
bpierce says
April 5, 2016 at 11:00 pmTo me it is like a Philly Steak but each region of the country has their version of the Philly Cheese Steak. Glad that you liked it. I often put my own spin on recipes. You should hear the folks from in and around New Orleans when I make cajun/creole food. They have no mercy at all! LOL!! 🙂
Nick says
May 2, 2016 at 4:07 pmcan you recommend a substitute for the peppers?
bpierce says
May 5, 2016 at 5:36 pmSorry about the delay. I am having a hard time with this request. Do you like onions? Do you like broccoli?
Lillian says
May 11, 2016 at 1:21 amCan you put this on a bun?
bpierce says
May 11, 2016 at 1:31 pmOf course! Sounds delicious!
Stacy says
September 8, 2016 at 12:51 amThis was FANTASTIC!!!! I had to leave out the sriracha because my kids are pansies. And I didn’t have mirin, so I just left it out. Super, super good! I used venison for the meat.
Also, beef broth works great if you don’t want to use brandy.
bpierce says
September 8, 2016 at 3:56 pmYou are making me laugh…calling your kids pansies. I needed a good laugh this morning. Glad that you enjoyed it!
Karla says
October 12, 2016 at 2:17 pmAny suggestions for a “side” dish with this?
bpierce says
October 12, 2016 at 4:03 pmI would go with a very simple garden salad or a lightly buttered French bread loaf for those that want the carbs. Or both!! 🙂
Kelli says
October 12, 2016 at 3:49 pmKetchup has sugar so can you leave out or substitute SF? Thanks
bpierce says
October 12, 2016 at 3:59 pmJust substitute the sugar free ketchup. It will still be delicious!!!
Evelyn says
January 25, 2017 at 3:45 amHow many servings does this make? Could I successfully cut it down to two or three servings? I live alone and I hate to make something and then have to eat the same thing for a week.
Beth Pierce says
January 26, 2017 at 4:12 pmIt serves about 4 people so I would cut it in half. Thanks and have a great day!
Tia says
April 21, 2017 at 2:58 amThis was an amazing recipe and my kids and husband loved it, but I am supposed to be keeping track of everything that I eat, and wanted to know the nutritional numbers for this dinner if you don’t mind letting me know that would be great! Thank you again it was lovely.
Beth Pierce says
April 28, 2017 at 1:37 pmSorry I do not have a built in nutritional calculator. I looked on line to check to see if there are any. They are there but you have to put the recipe ingredients in line by line and I just do not have the time right now. If I find any spare time this weekend I will try.
ELAINE C. BROOKS says
June 21, 2017 at 9:13 pmPlease tell me what the ingredient MIRIN & SRIRACHA???
THANKS!
Beth Pierce says
June 21, 2017 at 11:04 pmMirin is sweetened sake and is not a key ingredient so you could omit that if you can not find or do not want to spend the money. Sriracha is sauce made from hot chiles. It is found in the Asian section of the groceries in the United States. It gives the dish a little bit of heat however I am sure that you do not cook with it and you would have to buy a bottle. If you don’t care if it has a little kick omit or you could easily sub any kind of hot chile sauce and it would get you pretty much the same result.
Chris says
January 18, 2018 at 12:55 amThis is delicious over a bed of salad greens and half a sliced avocado. DELICIOUS!!!!!!
Beth Pierce says
January 18, 2018 at 5:56 pmThank you! Sounds amazing. I will have to try that!