Steak and Cheese Skillet
Crisp stir fried steak, onions and peppers are combined in a tangy sauce and layered with cheese. It is then placed in the oven for the cheese to melt and lightly brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: main meal beef
- Method: stovetop
- Cuisine: American
Ingredients
- 2 1/2 tablespoons canola oil
- 1 1/2 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
- 2/3 cup brandy
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon mirin (see notes)
- 2 teaspoons sriracha
- 1/3 cup ketchup (preferably low or no sugar)
- 1 1/2 cups provel ropes or grated provolone cheese
Instructions
- Add 1 tablespoon oil to an oven-proof skillet over medium-high heat. Keeping the heat high enough brown steak. Remove from skillet, cover, and keep warm.
- Add another tablespoon of oil to the skillet over medium-high heat. Add onions and peppers; cook for 4-5 minutes or until lightly browned on the edges. Stir several times. Remove from pan and place over beef, cover, and keep warm.
- Preheat the oven to 400 degrees.
- Add 1/2 tablespoon canola oil to skillet over low heat; add garlic and cook for 1 minute stirring several times. Add brandy and cook to reduce volume by half. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha, and ketchup. Simmer for 5 minutes.
- Add steak, onions, and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes. Turn oven to low broil and cook for an additional 1-2 minutes or until cheese is melted and lightly browned.
Notes
- Slice your steak and veggies thin and cook over medium-high heat. Think of the steak and veggies as stir frying and you will love the results.
- Alcohol and its fumes are flammable. Turn off the heat and slowly add the brandy waiting 1-2 minutes for the fumes to dissipate before turning the heat back on low. It is always smart to keep a fire extinguisher within about 30 feet from your stove.
- Beef broth may be substituted for the brandy but reduce to 1/2 cup, please.
- Provel is a combination of cheddar, Swiss, and provolone cheese. Unless you live in the Midwest it may be very difficult to find. A good substitution is provolone however you can certainly make your own combination cheese.
- Broilers are very unpredictable so if at all possible turn it on low. Use my cooking times only as a reference, stay close by, and check on the skillet.
Find it online: https://www.smalltownwoman.com/philly-steak-cheese-skillet/