Zesty Philly Cheesesteak Skillet
, Serves 4
A one-skillet cheesesteak: seasoned flank steak and charred peppers, onion and mushrooms, finished under melted provolone.
| 1 tsp fine sea salt | Whisk seasonings together | Toss steak, soy & 1 tbsp mix | Sauté veggies 8-10 min, set aside | Sear steak 2-3 min, toss to cook | Toss in veggies, top with cheese | Cover 1 min until melted |
| 1 tsp garlic powder | ||||||
| 1 tsp paprika | ||||||
| 1/2 tsp chili powder | ||||||
| 1/2 tsp onion powder | ||||||
| 1/4 tsp black pepper | ||||||
| 450 g flank steak, thinly sliced into bite-sized pieces | ||||||
| 2 tsp low-sodium soy sauce | ||||||
| 2 tbsp avocado oil (for the veggies) | ||||||
| 1 medium yellow onion, thinly sliced | ||||||
| 1 small green bell pepper, thinly sliced | ||||||
| 1 small red bell pepper, thinly sliced | ||||||
| 225 g baby bella mushrooms, quartered | ||||||
| 1 tbsp avocado oil (for the steak) | ||||||
| 115 g shredded provolone cheese |
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