Philly Cheese Skillet

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PREP: 5 minutes

COOK: 15 minutes

Egg-Free, Nut-Free


1 tbsp
1 lb
flank steak, thinly sliced
4 cups
quartered mushrooms
white onion, sliced
red bell pepper, thinly sliced
green bell pepper, thinly sliced
1/2 cup
beef broth
1 tbsp
Worcestershire sauce
1 tsp
prepared horseradish
1/2 tsp
garlic powder
1/2 cup
shredded provolone cheese
Salt and pepper to taste


Preheat the oven to broil.

In a large oven-safe skillet, heat the oil over medium-high heat. Arrange the beef in the skillet and season it with salt and pepper to taste. Cook the beef, stirring occasionally, until it begins to brown, about 3 to 4 minutes. Remove the beef from the skillet and set it aside.
Add the mushrooms and onion to the skillet and cook, stirring, until they begin to soften, about 2 to 3 minutes. Add the red bell pepper and green bell pepper. Cook, stirring, until the peppers begin to soften, about 2 to 3 minutes. Return the beef to the skillet and stir in the beef broth, Worcestershire sauce, horseradish, and garlic powder. Cook, stirring, until the beef broth reduces slightly, about 2 minutes. Top with the provolone cheese.
Broil until the cheese has melted and begins to brown, about 2 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)290
Total Fat (g)14
Saturated fat (g)5
Cholesterol (mg)75
Sodium (mg)250
Total Carbohydrate (g)10
Dietary Fiber (g)3
Total Sugars (g)5
Protein (g)30
Calcium (mg)142
Iron (mg)3
Potassium (mg)750