CALORIES: 290
PREP: 5 minutes
COOK: 15 minutes
Nut-Free, Egg-Free
1 tbsp | oil |
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1 lb | flank steak, thinly sliced |
4 cups | quartered mushrooms |
1/2 | white onion, sliced |
1 | red bell pepper, thinly sliced |
1 | 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.
Per serving | |
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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 |
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