Description
This one-pan philly cheesesteak recipe is packed with garlic, tender peppers, juicy steak, and mushrooms for the perfect weeknight dinner.
Ingredients
Scale
- 2 tablespoons avocado oil
- 16 oz. baby bella mushrooms, quartered
- 2 lb. center cut top sirloin, thinly sliced
- 3 garlic cloves, minced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 sweet onion, sliced
- salt & pepper to season
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat a large cast iron skillet to medium-high heat.
- Add 1 tablespoon of avocado oil and mushrooms to the skillet. Saute for 4-6 minutes, or until mushrooms are browned, stir occasionally. Season with salt and remove from the pan and let rest on a plate.
- Next, add 1 tablespoon of avocado oil and sliced top sirloin to the pan. Spread out in a single layer. Season with salt and pepper. Sear the steak for 2-3 minutes until browned. Flip and cook an additional 2 minutes on the other side. Remove the steak from the pan and let rest with the mushrooms.
- Now, add garlic, green pepper, red pepper and onion to the same skillet. Saute for 4-5 minutes or until slightly browned, stirring occasionally.
- Once the vegetables are cooked, add mushrooms and steak back to the pan. Stir everything together.
- Sprinkle with parmesan cheese and mozzarella cheese. Reduce heat to medium heat. Cover and cook for 2 minutes or until the cheese is melted. Serve.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 331
- Sugar: 4 g
- Sodium: 214 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 93 mg
