Triple Pepper Philly Cheesesteak Skillet
A great way to stretch two steaks to feed four people, this easy and delicious cheesesteak skillet uses three kinds of peppers for maximum flavor.
- Yield: Serves 4
Ingredients
Scale
- Olive oil, or other neutral oil, for cooking
- 1 sweet onion, sliced
- 2 green bell peppers, sliced
- 1 cup chopped sweet Italian peppers (from a jar; I use Mezzetta)
- Salt and pepper, to taste
- 2 tsp garlic powder, divided
- 2 sirloin steaks, very thinly sliced
- 1.5 cup shredded provolone or Italian cheese blend
- 1 cup mayonnaise
- 2 to 4 tsp adobo sauce, from a can of chipotle peppers (see NOTE)
 To serve: Split hoagie rollsÂ
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position.Â
- Add about 1 TBSP of oil to a large, heavy-bottomed skillet over med-high heat. Add the sliced onion, bell pepper and chopped sweet Italian peppers. Season with salt and pepper to taste. Cook, stirring occasionally, until the veggies are tender and slightly charred; about 6 to 8 minutes. Transfer to a bowl/plate and set aside for now.
- Place the sliced steak into a large, zip-top plastic bag and close it (see NOTE 2). Using your palm or a fist, pound the meat a little bit, flattening the slices and tenderizing it some.Â
- Add a little more oil to the pan (about 1 TBSP), still set over med-high. When the oil is glistening, add the steak in an even layer. Season with salt, pepper, and 1 tsp of the garlic powder. Allow it to brown deeply on one side before flipping; takes about 3 to 4 minutes. Flip and cook for about a minute more (it will finish in the oven, and you don’t want to overdo it).Â
- Add the veggies back into the pan, mixing them in with the steak somewhat. Top with the cheese and place in the oven to melt/finish cooking; 5 minutes. I like to broil on high for the last minute.Â
- Meanwhile, stir together the mayo, adobo sauce or chipotle powder, and the remaining teaspoon of garlic powder in a small bowl. Slather the cut sides of your hoagie rolls with this mayo, before piling with the steak mixture.
- When the cheesesteak skillet is done, remove it from the oven and pile the cheesy steak and veggies on top of mayo-slathered hoagie rolls, along with any pan juices.Â
Notes
- NOTE: I keep my chipotle peppers and their adobo sauce in a container in my freezer, just thawing and using what I need for specific recipes. I never use a whole can at once, so this is a good way to prevent waste.Â
- In this cheesesteak skillet recipe, I just use the adobo sauce, as it provides the smoky, spicy flavor to the mayo without being too much. Alternatively, you could absolutely blend a minced chipotle pepper into the mayo, or use ½ to 1 tsp ground chipotle powder, instead. Â
- NOTE 2: If you don’t keep plastic bags around, you can just lay the steak out on a cutting board or sheet pan and pound them out with your fist or the bottom of a heavy glass. Â Or, of course, a meat mallet. It works just fine, and will save you the bag.Â