By Shaved-steak and provolone skillet. Read the full method and preparation notes before starting.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Philly Me Up — Shaved-steak and provolone skillet
Shaved-steak and provolone skillet. Read the full method and preparation notes before starting.
Ingredients
Method
- Separate the shaved beef into loose ribbons and blot it dry. Mix the garlic powder, black pepper, and salt in a small dish. Heat a large oven-safe skillet over medium-high until properly hot.
- Add half the oil, then sear half the beef in a thin layer. Leave it alone for 45 to 60 seconds so it browns instead of steaming, then toss and cook just until no longer pink. Transfer to a plate and repeat with the remaining beef. Do not crowd the pan.
- Reduce the heat to medium. Add the remaining oil if the pan is dry, followed by the red pepper and onion. Cook for 6 to 8 minutes, stirring occasionally, until softened and browned at the edges but not collapsed into mush.
- Return the beef and its juices to the pan. Sprinkle over the seasoning, add the Worcestershire and water, and toss for 30 to 60 seconds while scraping up the browned fond. Taste before adding more salt; the provolone will add plenty.
- Spread the mixture evenly and cover with the provolone. Reduce the heat to low and cover for 2 to 3 minutes, until the cheese is completely melted. Alternatively, broil the oven-safe skillet briefly while watching it continuously.
- Divide into two bowls. If using the bread, butter and toast one slice per person and serve it alongside or underneath only part of the skillet so it stays crisp.
Notes
This is intentionally a bowl-first cheesesteak rather than a sandwich with the bread removed as an afterthought. Hard browning and restrained liquid are what keep it savory instead of wet.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.