Philly Cheesesteak Skillet

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  Beef Ribeye, Boneless(907g)
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  1½ teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Mushrooms, White, Sliced(227g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Garlic
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Green Onion (Scallion)
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  Bread, French Or Hoagie Roll

Instructions

1. 1Season the steak all over with 1 teaspoon of the salt and pepper.
2. 2Heat a medium, oven-safe skillet over medium-high heat and add the mushrooms to the dry skillet. Sprinkle with the remaining ½ teaspoon salt and cook until golden brown, about 5 minutes. Increase the heat to high, add 2 tablespoons of the olive oil to the skillet. When the oil is glistening, add the onions and bell peppers and cooking, stirring occasionally, until onions and peppers begin to soften, 3-5 minutes. Transfer the vegetables to a plate.
3. 3To the same skillet, add the remaining 1 tablespoon of olive oil over high heat. Once the oil is glistening, add the steak in small batches, cook for 1-2 minutes per side, until browned, transfer to a plate. Repeat with remaining steak. Reduce the heat to medium, add the garlic and cook, stirring until fragrant, about 1 more minute. Return the vegetables and the steak, along with any collected juices, back to the skillet and stir to combine.
4. 4Top evenly with mozzarella and parmesan. Turn on the broiler with a rack in the center position. Place the skillet in the oven and broil until the cheese is melted and bubbling. Sprinkled with green onions, if using.
5. 5Serve warm, divided between the hoagie rolls, if using.