Philly Cheesesteak Skillet

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

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

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

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

• •
  Parmesan Cheese(120g)

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

• •
  Green Onion (Scallion)
• •
  Bread, French Or Hoagie Roll

Instructions

1. 1Season the boneless ribeye steak all over with salt and pepper. Cut the steak into thin strips, about ¼ inch thick.
2. 2Heat a large skillet over medium-high heat and add the sliced mushrooms to the dry pan. Sprinkle with salt and cook 5 minutes, stirring occasionally, until golden brown and their moisture has released.
3. 3Push the mushrooms to the side, add olive oil to the skillet, and increase heat to high. Once the oil is glistening, add the onion and both bell peppers. Cook 3–5 minutes, stirring occasionally, until the vegetables begin to soften. Transfer to a plate.
4. 4Add the remaining olive oil to the same skillet over high heat. Once shimmering, add the steak strips in a single layer (work in batches if needed). Cook 1–2 minutes per side over high heat until browned and the exterior is caramelized. Transfer to the plate with the vegetables.
5. 5Reduce heat to medium, add the fresh garlic to the skillet, and cook 1 minute, stirring constantly, until fragrant. Return the steak and vegetables to the skillet along with any collected juices and stir to combine.
6. 6Turn on the broiler and position a rack in the center. Top the skillet contents evenly with part-skim mozzarella and grated parmesan. Place the skillet under the broiler and cook 2–3 minutes until the cheese is melted and bubbling.
7. 7Remove from broiler and sprinkle with sliced green onions. Divide the cheesesteak mixture evenly into 6 serving portions and serve warm on toasted French or hoagie rolls.