Zesty Philly Cheesesteak Skillet

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  1 lbs Beef Flank Steak, Boneless
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  2 tsp Soy Sauce, Low Sodium
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  3 tbsp Avocado oil
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  8 oz Mushrooms, Cremini
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  4 oz Cheese, Provolone

Instructions

1. 1Slice the flank steak into thin strips (¼-inch thick) against the grain. In a small bowl, toss the steak with the soy sauce until evenly coated and set aside for 5 minutes.
2. 2Heat 2 tablespoons of avocado oil in a large cast iron or nonstick skillet over medium-high heat. Add the onion, both bell peppers, and mushrooms in a single layer. Cook for 8–10 minutes, stirring every 1–2 minutes to allow vegetables to lightly char on the bottom, until softened and golden at the edges. Transfer to a clean bowl and set aside.
3. 3Add the remaining 1 tablespoon oil to the skillet and swirl to coat. Add the steak in a single layer and cook undisturbed for 2–3 minutes over medium-high heat until the bottom is lightly charred and browned.
4. 4Toss the steak and continue cooking for 2–3 minutes more, stirring occasionally, until the internal color is no longer pink and the meat reaches your preferred doneness (medium-rare at 130–135°F).
5. 5Return the cooked vegetables to the skillet and toss thoroughly with the steak to combine. Cook for 1 minute over medium-high heat to warm through.
6. 6Sprinkle the provolone cheese evenly over the top, cover with a lid, and cook for 1 minute until the cheese is completely melted.
7. 7Divide the skillet mixture evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.