Skillet Philly Cheesesteak

When it comes to picking a cut of red meat, I can be a little clueless. Some cuts of beef are great for some recipes, and some are meant for others. The great thing about this recipe for skillet Philly cheesesteak is that you can use just about any cut of red meat in it. I like using a flank steak, but if there is something else you’re trying to use up from your freezer, this is the perfect recipe for you. Cooked with peppers and onions and topped with melty cheese, this recipe is delicious all by itself or tucked into a bun like a classic cheesesteak.

The steak is simply seasoned in salt and pepper and seared in oil, but you can also use your favorite steak seasoning if you want. After the steak has been browned in a cast iron skillet on all sides, remove it from the pan and deglaze with soy sauce, Worcestershire sauce, and apple cider vinegar. It may seem like an interesting combination of ingredients but the flavor is perfect. After you’ve scraped up all the delicious browned bits from the bottom of the pan, add the sliced peppers and onions and cook for a few minutes. I like to keep the vegetables pretty close to crisp tender sine the skillet will be placed in the broiler in a few minutes. Top the meat and vegetables with a few slices of provolone cheese and broil until melted, just a minute or two. Now you can serve your skillet Philly cheesesteak as is or serve it in buns.

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