Philly-Style Steak And Pepper Bowls With Melted Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 1 lb shaved ribeye steak
• 4 oz, sliced provolone cheese
• 2, sliced bell peppers
• 1, sliced yellow onion
• 4 oz, sliced cremini mushrooms
• 1/4 cup mayonnaise
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, sliced pickled banana peppers
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Method (tap to check — screen stays awake)

1. Heat the butter and oil in a large skillet over medium-high, add the onions and peppers and cook 10 minutes, stirring every couple of minutes, until they are limp, sweet and browned at the edges. Add the mushrooms and garlic for 4 minutes more, until the mushrooms give up their liquid and it cooks away.
2. Push the vegetables to one side, raise the heat, and add the shaved steak in a single layer. Let it sit 90 seconds so it browns, then chop and stir it with the edge of a spatula for 2 minutes until no red remains.
3. Season with the salt, pepper and garlic powder and fold the vegetables through the meat.
4. Lay the provolone slices over the whole pan, cover, and leave it off the heat for 2 minutes, until the cheese has melted into sheets over the steak.
5. Scoop into bowls, top with the banana peppers, and serve with the mayonnaise spooned alongside for dipping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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