STEAK AND CHEESE SKILLET

Steak and Cheese Skillet image

Provided by Beth Pierce

Categories Beef

Time 35m

Number Of Ingredients 15

2 1/2 Tbsp canola oil
1 1/2 lb beef steak cut into bite size pieces
1 medium sweet onion chopped
1 green bell pepper julienned
1 red bell pepper julienned
1 orange or yellow bell pepper julienned
2 clove garlic minced
2/3 c brandy
1 Tbsp fresh ginger
2 Tbsp soy sauce
1 Tbsp worcestershire sauce
1 Tbsp mirin (see notes)
2 tsp sriracha
1/3 c ketchup (preferably low or no sugar)
1 1/2 c provel ropes or grated provolone cheese

Steps:

1. Add 1 tablespoon oil to oven proof skillet over medium high heat. Keeping heat high enough brown steak. Remove from skillet, cover and keep warm.
2. Add another tablespoon of oil to skillet over medium high heat. Add onions and peppers; cook for 4-5 minutes or until lightly browned on edges. Stir several times. Remove from pan and place over beef, cover and keep warm.
3. Preheat oven to 400 degrees.
4. Add 1/2 tablespoon canola oil to skillet over low heat; add garlic and cook for 1 minute stirring several times. Add brandy and cook to reduce volume by half. Add ginger, soy sauce, Worcestershire sauce, mirin, sriracha and ketchup. Simmer 5 minutes.
5. Add steak, onions and peppers back to the skillet. Top with cheese. Place in oven for 5 minutes. Turn oven to low broil and cook for an additional 1-2 minutes or until cheese is melted and lightly browned.
6. Cover the handle of the skillet before placing in oven if it is not an oven proof skillet. Be careful adding the brandy as it is flammable. Mirin is sweetened sake and is available at some finer grocery stores in the oriental food section. You can substitute 3 teaspoons sherry and 1 teaspoon sugar combined.