beef ·
dinner recipe ·
field-and-food ·
flank steak ·
main course ·
nutritious ·
pastured beef ·
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recipes
Philly Cheesesteak
Forget the roll—this deconstructed Philly Cheesesteak is all about the flavor! We’ve swapped the bread for creamy mashed potatoes to give this classic a cozy, comforting twist.
Ingredients
salt
1/2 tsp
pepper
1/4 tsp
butter
2 Tbsp
onion, sliced
1 large
red or green bell pepper, sliced
2
provolone cheese
9 slices
-For the potatoes
small red potatoes, halved
1 lb
milk
1/2 cup
butter
4 tbsp
garlic powder
1/2 tsp
salt and pepper
to taste
Utensils
- large pot
- cast iron pan
- cutting board
- knife
- electric mixer
Instructions
Preheat broiler. Sprinkle steak with salt and pepper. Cook in 1 tbsp of butter in a large skillet over medium-high heat 4 to 5 minutes per side or to desired doneness. Let stand for 5 minutes; thinly slice across the grain.
Meanwhile, cook onion and bell peppers in 2 tbsp of butter in a large ovenproof skillet over medium-high heat 8 minutes or until tender.
Add steak to vegetables, stirring to blend. Top with cheese slices. Broil 2 to 3 minutes or until melted.
Bring potatoes and water to cover to a boil in a saucepan. Cook 12 to 14 minutes or until tender; drain.
Stir in milk, butter, garlic powder, salt, and pepper. Mash with an electric mixer to desired smoothness.
Add potatoes to a dish and top with the skirt steak and enjoy!
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