Steak Cheese Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g (1 lb) sirloin or flank beef, cut thinly against the natural lines
02 -
2 garlic cloves, finely chopped
03 -
1 tablespoon cooking olive oil
04 -
Salt and pepper for seasoning, adjust as needed
05 -
Half a cup of beef broth or water for extra moisture
06 -
1 bell pepper, sliced thin (can skip if you want)
07 -
Fresh parsley or cilantro as optional garnish
08 -
1 onion, sliced thin
09 -
1 teaspoon each of ground cumin and dried oregano
10 -
Smoked paprika, 1 teaspoon for a smoky kick
11 -
1 cup of shredded cheddar cheese or a mix like provolone or gouda
# Instructions:
01 -
Slice your steak thin going opposite to the grain to keep it tender. Coat it with paprika, oregano, cumin, salt, and pepper. Cut up your onion and bell pepper into thin strips. Put minced garlic aside for later.
02 -
Pour olive oil into a big pan and heat it up over medium-high for a minute or two. Cook the steak pieces in one layer, letting them brown for a couple of minutes on each side. Don’t crowd the pan—do batches if needed. Take the steak out and save the juices in the pan.
03 -
In that same pan, cook the sliced onion and bell pepper for a few minutes, stirring until they’re soft and have a slight caramel color. Toss in the garlic for the last minute and stir until it smells amazing.
04 -
Put the cooked steak back in with the veggies. Mix them well. Add some broth or water to loosen anything stuck to the pan and make a little sauce. Let it bubble for a couple of minutes.
05 -
Scatter the shredded cheese all over the top. Cover the pan for a couple of minutes so the cheese melts nicely and gets gooey.
06 -
Take the pan off the stove. Sprinkle with fresh parsley or cilantro if you like. Enjoy it warm with rice, chips, or even a salad.
# Notes:
01 -
Using sirloin or flank steak keeps it tender. Meanwhile, smoked paprika brings a wonderful depth and smokiness.