Steak and Cheese Skillet


  • 2 1/2 tablespoons canola oil
  • 1 1/2 lbs 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 cloves garlic minced
  • 2/3 cup brandy
  • 1 tablespoon fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon mirin (see notes)
  • 2 teaspoons sriracha
  • 1/3 cup ketchup (preferably low or no sugar)
  • 1 1/2 cups provel ropes or grated provolone cheese


  1. Add 1 tablespoon oil to an oven-proof skillet over medium-high heat. Keeping the heat high enough brown steak. Remove from skillet, cover, and keep warm.
  2. Add another tablespoon of oil to the skillet over medium-high heat.  Add onions and peppers; cook for 4-5 minutes or until lightly browned on the edges. Stir several times. Remove from pan and place over beef, cover, and keep warm.
  3. Preheat the 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 for 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.


  • Slice your steak and veggies thin and cook over medium-high heat.  Think of the steak and veggies as stir frying and you will love the results.
  • Alcohol and its fumes are flammable.  Turn off the heat and slowly add the brandy waiting 1-2 minutes for the fumes to dissipate before turning the heat back on low.  It is always smart to keep a fire extinguisher within about 30 feet from your stove.
  • Beef broth may be substituted for the brandy but reduce to 1/2 cup, please.
  • Provel is a combination of cheddar, Swiss, and provolone cheese.  Unless you live in the Midwest it may be very difficult to find.  A good substitution is provolone however you can certainly make your own combination cheese.
  • Broilers are very unpredictable so if at all possible turn it on low.  Use my cooking times only as a reference, stay close by, and check on the skillet.

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