Creamy Steak Pepper Skillet with Provolone and Onion
Thin steak strips with sautéed bell pepper and onion in a cream cheese, heavy cream, and provolone sauce.
Ingredients
Meat and Sauce
- 1 lb ribeye or sirloin steak thinly sliced across the grain
- 4 oz cream cheese softened
- ¼ cup heavy cream
- 1 cup shredded provolone
Vegetables and Seasoning
- 1 medium green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil divided
- to taste salt and black pepper
- ½ teaspoon smoked paprika optional
- 1 tablespoon chopped parsley optional garnish
- ¼ teaspoon chili flakes optional garnish
Instructions
- Sauté sliced pepper and onion in 1 tablespoon oil over medium heat for 7–8 minutes. Add garlic for the final 30–60 seconds, season lightly, and remove vegetables.
- Heat the remaining oil and sear thin steak strips in uncrowded batches, about 2–3 minutes per side or as required to reach 145°F. Transfer to a clean plate and rest 3 minutes.
- Lower heat and stir softened cream cheese with heavy cream until smooth. Remove from the burner and melt in provolone gradually, adding optional smoked paprika.
- Fold the cooked vegetables and rested beef through the sauce just until warm and coated. Add optional measured parsley or chili flakes and serve in 4 portions.
Notes
Use thin, evenly sliced steak and cook in batches as needed. Reach 145°F and rest three minutes before combining. Reheated beef must reach 165°F and will be firmer.