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Crispy sautéed steak, onions and peppers are combined in a spicy sauce and topped with cheese. It is then put in the oven so that the cheese melts and browns slightly.




• 2 1/2 tablespoons canola oil


• 1 1/2 pounds beef tenderloin, cut into small pieces

• 1 medium-sweet onion, chopped

• 1 green pepper, cut into julienned strips

• 1 red pepper, cut into julienne

• 1 julienned orange or yellow pepper


• 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 unsweetened)

• 1 1/2 cups grated Provel cheese or provolone cheese

Cooking method Avoid darkening the screen


STEAK CHEESE PAN new york times recipes



1. 1 Tbsp Add oil to an ovenproof skillet over medium-high heat. Keep the heat high enough and sear the steak.Remove from pan, cover and keep warm.

2. Add another tablespoon of oil to the pan over medium-high heat. Add onions and peppers; Cook for 4-5 minutes or until edges are lightly browned. Stir several times.Remove from the pan and

place over the meat, cover and keep warm.

3. Preheat the oven to 400 degrees.

4. Add 1/2 tablespoon canola oil to pan over low heat; Add garlic and cook for 1 minute, stirring several times.Add brandy and cook to reduce quantity by half. Add ginger, soy sauce,

Worcestershire sauce, mirin, Sriracha and ketchup. Let simmer for 5 minutes.

5. Return the steak, onions and peppers to the pan.Top with cheese. Place in the oven for 5 minutes. Turn oven to low and cook until cheese is melted and lightly browned, 1 to 2 minutes more.



• Thinly slice steak and vegetables and cook over medium-high heat. Think of the steak and veggies as a skillet and you’ll be amazed at the results.• Alcohol and its vapors are flammable. Turn off

the heat and slowly add the brandy. Wait 1 to 2 minutes for the fumes to dissipate before reducing the heat again. It is always advisable to place a fire extinguisher approximately 30 feet away from

your stove.

• You can substitute brandy for beef broth, but please reduce the amount to half a cup.

• Provel is a combination of Cheddar, Swiss and Provolone cheeses.Unless you live in the Midwest, it can be very difficult to find. A good substitute is provolone; However, you can certainly make your own cheese combination.

• Broilers are very unpredictable, so turn them on at a low setting if possible. Use my cooking times as a reference only, stay close and monitor the pan.

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