West Coast Cheesesteak Flips

Recipe from Cristen Clark, Food & Swine

West Coast Cheesesteak Flips

Servings: 4

Ingredients

  • 1 ½ pounds ribeye steak, strip steak or sirloin steak, sliced very thinly against the grain
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil, divided
  • ½ small sweet onion or yellow onion, very thinly sliced
  • 1 bell pepper, cored, seeded and very thinly sliced
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 8 ounces button mushrooms, very thinly sliced
  • 6 slices white American or provolone cheese
  • 4 flatbread pitas
  • Optional: mayonnaise or garlic aioli for serving

In a mixing bowl, combine steak slices with soy sauce and Worcestershire sauce. Set aside while preparing the vegetables.

Heat a large cast iron skillet or griddle over medium-high to high heat. Add 1 tablespoon oil, onion, bell pepper, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine. Cook for 3 minutes, then add mushrooms and cook for 4-5 more minutes. Remove vegetable mixture from the heat and set aside.

To the skillet, add remaining oil and steak in a single layer. Season with remaining salt and pepper. Sear steak pieces for 1-2 minutes, until browned on the edges. Flip and cook steak for another minute, until browned. Add vegetable mixture back into skillet and toss to combine. Turn off the heat and lay cheese slices on top of steak and vegetable mixture to melt.

 While cheese is melting, warm flatbreads in the microwave or toast on a buttered griddle until golden. Scoop cheesesteak mixture into the warm flatbreads and fold in half. Serve immediately or wrap in foil to keep warm until serving. 

Makes 4 generous flatbread sandwiches.