Philly Cheesesteak Skillet

• 1 lb ribeye, sliced very thin1 lb ribeye steak, thinly sliced
• 1 large onion, sliced1 yellow onion, thinly sliced
• 1 green pepper, sliced1 green bell pepper, thinly sliced
• 1 red pepper, sliced1 red bell pepper, thinly sliced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a glug of olive oil2 tbsp olive oil
• a splash of Worcestershire1 tbsp worcestershire saucea splash of coconut aminos1 tbsp coconut aminos — skips the anchovy in Worcestershire; a bit sweetera splash of coconut aminos1 tbsp coconut aminos — milder and a touch sweeter, but works well here
• 6 slices of provolone6 slices provolone cheese6 slices of dairy-free cheese6 slices dairy-free cheese slices — pick a melting style so it goes gooey under the lid
• salt to tastesalt, to taste
• black pepper to tasteblack pepper, to taste
• a handful of parsley, chopped1/4 cup fresh parsley, chopped

Steps

1. Slice the beef as thin as you can against the grain. Chilling it for 15 minutes first makes it firmer and easier to cut. Season with salt and pepper.
2. Heat a large skillet over high heat with half the oil. Sear the beef in two batches, about 2 minutes each, just until browned. Move it to a plate.
3. Lower the heat to medium-high and add the rest of the oil. Cook the onion and peppers, stirring often, for 6 to 7 minutes until soft and lightly charred at the edges.
4. Stir in the garlic and Worcestershire and cook 1 minute more.
5. Return the beef and its juices to the skillet. Toss everything together and warm through, about 1 minute.
6. Lay the provolone over the top, cover, and let it melt for 1 to 2 minutes.
7. Finish with parsley and serve straight from the skillet, plain or piled into rolls.