Skillet Cheese Steak with Crispy Cauliflower
I put my cheese steak in a skillet. The perfect eat out of the pan meal. I was going to line it with potatoes (which is still on my mind), but thought that thinly sliced, fried cauliflower might be a better idea.
Of course, you can stuff this into a big fat hoagie bun if you want. No matter how you do cheese steak, it’s hard to go wrong, as long as everything is cooked right.
I do not like what you get in those stands where the meat is microwaved or steamed as well as soggy peppers and onions. In order for me to like it, the meat has to be slightly crispy.
Provolone or Mozzarella is best for Skillet Cheese Steak Recipe
As far as cheese, I have no idea how cheese whiz became the thing and I don’t care, because that’s never happening in the Spinach Tiger kitchen. I opted for provolone cheese (for the flavor) for my skillet cheese steak, but would be comfortable with fontina or mozzarella too. Just don’t go all goat cheese or brie on me. Those don’t work. I even like this skillet dish with no cheese, because onions and peppers and steaks and crispy cauliflower have it going on.
OXO sent me the Chef’s Mandoline 2.0 to try out, and it made slicing very easy.
This Chef’s Mandoline 2.0 is amazing. It will create up to 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, and built-in julienne and French fry blades. The thing I like the most about the mandoline is that there are no parts to store (or misplace). There is a dial to turn that will give you several options, including perfectly cut fries, thick or thin. There is a two sided blade for straight slices and waffle cuts.
I love their products and I shout them out all the time. I use them every single day. You can find more about this product here.
Be careful. The Chef’s Mandoline is sharp, so do keep it on lock at all times, when not using it and far far away from children who like to play with buttons. I would store this in an upper shelf that kids can’t reach. Treat it like a very sharp knife.
This Red Pepper was so easy to cut and look at how uniform those slices are. I made a version without the peppers and it wasn’t as tasty, so don’t skip them.
You can choose to make your own thinly sliced steak. In this picture, I froze rib eye and then cut it on it’s edge. Once I got too close, I used a knife.
You can eat skillet cheese steak right from the pan, or make it brunch and top it with an egg! Notice I put some fried sage in the dish with fresh thyme. I tend to grab whatever herbs are in my garden!
If you want to know how to oven bake an egg I have a recipe and video here.
Of course, you can do make this without cheese. Either way, it’s so good!
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- 1 red bell pepper
- 1 small head cauliflower
- 1 medium onion
- coconut oil (for frying)
- 6 ounces of thinly sliced steaks (frozen made for steak sandwiches (see notes)
- sea salt
- 1 teaspoon Italian seasoning or various fresh herbs of your choice.
- black pepper
- 2 - 3 slices of provolone cheese or mozzarella cheese
- ¼ teaspoon crushed red pepper (optional)
- Slice cauliflower as thinly as possible. Slice bell pepper, and onions.
- I used one skillet, frying each component separately in coconut oil, and drained on paper towels.
- It may take three batches to do cauliflower, but it will fry quickly.
- Once peppers and onions are done, put them and the frozen steak (breaking it up) into the skillet. Stir and fry until steak is done.
- Remove to paper towels.
- Reline the skillet with cauliflower, steak and onion/pepper mixture.
- Top with cheese.
- Place under broiler for about 3-5 minutes, watching carefully.