Ingredients
| 1/2 tsp | garlic powder | |
| 1/2 tsp | onion powder | |
| 1/2 tsp | smoked paprika | |
| 1/2 tsp | salt | |
| 1/2 tsp | fresh ground black pepper | |
| 1/4 tsp | coriander | |
| 1/4 tsp | dried dill | |
| 1/5 lb | flank steak, sliced very thin | |
| 3 cups | sliced cremini mushrooms | |
| 2 tbsp | butter, divided | |
| 1 | yellow onion, thinly sliced | |
| 1 | red bell pepper, thinly sliced | |
| 1 | green bell pepper, thinly sliced | |
| 1 | yellow bell pepper, thinly sliced | |
| 2 tsp | Worcestershire sauce | |
| 2 cups | shredded mozzarella or Swiss cheese | |
| Toasted Kaiser buns, to serve (optional) |
Directions
- Combine spices in a medium bowl. Add meat to the bowl and toss to coat. Set aside.
- Place a large, ovenproof skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms are browned and have released their liquid, 3-4 minutes. Remove to a large bowl and set aside.
- Add 1 tbsp butter to the skillet, along with the onion and peppers. Cook, stirring occasionally, until veggies are tender, another 3-4 minutes. Transfer to the bowl with the mushrooms.
- Add the remaining butter to the skillet and swirl to coat the bottom. Add steak and cook, about a minute per side, until each side is browned. Return veggies to the pan, along with the Worcestershire sauce, and stir to combine. Spread in an even layer and top with cheese.
- Transfer skillet to the oven and broil, until cheese is melted and golden, 2-3 minutes.
- Serve warm on its own, or on top of toasted buns and enjoy!