2 tablespoons olive oil, divided
1 pound top round or other lean beef, cut into very thin strips
1 tablespoon Worcestershire sauce
1 tablespoon Cabot Salted Butter
8 ounces mushrooms, sliced
1 large onion, halved and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 mini naan breads or flatbreads
8 ounces Cabot Vermont Sharp Shredded Cheese, (2 cups)
Green onions, sliced, for garnish
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Prep: 10 mins | Cook: 40 mins | Total: 50 mins
HEAT a cast iron skillet on the grill to a medium heat. Add 1 tablespoon olive oil.
ADD the beef to the skillet and allow it to brown, stirring occasionally.
ADD the Worcestershire sauce, salt and pepper to the pan. Continue to cook 1-2 minutes longer. Remove beef from the pan and set aside.
ADD the butter to a second skillet on the grill. Once melted, add the mushrooms and cook until browned, about 10-15 minutes. Then remove the mushrooms from the pan and set aside with the steak.
ADD the remaining 1 tablespoon olive oil to the beef skillet and add the sliced onion and peppers. Cook, stirring occasionally, until the onion starts to brown and caramelize, about 7-8 minutes. Add the meat and mushrooms back to the skillet and mix to combine.
PLACE the naan on the grill and cook for 3-5 minutes on one side until beginning to crisp. Flip and layer with the meat-pepper mixture and sprinkle with cheese.
CLOSE the grill cover and cook, 3-5 minutes longer, until the cheese has melted. Sprinkle with sliced green onions to garnish.
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