Cheesesteak Pierogi Pepper Skillet

Ingredients

Skillet

• 16 oz (450 g) frozen potato-and-cheddar pierogi
• 1 lb (450 g) sirloin steak, kept whole for searing
• ½ tsp fine salt
• ¼ tsp black pepper
• 2 tbsp neutral oil, divided
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• ¼ cup reduced-sodium beef broth
• 4 oz (115 g) sliced provolone
• 2 tbsp chopped parsley

Equipment

Large pot, 12-inch ovenproof skillet, thermometer

Allergens and ingredient notes: Wheat, milk, egg; Worcestershire commonly contains fish. Check pierogi and broth labels.

Step by step

1. Boil pierogi according to package directions until cooked, usually 5–7 minutes; drain carefully and pat dry. Heat oven to 400°F (200°C). Season steak with salt and pepper.
2. Heat 1 tbsp oil in the skillet over medium-high heat. Sear steak about 3–5 minutes per side, adjusting for thickness, until its center reaches 145°F (63°C). Transfer to a clean board and rest at least 3 minutes before thinly slicing across the grain.
3. Lower heat to medium, add remaining oil, onion and both peppers. Cook 8–10 minutes until softened and lightly browned. Add garlic for 30 seconds. Move vegetables to one side, add cooked pierogi and brown 2–3 minutes per side in the uncovered area, in batches if needed.
4. Stir Worcestershire and broth into the skillet. Return all pierogi and sliced steak, fold gently to combine and top with provolone. Bake 4–6 minutes until cheese melts and everything is steaming hot.
5. Scatter parsley over the skillet and divide into four portions, equal shares of pierogi, steak and vegetables.

The Devotti twist: Pierogi provide both a golden exterior and potato filling, turning cheesesteak flavors into a substantial skillet.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.