Ingredients

• 1 tbsp oil
• 1 lb flank steak, thinly sliced
• 4 cups quartered mushrooms
• 1/2 white onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1/2 tsp garlic powder
• 1/2 cup shredded provolone cheese
• Salt and pepper to taste

Preparation

Preheat the oven to broil.
In a large oven-safe skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet and season it with salt and pepper to taste. Cook the beef, stirring occasionally, until it begins to brown, about 3 to 4 minutes. Remove the beef from the skillet and set it aside.
Add the mushrooms and onion to the skillet and cook, stirring, until they begin to soften, about 2 to 3 minutes. Add the red bell pepper and green bell pepper. Cook, stirring, until the peppers begin to soften, about 2 to 3 minutes. Return the beef to the skillet and stir in the beef broth, Worcestershire sauce, horseradish, and garlic powder. Cook, stirring, until the beef broth reduces slightly, about 2 minutes. Top with the provolone cheese.
Broil until the cheese has melted and begins to brown, about 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.