Cheesesteak Pierogies

By carvalhohm2

Ingredients

• 1 (16.9-ounce) package frozen potato and Cheddar pierogies
• 2 teaspoons vegetable oil, divided
• 2 bell peppers (1 red, 1 green), sliced
• 1 large onion, sliced
• 1/2 teaspoon salt, divided
• 1 pound boneless sirloin or flank steak, thinly sliced (see Note)
• 1/4 teaspoon black pepper
• 2 cups (8 ounces) shredded Cheddar cheese

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Boil pierogies according to package directions; drain and place in a large bowl.

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add peppers, onion, and 1/4 teaspoon salt; cook 5 to 7 minutes, or until crisp-tender, stirring occasionally. Add vegetables to pierogies; toss gently to combine.

Heat remaining 1 teaspoon oil in skillet. Add steak, remaining 1/4 teaspoon salt, and the pepper. Cook until lightly browned, stirring occasionally. Return pierogies and vegetables to skillet; toss with steak. Sprinkle with cheese, cover, remove from heat, and let stand 3 to 5 minutes, just until cheese begins to melt.

Note:
Slicing is easier when the steak is partially frozen.

Serves: 4