2 red and/or green sweet bell peppers, sliced (about 2 ½ cups)
1 large onion, sliced (about 1 ¼ cups)
½ teaspoon salt, divided
1 pound boneless sirloin or flank steak, sliced
¼ teaspoon ground black pepper
2 cups shredded cheddar or American cheese (8 ounces)
Boil pierogies for 5 to 7 minutes, as directed on package. Drain and place pierogies in a large bowl.
Over medium-high heat in a 12-inch skillet, heat 1 teaspoon of oil. Add peppers, onion and ¼ teaspoon of salt; cook until tender-crisp, about 3 to 5 minutes. Add vegetables to the bowl with pierogies and toss gently to combine.
Heat the remaining teaspoon of oil in the same skillet and add steak, ¼ teaspoon salt and pepper. Cook and stir until lightly browned. Return pierogies and vegetables to skillet; toss with steak.
Sprinkle with cheese. Cover the skillet and remove from heat; let stand just until cheese begins to melt, about 3 to 5 minutes.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!