Teriyaki Cheesesteak Ramen

Prepare ramen noodles according to package directions, omitting the seasoning packet. Drain, and toss with 1 teaspoon of the sesame oil, set aside. Preheat broiler.

Heat 1 teaspoon of the canola oil and remaining 1 teaspoon sesame oil in a large, nonstick skillet over medium-high. Add onion, mushrooms, bell peppers, and garlic; cook, stirring often, until softened and lightly brown, about 4 minutes. Transfer vegetables from skillet to a bowl.

Add remaining 3 teaspoons canola oil to skillet over high. Sprinkle steak with salt and pepper, and cook, stirring often, until browned, about 2 minutes. Reduce heat to medium, and stir in teriyaki sauce and chili-garlic sauce, scraping bottom of skillet to release any brown bits. Add vegetable mixture and noodles to skillet, and toss lightly. Add 1/2 cup of the beef stock to loosen mixture.

Top noodles with cheese, and broil until melted, 1 to 2 minutes. Toss lightly, adding more stock if necessary for creaminess; top with scallions, cilantro, and Fresno slices. Serve immediately.