Ingredients
Scale
- 1 lb thinly sliced ribeye steak
- 1 cup sliced bell peppers (red, green, yellow)
- 1 small onion, sliced
- 1 cup shredded provolone or Cheez Whiz cheese
- 2 cups cooked rice
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional garnishes: chopped parsley, hot sauce
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add sliced onions and peppers, sauté until tender and slightly caramelized, about 5 minutes.
- Remove vegetables from skillet and set aside.
- Add remaining oil and cook sliced steak until browned and cooked through, about 3-4 minutes.
- Return vegetables to skillet, season with salt and pepper, and mix well.
- Divide cooked rice into bowls, top with the steak and pepper mixture.
- Sprinkle with shredded cheese and let melt for a minute.
- Garnish with parsley or hot sauce if desired and serve hot.
Notes
- Use thinly sliced steak for quick cooking and tender results.
- You can substitute provolone with Cheez Whiz for an authentic Philly flavor.
- For a healthier option, use brown rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg