Ingredients
Scale
- 1 lb thinly sliced beef steak
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1 cup shredded provolone cheese
- 2 cups cooked rice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sauté sliced onions and peppers until tender, about 5 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and cook sliced beef until browned, about 3-4 minutes.
- Return peppers and onions to the skillet, season with salt and pepper, and cook for another 2 minutes.
- Divide cooked rice into bowls, top with the beef and vegetable mixture.
- Sprinkle shredded cheese over the hot mixture and let melt before serving.
- Garnish with fresh parsley and serve hot.
Notes
- Use thinly sliced ribeye for best flavor and tenderness.
- You can substitute the cheese with provolone or mozzarella for different flavors.
- Serve with pickles or hot sauce for extra zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg