Ingredients
- Steak (Ribeye or Sirloin) – 1 pound, cut into thin strips
- Cooked Rice (white or brown) – 3 cups
- Onion – 1 medium, chopped
- Green Bell Pepper – 1 medium, chopped
- Provolone Cheese – 6 slices
- Olive Oil – 2 tablespoons
- Soy Sauce – 1 tablespoon
- Black Pepper – 1/2 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the steak strips and cook until browned, about 3-5 minutes. Remove the steak from the skillet and set aside.
- Step 2: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 3: Add the cooked rice to the skillet with the vegetables. Stir to combine and heat through.
- Step 4: Stir in the soy sauce and black pepper. Return the cooked steak to the skillet. Mix well.
- Step 5: Top the rice and steak mixture with the provolone cheese slices. Cover the skillet and let the cheese melt, about 1-2 minutes.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring it cools completely first.
- For best results, reheat individual portions in a skillet with a splash of water to prevent drying, or microwave in short bursts.
- Serve this savory dish with a side of your favorite hot sauce or a dollop of sour cream for added flavor and a creamy coolness.
- Don't overcrowd the skillet when searing the steak; cook it in batches to get a nice, even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American