Ingredients
Scale
- Steak (Ribeye or Sirloin) 1 pound, cut into thin strips
- Cooked Rice 3 cups (white or brown)
- Onion 1 medium, thinly sliced
- Green Bell Pepper 1/2, thinly sliced
- Provolone Cheese 4 slices, or shredded equivalent
- Soy Sauce 2 tablespoons
- Worcestershire Sauce 1 tablespoon
- Olive Oil 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the steak strips and cook until browned and cooked through, about 5-7 minutes. Remove steak from the skillet and set aside.
- Step 2: In the same skillet, add the sliced onion and green bell pepper. Sauté until softened and slightly caramelized, about 5-7 minutes.
- Step 3: Add the cooked rice to the skillet with the onions and peppers. Stir well to combine and heat through, about 2-3 minutes.
- Step 4: Return the cooked steak to the skillet with the rice and vegetables. Add soy sauce and Worcestershire sauce. Stir well to combine everything evenly.
- Step 5: Top the mixture with provolone cheese slices (or shredded provolone). Cover the skillet and let the cheese melt, about 1-2 minutes.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of water to prevent drying.
- Serve this hearty dish with a side of steamed broccoli or a fresh salad for a complete meal.
- For extra flavor, marinate the steak strips in soy sauce and Worcestershire sauce for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American