Ingredients
- Cooked White Rice: 2 cups
- Sirloin Steak: 8 oz, thinly sliced
- Onion: 1/2 medium, thinly sliced
- Green Bell Pepper: 1/2 medium, thinly sliced
- Provolone Cheese: 4 slices
- Olive Oil: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
- Salt and Pepper: to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Season with salt and pepper.
- Step 2: Add the sliced onion and green bell pepper to the skillet with the steak. Cook until the vegetables are softened, about 5-7 minutes.
- Step 3: Stir in the Worcestershire sauce and cooked rice into the skillet with the steak and vegetables. Mix well to combine all ingredients.
- Step 4: Reduce heat to low. Top the mixture with slices of provolone cheese.
- Step 5: Cover the skillet and cook until the cheese is melted, about 2-3 minutes.
- Step 6: Serve immediately and enjoy your Steak & Cheese Rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of beef broth to rehydrate the rice.
- Garnish with chopped green onions or a sprinkle of red pepper flakes for extra flavor and visual appeal.
- To prevent tough steak, ensure your skillet is ripping hot before adding the sliced beef, and don't overcrowd the pan!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American