Ingredients
Scale
- 1 pound thinly sliced beef (ribeye or flank steak work great)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cups cooked white or brown rice
- 1 cup shredded provolone cheese
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Optional: hot sauce, for an extra kick
Feel free to swap out the provolone for your cheese of choice—mozzarella or cheddar also work beautifully. And if you’re out of bell peppers, zucchini makes a great substitute!
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef, seasoning with salt and pepper, and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Sauté until the onions are translucent and the peppers are tender, about 6-8 minutes.
- Return the beef to the skillet, add the Worcestershire sauce, and stir everything together. Cook for an additional 2 minutes to allow the flavors to meld.
- Divide the cooked rice among serving bowls. Top each bowl with the beef and pepper mixture.
- Sprinkle the shredded provolone over the top while the mixture is hot, allowing it to melt into gooey perfection.
- If you like a bit of heat, drizzle with hot sauce before serving.
Quick tip: If you’re like me and enjoy a crispy edge on your beef, let it sit in the pan for an extra minute or two without stirring. Trust me, it’s worth it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Philly Cheesesteak Rice Bowls, recipe, cooking, food
