Ingredients
- Steak (Ribeye or Sirloin) – 1 pound
- Cooked Rice – 3 cups
- Onion – 1 medium, chopped
- Bell Pepper (Green or Red) – 1 medium, chopped
- Provolone Cheese – 6 slices
- Olive Oil – 2 tablespoons
- Worcestershire Sauce – 1 tablespoon
- Salt and Pepper – to taste
Instructions
- Step 1: Slice the steak thinly against the grain. Season with salt and pepper.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add the steak and cook until browned and cooked through, about 3-5 minutes. Remove steak from skillet and set aside.
- Step 3: Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 4: Return the cooked steak to the skillet with the onions and peppers. Add the cooked rice and Worcestershire sauce. Stir well to combine.
- Step 5: Reduce heat to low. Top the mixture with slices of provolone cheese. Cover the skillet and let the cheese melt, about 1-2 minutes.
- Step 6: Serve immediately.
Notes
- For best flavor, store any leftover Steak and Cheese Rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to prevent drying, or microwave in short bursts.
- Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color and added freshness.
- Don't overcrowd the skillet when searing the steak; work in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American