Ingredients
- Cooked Rice: 2 cups
- Ribeye Steak: 8 oz, thinly sliced
- Onion: 1/2 medium, thinly sliced
- Green Bell Pepper: 1/2 medium, thinly sliced
- Provolone Cheese: 4 slices, cut into strips
- Olive Oil: 2 tablespoons
- Worcestershire Sauce: 1 tablespoon
- Salt and Pepper: To taste
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak and cook until browned, about 3-5 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 and slightly caramelized, about 5-7 minutes.
- Step 3: Stir in the Worcestershire sauce and cook for another minute, allowing the flavors to meld.
- Step 4: Reduce the heat to low. Add the cooked rice to the skillet and stir to combine with the steak and vegetables.
- Step 5: Arrange the provolone cheese strips over the rice mixture. Cover the skillet and let it sit for 1-2 minutes, or until the cheese is melted.
- Step 6: Serve immediately, ensuring each portion has a good amount of steak, vegetables, rice, and melted cheese.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat individual portions in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Garnish with chopped green onions or a sprinkle of red pepper flakes for added flavor and visual appeal.
- Don't overcrowd the pan when cooking the steak; work in batches to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American