Ingredients
- Steak (Sirloin or Ribeye) – 1 pound, cut into thin strips
- Cooked Rice (white or brown) – 2 cups
- Onion – 1 medium, diced
- Bell Pepper (any color) – 1, diced
- Provolone Cheese – 4 slices
- Olive Oil – 2 tablespoons
- Soy Sauce – 1 tablespoon
- Black Pepper – 1/2 teaspoon
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 diced onion and bell pepper. Cook until softened, about 5 minutes.
- Step 3: Add the cooked rice to the skillet with the onions and peppers. Stir well to combine.
- Step 4: Add the soy sauce and black pepper to the rice mixture. Stir until evenly distributed.
- Step 5: Return the cooked steak to the skillet. Stir to combine all ingredients.
- Step 6: Place the provolone cheese slices on top of the steak and rice mixture. Cover the skillet and cook until the cheese is melted, about 1-2 minutes. Serve immediately.
Notes
- For best flavor, 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 keep the rice moist.
- Serve with a side of sriracha mayo for an extra kick and creamy coolness.
- Don't overcrowd the skillet when cooking the steak to ensure proper browning and avoid steaming it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American