Description
A comforting and hearty adaptation of the classic Philly cheesesteak, featuring tender beef, caramelized onions, and melted provolone cheese served over rice or quinoa.
Ingredients
Scale
- 1 pound beef (sirloin or flank steak), thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices provolone cheese
- Cooked rice or quinoa for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the thinly sliced beef, spreading it out to ensure even cooking. Sauté for 3-4 minutes until browned.
- Toss in the sliced bell pepper and onion, stirring with the beef and sautéing for 4-5 minutes until the vegetables are softened and the onions are translucent. Season with salt and pepper.
- Lay provolone slices over the beef and vegetables, cover with a lid for 1-2 minutes to melt the cheese.
- Spoon the mixture over cooked rice or quinoa and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg