Ingredients
Scale
- 1 pound thinly sliced ribeye steak (or sirloin)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 large bell pepper, sliced (any color)
- 2 cups cooked rice (or cauliflower rice)
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Optional: hot sauce or pickled jalapeños for topping
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced onion and bell pepper. Sauté for about 5 minutes until tender.
- Push the veggies to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper.
- Cook the steak for about 3-4 minutes, stirring occasionally, until it's browned and cooked to your liking.
- Add the sautéed veggies back to the steak and mix well.
- Top the mixture with shredded provolone cheese. Cover the skillet and let it cook for another 2 minutes until the cheese is melted.
- Serve the cheesesteak mixture over a bed of rice or cauliflower rice.
- Garnish with hot sauce or pickled jalapeños if desired.
- Prep Time: 10
- Cook Time: 20