Ingredients
- Steak (Sirloin or Ribeye), 1 pound, cut into thin strips
- Cooked Rice (preferably day-old), 3 cups
- Onion, 1 medium, thinly sliced
- Bell Pepper (any color), 1 medium, thinly sliced
- Provolone Cheese, 4 slices
- Worcestershire Sauce, 1 tablespoon
- Olive Oil, 2 tablespoons
- Salt and Pepper, to taste
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the steak strips and cook until browned on all sides, about 3-5 minutes. Season with salt and pepper.
- Step 2: Add the sliced onion and 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 cooked rice to the skillet. Mix well, ensuring the rice is evenly coated with the steak and vegetable mixture.
- Step 4: Reduce the heat to low. Arrange the provolone cheese slices over the rice mixture.
- Step 5: Cover the skillet and let it cook for 2-3 minutes, or until the cheese is melted and gooey.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of beef broth or water to the rice before microwaving to prevent it from drying out.
- Garnish with fresh parsley or chopped green onions for a pop of color and added flavor.
- Don't overcrowd the pan when browning the steak; cook in batches if needed to ensure a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American