Ingredients
- Cooked Rice: 2 cups
- Steak (Ribeye or Sirloin), thinly sliced: 1 pound
- Onion, sliced: 1 medium
- Bell Pepper (any color), sliced: 1 medium
- Provolone Cheese, sliced: 4-6 slices
- Olive Oil: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced steak and cook until browned, about 3-5 minutes. Remove the steak from the skillet and set aside.
- Step 2: Add the sliced onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes.
- Step 3: Return the cooked steak to the skillet with the onions and peppers. Stir in the soy sauce and Worcestershire sauce. Cook for another minute to combine flavors.
- Step 4: Add the cooked rice to the skillet and stir everything together until the rice is heated through and evenly coated with the sauce and steak mixture.
- Step 5: Reduce heat to low. Top the rice mixture with provolone cheese slices. Cover the skillet and let the cheese melt, about 1-2 minutes.
Notes
- For longer storage, keep the rice separate from the steak and vegetables to prevent it from becoming soggy.
- Reheat individual portions in the microwave with a splash of water to keep the rice moist.
- Serve with a sprinkle of sesame seeds and a side of kimchi for added flavor and texture.
- Don't overcrowd the pan when browning the steak; cook in batches if necessary to ensure a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American