All the cheesesteak flavor in a bowl over rice. Freeze the beef-and-pepper filling and cook the rice fresh, or make the whole thing on the spot.
Ingredients
- 1½ lb shaved ribeye or sirloin
- 2 onions, sliced
- 1 bell pepper, sliced
- 2 tbsp oil
- Salt and pepper
- 1 cup cheese sauce (or provolone melted in)
- Cooked rice, to serve
Instructions
- Sear the beef over high heat, then add the onions and pepper and cook until soft. Season.
- Stir in the cheese sauce (or lay provolone over and let it melt).
- Serve over freshly cooked rice.
Make-Ahead & Storage
Freeze the beef-and-pepper filling (without cheese) up to 3 months; reheat and add cheese fresh. Cook the rice fresh at serving.
Notes
Freeze the beef 30 minutes before slicing to shave it thin.
Instant Pot rice (for serving): rinse the rice, then use 1 cup rice to 1 cup water for jasmine or long-grain white — high pressure 4 minutes with a 10-minute natural release. For brown rice, use 1 cup rice to 1¼ cups water, 22 minutes, with a 10-minute natural release. Don't quick-release, or the rice turns gummy.