Philly Cheesesteak Rice Bowls
Serves 5
Directions
- 1Slice your steaks into extra thin strips.
- 2Season with salt, black pepper, garlic, onion powder, Worcestershire sauce and olive oil.
- 3Mix till you lose patience.
- 4Add light butter on medium heat, cook your sliced onions and bell peppers for 5 minutes until soft.
- 5Add salt and pepper, give it a good mix then set aside.
- 6Sauté some minced garlic for 30 seconds, then add leftover cooked rice, chilli flakes, grated parmesan and parsley.
- 7Give this a good mix until fluffy and fragrant.
- 8Sear off the steak strips on medium high heat for 5 minutes until golden and juicy.
- 9Add back the mixed veggies with light cheese slices, milk and low fat cheddar.
- 10Give this a good mix until completely melted and cheesy.
- 11Serve with the garlic parmesan rice.
Ingredients
- 1000 g Raw Top Sirloin Beef, shaved into thin strips
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 70 g Worcestershire Sauce
- 3 Tsp Olive Oil
- 20 g Light Butter
- 20 g Light Butter
- 200 g White Onion, sliced thin
- 100 g Green Bell Pepper, sliced thin
- 100 g Red Bell Pepper, sliced thin
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 8 Reduced Fat Cheese Slices
- 250 g Milk 1%
- 100 g Low Fat Cheddar
- 10 g Light Butter
- 25 g Minced Garlic
- 260 g Uncooked Basmati Rice/Approx 600g Cooked Rice
- 0.5 Tsp Chilli Flakes
- 1 Tbsp Fresh Parsley, chopped
- 60 g Grated Parmesan
Equipment
knifepan
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