Philly Cheesesteak Rice Bowls
Serves 2
Directions
- 1Slice your steaks into thin strips.
- 2Season with Salt, Black Pepper, Garlic, Onion Powder, Worcestershire Sauce and Olive Oil.
- 3Mix the steak.
- 4Add light butter on medium heat.
- 5Cook your sliced onions and bell peppers for 5 minutes until soft.
- 6Add Salt and Pepper.
- 7Mix well and set aside.
- 8Sauté some minced garlic for 30 seconds.
- 9Add leftover cooked rice, chili flakes, grated parmesan and parsley.
- 10Give it a good mix until fluffy and fragrant.
- 11Sear off the steak strips on medium-high heat until golden brown and juicy.
- 12Add back the mixed veggies.
- 13Add light cheese slices, milk and low fat cheddar.
- 14Give this a good mix until completely melted and cheesy.
- 15Serve with the garlic parmesan rice.
Ingredients
- 400 g Topside Beef
- Salt
- Black Pepper
- Garlic
- Onion Powder
- Worcestershire Sauce
- Olive Oil
- 8 g Light Butter
- Onion
- Bell Pepper
- Salt
- Pepper
- 10 g Minced Garlic
- Cooked Rice
- Chili Flakes
- Grated Parmesan
- Fresh Parsley
- 3.2 Light Cheese Slices
- 100 g Milk
- 40 g Low Fat Cheddar
Tips
- Each serving contains 643 Calories, 67g Protein, 52g Carbs, and 18g Fat.
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