Philly Cheesesteak Rice Bowls
Serves 5
Directions
- 1Slice your steaks into thin strips.
- 2Season with salt, black pepper, garlic, onion powder, Worcestershire sauce, and olive oil.
- 3Mix well until combined.
- 4Add light butter to a pan on medium heat.
- 5Cook sliced onions and bell peppers for 5 minutes until soft.
- 6Add salt and pepper, mix, and set aside.
- 7Sauté minced garlic for 30 seconds.
- 8Add leftover cooked rice, chili flakes, grated parmesan, and parsley.
- 9Mix well until fluffy and fragrant.
- 10Sear shaved steak for 4-6 minutes until golden brown and juicy.
- 11Add back the mixed veggies.
- 12Add light cheese slices, milk, and low-fat cheddar.
- 13Mix until cheesy and indulgent.
- 14Serve with garlic parmesan rice.
Ingredients
- 1000 g Topside Beef
- 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
- 100 g Green Bell Pepper
- 100 g Red Bell Pepper
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 8 Reduced Fat Cheese Slices
- 250 g 1% Milk
- 100 g Low Fat Cheddar
- 10 g Light Butter
- 25 g Minced Garlic
- 260 g Uncooked Basmati Rice
- 600 g Cooked Rice
- 0.5 Tsp Chilli Flakes
- 1 Tbsp Fresh Parsley
- 60 g Grated Parmesan
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