Description
A gluten-free reimagining of the iconic Philly cheesesteak, featuring tender marinated beef, caramelized onions, sautéed peppers, and melted provolone over warm rice for a satisfying 30-minute dinner.
Ingredients
Ribeye or Flank Steak, 1.5 lbs (very thinly sliced against the grain)
Long Grain White Rice, 3 cups (cooked and kept warm)
Green Bell Peppers, 2 units (sliced into thin strips)
Yellow Onion, 1 large (thinly sliced into half-moons)
Provolone Cheese, 6 slices (mild or sharp)
Olive Oil, 2 tbsp (for searing and sautéing)
Beef Broth, 1/4 cup (used to deglaze the skillet)
Garlic Powder, 1 tsp (concentrated flavor booster)
Salt and Pepper, to taste
Instructions
Heat olive oil in a cast iron skillet over medium-high heat until shimmering
Add onions and half the garlic powder, sauté for 8-10 minutes until deeply caramelized
Add bell peppers, season with salt and pepper, sauté 2-3 minutes to retain crisp-tenderness
Meanwhile, add steak to the skillet and sear in batches for 3-4 minutes per side, avoiding overcrowding
Deglaze the skillet with beef broth, scraping up browned bits
Layer 1 slice of provolone over each steak portion, let melt for 1-2 minutes
To assemble: divide rice among bowls, top with steak, vegetables, reserved sauce, and remaining provolone slices
Notes
Use a mandoline for consistent meat/vegetable slicing
Provolone can be substituted with mozzarella if preferred
Meal prep: store components separately for 3 days, reheat on stovetop for best texture
Cast iron provides optimal caramelization results
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 16g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 150mg