Philly cheesesteak bowl
675 cals, 47p, 35c, 37f (per meal)
1 medium (2-1/2" dia) (110g)
1 large (164g)
2 slice(s) (56g)
1/3 cup (63g)
1 tsp (2g)
1 tbsp (15mL)
2 tbsp (30mL)
4 dash (2g)
2/3 cup (160mL)
3/4 lbs (340g)
1
Cook rice according to package instructions, using beef broth.
2
Heat only half of the oil in a skillet over medium heat. Season steak strips with some salt and pepper. Add steak to the skillet and sear, about 2-3 minutes on each side until cooked to your liking. Transfer steak to a plate and set aside.
3
Heat remaining oil in the skillet and add the onion and bell pepper. Cook until softened, about 5 minutes. Add garlic powder, onion powder, worcester sauce, and some salt and pepper. Stir.
4
Return steak to the pan and mix. Mix in rice and provolone and toss until cheese melts. Serve.