Ingredients
Scale
- 1 lb sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (green or red)
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup provolone cheese, shredded
- 1/4 cup mayonnaise (optional for drizzling)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the skillet. Sauté for about 5-7 minutes or until they start to soften.
- Stir in the minced garlic and continue to cook for another minute until fragrant.
- Push the sautéed vegetables to the side of the skillet. Add the thinly sliced sirloin steak to the center. Season with salt, pepper, and Worcestershire sauce.
- Cook the steak for about 3-5 minutes, stirring occasionally, until it’s browned and cooked through.
- Once the steak is cooked, mix it with the onions and peppers in the skillet, ensuring everything is well combined.
- In a serving bowl, add a generous scoop of cooked rice or quinoa as the base.
- Top the rice or quinoa with the steak and vegetable mixture.
- Sprinkle shredded provolone cheese over the hot steak mixture, allowing it to melt slightly.
- Drizzle with mayonnaise, if desired, and garnish with fresh chopped parsley before serving.
Notes
For extra flavor, consider marinating the steak in Worcestershire sauce for an hour before cooking. You can also add other veggies like mushrooms or spinach to enhance the bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg