Philly cheesesteak rice bowls
Thin, juicy steak with sweet peppers and onions under melty provolone, all the cheesesteak goodness over rice instead of a roll.
- 25 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $4.00 a serving
- 570 calories
- Good the next day
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 yellow onion
- 1 green bell pepper
- 8 oz baby bella mushrooms, sliced (optional)
- 1 lb shaved steak
- 2 tsp gluten-free tamari
- 2 packages microwave rice pouches, 8.8 oz pouches
- 4 slices provolone slices
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp garlic powder
- ½ tsp black pepper
Each serving has about 570 calories, 33 g protein, 48 g carbs and 28 g fat, and costs about $4.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No baby bella mushrooms? White mushrooms work.
- No shaved steak? Sirloin steak works.
- No gluten-free tamari? Soy sauce works.
- No provolone slices? Shredded mozzarella works.
Steps
Tap an underlined word for a quick explanation.
the onion and bell pepper into strips.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Halve the onion through the root, lay it flat side down, and slice from end to end into thin strips.Heat 1 tbsp of the oil in a large over medium heat, add the onion, pepper, mushrooms and ½ tsp of the salt, and for 8 to 10 minutes, now and then, until soft and .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 9 min
Dolly’s tip: The salt pulls water out of the vegetables so they soften and brown instead of staying crunchy.Slide the vegetables onto a plate, add the rest of the oil to the pan, and turn the heat up to medium-high.
Medium-high heat
Add the steak, sprinkle it with the garlic powder, pepper and the rest of the salt, and for 3 to 4 minutes, breaking it apart with a spatula, until no pink is left.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Medium-high heatTimer: 3 min 30 sec
Dolly’s tip: Shaved steak is paper-thin and cooks in minutes. Spread it out so it browns instead of steaming.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
the vegetables back in with the tamari, then push everything into four piles in the pan.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Heat the rice pouches in the microwave as the packages say.
Timer: 1 min 30 sec
Lay a slice of provolone over each pile, turn the heat to low, and cover the pan for 1 to 2 minutes, until the cheese .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heatTimer: 1 min 30 sec
Spoon the rice into four bowls and slide a cheesy pile of steak and vegetables onto each one.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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