Philly Cheesesteak Rice Skillet

Why Make This Recipe

Philly Cheesesteak Rice Skillet is a delicious twist on the classic Philly cheesesteak. This recipe gives you all the savory flavors of the traditional sandwich, packed with tender steak, colorful vegetables, and gooey cheese, all in one easy-to-make skillet. It’s perfect for busy weeknights or any meal when you want a hearty dish without much fuss.

How to Make Philly Cheesesteak Rice Skillet

Ingredients

• 1 lb steak (thinly sliced)
• 1 onion (sliced)
• 1 bell pepper (sliced)
• 2 cups cooked rice
• 1 cup provolone cheese (shredded)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: garlic powder, Worcestershire sauce

Directions

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced steak, season with salt, pepper, and optional garlic powder, and cook until browned.
3. Add the sliced onion and bell pepper to the skillet, cooking until softened.
4. Stir in the cooked rice and mix well.
5. Pour in Worcestershire sauce if using, and mix again.
6. Top with shredded provolone cheese, cover, and let it melt.
7. Serve hot.

How to Serve Philly Cheesesteak Rice Skillet

This dish is best served hot directly from the skillet. You can serve it as a main dish, and it pairs well with a simple side salad or some crusty bread. If you’re feeling generous, consider adding some pickled jalapeños or hot sauce for a kick!

How to Store Philly Cheesesteak Rice Skillet

To store leftovers, let the dish cool down to room temperature. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. When you’re ready to eat, reheat it in the microwave or on the stove until warmed through.

Tips to Make Philly Cheesesteak Rice Skillet

• Don’t overcook the steak; it should be tender and juicy.
• Feel free to add other veggies like mushrooms or zucchini for extra nutrition.
• For a little added flavor, cook the onions and peppers until they are caramelized.

Variation

You can switch up the cheese by using cheddar or mozzarella if you prefer. Additionally, for a healthier option, consider using brown rice or cauliflower rice instead of regular rice.

FAQs

Can I use chicken instead of steak?
Yes, you can! Just replace the steak with thinly sliced chicken breast or thighs, and adjust the cooking time as needed.

Can I make this recipe ahead of time?
Absolutely! You can prepare the ingredients ahead of time and store them separately. When you’re ready to cook, just follow the steps.

How can I make this dish spicier?
To add spice, include diced jalapeños or sprinkle some red pepper flakes while cooking. Hot sauce can also be served on the side for those who like it fiery!

Philly Cheesesteak Rice Skillet

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• Author: recipechangegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delicious twist on the classic Philly cheesesteak, this skillet dish features tender steak, colorful vegetables, and melted cheese, all served over rice.

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Ingredients

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• 1 lb steak (thinly sliced)
• 1 onion (sliced)
• 1 bell pepper (sliced)
• 2 cups cooked rice
• 1 cup provolone cheese (shredded)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: garlic powder, Worcestershire sauce

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Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced steak, season with salt, pepper, and optional garlic powder, and cook until browned.
3. Add the sliced onion and bell pepper to the skillet, cooking until softened.
4. Stir in the cooked rice and mix well.
5. Pour in Worcestershire sauce if using, and mix again.
6. Top with shredded provolone cheese, cover, and let it melt.
7. Serve hot.

Notes

Serve with a side salad or crusty bread. Add pickled jalapeños or hot sauce for extra spice!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg