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Philly Cheesesteak Rice Bowl

This Philly Cheesesteak Rice Bowl is a lighter take on a classic cheesesteak sandwich made with jasmine rice, juicy sirloin steak, sauteed peppers, onions, and mushrooms, and melted mozzarella cheese.
Course Main Course
Cuisine American
Cook Time 22 minutes
Servings 2
Author Jessica

Ingredients

  • 1 tbsp. olive oil plus more as needed
  • 1 package Rastelli's Grass-Fed Sirloin Steaks
  • 1 cup Baby Bella Mushrooms sliced thin
  • 1 container Bell Pepper Onion Sauté
  • 1 cup Shredded Mozzarella Cheese
  • 1 package Organic Seasoned Jasmine Rice
  • Salt and pepper to taste
  • Optional: chopped fresh parsley chopped scallions

Instructions

  • Heat oil in a skillet over medium-high heat. Season the steak with salt and pepper and sear 5-7 minutes.
  • Flip the steak over and sear another 5-7 minutes and set aside.
  • Add pepper and onion sauté and mushrooms, plus more oil if needed, and cook until softened, 5 minutes.
  • Turn off heat and immediately add mozzarella cheese to the veggies. Cover and let sit 1-2 minutes, or until the cheese has melted.
  • Microwave the rice package according to the instructions. Then, divide between bowls.
  • Slice the steak and divide between bowls with the cheesy peppers, onions, and mushrooms.
  • Serve immediately with chopped fresh parsley or scallions, if desired.