I made up this dinner the other night and it was SO GOOD that I had to share. I’m talking CHEESESTEAK BAKE.
I was inspired by the idea of a cheesesteak stuffed pepper, but I wanted to get a really nice char on the peppers, so I decided to make it into a bowl!
Plus, in true Vic fashion, it is SO EASY.
Heat a cast iron pan over medium high heat and drizzle with a little oil.
Slice peppers into strips and saute until slightly soft, about 3 minutes.
Add in sliced onions, sprinkle with salt & pepper and Italian seasonings, and cook for another 5 minutes, or until the veggies are mostly soft have a nice char.
Slice a steak into strips. I used a ribeye because that’s my favorite, but really any cut of tender beef will do.
Season the beef with salt, pepper, and Italian seasoning and add it to the pan. Cook until beef is just barely browned, less than 5 minutes.
Vic Trick: I added in a little cauliflower rice that I’d already cooked in the microwave. But you can also use regular rice here and it would be amazing. Same with pasta!
Stir in some Worcestershire, then top with cheese and broil in the oven until melty (and I like it a little crispy too).
And you’re done – Cheesesteak Bake! Scoop into some bowls and enjoy!
Vic’s Tricks To…Cheesesteak Bake
Ingredients
- 2 green peppers
- 1.5 lbs ribeye
- 12 oz (1 package) cauliflower rice, cooked
- 1/2 cup shredded mozzarella
- 2 tsp Worcestershire
- 1 tsp Italian seasoning
- Salt & pepper
Instructions
- Slice peppers and steak into thin pieces.
- Saute peppers in a pan until slightly soft, about 3 minutes. Add in steak and seasonings and cook until browned. Add cooked cauliflower rice and Worcestershire and stir.
- Top with mozzarella cheese and place in broiler until cheese is melted.
- Serve in bowls and enjoy!
Happy Eating!
