By: Kecia’s Flavor Breakthrough!
January 2, 2014
First recipe of the year! Now, I know traditional Philly Cheese Steak often has cheese sauce. The place I used to get them where I grew up used provolone cheese and melted it over the meat before sliding it on the bread. I just found it is so yummy that way! So, I have always used it on my own.
Serves 4 – 6
2 cups beef broth
1 cup whole grain rice
2 tbsp Olive Oil
1 pound lean steak, sliced thin
¼ cup Marsala or dry red wine
1 bell pepper chopped
1 sweet onion julienned
Salt and Pepper to taste
½ cup sour cream
1 cup shredded provolone (I ended up using 5 slices)
Preheat oven to 350*
Cook rice per directions. (I like to use broth instead of water to add flavor)
In large cast iron skillet (or any large skillet) heat oil over medium high heat. Stir in the beef to brown, now deglaze the pan with the wine.
add the peppers and onion. (If you like mushrooms in your cheese steaks, add some here) cook until onions become slightly translucent. Remove from heat.
Mix in cooked rice.
Next stir in sour cream
Now top with cheese.
Place cast iron skillet in oven. If using a regular skillet, before topping with cheese, transfer to a casserole dish sprayed with non-stick spray then sprinkle with cheese. Bake 10 - 15 minutes until cheese is melted and bubbly.
Serve with a nice salad and maybe some crusty bread!