Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 slices provolone cheese (6–8 oz), cut into strips
- 4 cups riced cauliflower
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add beef in a single layer and cook for 3–4 minutes until browned. Remove and set aside.
- In the same skillet, add bell peppers, onions, and mushrooms. Sauté for 5–7 minutes until tender. Add garlic in the last minute.
- In another skillet, melt butter and cook cauliflower rice for 5–7 minutes until tender. Season with salt and pepper.
- Return beef to the vegetable skillet, add Worcestershire sauce, and mix well.
- Top with provolone cheese, cover, and cook for 1–2 minutes until melted.
- Serve over cauliflower rice, garnish with parsley, and enjoy.
Notes
- Freeze beef for 30 minutes before slicing for thinner cuts.
- Store separately for meal prep up to 4 days.
- Beef mixture can be frozen up to 3 months.
- Add fresh cheese when reheating for best texture.
- Customize with hot sauce or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American