Ingredients
- 1- 1.5 lbs lean ground beef
- 1 medium green pepper, diced
- 1 small onion, sliced
- 2 cups sliced mushrooms
- 2 teaspoons Worcestershire
- 1/4 cup beef broth
- 1 cup shredded colby jack cheese (or traditional provalone!)
- 1 cup cooked basmati rice
Instructions
- Cook your rice according to the package.
- While the rice cooks, in a large frying pan, on medium heat, saute the beef until half way cooked.
- Add the green pepper, onion, and mushrooms to the pan. Let simmer until beef cooked throughout. Drain excess fat if needed.
- Add the Worcestershire and beef broth to the pan. Allow to simmer for 2-3 minutes until the broth is mostly absorbed.
- Add the cheese to the mixture, and remove from heat. Residual heat will make the cheese all melty.
- Divide the Philly cheesesteak mixture into 3-4 meal prep containers (depending on preferred portions) and add 1/2 cup cooked rice (or cauli rice) to each container.
- Allow to cool, then refrigerate for up to 4 days.