👩🍳 Instructions
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1
Prepare all vegetables by thinly slicing the onion, bell peppers, and mushrooms, and mincing the garlic. This ensures a smooth cooking process.
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2
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat from the pan to prevent greasiness.
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3
Push the browned ground beef to one side of the skillet. Add 1 tablespoon of olive oil to the empty side, then add the sliced onions, bell peppers, and mushrooms. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly softened.
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4
Combine the beef and vegetables in the pan. Stir in the minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and all the flavors have melded together.
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5
Divide the beef and vegetable mixture into 6 individual serving bowls (if meal prepping) or spread evenly in the skillet. Top each portion with a slice of provolone cheese.
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6
To melt the cheese, either cover the skillet with a lid for 1-2 minutes until the cheese is bubbly, or place individual oven-safe bowls under a broiler for about 1 minute (watching carefully to prevent burning).
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7
Serve the cheesy beef and vegetable mixture immediately over a bed of warm cooked rice. Garnish with fresh parsley if desired.
💡 Notes
For meal prep, store the beef and veggie mixture and cooked rice separately in airtight containers in the refrigerator for up to 5 days. Reheat combined portions in the microwave, adding fresh cheese during the last 30 seconds for optimal melt. For a low-carb option, serve over cauliflower rice or sautéed greens. Feel free to add a pinch of red pepper flakes for extra heat.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
