Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 medium yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 2 tbsp unsalted butter
  • 8 oz provolone cheese, sliced or shredded
  • 4 cups cooked jasmine or brown rice

Instructions:

  1. Heat the olive oil in the skillet over medium high heat until shimmering. Add the beef and season immediately with salt, pepper, and garlic powder.
  2. Press the meat down with the spatula and sear without stirring for 3 minutes until a mahogany colored crust forms. Note: Don't touch it! This is where the flavor is.
  3. Break the meat into small crumbles and cook until fully browned. Remove meat from the pan and set aside on a plate.
  4. Lower the heat to medium and melt the butter. Toss in the sliced onions and bell peppers.
  5. Sauté for 5–7 minutes, stirring occasionally, until onions are translucent and peppers have charred edges.
  6. Return the seared beef to the pan with the vegetables. Stir well to combine, ensuring the meat is coated in the buttery vegetable juices.
  7. Divide the beef and vegetable mixture into four equal sections in the pan.
  8. Top each section with 2 oz of provolone cheese.
  9. Cover the pan with a lid for 60–90 seconds until the cheese is completely melted and velvety.
  10. Scoop each portion over a bed of cooked rice.