Double Philly Cheesesteak Rice Bowls
with White Cheddar Cheese- Milk
- Soy
- Sulphites
- Sesame
- Wheat
- Sulphites
- Mustard
- Soy
- Gluten
- Crustaceans
- Milk
- Tree nuts
- Egg
- Fish
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Ground beef • Green pepper • Basmati rice • Mushrooms • Yellow onion • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
500 g
Ground Beef
1 tbsp
Worcestershire Sauce
(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
113 g
Mushrooms
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Yellow Onion
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Green Bell Pepper
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, Preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Thinly slice mushrooms.
- To an unlined baking sheet, add peppers, onions, mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 10-12 min, stirring halfway through, until tender.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add beef stock powder, Worcestershire sauce, half the garlic salt and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until fragrant and thickened. Season with pepper.
- Sprinkle cheese over top of beef and cover with lid.
- Cook for 1-2 min, until cheese is melted.
- Add remaining garlic salt and fluff rice with fork.
- Divide rice between bowls.
- Divide veggies between bowls.
- Top with cheesy beef.
If you've opted for double beef, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of beef.
