Ingredients
Scale
- 1 lb (450g) of thinly sliced beef (sirloin or ribeye works great)
- 1 large bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or provolone)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: sliced mushrooms, hot sauce, chopped parsley
Instructions
- Start by slicing the beef, bell peppers, and onion thinly. Mince the garlic and set all ingredients aside for easy access during cooking.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and peppers, sautéing until they soften, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Increase heat to medium-high and add the sliced beef, seasoning with salt and pepper. Cook until browned, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Return the cooked vegetables to the skillet with the beef. Mix well, ensuring ingredients are evenly distributed. Sprinkle shredded cheese on top and cover the skillet for a minute or two until the cheese melts beautifully.
- Divide the mixture into bowls and garnish with optional toppings like chopped parsley or hot sauce for extra flavor. Serve immediately for a warm and satisfying low-carb meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until hot. Cover briefly while reheating to keep the cheese gooey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Ketogenic, Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg