Steak and rice bowls are a variation on the popular steak and cheese sandwiches. Shaved steak, your favorite rice, Swiss cheese and some vegetables make up this delicious rice bowl variation on a classic.
Start cooking the rice according to the package instructions.
Preheat a dutch oven or high walled skillet over medium heat. Prepare vegetables while the pan is preheated.
Once preheated, add in 1-2 tablespoons canola oil and peppers, onions and mushrooms. Season with salt and allow the water to cook out of the vegetables. Stir occasionally and allow them to cook until they soften and begin to brown and caramelize. This should take anywhere between 10-15 minutes so be patient. As soon as they begin to brown, turn off the heat and set aside.
While the vegetables are cooking, preheat a cast iron or stainless steel skillet over medium heat. Once preheated, add in the rest of the canola oil and the steak. Season the steak with kosher salt and allow to brown. Water will be released as the steak cooks. Resist the urge to stir too much and allow the water to evaporate off. Once the water has evaporated, allow the meat to brown completely, occasionally stirring.
As soon as the steak is browned all the way through, add in garlic paste and allow to saute for 30-60 seconds. Turn off the heat and taste for seasoning. The steak should be flavorful, if it isn’t: add more salt until it is.
Bowl Assembly
Separate cooked and warm rice into 3 separate bowls.
Next top each bowl with warm steak and vegetables.
On top of the steak and vegetables add cheese and drizzle of chipotle mayo.
Serve warm and eat mixed up or by getting a perfect bite each time.
Notes
Use any type of rice or grain you prefer.
Leave out or substitute any vegetables you want but be mindful of cooking time.
Shaved steak or ribeye is the best but you can use leftover steak as well.
If you don't have garlic paste, minced garlic cloves will work just fine.
Store in the fridge with mayo separately for up to 4 days.
Reheat in the microwave until warmed through and top with mayo.