• 4servings
  • 294calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil, divided

  2. 1 green bell pepper

  3. 1 medium onion, peeled and thinly sliced

  4. 1/2 teaspoon salt, divided

  5. 1/2 teaspoon black pepper, divided

  6. 1/4 teaspoon red pepper flakes

  7. 1 pound boneless beef rib-eye steaks, sliced

  8. 1/4 inch thick

  9. 4 slices reduced-fat American cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in large nonstick skillet. Add bell pepper and onion. Cook and stir over high heat 3 minutes or until tender. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes, if desired. Remove from skillet; set aside.

  2. Heat remaining tablespoon oil in skillet. Sprinkle steaks with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  3. Add steaks to skillet. Cook 2 minutes over high heat. Turn steaks; cook 1 minute or until desired degree of doneness. Cover each steak with 1 slice cheese. Heat 1 minute or until cheese melts.

  4. Divide bell pepper mixture among 4 plates. Top each serving with 1 steak.


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