Prep the Ingredients:

• Slice steak into thin ½-inch strips and place in a bowl.
  2 lbs lean steak
• Slice bell peppers, onions, mushrooms, and jalapeños. Place in a separate bowl and mix with minced garlic.
  2 medium bell peppers, 3 medium jalapeños, 1 medium yellow onion, 8 oz baby bella mushrooms, 4 cloves garlic

Season & Marinate:

• Combine seasonings in a small bowl and split evenly between the steak and vegetable mix.
  2 tbsp paprika, 2 tbsp Italian seasoning, 1 tbsp seasoned salt, 1 tbsp black pepper
• Drizzle 1 tbsp olive oil into each bowl and toss to coat everything evenly.
  2 tbsp olive oil

Cook the Rice:

• Cook rice using your preferred method (I love my rice cooker!).
  1 cup jasmine rice
• Add butter to the rice to enhance texture & flavor.
  1 tbsp salted butter

Cook the Beef & Veggies:

🔥 Flat-Top Grill Method (Recommended):

• Preheat your flat-top grill to medium-high heat.
• Cook the steak and veggies together, stirring occasionally, for 8-10 minutes until the steak is browned.

🔥 Skillet/Stovetop Method:

• Heat a large cast iron skillet or nonstick skillet over medium-high heat.
• Add ½ tbsp olive oil and cook veggies for 5-6 minutes, then remove.
• Add ½ tbsp olive oil and cook steak in batches for 4-5 minutes per batch until browned.
• Combine steak and veggies in one large skillet.

Melt the Cheese:

• Sprinkle mozzarella & provolone cheese blend evenly over the beef & veggies.
  8 oz shredded mozzarella & provolone cheese blend
• Cover the skillet and let the cheese melt over medium-low heat for 2-3 minutes.

Assemble & Serve:

• Divide buttery rice evenly into meal prep containers.
• Top with the cheesy beef & veggie mixture.
• Serve immediately or store for meal prep!