YIELD Makes 4 servings
|2||tablespoons canola oil, divided|
|1||green bell pepper|
|1||medium onion, peeled and thinly sliced|
|1/2||teaspoon salt, divided|
|1/2||teaspoon black pepper, divided|
|1/4||teaspoon red pepper flakes (optional)|
|1||pound boneless beef rib-eye steaks, sliced 1/4 inch thick|
|4||slices reduced-fat American cheese|
- 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.
- Heat remaining tablespoon oil in skillet. Sprinkle steaks with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 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.
- Divide bell pepper mixture among 4 plates. Top each serving with 1 steak.
|Serving Size:||4 ounces steak with 1/2 cup bell pepper mixture|
|Saturated Fat||5 g|
|Total Fat||16 g|
|Calories from Fat||50 %|
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