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 %|
You don't have to dial the local pizzeria any more. Check out these delicious pizza recipes and make your own pizza pies from home.
Our Artichokes Stuffed with Saffron Rice and Chorizo recipe will blow your mind! Learn how to make Artichokes Stuffed with Saffron Rice and Chorizo.