Cheesesteak flavour without the hoagie roll: lean beef with green pepper and onion, folded into rice made creamy with cream cheese. One bowl is 30.5g of protein for 397 calories.

Fat-free cream cheese melted through the rice is the cheesy sauce, minus the Cheez Whiz.

Ingredients

  • For the rice
  • Brown rice — ½ cup dry [P 7 C 73 F 3]
  • Water (or broth) — 1 cup
  • Salt, garlic powder — for the rice
  • For the beef
  • Ground beef — 227 g (1 cup, 95% lean) [P 50 C 0 F 11]
  • Onion — 1 medium, sliced [P 1 C 7 F 0]
  • Green bell pepper — 1 medium, sliced [P 1 C 5 F 0]
  • Fat-free cream cheese — ⅓ cup [P 8 C 5 F 0]
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, garlic powder, paprika, chilli powder — to taste

Method

  1. Cook the rice. Simmer in 1 cup salted, garlic-seasoned water, covered, ~25 minutes.
  2. Cook beef and veg. Soften the pepper and onion 3 minutes, then add the beef and spices; cook 6–8 minutes until crispy-brown.
  3. Make it creamy. Add the rice and cream cheese to the pan; mix until creamy.

What to eat it with

  • Hot sauce and a little mozzarella on top.
  • As a sandwich — the beef-and-cream-cheese mix in a roll.
  • A side salad.

Variations

  • Any ground meat: turkey works.
  • More veg: mushrooms are classic in a cheesesteak.
  • Lower carb: cauliflower rice.

Honest notes

  • Fibre: about 3g a serving, from the rice and pepper.
  • Beef note: 95% lean keeps the 9g fat honest.
  • Macros: reconcile with the per-serving 397 cal / 30.5g protein listed; no correction needed.