Philly Cheesesteak 'N Wild Rice Bowls

Brenda Watts, Gaffney, SC
2024 Wild Rice Recipe Contest Finalist

1 large each, sliced: sweet onion, and green and red bell pepper
8 oz cremini mushrooms, washed, dried, and sliced
3 tsp each: salt and ground black pepper, divided
7 tbsp canola oil, divided
5 tbsp butter, divided
1 tsp garlic powder
4 New York strip steaks (8 oz ea)
4 cups cooked wild rice, warmed
4 oz provolone cheese, shredded

In large skillet, sauté onion, bell peppers, mushrooms, 1½ tsp salt, and 1½ tsp black pepper in 5 tbsp oil and 1 tbsp butter, 4 minutes. Set aside; keep warm. Season steaks with 1 tsp each: salt, black pepper, and garlic powder. In large skillet, fry steaks in 2 tbsp oil and 2 tbsp butter, until desired doneness. Rest 3 minutes; slice. In large bowl, melt 2 tbsp butter; stir in ½ tsp salt, ½ tsp black pepper, and wild rice. Mix in steak, cheese, and vegetables.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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