Christine's Cheesesteak Rice

I came up with this recipe when I was craving a philly cheesesteak and I had to eat gluten free. I think the Banana Peppers and juice really sets this dish off so please try not to leave them out. In a pinch they can be left out but the dish is better with them. My family loves this recipe and thinks it taste great.

• Ready In: 15 mins
• Serves: 4-5

Ingredients

• 1⁄2 large green pepper, thinly sliced
• 1  medium onion, thinly sliced
• 3  tablespoons butter
• 3  tablespoons garlic cloves
• 5  Steak-ums, beef sandwich thinly sliced steaks
• 1⁄8 teaspoon black pepper
• 1⁄2 teaspoon salt
• 3  tablespoons  banana pepper rings
• 3  tablespoons  banana pepper juice
• 2  cups cooked rice
• 4  slices provolone cheese or 1  cup mozzarella cheese

Directions

1. Saute peppers and onions in butter until tender on medium heat.
2. Add garlic cloves and saute until lightly golden.
3. Break steakumms into bite size pieces and fry with pepper and onion mix.
4. Add pepper and salt then mix.
5. Add the banana peppers and juice saute until mostly all the juice is absorbed.
6. Add pre cooked rice and cook a few minutes, stirring to prevent sticking.
7. Turn off the heat top with provolone cheese and stir until melted.