Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

This delicious rice bowl with steak, roasted tomatoes & asparagus, and caramelized mushrooms & onions recipe was created from the leftovers of two previous dinners. I used some leftover garlic rice, leftover steak, and roasted asparagus and grape tomatoes with asiago cheese. I also found a ¼ of an onion and a couple of mushrooms that needed to be used up, so I caramelized them before reheating the leftovers and layering them on top of the garlic rice. This tasty rice bowl was my favorite lunch all week.

Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

Ingredients:

• ¾ cup of cooked garlic rice – click link for recipe
• ¼ cup each of roasted asparagus and grape tomatoes with asiago cheese – click link for recipe
• ⅓ cup of cooked steak, cut into bite-sized pieces – click link for recipe
• 4 tsp butter or olive oil, divided
• 4 mushrooms sliced
• ¼ yellow onion, sliced
• Sea salt and freshly cracked pepper, to taste

How to Make a Rice Bowl with Steak, Roasted Tomatoes & Asparagus, and Caramelized Mushrooms & Onions

Prepare the garlic rice in a large saucepan – click here for the recipe.

Prepare the roasted asparagus and grape tomatoes with asiago cheese on a baking sheet- click here for the recipe.

Cook the steak in a large skillet until you’ve reached your desired degree of doneness – click here for the recipe.

Cook the onions by heating 2 teaspoons of butter or olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 15-20 minutes, or until slightly caramelized and golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onion starts to dry, add a little water to moisten. You can also add more olive oil if you prefer.

Remove the caramelized onions from the large skillet; set aside.

Cook the mushrooms by adding the last two teaspoons of butter or olive oil to the large skillet and heating over medium heat. Add the mushrooms once the pan is hot, and cook, stirring occasionally, for 3-4 minutes until tender.

To serve, place some garlic rice in a bowl, top with some warmed roasted tomatoes and grape tomatoes with asiago cheese, sliced steak, caramelized onions, and mushrooms. Serve and enjoy.