Name: Philly Cheesesteak Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ribeye steak or flank steak, thinly sliced; 2 tablespoons olive oil (for cooking); Salt and pepper, to taste; 1 medium onion, thinly sliced; 1 bell pepper, thinly sliced (green or red); 1/2 cup beef broth; 1 teaspoon Worcestershire sauce; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 cup provolone cheese (or cheddar or American cheese), shredded; 2 cups cooked rice, quinoa, or cauliflower rice (for the base); Fresh parsley or green onions, chopped (for garnish, optional)

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Philly Cheesesteak Bowls offer all the flavors of a classic Philly cheesesteak in a fun and easy-to-make bowl format. Tender strips of beef, sautéed onions, and peppers, topped with melted cheese—this dish is packed with all the comforting goodness of a cheesesteak, but served on a bed of rice, quinoa, or even cauliflower rice for a healthier, low-carb option. Perfect for a weeknight dinner or meal prep, these bowls are a satisfying and flavorful take on the traditional Philly cheesesteak.

Why You’ll Love This Recipe

Philly Cheesesteak Bowls are a fun twist on a classic sandwich that’s easy to customize. The combination of juicy, well-seasoned steak with sweet peppers, onions, and melty cheese is simply irresistible. Serving it in a bowl allows for more flavor and versatility, and you can control the ingredients to suit your preferences. Whether you want to serve it over rice, quinoa, or a low-carb alternative, these bowls are the ultimate comfort food made healthier.

Philly Cheesesteak Bowls

Ingredients

1 lb ribeye steak or flank steak, thinly sliced
2 tablespoons olive oil (for cooking)
Salt and pepper, to taste
1 medium onion, thinly sliced
1 bell pepper, thinly sliced (green or red)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup provolone cheese (or cheddar or American cheese), shredded
2 cups cooked rice, quinoa, or cauliflower rice (for the base)
Fresh parsley or green onions, chopped (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Steak:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper.
Add the steak to the skillet in a single layer, working in batches if needed. Cook for 2-3 minutes on each side until browned and cooked to your desired level of doneness. Remove the steak from the pan and set aside.

2. Sauté the Vegetables:

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper, cooking for 5-7 minutes until softened and caramelized.
Stir in the garlic powder and onion powder, and cook for another 1-2 minutes.

3. Combine the Steak and Veggies:

Return the cooked steak to the skillet with the vegetables. Pour in the beef broth and Worcestershire sauce, stirring to combine. Let the mixture simmer for 3-5 minutes, allowing the flavors to meld together and the broth to reduce slightly.

4. Assemble the Bowls:

Divide the cooked rice, quinoa, or cauliflower rice into bowls.
Spoon the steak and vegetable mixture over the base. Top with shredded provolone cheese (or your preferred cheese), and cover the bowl with a lid or foil to allow the cheese to melt for 2-3 minutes.

5. Garnish and Serve:

Garnish with fresh parsley or chopped green onions for a burst of color and freshness. Serve immediately while the cheese is gooey and melted.

Servings and Timing

This recipe makes 4 servings and takes about 30 minutes to prepare, making it perfect for a quick and satisfying dinner.

Variations

Make it Spicy: Add a sliced jalapeño or drizzle some hot sauce over the top for a spicy kick.
Add Mushrooms: For extra flavor and texture, sauté some sliced mushrooms along with the onions and peppers.
Different Protein: If you prefer chicken or ground beef, feel free to substitute it for the steak. Just adjust the cooking time accordingly.
Low-Carb Version: Serve the Philly Cheesesteak mixture on a bed of leafy greens, such as spinach or arugula, for a low-carb option.

Storage/Reheating

Storage: Store any leftover Philly Cheesesteak Bowls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of beef broth if needed to moisten the mixture.

FAQs

Can I use a different cut of beef?

Yes, you can use flank steak, sirloin, or even pre-cooked steak strips. Just make sure to slice the beef thinly for the best texture and flavor.

Can I make this ahead of time?

Yes, you can make the steak and vegetable mixture ahead of time. Store it in the fridge and reheat it when you’re ready to assemble the bowls.

Can I make this dish vegetarian?

For a vegetarian version, substitute the steak with portobello mushrooms or tofu, and use vegetable broth instead of beef broth.

What can I serve with Philly Cheesesteak Bowls?

These bowls are hearty on their own, but you can serve them with a side salad or roasted vegetables for a well-rounded meal.

Can I freeze this dish?

Yes, you can freeze the steak and vegetable mixture for up to 2-3 months. Just freeze it in a freezer-safe container, and when ready to serve, thaw and reheat. Prepare the rice fresh when ready to eat.

Conclusion

Philly Cheesesteak Bowls are the perfect way to enjoy all the flavors of a classic cheesesteak without the bread. With tender steak, sautéed peppers and onions, and melted cheese over a base of rice or quinoa, these bowls are hearty, flavorful, and satisfying. Quick and easy to prepare, this dish is perfect for a weeknight dinner or meal prep. Enjoy every bite of this cheesy, savory, and delicious meal!

Chef MARTHA

Philly Cheesesteak Bowls

Why You’ll Love This Recipe

Ingredients