Philly Cheesesteak Bowls Recipe

Introduction

Philly Cheesesteak Bowls offer a delicious twist on the classic sandwich by serving the savory steak and sautéed peppers over your choice of rice or mashed potatoes. This hearty, comforting dish is simple to prepare and perfect for a satisfying meal any day of the week.

Ingredients

• 1 lb ribeye or sirloin steak, thinly sliced
• 1 small onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp salt (to taste)
• 1 tsp black pepper (to taste)
• 1 cup shredded provolone or mozzarella cheese
• Chopped parsley (for garnish)
• Cauliflower rice, mashed potatoes, or white rice (for serving)

Instructions

1. Step 1: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak along with Worcestershire sauce, salt, and pepper. Sear the steak for 3-4 minutes until browned, then remove it from the pan and set aside.
2. Step 2: In the same skillet, add the sliced onion, green and red bell peppers, and minced garlic. Sauté for 4-5 minutes until the vegetables are soft and fragrant.
3. Step 3: Divide your choice of cauliflower rice, mashed potatoes, or white rice into serving bowls. Top each bowl with the cooked steak and sautéed vegetables.
4. Step 4: Sprinkle the shredded cheese evenly over the warm steak and vegetables. Allow the cheese to melt naturally, or for a crispy finish, place the bowls under a broiler for 1-2 minutes.
5. Step 5: Garnish with chopped fresh parsley and serve immediately. Enjoy your Philly Cheesesteak Bowls while warm!

Tips & Variations

• For a richer flavor, use ribeye steak, but sirloin works well for a leaner option.
• Add sliced mushrooms or jalapeños with the peppers for extra texture and a bit of heat.
• Use provolone cheese for a classic taste or mozzarella for a milder, creamier melt.
• Trying cauliflower rice keeps this dish low-carb and adds a subtle nuttiness.

Storage

Store leftover steak, veggies, and rice or potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add cheese fresh when serving to maintain its melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute provolone or mozzarella with American cheese for a more traditional Philly cheesesteak flavor or even cheddar for a sharper taste.

What can I use instead of steak?

If you prefer, thinly sliced chicken or portobello mushrooms make great alternatives and still complement the sautéed peppers and onions nicely.

Philly Cheesesteak Bowls Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

A delicious and hearty Philly Cheesesteak Bowl featuring tender, thinly sliced ribeye or sirloin steak cooked with sautéed onions and bell peppers, topped with melted provolone or mozzarella cheese, and served over your choice of cauliflower rice, mashed potatoes, or white rice. This bowl is a low-carb twist on the classic sandwich, perfect for a satisfying and flavorful meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 1 lb ribeye or sirloin steak, thinly sliced
• 1 tsp Worcestershire sauce
• 1 tsp salt (to taste)
• 1 tsp black pepper (to taste)

Vegetables

• 1 small onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced

Other Ingredients

• 1 tbsp olive oil
• 1 cup shredded provolone or mozzarella cheese
• Chopped parsley (for garnish)
• Cauliflower rice, mashed potatoes, or white rice (for serving)

Instructions

1. Cook the steak: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak along with Worcestershire sauce, salt, and black pepper. Sear the steak for 3 to 4 minutes until it is browned and cooked to your preference. Remove the steak from the skillet and set it aside.
2. Sauté the veggies: In the same skillet, add the sliced onions, green and red bell peppers, and minced garlic. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables become soft and fragrant.
3. Assemble the bowls: Divide your choice of cauliflower rice, mashed potatoes, or white rice into serving bowls. Top each bowl evenly with the cooked steak and sautéed vegetables.
4. Melt the cheese: Sprinkle the shredded provolone or mozzarella cheese over the warm steak and vegetables in each bowl. Allow the cheese to melt naturally from the heat, or for an extra crispy topping, place the bowls under a broiler for 1 to 2 minutes until bubbly and golden.
5. Garnish and serve: Sprinkle chopped fresh parsley over the top of the bowls for a burst of freshness. Serve immediately and enjoy your flavorful Philly Cheesesteak Bowls!

Notes

• You can choose cauliflower rice for a low-carb option or mashed potatoes or white rice for a more traditional, comforting base.
• Thinly slicing the steak ensures quick cooking and tender results.
• Broiling after adding the cheese adds a delicious crispy cheese crust but is optional.
• Feel free to add mushrooms or other veggies to customize the bowl to your taste.
• Leftover bowls can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Keywords: Philly cheesesteak bowl, ribeye steak recipe, easy dinner, low carb cheesesteak, skillet recipe, American comfort food