These Easy Philly Cheesesteak Bowls are a fun twist on the classic sandwich! With tender beef, creamy cheese, and colorful veggies, they’re a tasty meal in a bowl.
I love how quick they are to make! Just toss everything together in one pot, and you’ve got a filling meal ready in no time. Perfect for busy weeknights! 🍽️
Key Ingredients & Substitutions
Ribeye or Sirloin Steak: Thinly sliced beef adds amazing flavor. If you can’t find ribeye, sirloin is a great substitute. You could even use ground beef or chicken for a different twist!
Bell Peppers: The green and red bell peppers add sweetness and crunch. Feel free to use any color bell pepper or even add mushrooms for extra texture!
Worcestershire Sauce: This is great for enhancing flavor. If you want a vegetarian option, try soy sauce or tamari instead.
Provolone Cheese: Provolone is classic for cheesesteaks, but you can substitute it with mozzarella, Cheez Whiz, or any melty cheese you like.
Rice: I love using brown rice for extra health benefits, but cauliflower rice is perfect for a low-carb option. Quinoa could also work nicely!
How Do You Make Sure the Steak is Perfectly Cooked?
Cooking thin slices of steak can be quick, so timing is key! Start by searing the steak in a hot skillet to lock in the juices and flavor.
- Allow the steak to sear for 2-3 minutes without moving it. This creates a nice crust.
- Once it’s seared, stir it to break it up. Ensure it cooks evenly for just another minute or two.
- Use a meat thermometer if you’re unsure: 145°F (63°C) is medium rare.
Keep an eye on it as it can cook quickly at high heat. Enjoy the juicy, tender pieces in your bowls! 🍽️
Easy Philly Cheesesteak Bowls Recipe
Ingredients You’ll Need:
For the Bowl:
- 1 lb (450g) thinly sliced ribeye or sirloin steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 4 oz (115g) provolone cheese, sliced or shredded
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb option)
- 2 tablespoons Worcestershire sauce
- Optional garnish: chopped parsley or sliced green onions
How Much Time Will You Need?
You’ll need about 30 minutes to create this delicious meal. This includes around 10 minutes for prep (slicing veggies and steak) and 20 minutes for cooking everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large skillet over medium-high heat. Make sure the pan is hot enough before moving to the next step!
2. Sauté the Veggies:
Add the thinly sliced onions and bell peppers to the skillet. Sauté them for about 5-7 minutes until they’re softened and starting to caramelize. This brings out their sweetness—so good!
3. Add the Steak:
Push the sautéed veggies to one side of the skillet. Add the steak slices to the other side, letting them sear for about 2-3 minutes without stirring. This creates a nice golden crust!
4. Season the Steak:
Now, stir the steak to cook it fully, breaking it into bite-sized pieces. Add the minced garlic, salt, pepper, and smoked paprika (if you’re using it). Stir everything to combine!
5. Mix in the Sauce:
Add the Worcestershire sauce to the mixture, stirring it thoroughly. Let everything cook together for another 1-2 minutes until the steak is cooked to your liking and the flavors meld beautifully.
6. Melt the Cheese:
Lower the heat to medium-low and evenly sprinkle the provolone cheese over the beef and veggies. Cover the pan with a lid and let it sit for about 2-3 minutes or until the cheese is melted and gooey.
7. Assemble the Bowls:
Now it’s time to serve! Spoon the cheesy steak and pepper mixture over your cooked rice or cauliflower rice. Get ready to feast!
8. Garnish and Enjoy:
If you want, garnish your bowls with chopped parsley or sliced green onions for a fresh touch! Enjoy your warm and delicious Philly Cheesesteak Bowls!
This recipe is a simple, satisfying way to enjoy the classic flavors of a Philly cheesesteak, all in a cozy bowl. Perfect for any night of the week! 🍽️
FAQ for Easy Philly Cheesesteak Bowls
Can I Use Frozen Steak for This Recipe?
Yes, you can use frozen steak! Just be sure to thaw it completely before cooking. The best way to thaw is overnight in the refrigerator or quickly by placing it in a sealed plastic bag submerged in cold water. Slice it thinly while it’s partially frozen for easier handling.
What If I Don’t Have Provolone Cheese?
No problem! You can substitute provolone with mozzarella, Cheez Whiz, or even cheddar if that’s what you have on hand. Just choose a cheese that melts well for that delicious creamy topping!
Can I Make This Ahead of Time?
Absolutely! You can prepare the steak and peppers mix in advance and store it in the refrigerator for up to 3 days. When ready to eat, simply reheat on the stove and serve over freshly made rice to keep everything delicious and warm.
How Should I Store Leftovers?
Store any leftover Philly Cheesesteak Bowls in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. You might want to add a splash of water or broth to keep the mix moist!