These Easy Philly Cheesesteak Bowls are a fun twist on the classic sandwich! They’re packed with juicy steak, colorful peppers, and melted cheese all in one bowl.
Who knew dinner could be so easy and tasty? I love making these when I’m short on time but still want something yummy. Plus, you can top it with your favorites! 🍽️
Key Ingredients & Substitutions
Steak: Ribeye is my favorite for its tenderness and flavor, but sirloin works well too. If you’re on a budget, you could use flank steak or even ground beef for a quicker option.
Pepper and Onion Mix: Green and red bell peppers are classic. If you want a bit of heat, jalapeños add a nice kick. Feel free to swap with other veggies like mushrooms or zucchini if you prefer!
Cheese: Provolone cheese is traditional, but mozzarella is perfect if you like it stretchy. Use a dairy-free cheese alternative for a vegan option if needed.
Rice: I love using white rice for this bowl, but cauliflower rice is a great low-carb alternative. Quinoa can also work if you’re looking for something different and nutty.
How Do I Get the Steak Perfectly Cooked?
Getting that steak just right is key for great flavor and texture. Here’s how you can do it:
- Always slice your steak thinly against the grain. This keeps it tender and makes for easier chewing.
- Cook over medium-high heat to get a nice sear without overcooking. Stir frequently to ensure even cooking.
- Look for that brown color but remove it from heat as soon as it’s just cooked through (it will continue to cook a bit after you take it off).
Easy Philly Cheesesteak Bowls for Dinner
Ingredients You’ll Need:
- 1 lb (450g) thinly sliced ribeye steak or sirloin
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 1 cup shredded provolone cheese (or mozzarella)
- 2 cups cooked white rice or cauliflower rice (for low-carb)
- 2 tbsp Worcestershire sauce
- 1/4 cup beef broth or water
- Optional toppings: sliced jalapeños, chopped parsley, or hot sauce
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and about 15 minutes to cook, making a total of around 25 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large skillet over medium-high heat. Add the sliced onions, green bell pepper, and red bell pepper. Cook, stirring occasionally, for about 6-8 minutes until the veggies are softened and slightly caramelized. This adds great flavor!
2. Add Garlic:
Once the veggies are ready, push them to the side of the skillet. Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Keep an eye on it; we don’t want burnt garlic!
3. Cook the Steak:
Now, add the thinly sliced steak to the skillet. Season it with salt, pepper, and smoked paprika if you like a little smoky flavor. Cook the steak while stirring frequently for about 3-5 minutes, or until it’s browned and just cooked through. We’re looking for that perfect tender bite!
4. Combine and Simmer:
Mix the steak and veggies together in the skillet, then pour in the Worcestershire sauce and beef broth. Stir everything to combine, and let it simmer for 2 minutes. This will help all the flavors meld together beautifully.
5. Melt the Cheese:
Reduce the heat to low. Sprinkle the shredded cheese over the steak and vegetable mixture. Cover the skillet with a lid or foil and let it sit for about 2-3 minutes until the cheese is melted and gooey. Yum!
6. Serve the Bowls:
To serve, divide your cooked white rice or cauliflower rice into bowls. Spoon the cheesy steak mixture over the rice generously.
7. Add Toppings:
Feel free to get creative with your toppings! Add sliced jalapeños for some heat, sprinkle with chopped parsley for freshness, or drizzle with your favorite hot sauce to kick it up a notch.
8. Enjoy Your Meal:
Serve your warm Philly cheesesteak bowls and enjoy the burst of flavors all in one dish. It’s hearty, satisfying, and sure to please everyone at the table!
Can I Use Frozen Steak for This Recipe?
Yes, but it’s important to thaw the steak completely before cooking. You can thaw it in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water for a quicker thaw. Once thawed, pat it dry before slicing for better searing!
What Can I Substitute for the Rice?
If you’re looking for a lower-carb option, cauliflower rice is a great substitute! You could also try quinoa for a nutty flavor or even serve it in a lettuce wrap for a fun twist. Just make sure the base complements the savory flavors of the cheesesteak mixture!
How Should I Store Leftovers?
Leftover cheesesteak mixture can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water or broth if it seems dry. You can reheat the rice separately or mix it back in for a quick meal!
Can I Customize the Vegetables?
Absolutely! Feel free to add or swap in your favorite vegetables like mushrooms, zucchini, or even spinach. Just make sure to adjust the cooking time slightly if using veggies that require longer cooking, so everything is cooked perfectly!
