Philly Cheesesteak Bowls – Juicy, Cheesy & Loaded with Flavor
Enjoy all the classic flavors of a Philly cheesesteak without the bun with these Philly Cheesesteak Bowls! Tender slices of beef, sautéed peppers and onions, and melty cheese over a bed of rice, cauliflower, or your favorite base make for a hearty, low-carb, or family-friendly meal. Quick, flavorful, and perfect for weeknight dinners!
Equipment
- Skillet or sauté pan
- Sharp knife
- Cutting board
- Mixing bowls
- Spatula
- Optional: food processor (for cauliflower rice)
- Serving bowls or storage containers
Ingredients
For the steak & vegetables:
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1–2 tbsp olive oil
- 1–2 tsp Worcestershire sauce
- Salt and pepper, to taste
For the cheese:
- 4–6 slices provolone or American cheese
- Optional: Cheez Whiz or vegan cheese alternative
For the base:
- 2 cups cooked white or brown rice, cauliflower rice, roasted potatoes, quinoa, or spiralized zucchini noodles
Optional toppings:
- Fresh herbs (parsley or chives)
- Pickled jalapeños
- Hot sauce
Instructions
- Prepare the steak: Freeze steak for 15–20 minutes for easier slicing. Slice thinly against the grain.
- Caramelize vegetables: Heat oil in a skillet over medium-low heat. Add onions and bell peppers (and mushrooms, if using) and cook slowly until soft and golden. Season with salt and pepper.
- Cook the steak: Push vegetables to the side. Increase heat to medium-high and sear steak in batches until browned. Add garlic and Worcestershire sauce, then combine with vegetables.
- Add cheese: Layer cheese over steak and vegetables. Cover or broil briefly until melted and bubbly.
- Assemble bowls: Place your chosen base in serving bowls. Top with steak, vegetables, and melted cheese.
- Garnish & serve: Add fresh herbs, pickled jalapeños, or hot sauce if desired. Serve hot, or cool for meal prep.
Notes
- Protein swaps: Chicken, turkey, seitan, or tempeh can be used instead of steak.
- Cheese alternatives: Mozzarella, pepper jack, or vegan cheese works well.
- Low-carb option: Use cauliflower rice or spiralized zucchini noodles as the base.
- Make-ahead tip: Cook steak and vegetables in bulk. Store components separately in the fridge or freezer. Assemble and melt cheese when ready to serve.
- Flavor boost: Add a pinch of smoked paprika, chipotle, or crushed red pepper for extra heat.