Print

Philly Cheesesteak Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deconstructed take on the classic Philly cheesesteak sandwich, served in a bowl over rice or quinoa for a satisfying, quick dinner.

Ingredients

Scale
  • 1 lb beef steak, sliced thinly (about 450 g)
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 cups cooked rice or quinoa
  • 1 cup provolone cheese, shredded
  • Salt and pepper to taste
  • Olive oil for cooking
  • Hot sauce for serving (optional)
  • Parsley for garnish (optional)

Instructions

  1. Prep the ingredients: Slice the beef thinly across the grain, and slice the onion and bell pepper into even strips. Make sure your rice or quinoa is cooked and warm.
  2. Heat the skillet: In a large skillet, heat olive oil over medium heat until shimmering. Add the sliced onions and bell peppers.
  3. Sauté the vegetables: Cook the onions and bell peppers, stirring occasionally, until softened and just starting to color, about 5 minutes.
  4. Add the beef: Push the vegetables to the side and add the sliced beef steak to the skillet. Season with salt and pepper and cook until browned and cooked through, about 5–7 minutes.
  5. Assemble the bowls: In serving bowls, place a portion of cooked rice or quinoa, then top with the beef, onion, and bell pepper mixture. Sprinkle shredded provolone cheese on top while the mixture is still hot so it melts.
  6. Finish and serve: Add optional toppings like hot sauce or a sprinkle of parsley before serving.

Notes

Customize with your choice of toppings and adjustments for dietary needs. Can be made lower-carb by using cauliflower rice.

Find it online: https://www.mealbreeze.com/philly-cheesesteak-bowls-2/