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Philly Cheesesteak Bowls

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A hearty dish bringing classic cheesesteak flavors into a convenient bowl format, perfect for busy weeknights.

Ingredients

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

Instructions

  1. Start by slicing the steak as thin as possible against the grain. A sharp knife is key here!
  2. Thinly slice the onions and bell peppers, and mince the garlic.
  3. Heat a large cast iron skillet over medium-high heat and add the olive oil until it shimmers.
  4. Add the sliced steak in a single layer, seasoning with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until browned with caramelized edges and internal temperature reaches 130-135°F for medium-rare.
  5. Remove the steak and set it aside.
  6. In the same pan, add the onions and bell peppers. Sauté for 4-5 minutes until tender and caramelized.
  7. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  8. Divide your base into serving bowls. Top with the steak and sautéed vegetables.
  9. Sprinkle shredded cheese on top, allowing it to melt from the residual heat. For extra melty goodness, broil for 1-2 minutes—just keep an eye on it!
  10. Garnish with fresh parsley before serving.

Notes

For perfectly tender steak, always slice against the grain. You can experiment with different cheeses like Cheddar or Gouda.

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