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Philly Cheesesteak Rice Bowl

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A cozy, knife-and-fork riff on the classic Philly cheesesteak, served over garlic parmesan rice with sautéed peppers and onions.

Ingredients

Scale
  • 1 lb steak (sirloin or ribeye), thinly sliced
  • 1 cup garlic parmesan rice (boxed mix or homemade)
  • 1 cup cheese sauce (store-bought or homemade)
  • 1 medium onion, thinly sliced
  • 1 bell pepper, thinly sliced (any color)
  • Salt and pepper to taste
  • 1–2 tablespoons olive oil for cooking
  • Chopped parsley for garnish (optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
  2. Add the sliced onions and bell peppers. Season lightly with salt and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Remove vegetables to a plate and set aside.
  3. In the same skillet, add another splash of olive oil if needed and increase heat to high. Add the thinly sliced steak in a single layer (work in batches if necessary). Season with salt and pepper. Cook, stirring, until the meat is browned and cooked through—about 2–4 minutes for thin slices.
  4. While the steak cooks, prepare the garlic parmesan rice according to package directions or use pre-cooked rice warmed with minced garlic and parmesan.
  5. To assemble bowls: spoon a serving of rice into each bowl. Top with the cooked steak, then pile on the sautéed peppers and onions. Drizzle with warm cheese sauce.
  6. Garnish with chopped parsley if desired and serve immediately.

Notes

For a vegetarian option, swap steak for seasoned grilled oyster mushrooms or seared tofu. Pair with a simple side salad or hot sauce for added flavor.

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