Philly cheesesteak bowls are a cozy, comforting meal that the whole family will love. These savory bowls are filled with tender steak, sweet peppers, and melted cheese, all served over a fluffy base like rice or mashed potatoes. They’re perfect for busy weeknights or when you want something easy that feels special.
Why You Will Love This Philly Cheesesteak Bowl
This recipe is quick and fuss-free, making it ideal for any night of the week. You can have a delicious homemade meal on the table in about 30 minutes. It uses everyday ingredients that you probably already have in your fridge. Plus, who can resist gooey melted cheese? This dish is sure to become a family favorite!
How to Make Philly Cheesesteak Bowls
Making these bowls is straightforward and doesn’t require advanced cooking skills. You start by cooking the steak and vegetables in a skillet, then layer them over your choice of base. It’s a simple process that requires minimal prep and cleanup, making it perfect for busy cooks. You’ll love how quickly dinner comes together!
What You Need
Ingredients for Philly Cheesesteak Bowls
- 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 rice (for serving)
Step-by-Step
- Slice the steak as thinly as possible against the grain using a sharp knife. Look for the direction of the muscle fibers and cut perpendicular to them. Slice onions and bell peppers into thin strips. Mince garlic.
- Heat a large cast iron skillet over medium-high heat and add olive oil. The pan should be hot enough that a drop of water sizzles and evaporates within 2-3 seconds.
- Add sliced steak in a single layer, season with salt, pepper, and Worcestershire sauce. Cook for 3-4 minutes, stirring occasionally, until nicely browned with caramelized edges. Internal temperature should reach 130-135°F for medium-rare. Remove steak and set aside.
- In the same pan, add onions and bell peppers. Cook for 4-5 minutes until softened and lightly caramelized – they should be tender but still have a slight bite. Add minced garlic and cook for 30 seconds until fragrant.
- Divide cooked cauliflower rice, mashed potatoes, or regular rice into serving bowls. Top with the cooked steak and sautéed vegetables.
- Sprinkle shredded cheese over the warm mixture and let it melt naturally from residual heat. For extra bubbly cheese, place under the broiler for 1-2 minutes, watching carefully to prevent burning. Garnish with fresh parsley before serving.
How to Serve Philly Cheesesteak Bowls
These bowls are delicious served with a side salad for some freshness. You can add hot sauce for extra flavor or enjoy them with some crusty bread. They’re great for casual family dinners or even game day gatherings. The leftovers make for a quick lunch the next day, too!
How to Store Philly Cheesesteak Bowls
To keep leftovers fresh, store them in airtight containers in the fridge. They will last for about 3-4 days. You can also freeze these bowls if you want to save some for future meals. When reheating, do so gently in the microwave or on the stovetop until heated through.
Recipe Tips
- Slice the steak thinly for the best texture.
- Don’t overcook the vegetables; they should be soft but still have a little crunch.
- Use a mix of cheeses for a richer flavor.
- Feel free to add other veggies, like mushrooms or zucchini, depending on what you have.
- Serve over different bases like quinoa or even pasta for variety.
Variations & Swaps
- Swap the ribeye for chicken or turkey for a leaner option.
- Use gluten-free options for Worcestershire sauce if needed.
- Try different cheeses, like cheddar or pepper jack, for a savory twist.
- You can also make it vegetarian by using portobello mushrooms instead of meat.
- Serve with guacamole or avocado slices for added creaminess.
FAQs
Can I make this ahead of time?
Yes, you can prepare the steak and vegetables in advance. Just store them separately in the fridge. When you’re ready to eat, simply combine them and warm everything up again before serving.
Can I freeze the bowls?
Absolutely! Just let everything cool, then freeze in an airtight container. They’ll keep well for a couple of months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or microwave.
What can I substitute for the meat?
For a meatless version, try using sautéed mushrooms or a mix of beans. You can also use tofu for a protein boost.
How do I reheat the leftovers?
Reheat in the microwave or on the stovetop over low heat. Add a splash of water to keep things moist as you warm them up.
What’s the best way to avoid overcooking the steak?
Keep an eye on the cooking time and use a meat thermometer if you have one. For medium-rare, remove the steak from the heat when it reaches 130-135°F.
Enjoy your cooking adventure with these tasty Philly cheesesteak bowls! They are sure to warm your heart and satisfy your family!
Philly Cheesesteak Bowls
Ingredients
Main Ingredients
- 1 lb ribeye or sirloin steak (thinly sliced against the grain) Use thinly sliced steak for the best texture.
- 1 small onion (thinly sliced)
- 1 each green bell pepper (thinly sliced)
- 1 each red bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 tbsp olive oil For cooking steak and vegetables.
- 1 tsp Worcestershire sauce Add flavor to the steak.
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 1 cup shredded provolone or mozzarella cheese For topping the bowls.
- 1 each Chopped parsley (for garnish)
- 4 cups cooked cauliflower rice, mashed potatoes, or rice (for serving) Choose your preferred base.
Instructions
Preparation
- Slice the steak as thinly as possible against the grain using a sharp knife.
- Slice onions and bell peppers into thin strips and mince the garlic.
Cooking
- Heat a large cast iron skillet over medium-high heat and add olive oil.
- Add the sliced steak to the skillet in a single layer, season with salt, pepper, and Worcestershire sauce.
- Cook for 3-4 minutes, stirring occasionally, until browned and caramelized. Remove steak and set aside.
- In the same pan, add onions and bell peppers and cook for 4-5 minutes until softened and lightly caramelized.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
Assembly
- Divide the cooked cauliflower rice, mashed potatoes, or rice into serving bowls.
- Top with the cooked steak and sautéed vegetables.
- Sprinkle shredded cheese over the mixture and let it melt from residual heat or broil for 1-2 minutes for bubbly cheese.
- Garnish with fresh parsley before serving.
