It is 6pm and you are tired. Dinner needs to happen fast tonight. You want something hearty and warm to end the day.
These Philly Cheesesteak Bowls are the perfect answer. They deliver all the classic flavors you love. You get the steak and the cheese without the heavy bread. It is a fresh, satisfying meal for your family.
Why You’ll Love This Recipe
This recipe is a total game changer for busy schedules. It is a one-pan wonder that saves you time. You can have it on the table in just 30 minutes. It is perfect for a healthy reset after a long weekend.
Your family will love the melted cheese and tender steak. It feels like a treat but stays low carb. This dish is naturally gluten-free and high in protein. It is budget-friendly since you use simple pantry staples.
Simple Cooking Method
Making these bowls is very straightforward. You start by softening your colorful vegetables. Then, you sear the beef quickly on high heat. This creates a delicious golden crust on the meat. Even beginners can master this meal with ease.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store.
- 1.5 lbs ribeye or flank steak, very thinly sliced against the grain
- 2 tablespoons olive oil
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow onion, thinly sliced
- 8 oz white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 slices provolone cheese
- 0.25 cup beef broth
Step-by-Step Directions
- Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
- Add the bell peppers, onions, and mushrooms to the skillet.
- Sauté for 6 to 8 minutes until tender and slightly caramelized.
- Remove vegetables from the skillet and set them aside.
- Add the remaining tablespoon of olive oil to the same skillet.
- Increase heat to high and add the thinly sliced beef in a single layer.
- Sear the beef for 2 to 3 minutes without moving it to develop a crust.
- Flip the beef and cook for an additional 1 to 2 minutes.
- Stir in the minced garlic, salt, and black pepper for 30 seconds.
- Return the sautéed vegetables to the skillet.
- Pour in the beef broth to deglaze the pan and scrape up browned bits.
- Reduce heat to low and arrange provolone cheese slices over the top.
- Cover the skillet for 1 to 2 minutes until the cheese is melted.
- Portion the mixture into four bowls and serve immediately.
Best Ways to Enjoy It
Serve these bowls warm while the cheese is still bubbly. You can enjoy them exactly as they are. They also pair beautifully with roasted cauliflower rice. Add a fresh side salad for a complete meal. It is a comforting winter dinner that feels light.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is excellent for meal prep lunches. To reheat, use a skillet over medium heat. Add a splash of broth to keep the steak tender. Avoid the microwave if you want the best texture.
Tips for Best Results
- Freeze the steak for 20 minutes before slicing for thin strips.
- Always slice the meat against the grain for maximum tenderness.
- Do not overcrowd the pan when searing the beef.
- Use a cast-iron skillet to get the best sear and flavor.
- For a winter twist, add a pinch of red pepper flakes.
- Swap provolone for white American cheese for a creamier finish.
- Make sure your skillet is very hot before adding the meat.
- Deglaze the pan thoroughly to capture all the savory juices.
Variations & Swaps
- Swap the beef for thinly sliced chicken breast for a lighter option.
- Add sliced jalapeños if you enjoy a little extra heat.
- Use dairy-free cheese slices to make this recipe dairy-free.
- Try using yellow squash instead of mushrooms in the summer.
- Replace the beef broth with a splash of dry white wine.
Common Questions
What is the best cut of steak to use?
Ribeye is the traditional choice for the best flavor. Flank steak or sirloin also work well and are more budget-friendly. Just ensure you slice them very thin.
Can I make this ahead of time?
Yes, you can sauté the vegetables in advance. When you are ready to eat, just sear the beef. This makes your weeknight dinner even faster.
Is this recipe keto-friendly?
Absolutely, this is a perfect keto meal. It has high fat, moderate protein, and very low carbs. It keeps you full and satisfied.
I hope these cheesy bowls bring a little warmth to your table tonight. They are so simple to make and truly hit the spot. Happy cooking!
— Lidia
Philly Cheesesteak Bowls
Ingredients
- 1.5 lbs ribeye or flank steak, very thinly sliced against the grain
- 2 tablespoons olive oil
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 large yellow onion, thinly sliced
- 8 oz white button mushrooms, sliced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 6 slices provolone cheese
- 0.25 cup beef broth
Instructions
- Heat one tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add the sliced bell peppers, onions, and mushrooms to the skillet. Sauté for 6 to 8 minutes until the vegetables are tender and slightly caramelized. Remove vegetables from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Increase heat to high and add the thinly sliced beef in a single layer.
- Sear the beef for 2 to 3 minutes without moving it to develop a crust, then flip and cook for an additional 1 to 2 minutes.
- Stir in the minced garlic, salt, and black pepper. Cook for 30 seconds until fragrant.
- Return the sautéed vegetables to the skillet. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
- Reduce heat to low. Arrange the provolone cheese slices evenly over the top of the beef and vegetable mixture.
- Cover the skillet with a lid for 1 to 2 minutes until the cheese is completely melted and bubbly.
- Portion the mixture into four bowls and serve immediately.
