Philly Cheesesteak Bowls
Savory Philly cheesesteak bowls filled with tender steak, sweet peppers, and melted cheese, served over a fluffy base like rice or mashed potatoes, perfect for a cozy family meal.
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.
Notes
Serve with a side salad or crusty bread. Leftovers are great for a quick lunch.