If you’re craving the classic flavors of a cheesesteak but want a fresh, wholesome twist, this Philly Cheesesteak Bowls Recipe is going to become your new go-to meal. Imagine tender, thinly sliced ribeye seared to perfection, sautéed with vibrant peppers and onions, all smothered in melty provolone cheese and served over a comforting bed of rice or quinoa. It’s an absolute flavor powerhouse that’s quick to make, satisfying, and perfect for any night of the week.
Ingredients You’ll Need
These ingredients are super straightforward yet they each play a crucial role in building the irresistible taste and texture of the dish. From the juicy ribeye to the sweet crunch of bell peppers, every component works harmoniously.
- Ribeye steak, 1 pound: Thinly sliced for that tender, melt-in-your-mouth texture essential to authentic cheesesteak bowls.
- Olive oil, 1 tablespoon: Helps in searing the steak and sautéing the veggies without overpowering their natural flavors.
- Salt and black pepper, to taste: The basic seasoning duo that brings all the flavors to life.
- Green bell pepper, sliced: Adds a fresh, slightly bitter crunch that balances the richness of the meat and cheese.
- Red bell pepper, sliced: Brings a touch of sweetness and vibrant color to the bowl.
- Large onion, sliced: Provides a subtle sweetness and depth when sautéed until tender.
- Garlic, 2 cloves minced: Adds a warm, aromatic kick that enhances the savory notes.
- Worcestershire sauce, 1 teaspoon: Infuses the mixture with a tangy, umami-packed punch that’s key to that cheesesteak flavor.
- Provolone cheese, 1 cup shredded: Melts perfectly to create that gooey, cheesy layer that makes every bite irresistible.
- Cooked rice or quinoa, 2 cups: Serves as the hearty base that soaks up all the delicious flavors from the steak and veggies.
- Optional hot sauce: For those who love a little extra heat to kick it up a notch.
How to Make Philly Cheesesteak Bowls Recipe
Step 1: Prepare the Steak
Start by slicing your ribeye steak as thin as possible—this is key to achieving the tender, juicy bites reminiscent of a Philly classic. Season the slices generously with salt and freshly ground black pepper, giving your steak a simple but flavorful foundation to build upon.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium-high heat until shimmering. Toss in the sliced steak and cook for about 3 to 4 minutes until beautifully browned on the edges but still juicy. Then, remove the steak and set it aside so you can cook the veggies in the same pan—this ensures you keep all those delicious steak drippings!
Step 3: Sauté the Vegetables
In that same skillet, add your green and red bell peppers along with the sliced onions. Allow them to cook together, stirring occasionally, until they soften and become tender—about 5 minutes. These colorful veggies bring that fresh crunch and sweetness that perfectly complements the steak.
Step 4: Add the Garlic for Aroma
Stir in the minced garlic to the vegetables and let it cook for another 2 minutes. This step infuses the dish with a rich, garlicky aroma that will have your kitchen smelling incredible.
Step 5: Combine Steak and Veggies
Return the browned steak back to the skillet. Drizzle Worcestershire sauce over the mixture and stir everything together. Cook for an additional 2 to 3 minutes on medium heat, allowing all those bold flavors to meld beautifully.
Step 6: Melt the Provolone Cheese
Turn the heat to low and sprinkle the shredded provolone cheese evenly over the steak and vegetable mixture. Cover the skillet with a lid to let the cheese melt slowly over 2 to 3 minutes. This step creates the luscious, gooey layer that truly makes this Philly Cheesesteak Bowls Recipe shine.
Step 7: Assemble the Bowls
Divide your cooked rice or quinoa evenly into bowls—this hearty base is perfect for soaking up the savory cheesesteak mixture. Then, spoon generous portions of the cheesy steak and vegetable combo on top. This layered presentation keeps each bite balanced and satisfying.
Step 8: Serve with a Kick
Serve your bowls hot, and if you like a bit of heat, top with a splash of your favorite hot sauce. This optional step brings an exciting kick that contrasts beautifully with the creamy cheese and savory meat.
How to Serve Philly Cheesesteak Bowls Recipe
Garnishes
For a little extra flair and flavor, try sprinkling some freshly chopped parsley or scallions on top. The green pop adds brightness and a subtle freshness that balances the rich, cheesy steak mixture.
Side Dishes
This dish is hearty enough on its own, but if you want to round out your meal, a crisp side salad with a tangy vinaigrette or some roasted vegetables work beautifully to contrast the indulgent flavors.
Creative Ways to Present
Try serving your Philly Cheesesteak Bowls Recipe in hollowed-out bell peppers or large lettuce leaves for a fun, low-carb presentation. You could also pack it in meal prep containers for an easy, delicious lunch that reheats wonderfully.
Make Ahead and Storage
Storing Leftovers
Place any leftover Philly Cheesesteak Bowls in an airtight container and refrigerate for up to 3 days. The steak and veggies stay flavorful, and the rice or quinoa keeps its texture when properly stored.
Freezing
This recipe freezes well if you want to batch cook. Separate the steak mixture from the rice or quinoa and freeze each in airtight containers or freezer bags for up to 2 months. This way, textures remain at their best.
Reheating
For best results, thaw frozen portions overnight in the fridge. Reheat in a skillet over medium-low heat, stirring occasionally until warmed through, then add a little extra shredded cheese on top if you want to bring back that melty goodness. Microwaving works too but watch for uneven heating.
FAQs
Can I use a different type of cheese in this Philly Cheesesteak Bowls Recipe?
Absolutely! While provolone is traditional and melts beautifully, you can swap it for mozzarella for a milder flavor or even a sharp cheddar if you want a punchier taste. Just choose a cheese that melts well to keep that creamy texture.
Is there a vegetarian version of Philly Cheesesteak Bowls?
Yes! You can replace the ribeye with hearty mushrooms like portobello or cremini, sautéed until golden. Add extra bell peppers and onions, and use a bit of soy sauce or vegetarian Worcestershire sauce to keep the umami flavor intact.
What if I don’t have quinoa or rice? What else can I use as a base?
Feel free to get creative! Cauliflower rice works as a low-carb alternative, or you can serve the mixture over pasta, mashed potatoes, or even toasted bread for a more traditional Philly cheesesteak feel.
How spicy is the dish? Can I adjust the heat?
The Philly Cheesesteak Bowls Recipe itself isn’t spicy, but adding hot sauce is optional for those who like a little heat. You can also toss in some sliced jalapeños while sautéing the peppers to ramp up the spice.
Can I meal prep Philly Cheesesteak Bowls for the week?
Definitely! The components hold up well when stored separately and reheated. Prepping them on Sunday means you’ll have ready-made, flavorful meals during your busy week with minimal effort.
Final Thoughts
Trust me, once you try this Philly Cheesesteak Bowls Recipe, you’ll wonder how you ever lived without it. It’s comfort food that feels hearty but fresh, rich but balanced, and above all, utterly delicious. Whether for a weeknight dinner or meal prep magic, this recipe delivers satisfaction bowl after bowl. So grab your skillet and ingredients, and treat yourself to a fun, flavorful twist on a classic favorite—you won’t regret it!
Print
Philly Cheesesteak Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Bowl is a delicious, deconstructed take on the classic Philly cheesesteak sandwich, served over a bed of rice or quinoa. Featuring tender, thinly sliced ribeye steak, sautéed bell peppers, onions, and melted provolone cheese, this dish offers all the savory goodness of the original in a wholesome, comforting bowl format. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Meat
- 1 pound ribeye steak, thinly sliced
- Salt and black pepper to taste
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Others
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 cup provolone cheese, shredded
- 2 cups cooked rice or quinoa
- Optional: hot sauce, for serving
Instructions
- Prepare the steak: Slice the ribeye as thinly as possible and season with salt and black pepper to taste to ensure flavorful meat.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat and cook the sliced steak for 3-4 minutes until browned. Remove and set aside.
- Sauté the vegetables: In the same skillet, add the sliced green and red bell peppers and sliced onion. Cook for about 5 minutes until the vegetables become tender.
- Add garlic: Stir in the minced garlic and sauté for an additional 2 minutes to enhance the flavor.
- Combine steak and sauce: Return the cooked steak to the skillet, drizzle with Worcestershire sauce, stir well, and cook for another 2-3 minutes so all flavors meld together.
- Melt the cheese: Reduce heat to low, sprinkle shredded provolone cheese over the mixture, cover the skillet, and allow the cheese to melt for 2-3 minutes.
- Assemble the bowls: Divide cooked rice or quinoa evenly into four bowls and top each with a generous amount of the cheesesteak mixture.
- Serve: Serve the bowls hot, optionally adding hot sauce for a spicy kick.
Notes
- Use thinly sliced ribeye or another tender cut for best texture and flavor.
- If you prefer a lower fat option, lean sirloin can be substituted for ribeye.
- Provolone cheese can be swapped for mozzarella or American cheese for different taste profiles.
- To save prep time, use pre-sliced vegetables from the store.
- Quinoa provides a higher protein and gluten-free alternative to rice.
- Adjust the amount of Worcestershire sauce and hot sauce according to your personal preference.
