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
Scale
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.
