If you have ever wished to enjoy the classic flavors of a Philly cheesesteak without the hassle of bread, then this Philly Cheesesteak Bowls Recipe is the perfect soul-satisfying answer. Combining tender, thinly sliced ribeye steak with savory sautéed peppers, onions, and melted provolone cheese atop a bed of fluffy rice or quinoa, this dish captures all the iconic tastes in a warm, comforting bowl. It’s a versatile dish that’s quick to make, packed with texture, and endlessly customizable—ready to turn an ordinary meal into an extraordinary experience.
Ingredients You’ll Need
Simple ingredients are the heart of this Philly Cheesesteak Bowls Recipe. Each element plays a vital role—from the juicy ribeye that delivers rich meaty flavor, to the colorful peppers and onions that add crunch and sweetness, and the provolone cheese that ties everything together with creamy bliss.
- Ribeye steak, 1 pound: Thin slicing is key for tenderness and quick cooking.
- Olive oil, 1 tablespoon: Adds a subtle fruitiness and helps in perfect browning.
- Salt and black pepper: Sparingly seasoning enhances natural flavors without overpowering.
- Green bell pepper, sliced: Brings a fresh, slightly grassy crunch.
- Red bell pepper, sliced: Adds sweetness and vibrant color to the bowl.
- Large onion, sliced: Gives a caramelized depth that complements the steak beautifully.
- Garlic, 2 cloves minced: Infuses a savory warmth and aromatic punch.
- Worcestershire sauce, 1 teaspoon: A small dash that enhances umami and ties flavors together.
- Provolone cheese, 1 cup shredded: Melts smoothly for that essential gooey cheesesteak feel.
- Cooked rice or quinoa, 2 cups: Acts as the hearty base that soaks up all those delicious juices.
- Optional hot sauce: For those craving an added layer of spice and excitement.
How to Make Philly Cheesesteak Bowls Recipe
Step 1: Prepare and Season the Steak
Begin your Philly Cheesesteak Bowls Recipe by thinly slicing the ribeye steak. The thinner, the better, ensuring each bite is succulent and easy to eat. Lightly season the slices with salt and freshly ground black pepper; this simple step unlocks the steak’s natural flavor and sets the stage for a mouthwatering outcome.
Step 2: Cook the Steak
Heat your olive oil in a large skillet over medium-high heat—this will give your steak a beautiful sear. Add the thinly sliced ribeye and allow it to brown for about 3 to 4 minutes. Don’t overcrowd the pan to ensure the meat caramelizes rather than steams. Remove the steak once it’s perfectly browned and set it aside; this makes room for the veggies and avoids overcooking the meat.
Step 3: Sauté the Vegetables
In the same skillet, toss in the sliced green and red bell peppers along with the sliced onion. Cooking these in the steak’s flavorful drippings adds an irresistible depth. Sauté the vegetables until they become tender and slightly caramelized, about 5 minutes, stirring occasionally so they cook evenly without losing their vibrant colors.
Step 4: Add Garlic for Aroma
Next, stir in the minced garlic, allowing it to cook for an additional 2 minutes. The garlic’s aromatic essence will infuse the veggies, lifting the entire dish with its beloved savory notes. Be mindful not to let it burn, as that could impart bitterness.
Step 5: Combine Steak and Vegetables
Return the cooked steak slices back to the skillet with your sautéed vegetables. Drizzle Worcestershire sauce over everything and stir gently. Let the mixture cook together for another 2 to 3 minutes so the flavors marry beautifully. This step is where the magic happens, transforming separate ingredients into that classic Philly cheesesteak taste.
Step 6: Melt the Cheese
Lower the heat to a gentle setting and sprinkle the shredded provolone cheese evenly over the steak and vegetable mixture. Cover the skillet and allow the cheese to melt slowly for 2 to 3 minutes. The result? A gooey, gooey layer of cheesy goodness that’s simply irresistible and essential for this Philly Cheesesteak Bowls Recipe.
Step 7: Assemble the Bowls
Finally, spoon cooked rice or quinoa into bowls—this will serve as your comforting base. Top each bowl generously with the cheesy steak and vegetable mixture. The contrast between the soft grains and the juicy, cheesy meat makes each bite perfectly balanced and satisfying.
Step 8: Serve and Enjoy
Serve your Philly Cheesesteak Bowls hot and fresh from the skillet. If you like a bit of heat, add a splash of hot sauce. This little kick complements the savory richness beautifully and can elevate the dish to new heights of flavor.
How to Serve Philly Cheesesteak Bowls Recipe
Garnishes
Sprinkling some fresh chopped parsley or green onions on top brings a bright, fresh contrast to the rich layers beneath. Adding a few pickled jalapeño slices can add a tantalizing tang. If you want to keep things traditional, a light drizzle of your favorite hot sauce is always a crowd-pleaser.
Side Dishes
To round out the meal, consider pairing your Philly Cheesesteak Bowls with a crisp green salad or some crunchy roasted vegetables. A side of tangy coleslaw also complements the hearty flavors beautifully and adds a refreshing crunch without stealing the spotlight.
Creative Ways to Present
If you’re serving guests or just want to make dinner feel special, try layering the bowls in mason jars for a rustic look that’s perfect for casual gatherings. Alternatively, use colorful bowls or plates to echo the vibrancy of the peppers and make the dish visually pop. Garnishes arranged neatly on top help the dish feel thoughtfully prepared and irresistible.
Make Ahead and Storage
Storing Leftovers
This Philly Cheesesteak Bowls Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the cheese-covered steak mixture separate from the rice or quinoa base if you want to maintain the best texture. When ready to eat, simply combine and enjoy a quick, satisfying meal.
Freezing
You can freeze the steak and vegetable mixture for up to 2 months, but the rice or quinoa is best prepared fresh for optimum texture. When freezing, cool the steak mixture completely before placing it in a freezer-safe container to avoid sogginess upon thawing.
Reheating
When reheating the leftovers, warm gently in a skillet over medium heat to revive the juicy flavors and refresh the melted cheese. Avoid microwaving if possible, as it can make the steak tough and the cheese rubbery. Reheat the rice or quinoa separately and then combine just before serving for the best taste and texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is preferred for its tenderness and flavor, you can also use sirloin or flank steak. Just be sure to slice it very thinly against the grain to keep the meat tender.
Is it necessary to use both green and red bell peppers?
Not at all. Using both adds lovely color and a balance of sweetness and earthiness, but you can use just one or substitute with other peppers like yellow or orange for a similar effect.
Can I substitute the rice or quinoa with another base?
Yes, feel free to use cauliflower rice for a low-carb option or even mashed potatoes for a comforting twist. The Philly Cheesesteak Bowls Recipe is flexible and welcomes your creative adaptations.
How can I make this dish spicier?
Adding hot sauce when serving is the easiest way. You can also mix in chopped jalapeños or red pepper flakes while cooking the vegetables to amp up the heat organically.
Is provolone cheese essential, or can I use other types?
Provolone offers the classic mild, creamy melt that Philly cheesesteak fans love, but mozzarella or even fontina can be great alternatives. Choose what melts well and suits your taste!
Final Thoughts
If you’re looking to bring the flavors of Philadelphia’s most famous sandwich into your kitchen with a fresh, cozy twist, this Philly Cheesesteak Bowls Recipe is a fantastic go-to. It’s simple, satisfying, and endlessly customizable, perfect for weeknights when you want comfort food without fuss. Trust me, once you try it, this bowl will become a beloved staple in your meal rotation.
Print
Philly Cheesesteak Bowls Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
A quick and delicious take on the classic Philly cheesesteak, these Philly Cheesesteak Bowls combine tender, thinly sliced ribeye steak with sautéed bell peppers and onions, melted provolone cheese, all served over a bed of rice or quinoa for a satisfying and flavorful meal.
Ingredients
Steak and Seasoning
- 1 pound ribeye steak, thinly sliced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Dairy
- 1 cup provolone cheese, shredded
Base
- 2 cups cooked rice or quinoa
Optional
- Hot sauce, for serving
Instructions
- Prepare the steak: Slice the ribeye steak as thinly as possible. Season the slices with salt and black pepper to taste.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove from skillet 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 are tender.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Combine steak and sauce: Return the cooked steak to the skillet, drizzle with Worcestershire sauce, stir, and cook for 2-3 minutes to marry the flavors.
- Melt the cheese: Reduce heat to low, sprinkle shredded provolone 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 among four bowls and top each with the cheesesteak mixture.
- Serve: Serve the bowls hot with optional hot sauce for a spicy kick.
Notes
- For a lower-carb version, substitute rice or quinoa with cauliflower rice.
- Thin slicing the steak is key for tender, authentic texture.
- You can add mushrooms or other favorite veggies for extra flavor.
- Use cooked rice or quinoa to save time; these do not cook in the skillet.
- Leftovers keep well refrigerated for 2-3 days.
