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
Scale
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.
