Philly Cheesesteak Bowl

A comforting and customizable bowl combining ribeye steak, sautéed vegetables, and gooey provolone cheese served over a hearty base of rice or quinoa.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ribeye steak The star of the dish; if needed, flank steak or sirloin can also work well.
1 tablespoon olive oil Gives a nice depth of flavor; can be replaced with avocado oil.
1 medium bell pepper Adds crunch and sweetness; feel free to mix colors.
1 medium onion A must-have for that caramelized flavor; yellow or sweet onions are best.
4 slices provolone cheese Creates that gooey finish; substitute with mozzarella or cheddar if you prefer.
4 cups cooked rice or quinoa Acts as a hearty base; use cauliflower rice for a low-carb option.

Seasoning and Optional Toppings

to taste salt Enhances overall flavor; use sea salt for best results.
to taste pepper Use freshly cracked pepper for the best result.
optional sliced jalapeños, parsley, or hot sauce Personalize with your favorite ingredients.

Method

Cooking

Heat olive oil in a skillet over medium heat.
Add the sliced onion and bell pepper; sauté until softened, about 5 minutes.
Push the veggies to one side of the skillet and add the sliced steak to the other side. Season with salt and pepper.
Cook the steak until browned, about 3-4 minutes.
Mix the vegetables and steak together.
Place provolone cheese slices on top and cover until melted.
Serve over cooked rice or quinoa and add optional toppings as desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat. You can freeze the cooked components for up to 2 months.