Philly Cheesesteak Bowls

A comforting and flavorful dish that combines tender beef, sautéed vegetables, and gooey cheese, served over rice or quinoa for a satisfying meal.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Thinly sliced beef Provides classic cheesesteak flavor; substitute with chicken or tofu for a lighter option.
2 tbsp Olive oil For sautéing; can be swapped with canola or avocado oil.
1 medium Onion Adds sweetness; red onion can enhance color and flavor.
1 medium Bell pepper Brings crunch and color; any variety can be used.
8 oz Mushrooms Adds umami richness; substitute with zucchini for a lighter option.
2 cloves Minced garlic Essential flavor; substitute with garlic powder in a pinch.
2 tbsp Worcestershire sauce Deepens flavor; soy sauce can be used as an alternative.
4 slices Provolone cheese Gives classic cheesesteak melt; swap for mozzarella or cheddar if desired.
2 tbsp Fresh parsley A fresh garnish; can be swapped for basil or cilantro.
2 cups Cooked rice or quinoa Provides a base; can use cauliflower rice for a lower-carb option.

Method

Cooking

In a large skillet, heat the olive oil over medium heat. Add the sliced onions, bell peppers, and mushrooms, and sauté until soft.
Add the minced garlic and cook for another minute.
Push the veggies to one side of the skillet and add the sliced beef to the other side. Season with salt, pepper, and Worcestershire sauce. Cook until the beef is browned.
Stir everything together until well combined and heated through.
Serve the beef and vegetable mixture over a bed of cooked rice or quinoa.
Top with slices of provolone cheese and let melt.
Garnish with fresh parsley before serving.

Notes

Serve hot topped generously with melted cheese and garnish with fresh parsley. Provide optional toppings like hot sauce or pickled jalapeños. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days, or frozen for up to 3 months.