Get ready to enjoy all the mouthwatering flavors of a classic Philly cheesesteak without the bread! This Philly Cheesesteak Bowl transforms the iconic sandwich into a hearty, satisfying bowl that’s perfect for weeknight dinners or meal prep.
Tender strips of seasoned beef, caramelized onions, and colorful bell peppers come together in a savory base, all topped with melty provolone cheese. It’s comfort food reimagined – deliciously low-carb but still packed with all the flavors you crave.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Naturally low-carb and gluten-free while still delivering classic Philly cheesesteak satisfaction
- Customizable with your favorite toppings and vegetables
- Great for meal prep – portions beautifully into containers for lunches
- Family-friendly recipe that even picky eaters will enjoy
Ingredients
- 1 lb lean ground beef
- 1 tablespoon butter
- 1/2 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cups cooked white rice
- Salt and black pepper to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-2 teaspoons garlic, minced
- 1 1/2 cups half-and-half
- 1 cup shredded white cheddar cheese
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Heat a large cast iron skillet over medium-high heat. Add ground beef and break it apart with a spatula. Season generously with salt and pepper, cooking until browned and cooked through, about 6-8 minutes. Transfer to a bowl using a slotted spoon and drain excess fat.
- In the same skillet, add butter and reduce heat to medium. Add sliced onions and bell peppers. Cook for 2-3 minutes, stirring frequently, until vegetables are tender-crisp and slightly caramelized. Remove from heat and set aside.
- In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in flour and minced garlic, cooking for about 1 minute to create a smooth roux that smells fragrant.
- Slowly pour in the half-and-half while whisking constantly to prevent lumps. Once all liquid is incorporated and mixture is smooth, remove from heat. Stir in shredded cheddar, ground mustard, salt, and pepper until cheese melts completely.
- Make sure your rice is warm and fluffy. If using leftover rice, reheat it gently in the microwave or a covered pot with a splash of water.
- Divide warm rice evenly among four bowls. Top each with seasoned ground beef and sautéed peppers and onions. Drizzle generously with the warm cheese sauce and serve immediately while everything is hot.
Tips & Variations
- For the most tender beef, freeze the steak for about 20 minutes before slicing – this makes it easier to get those thin, Philly-style slices
- Substitute provolone with American cheese or Cheez Whiz for a more authentic Philadelphia experience
- Add a sprinkle of red pepper flakes for a spicy kick
- For a lower-carb option, use cauliflower rice or serve over a bed of greens
- Try ground beef instead of sliced steak for a budget-friendly alternative
- Make it ahead: prepare the beef and vegetable mixture, then reheat and add cheese just before serving
Serving Suggestions
These Philly Cheesesteak Bowls are delicious on their own, but you can elevate them with some simple sides. Serve with a crisp side salad dressed with vinaigrette for a refreshing contrast to the rich, savory bowl. For those wanting extra indulgence, a side of garlic bread is perfect for soaking up any extra juices.
For toppings, consider offering hot sauce, pickled peppers, or a sprinkle of fresh parsley to add brightness to each bowl.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently in the microwave or in a skillet over medium-low heat
- The beef is best cooked to medium doneness for the most tender texture
- If meal prepping, consider storing the cheese separately and melting it on top when reheating
FAQs
Can I use a different cut of beef?
Yes! While ribeye is traditional for Philly cheesesteaks, sirloin, flank steak, or even ground beef work well. Just adjust cooking time accordingly.
How can I make this dairy-free?
You can omit the cheese or use a dairy-free cheese alternative. The beef and vegetable mixture is delicious on its own.
Can I prep this in advance for a party?
Absolutely! Prepare the meat and vegetable mixture up to a day ahead, then reheat and add the cheese just before serving.
What’s the best way to slice the steak thinly?
Partially freeze the steak for 20-30 minutes, then use a sharp knife to slice against the grain as thinly as possible.
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