Philly Cheesesteak Bowl
This Philly Cheesesteak Bowl combines all the classic flavors of a traditional Philly cheesesteak in a simple and nourishing format. Loaded with steak, sautéed vegetables, and melted cheese over rice or pasta, it’s perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 lb steak, thinly sliced Use flank steak or sirloin for best flavor.
- 1 cup bell peppers, sliced Feel free to mix in other veggies.
- 1 cup onion, sliced Slice evenly for consistent cooking.
- 2 cups cooked rice or pasta Use cauliflower rice for a lighter version.
- 1 cup shredded cheese (cheddar or provolone) Provolone is traditional; cheddar or a blend can also be used.
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a pan, heat olive oil over medium heat.
- Add the sliced onions and bell peppers; sauté until soft.
- Add the thinly sliced steak, season with salt and pepper, and cook until the steak is browned and cooked through.
Assembly
- In a separate bowl, place cooked rice or pasta as a base.
- Top with the steak and vegetable mixture, then sprinkle shredded cheese on top.
- Allow the cheese to melt, then serve hot.
Notes
Serve these bowls hot as a stand-alone meal. Top with extra cheese, hot sauce, or favorite condiments. A side salad pairs well. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat on the stove or microwave until warm throughout.