Philly Cheesesteak Bowls
Deconstructed Philly cheesesteak in a bowl! This recipe features tender, thinly sliced steak, sautéed vegetables, and a creamy cheese sauce served over your choice of base, like rice, mashed potatoes, or fries. Customize with your favorite toppings for a satisfying and flavorful meal.
Equipment
- Large skillet or cast-iron pan
- Medium saucepan
- Whisk
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Paper towels
- Bowls for serving
Ingredients
- 1.5 lbs thinly sliced steak ribeye or sirloin
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced optional
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 8 oz cream cheese, softened
- 8 oz shredded cheddar cheese
- 4 oz shredded provolone cheese
- ¼ tsp salt for cheese sauce
- ¼ tsp black pepper for cheese sauce
- Pinch of cayenne pepper optional
- Cooked rice white, brown, or cauliflower rice
- Optional toppings: Pickled jalapenos, sauteed mushrooms, fried onions, chopped tomatoes, ketchup, mustard
Instructions
- Prepare the Steak: Pat the thinly sliced steak dry with paper towels. Season with salt, pepper, garlic powder, and onion powder.
- Sear the Steak: Heat olive oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Sear for 1-2 minutes per side, until browned. Remove and set aside.
- Sauté the Vegetables: Add the sliced onions and bell peppers to the skillet. Cook over medium heat, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Return the seared steak to the skillet with the vegetables. Add the Worcestershire sauce. Stir and reduce heat to low. Cover and simmer for 5-10 minutes, or until the steak is cooked to your desired doneness.
- Make the Cheese Sauce: While the steak is simmering, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Add the Milk: Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more. Continue whisking until the sauce is smooth and begins to thicken.
- Melt in the Cheese: Reduce the heat to low and add the softened cream cheese, cheddar cheese, and provolone cheese. Stir constantly until all the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings.
- Assemble Your Bowls: Choose your base (rice, mashed potatoes, fries, quinoa, or lettuce) and place it in a bowl.
- Top with the steak and vegetable mixture, then generously smother it with the creamy cheese sauce.
- Add Toppings: Garnish with your favorite toppings, such as pickled jalapenos, sauteed mushrooms, fried onions, or chopped tomatoes. A dollop of ketchup or mustard can also add a nice touch.
- Serve and Enjoy: Serve immediately and enjoy your amazing Philly Cheesesteak Bowl!
Notes
For the most tender steak, ensure it is thinly sliced. Partially freezing the steak before slicing can make it easier. Don't overcrowd the pan when searing the steak to ensure proper browning. The cheese sauce can be made ahead of time and stored in the refrigerator for up to 3 days; reheat gently before serving. Customize your bowl with different bases and toppings to suit your preferences. Leftovers can be stored in the refrigerator for up to 2 days.