Philly Cheesesteak Bowls
Enjoy the classic flavors of a Philly cheesesteak in a healthy, customizable bowl. This recipe skips the bread for a satisfying and delicious meal ready in under 30 minutes. It's perfect for a quick weeknight dinner.
Equipment
- Large Skillet or Wok
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Spatula
- Bowls
Ingredients
- 1 pound sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 4 slices provolone cheese
- Cooked rice white, brown, or cauliflower rice
- Optional: Cheese sauce
- Optional: Banana peppers
- Optional: Jalapeños
- Optional: Mushrooms, sautéed
- Optional: Diced tomatoes
Instructions
- Slice the sirloin steak thinly against the grain. Partially freezing the steak for 30 minutes beforehand can help with slicing.
- Slice the onion and green bell pepper into thin strips.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Season with garlic powder, onion powder, paprika, salt, and pepper.
- Sear the steak for 2-3 minutes per side, until browned and cooked through. Remove the steak from the skillet and set aside.
- Add the sliced onion and green bell pepper to the same skillet. Sauté for 5-7 minutes, until softened and slightly caramelized.
- Return the cooked steak to the skillet with the sautéed onions and peppers. Toss everything together to combine.
- Top the steak and veggies with the provolone cheese slices. Cover the skillet and let the cheese melt for about a minute. If using cheese sauce, drizzle it over the top now.
- Choose your bowl base: rice, quinoa, or lettuce.
- Spoon the cheesesteak mixture over your chosen base.
- Add your favorite toppings: banana peppers, jalapeños, mushrooms, tomatoes.
- Serve immediately and enjoy!
Notes
For easier slicing, partially freeze the steak for about 30 minutes before slicing. Sirloin is recommended but ribeye or flank steak can be substituted, ensuring thin slicing. Adjust spices to your preference, such as adding cayenne pepper for heat or smoked paprika for a smoky flavor. These bowls are great for meal prep. Store the cooked steak and veggies in an airtight container in the refrigerator for up to 3 days. Reheat and assemble when ready to eat.