Philly Cheesesteak Bowls
Why make this recipe
Philly Cheesesteak Bowls are a delicious and easy way to enjoy the classic flavors of a Philly cheesesteak without all the carbs. This recipe is perfect for a quick weeknight dinner, meal prep, or a satisfying lunch. The combination of thinly sliced steak, sautéed peppers and onions, and melty provolone cheese over cauliflower rice or regular rice creates a flavorful and filling dish. Plus, it’s customizable with your favorite toppings!
How to make Philly Cheesesteak Bowls
Ingredients:
- 1 lb steak (such as ribeye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups cauliflower rice or cooked rice
- 1 cup provolone cheese, shredded
- Salt and pepper, to taste
- Optional toppings: jalapeños, salsa, sour cream
Directions:
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced steak and season with salt and pepper. Cook for 3-4 minutes until browned.
- Add the bell pepper and onion. Sauté for another 3-5 minutes until vegetables are tender.
- In a separate pot, prepare the cauliflower rice or cook the rice according to package instructions.
- To assemble the bowls, divide the cauliflower rice or rice into serving bowls.
- Top with the steak and vegetable mixture, then sprinkle with provolone cheese.
- Melt the cheese slightly under a broiler if desired.
- Add any optional toppings and enjoy!
How to serve Philly Cheesesteak Bowls
Serve your Philly Cheesesteak Bowls warm, right after cooking. You can set up a toppings bar with jalapeños, salsa, and sour cream so everyone can customize their bowl to their liking.
How to store Philly Cheesesteak Bowls
Store any leftovers in an airtight container in the fridge. They will last for up to 3-4 days. To reheat, use the microwave or heat in a skillet over low heat until warmed through.
Tips to make Philly Cheesesteak Bowls
- Make sure to slice the steak as thin as possible for quick cooking.
- Feel free to add other vegetables like mushrooms or spinach for extra flavor and nutrients.
- If you love spice, try adding crushed red pepper flakes while cooking the steak.
Variation
You can make this dish with ground beef or chicken if you prefer. Just adjust the cooking time as needed to make sure the meat is cooked through.
FAQs
1. Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice works great and saves time. Just microwave it according to package instructions before serving.
2. Is there a substitute for provolone cheese?
Yes, you can use mozzarella or even cheddar cheese if you prefer.
3. Can I make these bowls ahead of time?
Absolutely! You can prepare the steak and vegetables ahead of time. Store everything separately and assemble when ready to eat.
Philly Cheesesteak Bowls
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced steak and season with salt and pepper. Cook for 3-4 minutes until browned.
- Add the bell pepper and onion. Sauté for another 3-5 minutes until vegetables are tender.
- In a separate pot, prepare the cauliflower rice or cook the rice according to package instructions.
- To assemble the bowls, divide the cauliflower rice or rice into serving bowls.
- Top with the steak and vegetable mixture, then sprinkle with provolone cheese.
- Melt the cheese slightly under a broiler if desired.
- Add any optional toppings and enjoy!
