If you have a soft spot for that classic Philly sandwich but want something a little lighter and more versatile, the Philly Cheesesteak Bowls Recipe is going to be your new go-to. This dish takes all the rich, tender goodness of ribeye steak, melty provolone, and sautéed peppers and onions, and serves it over a bed of fluffy rice or quinoa. It’s comfort and freshness all in one bowl, turning an iconic favorite into an easy, weeknight-friendly meal that feels special every time.
Ingredients You’ll Need
These ingredients are delightfully simple but each one plays an essential role in nailing that perfect balance of flavor, texture, and color in your Philly Cheesesteak Bowls Recipe.
- 1 pound ribeye steak, thinly sliced: The star protein, tender and flavorful when cooked quickly.
- 1 tablespoon olive oil: For sautéing, adding a subtle richness and helping everything cook evenly.
- Salt and black pepper to taste: Essential for seasoning and bringing out the natural taste of the steak and veggies.
- 1 green bell pepper, sliced: Adds a fresh crunch and vibrant color.
- 1 red bell pepper, sliced: Brings sweetness and beautiful contrast to the bowl.
- 1 large onion, sliced: Offers sweetness and depth once caramelized in the pan.
- 2 cloves garlic, minced: Infuses a warm, aromatic flavor to the dish.
- 1 teaspoon Worcestershire sauce: Delivers an umami punch to tie all components together.
- 1 cup provolone cheese, shredded: The melty, creamy cheese that makes it irresistibly gooey.
- 2 cups cooked rice or quinoa: The hearty base that transforms the dish into a satisfying bowl meal.
- Optional: hot sauce, for serving: Perfect for adding a spicy kick if you like a little heat.
How to Make Philly Cheesesteak Bowls Recipe
Step 1: Prepare and Season the Steak
Start by slicing the ribeye steak as thin as possible—this helps it cook quickly and stay tender. Give it a generous sprinkle of salt and black pepper to bring out its rich flavor before hitting the skillet.
Step 2: Brown the Steak
Heat olive oil over medium-high heat until shimmering, then add the sliced steak. Cook just until the edges brown, usually about 3 to 4 minutes, then remove from the pan and set aside to keep all those meaty juices intact.
Step 3: Sauté the Peppers and Onions
In the same skillet, toss in the sliced green and red bell peppers and onions. Cooking these veggies in the steak’s flavorful drippings adds depth, and sautéing until they’re tender—around 5 minutes—gives a great sweet-savory base to the dish.
Step 4: Add Garlic
Mix in the minced garlic and let it cook just until fragrant, about 2 minutes. Garlic amplifies every flavor here, making the whole bowl pop.
Step 5: Combine Steak and Veggies with Worcestershire Sauce
Return the browned steak to the skillet, drizzle Worcestershire sauce over everything, and stir. Let all these ingredients mingle and cook for another 2 to 3 minutes so the flavors fully come together.
Step 6: Melt in the Cheese
Lower the heat, sprinkle shredded provolone cheese evenly on top of the mixture, then cover the skillet. Give the cheese a couple of minutes to melt into luscious gooeyness that binds the savory components beautifully.
Step 7: Assemble the Bowls
Divide your cooked rice or quinoa evenly into bowls, then pile the cheesesteak mixture on top. This layering ensures every bite gets the perfect combination of base and topping.
Step 8: Serve with Optional Hot Sauce
Serve the bowls hot, and if you like a little fire, add a splash of your favorite hot sauce for that extra zing. It’s the kind of kick that makes this Philly Cheesesteak Bowls Recipe feel completely personalized.
How to Serve Philly Cheesesteak Bowls Recipe
Garnishes
A sprinkle of fresh parsley or chopped green onions adds a pop of color and freshness. For some extra decadence, you can also drizzle a bit of mayo or aioli on top, balancing out the savory flavors with creamy coolness.
Side Dishes
This bowl is hearty, but pairing it with a crisp side salad or roasted vegetables makes the meal feel complete. A simple Caesar salad or steamed broccoli goes especially well and brings a fresh element to the table.
Creative Ways to Present
For a fun twist, serve these bowls inside hollowed-out bell peppers or over a bed of creamy mashed potatoes instead of rice. Presentation like this makes your Philly Cheesesteak Bowls Recipe feel festive and tailor-made for dinner guests.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Philly cheesesteak mixture in an airtight container in the refrigerator for up to 3 days. Store rice or quinoa separately to maintain texture and freshness.
Freezing
This dish freezes well if you want to prep in advance—freeze the steak and veggie mix without cheese to avoid texture changes and keep the rice or quinoa separate. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to preserve moisture and melt any remaining cheese. Avoid microwaving straight from frozen to keep that hearty texture intact.
FAQs
Can I use other types of cheese besides provolone?
Absolutely! While provolone is traditional, you can also use mozzarella for extra meltiness or even cheddar for a sharper bite. Just pick a cheese that melts well and complements the bold flavors.
Is there a way to make this recipe vegetarian?
Yes! Substitute the ribeye steak with hearty mushrooms like portobello or cremini for a meaty texture, and use a vegetarian Worcestershire sauce or soy sauce to maintain the umami flavor.
Can I prep this recipe ahead of time?
You can slice the steak and chop the veggies in advance to save time on the day you want to cook. Just keep everything well-wrapped in the fridge and assemble fresh for the best results.
What’s the best grain to use as a base?
Rice is classic and provides a neutral backdrop, but quinoa adds a lovely nutty texture and is a great protein boost. Brown rice works nicely for a heartier bite, too.
How spicy can I make Philly Cheesesteak Bowls Recipe?
Feel free to spice it up with your favorite hot sauce or add sliced jalapeños to the veggies. The base recipe is mild, making it super adaptable if you love heat.
Final Thoughts
This Philly Cheesesteak Bowls Recipe truly brings the best of a beloved sandwich into an easy, flavorful bowl that’s perfect for any day of the week. It’s packed with tender steak, melty cheese, and vibrant veggies, making it a comfort meal you can feel good about. Give it a try soon—you just might find it becomes one of your favorite ways to enjoy Philly cheesesteak magic at home.
Print
Philly Cheesesteak Bowls Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Bowl offers a delicious, low-carb twist on the classic sandwich by serving thinly sliced ribeye steak sautéed with bell peppers and onions over a bed of rice or quinoa, topped with melted provolone cheese. It’s a hearty, flavorful bowl that’s easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Steak and Seasoning
- 1 pound ribeye steak, thinly sliced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Cheese
- 1 cup provolone cheese, shredded
Base
- 2 cups cooked rice or quinoa
Optional
- Hot sauce, for serving
Instructions
- Prepare the steak: Slice the ribeye steak as thinly as possible. Season the slices with salt and black pepper to taste to enhance the natural flavors of the meat.
- Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove the steak from the skillet and set it aside to keep warm.
- Sauté the vegetables: In the same skillet, add the sliced green and red bell peppers along with the sliced onion. Cook, stirring occasionally, until the vegetables are softened and tender, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- Combine steak and vegetables: Return the cooked steak to the skillet and drizzle with Worcestershire sauce. Stir to combine and cook another 2-3 minutes to blend the flavors together.
- Melt the cheese: Lower the heat to low. Sprinkle the shredded provolone cheese evenly over the steak and veggie mixture. Cover the skillet and allow the cheese to melt for 2-3 minutes.
- Assemble the bowls: Divide the cooked rice or quinoa evenly among four bowls. Top each bowl with a generous serving of the Philly cheesesteak mixture.
- Serve: Serve the bowls hot. Optionally, add hot sauce on the side for an extra spicy kick.
Notes
- For thinner steak slices, partially freeze the ribeye before slicing.
- You can substitute provolone cheese with mozzarella or American cheese if preferred.
- Use quinoa for a higher protein, gluten-free base or opt for brown rice for additional fiber.
- Customize with additional toppings such as sautéed mushrooms or banana peppers.
- If you prefer less sodium, reduce or omit the Worcestershire sauce.
