It is 6pm and your family is hungry. You want something filling and nutritious without spending hours in the kitchen. These Philly Cheesesteak Bowls are the perfect answer for a busy weeknight.
This recipe delivers all the classic flavors you love. You get tender beef and gooey cheese without the heavy bread. It is a fresh and vibrant way to enjoy comfort food any night of the week.
Why You Will Love This Recipe
You will love how quickly this meal comes together. It takes only 25 minutes from start to finish. This makes it a total lifesaver for those hectic school nights.
This dish is naturally high in protein and low in carbs. It is perfect for a healthy reset or a keto lifestyle. Your family will feel satisfied and energized after eating.
Easy Cooking Steps
Making these bowls is incredibly simple and straightforward. You only need one large skillet for the whole process. This means less cleanup for you later.
Even beginner cooks can master this recipe with ease. The secret is in the thinly sliced beef and quick sauté. You will feel like a pro in your own kitchen.
Simple Ingredients
We use fresh, simple ingredients that you can find at any grocery store. Most of these are likely already in your pantry.
- 1.5 lbs ribeye steak, very thinly sliced
- 2 large green bell peppers, sliced into strips
- 1 medium yellow onion, sliced
- 8 oz white button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 6 slices provolone cheese
Step-by-Step Directions
- Place the sliced ribeye in the freezer for 20 minutes before slicing.
- Heat 1 tablespoon of olive oil in a large skillet.
- Add onions, bell peppers, and mushrooms to the skillet.
- Sauté for 5-7 minutes until vegetables are softened and caramelized.
- Remove the vegetables from the skillet and set them aside.
- Add the remaining oil and the beef in a single layer.
- Season with salt and pepper and sear for 2-3 minutes.
- Add minced garlic and cook for 30 more seconds.
- Return vegetables to the skillet and toss with the beef.
- Lay provolone cheese slices over the top and cover with a lid.
- Wait 1 minute until cheese is melted and portion into bowls.
Best Ways to Enjoy It
Serve these bowls while the cheese is warm and stretchy. The colors of the peppers make the dish look beautiful. It is a feast for your eyes and your stomach.
You can enjoy this as a standalone meal. It also pairs perfectly with a crisp side salad. For extra heartiness, try serving it over cauliflower rice.
Keep It Fresh
These Philly Cheesesteak Bowls store very well in the fridge. Place leftovers in an airtight container for up to four days. This makes them a great option for meal prep.
To reheat, simply use a microwave or a small skillet. Add a splash of water to keep the beef tender. It will taste just as delicious the next day.
Tips for Best Results
- Do not skip the 20-minute freezer trick for the beef.
- Slice the beef against the grain for maximum tenderness.
- Use a very hot skillet to get a good sear.
- Avoid crowding the pan so the beef browns properly.
- Swap provolone for white American cheese if you prefer.
- Prep your vegetables ahead of time to save minutes.
- Add a dash of Worcestershire sauce for extra depth.
Ways to Switch It Up
- Try using thinly sliced chicken breast for a lighter version.
- Add sliced jalapeños if you love a spicy kick.
- Use red or yellow peppers for a sweeter flavor profile.
- Top with a dollop of sour cream or avocado.
Common Questions
What is the best cut of beef to use?
Ribeye is the traditional choice for its flavor and fat content. However, flank steak or sirloin also work well if you want a leaner option. Just ensure you slice it very thin.
Can I make this dairy-free?
Yes, you can easily make this dairy-free. Simply omit the cheese or use your favorite vegan cheese substitute. The beef and vegetables are flavorful enough on their own.
I hope these Philly Cheesesteak Bowls bring some ease to your busy week. They are a warm and comforting way to nourish your family. Enjoy every cheesy bite!
— Katie Wood
Ingredients
- 1.5 lbs ribeye steak, very thinly sliced
- 2 large green bell peppers, sliced into strips
- 1 medium yellow onion, sliced
- 8 oz white button mushrooms, sliced
- 2 cloves garlic , minced
- 2 tbsp olive oil
- 1 tsp sal t
- 0.5 tsp black pepper
- 6 slices provolone cheese
Instructions
- Place the sliced ribeye in the freezer for 20 minutes prior to slicing to ensure thin cuts across the grain.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the onions, bell peppers, and mushrooms to the skillet. Sauté for 5-7 minutes until vegetables are softened and slightly caramelized.
- Remove the vegetables from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced beef in a single layer, seasoning with salt and pepper.
- Sear the beef for 2-3 minutes until browned and cooked through. Add the minced garlic and cook for an additional 30 seconds.
- Return the sautéed vegetables to the skillet and toss with the beef to combine.
- Lay the provolone cheese slices over the top of the beef and vegetable mixture. Cover the skillet with a lid for 1 minute or until the cheese is fully melted.
- Portion the mixture into four bowls and serve immediately.
