It is 6pm and your family is hungry. You need a filling meal that feels like a treat. These Philly Cheesesteak Bowls are the perfect solution for busy fall nights.
This recipe brings all the flavors of your favorite sandwich. It skips the bread for a fresh, light feel. You get tender steak and melty cheese in every bite.
Why This Recipe Is a Winner
This dish is a total lifesaver for back-to-school season. It is ready in 30 minutes from start to finish. You only need one skillet for the entire meal.
The high protein keeps everyone satisfied until breakfast. It is naturally gluten-free and keto-friendly for a healthy reset. Your kids will love the creamy, melted cheese over the savory beef.
Simple Method
Don’t worry if you aren’t a pro in the kitchen. This recipe is very beginner-friendly and forgiving. The secret is a very hot skillet for that perfect sear.
You will sauté the colorful veggies first. Then, you cook the steak quickly on high heat. Everything comes together in one golden, bubbling pan at the end.
Simple Ingredients
Most of these items are likely in your kitchen right now. Use fresh seasonal peppers for the best flavor.
- 1.5 lbs ribeye steak, thinly sliced against the grain
- 2 green bell peppers, sliced into strips
- 1 medium yellow onion, thinly sliced
- 8 oz white button mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 slices provolone cheese
Step-by-Step
- Place the steak in the freezer for 20 minutes to facilitate thin slicing; slice into bite-sized strips.
- Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
- Add bell peppers, onions, and mushrooms to the skillet and sauté for 6 to 8 minutes until softened and caramelized.
- Remove vegetables from the skillet and set aside on a plate.
- Add the remaining tablespoon of oil to the skillet and increase heat to high.
- Spread steak strips in a single layer and season with salt, pepper, and minced garlic.
- Sear the steak without moving for 2 minutes, then stir and cook for an additional minute until browned.
- Return the vegetables to the skillet and toss with the steak to combine.
- Lay the provolone slices across the top of the mixture and cover with a lid for 60 seconds until melted.
- Divide the mixture into four bowls and serve immediately.
Best Ways to Enjoy It
Serve these bowls warm while the cheese is still stretchy and gooey. They look beautiful in a shallow bowl with a sprinkle of herbs. You can serve them over cauliflower rice or a simple salad.
For a heartier meal, add a side of roasted potatoes. Pair this with a crisp sparkling water for a refreshing weeknight dinner. It is a restaurant-quality meal right at your own table.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. This makes them a fantastic option for your meal prep lunches.
To reheat, use a microwave or a small skillet. Heat gently until the cheese is melted again. Avoid overcooking the steak so it stays tender and juicy for you.
Tips for Best Results
- Don’t skip the 20-minute freezer trick for the steak.
- Use a cast-iron skillet for the best golden crust.
- Avoid crowding the pan so the meat sears properly.
- Prep all your vegetables before you start the stove.
- Try this with red peppers for a sweeter fall flavor.
- Swap provolone for white American cheese for extra creaminess.
Ways to Switch It Up
- Use sliced chicken breast for a lighter poultry version.
- Add pickled jalapeños for a spicy kick your family loves.
- Top with a dollop of garlic aioli for extra richness.
Common Questions
Can I use a different cut of beef?
Yes, flank steak or sirloin work well too. Just ensure you slice them very thinly against the grain. This keeps the meat tender after a quick sear.
How do I make this dairy-free?
You can use your favorite vegan cheese slices. Alternatively, omit the cheese and drizzle with a savory tahini sauce. It will still be packed with protein and flavor.
I hope these bowls bring some calm to your busy weeknight. There is nothing like a warm, cheesy meal to bring everyone together. Enjoy every bite of this simple comfort food.
— Katie Wood
Ingredients
- 1.5 lbs ribeye steak, thinly sliced against the grain
- 2 green bell peppers, sliced into strips
- 1 medium yellow onion, thinly sliced
- 8 oz white button mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 slices provolone cheese
Instructions
- Place the steak in the freezer for 20 minutes to facilitate thin slicing; slice into bite-sized strips.
- Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
- Add bell peppers, onions, and mushrooms to the skillet and sauté for 6 to 8 minutes until softened and caramelized.
- Remove vegetables from the skillet and set aside on a plate.
- Add the remaining tablespoon of oil to the skillet and increase heat to high.
- Spread steak strips in a single layer and season with salt, pepper, and minced garlic.
- Sear the steak without moving for 2 minutes, then stir and cook for an additional minute until browned.
- Return the vegetables to the skillet and toss with the steak to combine.
- Lay the provolone slices across the top of the mixture and cover with a lid for 60 seconds until melted.
- Divide the mixture into four bowls and serve immediately.
