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A bowl filled with thinly sliced ribeye steak, sautéed green peppers, onions, and melted provolone cheese.
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Philly Cheesesteak Bowls

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

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.