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A cast iron skillet filled with thinly sliced ribeye, melted provolone, and sautéed peppers and onions.
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Philly Cheesesteak Bowls

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 480kcal

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.