Description
These Philly Cheesesteak Bowls deliver all the flavor of your favorite sandwich without the bread – just juicy steak, melty cheese, and caramelized veggies in one irresistible bowl.
Ingredients
Scale
- 1½ lbs (680g) ribeye steak, thinly sliced
- 2 tablespoons (30ml) olive oil, divided
- 1 large green bell pepper (about 1 cup/150g), sliced
- 1 large red bell pepper (about 1 cup/150g), sliced
- 2 medium onions (about 2 cups/300g), thinly sliced
- 8 oz (226g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon (15g) butter
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 8 oz (226g) provolone cheese, sliced
- 4 cups (680g) cooked cauliflower rice or regular rice
Instructions
- Place steak in freezer for 20-30 minutes, then slice very thinly against the grain. Season with ½ teaspoon salt, ½ teaspoon pepper, and garlic powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onions for 3-4 minutes, then add bell peppers and mushrooms with remaining salt and pepper. Cook 5-7 minutes until tender and starting to caramelize. Add garlic and cook 30 seconds more. Transfer vegetables to a plate.
- In the same skillet, add remaining olive oil over high heat. Cook beef in two batches, 1-2 minutes per batch, until just browned but still tender.
- Return all beef to the skillet, add butter and Worcestershire sauce. Add cooked vegetables back to the skillet and mix everything together.
- Divide the mixture into four portions in the skillet and top each with provolone cheese. Cover for 1 minute until cheese melts.
- Divide rice among four serving bowls. Top each with a portion of the cheesesteak mixture. Serve immediately.