It is 6pm and you are tired. Dinner needs to happen fast but you want something healthy. These Philly Cheesesteak Bowls are the perfect solution for your busy evening.
You get all the savory flavors of the classic sandwich. There is no heavy bread to weigh you down. It is a fresh, bright way to enjoy comfort food tonight.
Why This Recipe Is a Winner
This recipe is a lifesaver for a healthy reset. You get high protein and plenty of vegetables in one bowl. It feels like a treat but keeps things light and balanced.
Your family will love the gooey melted cheese. It is ready in 30 minutes from start to finish. Even the pickiest eaters enjoy these savory steak bites.
Easy Cooking Steps
Making these bowls is very simple and straightforward. You only need one large skillet for the main components. This means minimal cleanup for you after dinner is done.
The secret is high heat for the steak. This creates a beautiful golden crust on the meat. Even beginners can master this one-pan meal easily.
Simple Ingredients
Most of these items are likely in your kitchen right now. Use fresh produce for the best flavor and crunch.
- 1 lb ribeye steak, thinly sliced
- 2 tbsp olive oil
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 8 oz mushrooms, sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 slices provolone cheese
- 4 cups cauliflower rice, steamed
Step-by-Step
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sauté the sliced onions, bell peppers, and mushrooms for 5-7 minutes until tender and caramelized.
- Remove vegetables from the skillet and set aside.
- Add the remaining olive oil to the skillet and increase heat to high.
- Add the steak in a single layer and season with salt, pepper, and garlic powder.
- Sear for 2-3 minutes until browned, then return vegetables to the pan.
- Toss to combine and reduce heat to low.
- Layer provolone cheese slices over the mixture and cover for 60 seconds until melted.
- Divide cauliflower rice into four bowls.
- Portion the cheesesteak mixture over the cauliflower rice and serve immediately.
Best Ways to Enjoy It
Serve these bowls warm while the cheese is still creamy and melted. You can add a dollop of sour cream for extra richness. A side of crispy green salad balances the meal perfectly.
For a fun twist, add a few pickled jalapeños. They provide a nice kick to the savory steak. Enjoy this meal with your family for a stress-free dinner.
Storage & Reheating
These bowls are excellent for meal prep lunches. Store the steak mixture and cauliflower rice in airtight containers. They will stay fresh in the fridge for three days.
To reheat, use a microwave for two minutes. You can also warm everything in a skillet. Add a splash of water to keep the meat tender and juicy.
Tips for Best Results
- Don’t skip the step of searing the steak on high heat.
- Slice the steak against the grain for the most tender bites.
- Avoid crowding the pan so the vegetables brown instead of steam.
- Use frozen cauliflower rice to save extra time on weeknights.
- For a healthy reset, double the bell peppers for more volume.
- Add a pinch of red pepper flakes to elevate the heat.
- Make sure the skillet is very hot before adding the meat.
Ways to Switch It Up
- Swap the ribeye for thinly sliced chicken breast for a leaner option.
- In summer, swap the mushrooms for fresh zucchini slices.
- Use pepper jack cheese if you prefer a spicy flavor profile.
- Replace cauliflower rice with quinoa for a hearty grain bowl.
Common Questions
What is the best cut of steak to use?
Ribeye is traditional because it has great fat content and flavor. You can also use flank steak or top sirloin if you prefer. Just ensure you slice it very thin for the best texture.
Can I make this ahead of time?
Yes, this recipe is perfect for your Sunday meal prep routine. The flavors actually meld together beautifully after sitting in the fridge. Simply reheat and enjoy a quick, healthy lunch.
Will my kids actually eat cauliflower rice?
Most kids enjoy it when it is covered in savory steak juice and cheese. If they are hesitant, try mixing it with a little white rice. It is a great way to sneak in extra vegetables.
I hope these Philly Cheesesteak Bowls make your weeknight a little easier. They are so satisfying and simple to whip up. Give them a try and enjoy every cheesy bite!
— Lidia
Ingredients
- 1 lb ribeye steak, thinly sliced
- 2 tbsp olive oil
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 8 oz mushrooms , sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 slices provolone cheese
- 4 cups cauliflower rice, steamed
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sauté the sliced onions, bell peppers, and mushrooms for 5-7 minutes until tender and caramelized.
- Remove vegetables from the skillet and set aside.
- Add the remaining olive oil to the skillet and increase heat to high.
- Add the steak in a single layer and season with salt, pepper, and garlic powder.
- Sear for 2-3 minutes until browned, then return vegetables to the pan.
- Toss to combine and reduce heat to low.
- Layer provolone cheese slices over the mixture and cover for 60 seconds until melted.
- Divide cauliflower rice into four bowls.
- Portion the cheesesteak mixture over the cauliflower rice and serve immediately.
