Description
These Philly Cheesesteak Bowls deliver all the savory, cheesy goodness of the classic sandwich—without the bread. Juicy steak, caramelized peppers and onions, and melty provolone or mozzarella cheese come together in one skillet for a quick 20-minute dinner. Whether served over cauliflower rice for low-carb comfort or mashed potatoes for a cozier feel, these bowls are hearty, flavorful, and weeknight-approved.
Ingredients
450 g (1 lb) ribeye or sirloin steak, thinly sliced
1 small onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
15 ml (1 tbsp) olive oil
5 ml (1 tsp) Worcestershire sauce
5 g (1 tsp) salt, or to taste
2 g (1 tsp) black pepper, or to taste
120 g (1 cup) shredded provolone or mozzarella cheese
Chopped parsley, for garnish
Cauliflower rice, mashed potatoes, or white rice, for serving
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add steak, Worcestershire sauce, salt, and pepper. Cook 3–4 minutes until browned but tender. Remove and set aside.
In the same skillet, cook onion, bell peppers, and garlic for 4–5 minutes until softened.
Prepare bowls with your choice of cauliflower rice, mashed potatoes, or rice as the base.
Layer steak and vegetables on top.
Sprinkle with shredded cheese and let it melt naturally, or broil 1–2 minutes for bubbly results.
Garnish with parsley and serve hot.
Notes
Freeze steak for 20 minutes before slicing—it makes thin cuts easier.
Avoid overcrowding the skillet so veggies sauté instead of steam.
Provolone is classic, but mozzarella or cheddar work well.
For extra flavor, season cauliflower rice with garlic powder or soy sauce.
Store steak and veggies separately from the base for best leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish / Bowl
- Method: Skillet / One-Pan
- Cuisine: American