Philly Cheesesteak Bowls are a delightful twist on the classic sandwich that has captured the hearts and taste buds of many. Originating from the streets of Philadelphia, this dish brings together the rich flavors of thinly sliced beef, sautéed onions, and melted cheese, all served in a convenient bowl format. As someone who has always been a fan of the traditional cheesesteak, I find that these bowls offer a perfect balance of taste and texture, making them an ideal meal for any occasion.
People love Philly Cheesesteak Bowls not only for their incredible flavor but also for their convenience. They are easy to prepare and can be customized to suit individual preferences, whether you prefer extra veggies or a different type of cheese. The combination of savory beef, creamy cheese, and fresh toppings creates a satisfying dish that is both hearty and comforting. Join me as we explore how to make these delicious Philly Cheesesteak Bowls that will surely become a favorite in your household!
Ingredients:
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 4 cups cooked rice (white or brown)
- 1 cup provolone cheese, shredded
- Fresh parsley, chopped (for garnish)
Preparing the Steak and Vegetables
- Start by preparing your ingredients. Thinly slice the ribeye steak against the grain. This will help ensure that the meat is tender when cooked. If you find it difficult to slice, you can place the steak in the freezer for about 30 minutes to firm it up, making it easier to cut.
- Next, slice the onion and both bell peppers into thin strips. I like to use a mix of green and red bell peppers for color and sweetness, but feel free to use any variety you prefer.
- Minced garlic is next on the list. I usually just smash the cloves with the side of my knife and then chop them finely. This releases the oils and gives a great flavor to the dish.
Cooking the Steak
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the sliced ribeye steak. Season it with salt and pepper to taste. Cook the steak for about 3-4 minutes, stirring occasionally, until its browned and cooked through. You want to avoid overcooking it, as ribeye can become tough if cooked too long.
- Once the steak is cooked, remove it from the skillet and set it aside on a plate. This will allow the juices to redistribute while you cook the vegetables.
Cooking the Vegetables
- In the same skillet, add the sliced onions and bell peppers. Sauté them for about 5-7 minutes, or until they are softened and slightly caramelized. Stir occasionally to ensure they cook evenly.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Once the vegetables are cooked, return the steak to the skillet. Add the Worcestershire sauce and stir everything together. Cook for another 2-3 minutes to heat through and allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
Assembling the Bowls
- Now its time to assemble your Philly cheesesteak bowls! Start by placing a generous scoop of cooked rice at the bottom of each bowl. You can use white rice, brown rice, or even cauliflower rice for a low-carb option.
- Next, spoon the steak and vegetable mixture over the rice. Make sure to get a good mix of both the steak and the colorful veggies in each bowl.
- Finally, sprinkle a generous amount of shredded provolone cheese on top of the hot steak and vegetable mixture. The heat from the ingredients will help melt the cheese beautifully.
Finishing Touches
- If you like, you can pop the assembled bowls under the broiler for a minute or two to get the cheese bubbly and golden. Just keep a close eye on it to prevent burning!
- Once the cheese is melted to your liking, remove the bowls from the oven (if you used the broiler) and let them cool for a minute.
- Garnish with freshly chopped parsley for a pop of color and added freshness. This step is optional, but it really elevates the dish!
Serving Suggestions
- Serve the Philly cheesesteak bowls warm, and enjoy them with your favorite hot sauce or condiments on the side. I love a little drizzle of sriracha or a dollop of creamy ranch dressing for an extra kick!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 1 pound ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 4 cups cooked rice (white or brown)
- 1 cup provolone cheese, shredded
- Fresh parsley, chopped (for garnish)
- Start by preparing your ingredients. Thinly slice the ribeye steak against the grain. If you find it difficult to slice, place the steak in the freezer for about 30 minutes to firm it up.
- Slice the onion and both bell peppers into thin strips.
- Mince the garlic by smashing the cloves with the side of your knife and chopping them finely.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced ribeye steak, seasoning it with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until browned and cooked through. Avoid overcooking to keep the meat tender.
- Remove the steak from the skillet and set it aside on a plate.
- In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until softened and slightly caramelized.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Return the steak to the skillet, add Worcestershire sauce, and stir everything together. Cook for another 2-3 minutes to heat through and meld flavors. Adjust seasoning with salt and pepper if needed.
- Place a generous scoop of cooked rice at the bottom of each bowl.
- Spoon the steak and vegetable mixture over the rice, ensuring a good mix of both.
- Sprinkle shredded provolone cheese on top of the hot mixture, allowing the heat to melt the cheese.
- Optionally, place the assembled bowls under the broiler for a minute or two to get the cheese bubbly and golden, watching closely to prevent burning.
- Remove from the oven and let cool for a minute.
- Garnish with freshly chopped parsley for added freshness.
- Serve warm, and enjoy with your favorite hot sauce or condiments, such as sriracha or ranch dressing.
- Feel free to customize the vegetables based on your preferences.
- For a low-carb option, substitute rice with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Conclusion:
In conclusion, these Philly Cheesesteak Bowls are an absolute must-try for anyone looking to indulge in a hearty, flavorful meal that captures the essence of the classic sandwich in a fun and nutritious way. The combination of tender steak, sautéed peppers and onions, and gooey cheese over a bed of rice or quinoa creates a satisfying dish that is perfect for lunch or dinner. Plus, the versatility of this recipe allows you to customize it to your likingswap out the steak for chicken or even a plant-based protein, or add your favorite toppings like jalapeños, mushrooms, or a drizzle of spicy mayo for an extra kick. I encourage you to give this recipe a go and experience the deliciousness for yourself. Whether you’re meal prepping for the week or hosting a casual dinner with friends, these Philly Cheesesteak Bowls are sure to impress. Dont forget to share your experience and any creative twists you make on the recipe! Id love to hear how it turns out for you. Happy cooking! Print
Philly Cheesesteak Bowls: A Delicious Twist on a Classic Favorite
Description
Enjoy a comforting meal with these Philly Cheesesteak Bowls, featuring tender ribeye steak, sautéed bell peppers, and onions served over fluffy rice, all topped with melted provolone cheese. Perfect for satisfying your cravings!
Ingredients
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