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A mouthwatering featured image showcasing delicious Philly Cheesesteak Bowls.

Easy Philly Cheesesteak Bowls

Enjoy the classic flavors of a Philly cheesesteak without the bread! This recipe combines tender steak, caramelized onions and peppers, and a creamy cheese sauce over a bed of rice, quinoa, or cauliflower rice for a satisfying and customizable meal that's ready in minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound thinly sliced steak ribeye or sirloin
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon salt, plus more to taste
  • 1 large onion, thinly sliced
  • 1 bell pepper any color
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 4 cups shredded cheddar cheese or provolone
  • Cooked rice, quinoa, or cauliflower rice
  • Optional toppings: chopped green onions, hot sauce, steak sauce

Equipment

  • Medium bowl
  • large skillet
  • medium saucepan
  • whisk
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Bowls

Method
 

  1. In a medium bowl, toss the thinly sliced steak with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Make sure the steak is evenly coated with the seasonings.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  3. Add the thinly sliced onions and bell peppers. Sauté until they are softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper to taste. Set aside.
  4. In the same skillet, add the seasoned steak. Cook in batches, if necessary, to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the steak is cooked to your desired level of doneness.
  5. Once cooked, remove the steak from the skillet and roughly chop it into bite-sized pieces.
  6. In a medium saucepan, melt the butter over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  8. Slowly whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth.
  9. Bring the sauce to a simmer, then reduce the heat to low. Add the shredded cheddar cheese (or provolone) and stir until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce gets too thick, add a splash more milk.
  10. Divide the cooked rice, quinoa, or cauliflower rice among bowls.
  11. Top with the cooked steak, sautéed onions and peppers, and plenty of cheese sauce.
  12. Garnish with your favorite toppings, such as chopped green onions or hot sauce.
  13. Serve immediately and enjoy your delicious Philly Cheesesteak Bowls!

Notes

For best results, use thinly sliced steak. Ribeye and sirloin work well. Avoid overcrowding the pan when cooking the steak to ensure proper searing. For a spicier dish, add red pepper flakes to the veggies or hot sauce to the cheese sauce. Cheddar cheese creates a creamy sauce, while provolone offers a more authentic Philly cheesesteak flavor. The steak and veggies can be prepped ahead of time. Cheese sauce is best fresh but can be reheated with a splash of milk. Sauté sliced mushrooms with the onions and peppers for added flavor. Experiment with Monterey Jack, Gruyere, or pepper jack cheese in the sauce. Add a drizzle of sriracha mayo or horseradish sauce for a finishing touch. Use cauliflower rice for a low-carb option. If the cheese sauce is too thin, whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened. If too thick, add more milk. Overcooking the steak will make it tough.