Philly Cheesesteak Bowls

I’ve transformed the classic Philly cheesesteak into a bowl-friendly version where tender steak, caramelized veggies, and melty cheese come together over a satisfying base—easy to prep and perfect for any night.

Why I’ll Love This Recipe

I love how this recipe keeps all the flavor of a cheesesteak without the bread. It’s customizable, ready in under 30 minutes, and makes cleanup a breeze when it’s all done in one pan or on a sheet pan. Plus, serving it in a bowl lets me switch up the base to suit whatever mood I’m in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Option 1: Classic skillet version (2 servings)

• Ribeye steak, thinly sliced (about ½ pound)

• Salt and freshly ground black pepper

• Olive oil, divided

• Garlic clove, minced

• Onion, thinly sliced

• Green bell pepper, bite-sized pieces

• White button mushrooms, thinly sliced (optional)

• Provolone cheese, sliced

Option 2: Sheet-pan version (4 servings)

• Lean sirloin steak, thinly sliced (about 1 pound)

• Bell peppers (three, any color), sliced into strips

• Sweet onion, sliced into strips

• Mushrooms (optional), sliced

• Avocado oil

• Worcestershire sauce

• Stone-ground Dijon mustard

• Light brown sugar

• Italian seasoning

• Smoked paprika

• Garlic powder

• Onion powder

• Kosher salt and black pepper

• Provolone cheese, sliced into strips

Option 3: Rice-based version with rice under bowls (3–4 servings)

• White basmati rice (or preferred grain)

• Olive oil, divided

• Onion, sliced

• Bell peppers, sliced

• Shaved ribeye steak (about 1 pound)

• Kosher salt, black pepper, garlic powder

• Worcestershire sauce

• Shredded provolone cheese

Directions

For the skillet version:

1. Heat a skillet with a touch of oil and cook the steak strips until just done; remove them.

2. In the same pan, sauté onion, bell pepper, and mushrooms until tender; return steak to the pan.

3. Season with salt and pepper, then top with provolone and let it melt under a low-heat cover.

For the sheet-pan version:

1. Preheat oven. Slice steak, peppers, onion, and mushrooms; place them on a sheet pan.

2. Whisk together oil, Worcestershire, mustard, brown sugar, and seasonings. Toss everything on the pan in the sauce.

3. Bake briefly until meat and veggies are nearly done; add provolone strips and bake until melted.

4. Serve over rice or your favorite base.

For the rice-based version:

1. Cook and fluff the rice first.

2. Sauté peppers and onions until soft; remove from pan.

3. Cook the shaved ribeye until done, seasoning with salt, pepper, garlic powder, and Worcestershire sauce.

4. Layer rice, meat, and vegetables in bowls; top with shredded provolone and serve.

Servings and timing

• Skillet version: Serves 2; prep ~10 min, cook ~15 min, total under 30 min

• Sheet-pan version: Serves 4; prep ~15 min, bake ~15 min, total ~30 min

• Rice-based version: Serves 3–4; prep ~5 min, cook ~20 min, total ~25 min

Variations

I switch things up by using ground beef instead of steak or trying chicken or tofu for a twist. Cauliflower rice, sweet potato cubes, or salad greens make great low-carb bases. And if I’m avoiding dairy, I’ll swap the cheese for a plant-based alternative—or skip it entirely.

storage/reheating

I cool everything before sealing it in airtight containers. In the fridge, it lasts about 3–4 days. I reheat gently—either in the microwave or on the stovetop—and keep cheese separate if I’m worried about it drying out.

FAQs

What if I can’t use beef?

I’ll swap in ground beef, chicken, or even plant-based protein. I just adjust cooking time and seasonings accordingly.

Can this be made gluten-free or dairy-free?

Absolutely—I use gluten-free Worcestershire sauce or tamari, and dairy-free cheese melts well when I need it to.

Can I meal prep this ahead of time?

Yes—I portion it into containers and refrigerate. It reheats nicely and makes a great lunch option.

Are the veggies customizable?

Definitely—I omit mushrooms when I’m not a fan, or change peppers for whatever I have on hand.

What’s a good low-carb base?

Cauliflower rice, shredded cabbage, spiralized zucchini, or a simple green salad all work perfectly.

Conclusion

I find myself making Philly Cheesesteak Bowls on repeat because they’re so versatile, hearty, and satisfying—without the hassle of bread. Whether I’m cooking for one or meal-prepping for the week, these bowls always hit the spot.

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