This Philly cheesesteak bowl recipe has become our go-to dinner when we want all those classic Philly flavors but need something a little healthier than a sandwich loaded with bread. After years of making traditional cheesesteaks and trying to lighten them up, I figured out how to get that same satisfaction by serving everything over rice or cauliflower rice instead. Through countless dinner experiments and feedback from Oliver and his friends, I've got the seasoning and cooking method down so it tastes just like the sandwich version.
Why You'll Love This Philly Cheesesteak Bowl Recipe
From years of making dinner for hungry families who want comfort food but don't want to feel heavy afterward, this bowl hits the spot without the carb overload. It's one of those meals that feels good but doesn't leave you wanting to take a nap after eating it. The steak gets tender and flavorful, the peppers and onions get that caramelized sweetness, and the melted cheese ties everything together just like it should. Plus, you get all the satisfaction of a Philly cheesesteak without wondering if you can fit into your pants afterward.
Oliver loves these because they taste like his favorite sandwich but in a bowl, and I love them because they're actually pretty healthy when you break down what's in them - lean protein, vegetables, and just enough cheese to make it taste good. The best part is how customizable they are. Some nights we use regular rice, other nights we go with cauliflower rice, and sometimes we skip the base altogether and just eat it like a skillet dinner. It's become one of those recipes that works for whatever mood we're in or whatever we have in the fridge.
Jump to:
- Why You'll Love This Philly Cheesesteak Bowl Recipe
- Essential Ingredients for Philly Cheesesteak Bowl
- How To Make Philly Cheesesteak Bowl Step By Step
- Must-Have Tools for Philly Cheesesteak Bowl
- Storage Tips
- Smart Swaps for Philly Cheesesteak Bowl
- Philly Cheesesteak Bowl Variations
- Top Tip
- Aunt's Hidden Shortcut That Actually Works (Your Turn to Try It)
- FAQ
- All the Philly Flavors, None of the Guilt!
- Related
- Pairing
- Philly Cheesesteak Bowl
Essential Ingredients for Philly Cheesesteak Bowl
The Steak Base:
- 1.5 lbs ribeye steak
- 2 large bell peppers
- 1 large onion
- 8 oz mushrooms
- 6 slices provolone cheese
- 3 tablespoons olive oil
Seasoning Mix:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper
- ¼ teaspoon dried oregano
Bowl Base Options:
- 3 cups cooked white rice
- 3 cups cauliflower rice
- 3 cups cooked quinoa
- Mixed greens
Optional Add-Ins:
- Cheese sauce or cheese whiz
- Hot sauce
- Pickled jalapeños
- Sautéed mushrooms
How To Make Philly Cheesesteak Bowl Step By Step
Step 1: Prep Everything
- Slice ribeye steak against the grain into thin strips
- Cut bell peppers and onions into strips
- Season steak with salt and pepper
- Have cheese and seasonings ready
Step 2: Cook the Vegetables
- Heat oil in large skillet over medium-high heat
- Cook onions 3-4 minutes until softening
- Add peppers, cook 4-5 minutes more
- Season with garlic powder and oregano
- Remove vegetables and set aside
Step 3: Sear the Steak
- Add more oil to the hot pan
- Add steak in single layer, don't move
- Let sear 2-3 minutes for good browning
- Stir quickly and cook 2 minutes more
Step 4: Combine and Melt
- Return cooked vegetables to pan with steak
- Toss everything together quickly
- Top with provolone cheese slices
- Cover pan 1-2 minutes to melt cheese
Step 5: Assemble and Serve
- Place rice or cauliflower rice in bowls
- Spoon hot steak mixture over base
- Add any extra toppings you want
- Serve immediately while cheese is melty
Must-Have Tools for Philly Cheesesteak Bowl
- Large skillet or cast iron pan
- Sharp knife for slicing steak
- Cutting board
- Tongs for flipping
- Wooden spoon
Storage Tips
Fridge Storage (3-4 days):
- Cool completely before storing
- Keep steak mixture and rice separate
- Store in airtight containers
- Add cheese when reheating
Freezer Storage (2 months):
- Freeze steak mixture only
- Don't freeze with cheese or rice
- Portion into freezer bags
- Label with date
Reheating Tips:
- Microwave rice separately first
- Heat steak mixture in skillet
- Add fresh cheese at the end
- Don't overheat or steak gets tough
Meal Prep Strategy:
- Cook steak and vegetables Sunday
- Prep rice or cauliflower rice
- Store components separately
- Assemble fresh bowls all week
Smart Swaps for Philly Cheesesteak Bowl
Steak Options:
- Ribeye → Sirloin steak (leaner)
- Beef → Chicken breast (sliced thin)
- Regular → Ground beef (easier)
- Fresh → Leftover steak
Cheese Switches:
- Provolone → American cheese
- Sliced → Cheese whiz
- Regular → Swiss cheese
- Dairy → Vegan cheese
Base Alternatives:
- White rice → Brown rice
- Regular rice → Cauliflower rice
- Rice → Quinoa
- Grains → Mixed greens (keto)
Vegetable Swaps:
- Bell peppers → Any color peppers
- Fresh → Frozen peppers (thawed)
- Standard → Add zucchini
- Regular → Skip mushrooms
Philly Cheesesteak Bowl Variations
From years of experimenting with this basic recipe, these variations are dinner hits:
High Protein Style:
- Double the steak portion
- Add scrambled eggs on top
- Use Greek yogurt as base
- Extra cheese for calories
Low Carb Version:
- Cauliflower rice base only
- Add sliced avocado
- Extra vegetables
- Skip any grains
Comfort Food Style:
- Serve over mashed potatoes
- Add crispy onions on top
- Use cheese sauce instead of slices
- Include sautéed mushrooms
Meal Prep Version:
- Cook components separately
- Store in divided containers
- Add cheese when reheating
- Include sauce on the side
Top Tip
- This Philly cheesesteak bowl reheats way better if you store the components separately - the steak stays tender and the rice doesn't get mushy. What I do for meal prep is cook a big batch of the steak and vegetable mixture on Sunday, then store it in the fridge. Throughout the week, I just heat up portions and serve over fresh rice or whatever base sounds good that day.
- The key is keeping the cheese separate until you're ready to eat. If you store everything together with the cheese already melted, it turns into a greasy mess when you reheat it. Instead, I keep some sliced provolone in the fridge and just add a slice or two when I'm heating up each portion. Takes an extra 30 seconds but makes all the difference.
- Oliver figured out that these bowls are also good cold, kind of like a steak salad. He'll take leftover steak mixture and put it over lettuce with some ranch dressing for lunch. Sometimes the best discoveries come from just eating leftovers in whatever way sounds good at the moment, and this recipe is flexible enough to work however you want to eat it.
Aunt's Hidden Shortcut That Actually Works (Your Turn to Try It)
My Aunt had a shortcut with this Philly cheesesteak bowl that she learned from a friend who worked at a deli in South Philly back in the 1980s. Instead of cooking the steak and vegetables separately like most people do, she'd throw everything in the pan at the same time but in a specific order. She'd start the onions first, then add the peppers after a minute, then push everything to one side and add the steak to the empty side of the pan. This way the vegetables kept cooking and getting sweet while the steak got that good sear.
But her real trick was using a splash of beef broth in the pan right at the end. Just a tablespoon or two, but it helped deglaze all those good brown bits and made everything taste richer without being obvious about it. She said it was like getting all the flavor of a long-cooked stew in a 10-minute skillet dinner. Now I do it her way every time, and Oliver always comments that our Philly cheesesteak bowl tastes different from other people's versions - deeper somehow, like it took longer to make than it actually did.
FAQ
What is the secret ingredient in Philly cheesesteak?
The real secret isn't an ingredient - it's using the right cheese (provolone or American) and cooking the onions until they're caramelized and sweet. Some places add a little Worcestershire sauce to the steak while it cooks, which adds depth without being obvious.
What to serve with Philly cheesesteak bowls?
These bowls are pretty complete on their own, but you can add a simple side salad, some pickled peppers, or garlic bread if you want. For drinks, iced tea or soda work well. The bowl itself has protein, vegetables, and carbs, so it doesn't really need much else.
What is the secret to a good Philly cheesesteak?
High heat and don't overcook the steak - it should be tender, not chewy. Also, cook the vegetables until they're soft and slightly caramelized, not crisp. The cheese should be melted and gooey. This Philly cheesesteak bowl follows all the same rules as the sandwich version.
What sauce is good on Philly cheesesteak?
Traditional Philly Cheesesteak Bowl don't use much sauce, but cheese whiz, mayo, or a little hot sauce work if you want something. Some people like a garlic aioli or even ketchup, though purists would disagree. The vegetables and cheese usually provide enough moisture and flavor.
All the Philly Flavors, None of the Guilt!
Now you have all the secrets to making the best Philly cheesesteak bowl - from the right cut of steak to Aunt Linda's beef broth trick that makes everything taste richer. This bowl proves that you don't need bread to get all those classic Philly flavors, and honestly, it's way more satisfying than trying to eat a messy sandwich that falls apart in your hands.
Want to round out your easy dinner rotation? Try our Easy Fried Mozzarella Sticks Recipe for a crispy appetizer that pairs great with these bowls - they're way better than the frozen kind and actually pretty simple once you get the technique down. For lunch, our Easy Chicken Avocado Melt Sandwich gives you another satisfying meal that feels fancy but doesn't take long to make. And when you need another one-pan dinner that practically cooks itself, our Easy Kielbasa Green Beans and Potatoes recipe gets comfort food on the table with minimal cleanup.
Share your Philly Cheesesteak Bowl success! We love seeing your dinner creations and hearing about your own topping combinations!
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Pairing
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Philly Cheesesteak Bowl
🍳 Equipment
- 1 Large skillet (Cast iron preferred)
- 1 Sharp knife (For slicing steak and veggies)
- 1 Cutting board
- 1 Tongs (For flipping steak)
- 1 Wooden spoon (Or spatula)
Ingredients
Steak and Vegetables:
- 1.5 lbs Ribeye steak - Thinly sliced
- 2 Bell peppers - Sliced, any color
- 1 Onion - Sliced
- 8 oz Mushrooms - Optional, sliced
- 6 Provolone cheese - Slices
- 3 tablespoon Olive oil - Divided for cooking
Seasoning Mix:
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Smoked paprika
- ¼ teaspoon Dried oregano
- Salt & pepper - To taste
Bowl Base Options:
- 3 cups White rice - Cooked
- 3 cups Cauliflower rice - Cooked
- 3 cups Quinoa - Cooked
- Mixed greens - Optional low-carb base
Optional Toppings:
- Cheese sauce - Or cheese whiz
- Hot sauce
- Pickled jalapeños
- Sautéed mushrooms - If not already added
Instructions
- Prep the steak, vegetables, and seasonings
- Cook onions and peppers with seasoning
- Sear steak in hot pan until browned
- Combine steak and veggies, melt cheese on top
- Assemble bowl with rice or greens and toppings
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