Philly Cheesesteak Bowls

Hey y'all! If you love the classic flavors of a Philly cheesesteak but want something a little lighter and easier to serve, these Philly Cheesesteak Bowls are about to be your new go-to. We're talking juicy, thin-sliced ribeye, sweet caramelized onions, colorful bell peppers, and melty provolone piled over a cozy rice base. They're fast enough for weeknights, fun for game day, and perfect for meal prep. Let's get cooking!

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Yield: 4 bowls

Why You'll Love These Philly Cheesesteak Bowls

• All the classic cheesesteak flavor with a lighter, bowl-style twist.
• Ready in just 35 minutes, making it perfect for busy weeknights.
• Customizable base (rice, cauliflower rice, or potatoes) for any diet.
• Melty, savory, buttery steak-and-peppers goodness in every bite.
• Great for meal prep with easy storage and quick reheating.

Ingredients for Philly Cheesesteak Bowls

• 1 cup uncooked long-grain white rice (yields ~3 cups cooked)
• 2 cups water
• ½ teaspoon kosher salt (for the rice)
• 1 ¼ pounds ribeye steak, very thinly sliced (see Notes)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt (for the steak/veg)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces cremini mushrooms, sliced (optional but delicious)
• 2 cloves garlic, minced
• 8 slices provolone cheese (or 6 ounces shredded provolone)
• Optional: 6 ounces white American cheese or 1 cup warm Cheez Whiz (choose your favorite style)
• 2 tablespoons chopped fresh parsley (garnish)
• Pickled cherry peppers or banana peppers, to taste (optional garnish)

How to Make Philly Cheesesteak Bowls

Step 1: Cook the Rice Base for Cheesesteak Bowls

1. Rinse the rice until the water runs mostly clear, then combine rice, 2 cups water, and ½ teaspoon salt in a small pot.
2. Bring to a boil over medium-high heat, reduce to low, cover, and simmer 15 minutes. Rest off heat, covered, 5 minutes, then fluff.

Step 2: Prep the Steak and Veg for Philly Cheesesteak Bowls

1. Toss the thinly sliced ribeye with Worcestershire, 1 teaspoon kosher salt, black pepper, and smoked paprika. Set aside while you prep vegetables (5-10 minutes).
2. Slice onion, peppers, and mushrooms; mince garlic.

Step 3: Sauté the Veggies for Cheesesteak Bowls

1. Heat 1 tablespoon olive oil in a large cast-iron or stainless skillet over medium-high heat until shimmering, about 2 minutes.
2. Add onions and cook 3 minutes, stirring occasionally. Add peppers and mushrooms; cook 6-8 minutes more until tender and lightly caramelized. Transfer to a bowl.

Step 4: Sear the Steak for Philly Cheesesteak Bowls

1. Return skillet to medium-high heat; add remaining 1 tablespoon olive oil.
2. Add steak in a single layer (cook in 2 batches if needed). Sear 1-2 minutes per side until just cooked through with crisp edges (about 3 minutes total per batch).
3. Add butter and garlic; toss 30 seconds until fragrant.

Step 5: Melt the Cheese and Finish

1. Return veggies to the skillet with the steak; toss to combine.
2. Lay provolone slices over the mixture, cover the skillet, and let melt over low heat for 1-2 minutes. Alternatively, drizzle with warmed Cheez Whiz or fold in shredded white American until melty.

Step 6: Assemble the Philly Cheesesteak Bowls

1. Divide the cooked rice among 4 bowls.
2. Spoon steak and veggies over the rice, making sure to include the melty cheese.
3. Garnish with parsley and pickled peppers if you like. Serve hot.

Notes for Perfect Cheesesteak Bowls

• For ultra-thin slices, partially freeze the ribeye for 15-20 minutes, then slice against the grain with a sharp knife; see technique tips from Serious Eats: How to make a great cheesesteak.
• Caramelized onions add sweetness and depth; learn the difference between caramelizing vs. just softening here: The Kitchn's onion guide.
• If you prefer broiled cheese, transfer the steak/veg to an oven-safe skillet and broil on High (500°F) for 1-2 minutes until bubbly.

Variations: Different Cheesesteak Bowls to Try

• Low-Carb Philly Cheesesteak Bowls: Swap rice for 4 cups sautéed cauliflower rice; season with salt, pepper, and a pinch of garlic powder.
• Sheet-Pan Cheesesteak Bowls: Toss sliced steak, onions, peppers, and mushrooms with 2 tablespoons oil and seasonings; roast at 450°F for 12-15 minutes, then top with cheese and broil 1 minute.
• Spicy Mushroom-Swiss Bowls: Use 6 ounces sliced Swiss, add 1-2 teaspoons hot cherry pepper relish, and extra mushrooms for earthy heat.

Equipment for Philly Cheesesteak Bowls

• Large 12-inch cast-iron or stainless skillet with lid
• Medium saucepan with lid (for rice)
• Sharp chef's knife and cutting board
• Tongs and wooden spoon
• Measuring cups and spoons
• Serving bowls

Storage for Philly Cheesesteak Bowls

Cool components within 2 hours. Store steak/veg and rice separately in airtight containers.

• Refrigerator: 3-4 days.
• Freezer: Up to 2 months (steak/veg freeze better than rice; thaw overnight in the fridge).
• Reheat: Skillet over medium heat 3-4 minutes or microwave 60-90 seconds, stirring halfway. Add a splash of water to keep rice fluffy.

For food safety on leftovers, see USDA guidance: Leftovers and Food Safety.

Serving Suggestions for Cheesesteak Bowls

• Drizzle with garlicky aioli or spicy mayo and add a squeeze of lemon.
• Side salad with crisp romaine, cherry tomatoes, and vinaigrette to balance the richness.
• Add-ons: diced pickles, extra pickled peppers, or a handful of arugula for peppery freshness.

Pro Tips for Philly Cheesesteak Bowls

• Cut against the grain for tenderness, and keep slices paper-thin; partially freezing helps (see this guide).
• Don’t crowd the pan; sear steak in batches to get those savory, crispy edges instead of steaming.
• Let onions get lightly caramelized for a sweet-savory backbone; patience pays off (more onion tips from The Kitchn).

FAQs About Philly Cheesesteak Bowls

What’s the best cut of beef? Thinly sliced ribeye is classic for its marbling and tenderness, but sirloin or flap steak also work if sliced very thin.

How do I keep the steak tender? Slice against the grain as thin as possible, sear quickly over medium-high heat, and avoid overcooking; aim for just cooked through (about 135-140°F for medium if checking).

Can I make these dairy-free? Yes—skip the cheese and stir in a splash of beef broth with 1 teaspoon Dijon for savory richness, then top with avocado for creaminess.