Name: Philly Cheesesteak Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5–2 lb flank steak, sirloin steak, or ground beef; 1 yellow onion, diced; 2 bell peppers (any color), chopped; 1 cup mushrooms, sliced (optional); 3 garlic cloves, minced; 2 tbsp Worcestershire sauce; 4–6 slices provolone cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp dried marjoram; 1/2 tsp steak seasoning (optional); 1 tbsp oil (for sautéing)

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I love turning the classic flavors of a Philly cheesesteak into a rice-free (or rice-based) bowl that’s low-carb, high in protein, and ready fast. My version includes thinly sliced steak (or ground beef), sautéed onions, peppers, and mushrooms, all topped with melty provolone cheese.

Why You’ll Love This Recipe

I’m a fan because it’s quick and easy, ready in about 30 minutes. I cook everything in one pan for minimal cleanup. It’s super customizable—I can swap proteins, skip veggies I’m not into, and choose rice, cauliflower rice, or serve it over greens. It’s hearty enough for dinner or perfect for meal-prep lunches.

Ingredients

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

Flank steak, sirloin steak or ground beef (1.5–2 lb)
Yellow onion, diced
Bell peppers (any color), chopped
Mushrooms, sliced (optional, like white or baby bella)
Garlic cloves, minced
Worcestershire sauce
Provolone cheese slices (about 4–6)
Salt, pepper, paprika, onion powder, dried oregano, dried marjoram, steak seasoning (optional)

Directions

Heat a large skillet over medium-high and add oil. Sauté onions and peppers until tender (~5 minutes), then stir in garlic for another minute.
Mix the seasoning blend (salt, pepper, paprika, onion powder, oregano, marjoram, optional steak seasoning).
Add the steak (or ground beef) to the skillet, toss with spices, pour in Worcestershire sauce, and cook until it’s browned and done to your liking.
When the meat is nearly done, lay slices of provolone directly over the mixture, cover, and let the cheese melt off heat.
I like serving it over cauliflower rice, lettuce, grilled rice, or even inside a hoagie roll for a sandwich.

Servings and Timing

I typically make this for 4 servings using 1.5–2 lb of steak or beef.
Prep time: ~10–20 minutes depending on slicing; if using shaved ribeye prep is quicker.
Cook time: ~20 minutes.
Total time: roughly 30 to 40 minutes.

Variations

Use ground beef instead of sliced steak for a simpler, budget-friendly version.
Serve over rice (white, brown, or cauliflower rice) or greens for a low-carb bowl.
Swap provolone for mozzarella, cheddar cheese sauce, or go dairy-free with vegan cheese or cashew cheese sauce.
Try chicken or leftover steak slices instead of raw steak.

Storage/Reheating

I let leftovers cool completely before transferring to airtight containers. I refrigerate for up to 4 days or freeze for 2–3 months.
To reheat, I thaw overnight (if frozen), then microwave for 2–3 minutes or reheat gently in a skillet until warmed through and cheese is gooey.

Philly Cheesesteak Bowls

FAQs

How Do I Slice the Steak Thinly?

I firm the steak in the freezer for about 20 minutes, then slice against the grain as thin as possible for tender, shaved pieces.

Can I Use a Different Cheese?

Absolutely! I often use mozzarella, cheddar, or a homemade cheese sauce. Provolone melts great, but substitutions work well.

What Do You Recommend as a Bowl Base?

I mix it up—plain rice (white or brown), cauliflower rice, or even leafy greens make great bases depending on how low-carb I want the meal.

How Can I Make It Dairy-Free?

I swap out provolone for a vegan melting cheese or make a cashew cheese sauce, especially in Paleo or Whole30 versions.

Can I Prep This Ahead for Meal-Prep?

Yes, I cook it then portion into containers for up to 4 days in the fridge. I can also freeze portions for a couple months and reheat later—quick lunches or dinners super convenient.

Conclusion

I love how this Philly Cheesesteak Bowl captures all the flavors of a classic cheesesteak—juicy beef, sautéed veggies, melted cheese—without the bread. It’s endlessly flexible: I can make it low-carb, swap proteins, serve with rice or greens, and it’s a breeze to prep or reheat. Whether it’s weeknight dinner or meal-prep lunches, this bowl delivers comfort and satisfaction every time.