Philly Cheesesteak Bowls Recipe

Introduction

Philly Cheesesteak Bowls capture all the bold, savory flavors of a classic cheesesteak without the bread. This low-carb, one-pan dinner features tender steak, caramelized onions, peppers, mushrooms, and a creamy cheese sauce for a quick and satisfying meal.

Ingredients

• 1 lb (450g) thinly sliced sirloin steak or ribeye
• 2 tablespoons olive oil or butter
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 oz (225g) mushrooms, sliced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons butter (for cheese sauce)
• 1 tablespoon flour (optional for thickening)
• 1 cup milk or half-and-half
• 1 cup shredded provolone or mozzarella cheese
• Optional garnish: fresh parsley, chopped
• Optional garnish: crushed red pepper flakes

Instructions

1. Step 1: Slice the steak thinly against the grain for tenderness. Wash and slice the onion, green and red bell peppers, and mushrooms. Prepare all ingredients before cooking for smooth workflow.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking for 5–6 minutes until they begin to soften.
3. Step 3: Add mushrooms and garlic to the skillet and continue to sauté until everything is golden and caramelized. Transfer the cooked veggies to a bowl and set aside.
4. Step 4: In the same skillet, add a little more oil if needed. Sear the thinly sliced steak for 2–3 minutes per side until browned and cooked through. Season with salt, black pepper, and Worcestershire sauce.
5. Step 5: Return the cooked veggies to the skillet with the beef and toss to combine.
6. Step 6: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 30 seconds to form a roux (skip the flour for a thinner sauce). Slowly whisk in milk until the sauce is smooth and slightly thickened.
7. Step 7: Remove from heat and stir in shredded cheese until melted and creamy. Season with salt and pepper to taste.
8. Step 8: Spoon the beef and vegetable mixture into bowls and drizzle the warm cheese sauce on top. Garnish with chopped parsley and crushed red pepper flakes if desired. Serve immediately.

Tips & Variations

• Use a well-heated pan to get a nice sear on the steak and lock in juices.
• Slice steak slightly frozen for easier, thin slices resembling authentic cheesesteak cuts.
• Serve over cauliflower rice for a heartier, low-carb base that soaks up the sauce.
• Add crushed red pepper flakes or hot sauce to spice things up.
• Substitute provolone with cream cheese or add heavy cream for a richer cheese sauce.
• For a vegetarian option, replace steak with portobello mushrooms or tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. When reheating the cheese sauce, add a splash of milk to loosen its texture. For meal prep, store the beef and veggies separately from the cheese sauce and combine just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, ribeye, sirloin, or top round all work well. Just be sure to slice the meat thinly against the grain for tenderness.

Is the flour necessary in the cheese sauce?

No, the flour helps thicken the sauce but can be omitted for a thinner, silkier cheese sauce that’s more low-carb friendly.

Philly Cheesesteak Bowls Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

Philly Cheesesteak Bowls offer all the bold, savory flavors of a classic Philly cheesesteak without the bread. Featuring tender thinly sliced steak, caramelized onions, bell peppers, mushrooms, and a creamy melted cheese sauce, this low-carb, one-pan meal is quick, hearty, and perfect for weeknight dinners.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Beef & Veggies:

• 1 lb (450g) thinly sliced sirloin steak or ribeye
• 2 tablespoons olive oil or butter
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 oz (225g) mushrooms, sliced
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 teaspoon Worcestershire sauce

For the Cheese Sauce:

• 2 tablespoons butter
• 1 tablespoon flour (optional for thickening)
• 1 cup milk or half-and-half
• 1 cup shredded provolone or mozzarella cheese
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley, chopped
• Crushed red pepper flakes

Instructions

1. Prep the Ingredients: Slice the steak thinly against the grain to ensure tenderness. Wash and thinly slice the onion, green and red bell peppers, and mushrooms. Mince the garlic. Preparing all ingredients in advance makes the cooking process efficient.
2. Cook the Veggies: Heat olive oil or butter in a large skillet over medium heat. Add the sliced onions and bell peppers first; sauté for 5–6 minutes until they start to soften. Add the mushrooms and minced garlic, continuing to sauté until the vegetables are golden and caramelized. Transfer the mixture to a bowl and set aside.
3. Sear the Beef: In the same skillet, add a little more oil if needed. Add the thinly sliced steak in a single layer and cook for 2–3 minutes per side until browned and cooked through. Season with salt, black pepper, and Worcestershire sauce. Once cooked, return the sautéed vegetables to the pan with the beef and toss to combine, allowing the flavors to meld.
4. Make the Cheese Sauce: In a small saucepan, melt butter over medium heat. Stir in flour if using to make a roux and cook for 30 seconds. Slowly whisk in milk or half-and-half, stirring constantly until the mixture thickens slightly. Remove from heat, then stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.
5. Assemble the Bowls: Spoon the beef and vegetable mixture into serving bowls. Drizzle the warm cheese sauce over the top. Garnish with chopped fresh parsley and crushed red pepper flakes if desired. Serve immediately and enjoy!

Notes

• Use a well-heated pan to ensure a good sear and lock in juices.
• Don’t overcrowd the skillet; cook steak in batches if needed to prevent steaming.
• Slice steak and vegetables thinly for authentic cheesesteak texture.
• Omit flour in the cheese sauce for a thinner, low-carb option.
• For a low-carb base, serve over cauliflower rice instead of bread.
• Add crushed red pepper flakes or hot sauce to spice it up.
• Vegetarian variation: replace steak with portobello mushrooms or tofu slices.
• Store leftovers in airtight containers for up to 3 days; reheat gently on stove or microwave. Reheat cheese sauce with a splash of milk to loosen.
• Meal prep: cook steak and veggies ahead, store separately from cheese sauce, add cheese just before serving.

Keywords: Philly cheesesteak bowls, low carb dinner, cheesesteak recipe, one pan meal, easy dinner, steak and cheese bowl, healthy cheesesteak, quick dinner