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Philly Cheesesteak Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/philly-cheesesteak-bowls-recipe/