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Philly Cheesesteak Bowls

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A healthier take on the classic Philly cheesesteak, these bowls combine tender beef, sautéed veggies, and melted cheese over fluffy rice or quinoa.

Ingredients

Scale
  • 1 lb beef steak (such as ribeye or sirloin), thinly sliced
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 cup mushrooms, sliced
  • Salt and pepper to taste
  • 4 cups cooked rice or quinoa
  • 1 cup provolone cheese, shredded
  • Chopped parsley for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, and sauté until they are tender, about 5 minutes. Add the mushrooms and continue to cook for another 3-4 minutes until everything is beautifully browned and aromatic.
  2. Push the vegetables to one side of the skillet and add the thinly sliced beef to the other side. Season with salt and pepper. Cook the beef until it’s nicely browned, about 5-7 minutes, mixing in the vegetables as it cooks.
  3. Once the beef is cooked through, reduce the heat to low and sprinkle the provolone cheese over the beef and vegetable mixture. Let it melt for about a minute.
  4. To serve, scoop the cooked rice or quinoa into bowls and generously top each one with the cheesesteak mixture. Garnish with chopped parsley.

Notes

Use pre-cooked rice or quinoa for a quicker meal. Can substitute beef with chicken or tempeh for a vegetarian option.

Nutrition

Find it online: https://tashirecipez.com/philly-cheesesteak-bowls-2/

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