Let Me Tell You About Philly Cheesesteak Bowls…
Okay, so picture this: It’s a Tuesday, I’ve just peeked in the fridge (yet again), and all I see is half a bell pepper, some leftover steak, and a forlorn bit of cheese glaring at me from the crisper drawer. I’m hungry and, let’s be honest, a little hangry. Regular cheesesteak sandwiches are out because bread and I are on a break. Enter: Philly Cheesesteak Bowls. I started making these after a trip to Philly, where I learned you can get cheesesteaks “wit’out” (that’s local speak for skipping the roll), and honestly, my life’s been a little tastier—and easier—since.
Why You’ll Love Making This (Trust Me)
I make this when I want all the comfort of takeout without falling into a food coma. My family goes nuts for it, too—there’s usually a little bickering over who gets the last bite (the dog usually wins because, well, puppy eyes). The best part? It’s all the good stuff, none of the bread guilt. Plus, if you’ve ever tried scraping cheese off foil after broiling, you’ll appreciate that this is all in one bowl. No sticky mess, which is a big win in my book.
What You’ll Need (And What You Can Swap)
- 1 lb ribeye steak (or honestly, whatever steak’s on sale—flank or sirloin is fine; once I used leftover roast beef, and nobody noticed)
- 2 bell peppers (green, red, or yellow—sometimes I just use frozen stir fry mix if I’m in a rush)
- 1 large onion (my grandmother swore by sweet Vidalia, but any onion will do)
- 1-2 cups sliced mushrooms (optional, but I love the extra earthiness)
- 2 tablespoons olive oil (or butter for more flavor, but go with your gut)
- Salt and pepper (to taste, and I’m pretty generous with both)
- 4-6 slices provolone cheese (I sometimes use mozzarella if that’s what’s floating around; Cheez Whiz for the purists, but honestly—nah.)
- Optional toppings: hot sauce, fresh parsley, a little sautéed garlic (I have a garlic problem, but it’s not really a problem, is it?)
Let’s Cook These Bowls (It’s Not Fussy, Promise)
- Slice the steak super thin. If you pop it in the freezer for 20 min ahead of time, this is way easier. Or just dice it up small if you’re feeling lazy—nobody’s judging.
- Heat up a big skillet over medium-high. Add a glug of olive oil. Toss in the onions and peppers (and mushrooms, if you’re into that). Stir around, let them soften and get a bit of color—about 6-8 minutes. This is when I usually get distracted and overcook them, but a little char is good, right?
- Push veggies to the side, toss in the steak. Season everything (liberally!) with salt and pepper. Let the steak brown—don’t stir it constantly or it’ll just steam. Sometimes I sneak a taste here… someone has to check for quality, no?
- Mix the steak and veggies together. Spread everything out so it gets a little crispy around the edges. Don’t worry if it’s a little messy; bowls are forgiving.
- Lay cheese slices over the top. Either pop a lid on and let the cheese melt, or (my favorite) stick the pan under the broiler for a minute or two for some bubbly, golden action. Watch it like a hawk, though—I’ve burned cheese more times than I care to admit.
- Spoon into bowls, top with whatever you like. Done. Easy as pie (actually, easier than pie).
Notes From My Many (Many) Attempts
- I once tried using ground beef instead of steak—it tasted fine, but wasn’t quite as, I dunno, Philly?
- Cheese first, then steak, then veggies: tried it, but honestly, just mix it all up and melt the cheese at the end.
- Leftovers taste even better the next day, though they rarely last that long. Unless you hide a bowl in the back of the fridge, which, yes, I’ve done.
Things I’ve Tweaked (Some Work, Some… Not So Much)
- Added jalapeños once—too spicy for the kids, but I loved the kick.
- Tried making this with chicken breast—good, but not the same. Felt a bit like cheating on steak.
- Once, just out of curiosity, put in pickles—don’t do that. It’s weird. Let’s never speak of it again.
What Gear Do You Need? (And What If You Don’t Have It?)
I use a big ol’ cast iron skillet, but a nonstick pan works fine. Don’t have one that goes under the broiler? Just put a lid on it and let the cheese melt, or even zap it in the microwave for a few seconds (hey, I’ve done it and lived to tell the tale).
Storing Leftovers (If That Even Happens)
I usually chuck leftovers in a glass container and toss them in the fridge. They’ll keep for 2-3 days—though honestly, in my house, it never lasts more than a day! If you want to reheat, a quick zap in the microwave does the trick, but if you’re feeling fancy, warm it in a skillet for better texture.
How I Like to Serve These Bowls (And a Family Quirk)
We just pile ’em in bowls and go to town, but now and then I’ll add a handful of arugula on the bottom for some greens. My partner dunks his in hot sauce, and my kid insists on extra cheese on top (sometimes it’s more cheese than steak, if I’m honest). Serve with some pickles on the side if you must, but after my experiment, I usually skip ’em.
Pro Tips Learned the Slightly Hard Way
- Don’t rush the veg—if they’re still crunchy, it’s just not right. I tried once and regretted it. Soggy is better than raw here.
- Slice that steak as thin as you can. Once, I left it in big chunks and it was like eating shoe leather. Lesson learned.
- If you want to freeze it, maybe don’t. The peppers get all weird and watery. Just make what you’ll eat.
Questions I’ve Actually Been Asked (Yes, Really)
- Can I make this ahead?
- Yep! But actually, I think it tastes better the next day. Just wait to melt the cheese until you’re ready to eat, so it stays gooey and nice.
- Is there a way to make this totally dairy free?
- Sure, skip the cheese, or use one of those vegan cheese shreds (I like Daiya sometimes). It’s not quite the same, but still tasty.
- I only have ground beef. Should I try it?
- Give it a go! It’ll taste more like a cheeseburger bowl but that’s not a bad thing. Honestly, I’ve done it in a pinch.
- Any side dish ideas?
- I usually keep it simple—maybe a green salad or some roasted broccoli. Or just eat it as is, standing over the sink (been there, no shame).
- Where can I learn more about low-carb swaps?
- I love the ideas over at Ruled.me for low-carb inspiration, if you want to go down that rabbit hole.
Oh, and one last thing—if you’re ever in Philly, you have to try a real cheesesteak, just once. But until then, these bowls will do the trick. Let me know how yours turns out, or if you find a combo that’s even better. (I’m always up for a kitchen experiment, as long as it doesn’t involve pickles in this, ever again.)
Ingredients
- 1 lb thinly sliced beef sirloin or ribeye
- 2 tablespoons olive oil
- 1 large green bell pepper, sliced
- 1 large onion, sliced
- 1 cup sliced mushrooms
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 slices provolone cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove beef from skillet and set aside.
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2In the same skillet, add the remaining olive oil. Sauté the onions, bell pepper, and mushrooms until softened, about 6-8 minutes.
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3Return the cooked beef to the skillet with the vegetables. Season with garlic powder, salt, and black pepper. Stir to combine and heat through.
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4Divide the beef and vegetable mixture evenly among 4 bowls. Top each bowl with a slice of provolone cheese. Let the cheese melt over the hot mixture.
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5Garnish with chopped fresh parsley if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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