Skip the sandwich and try an easy Philly cheesesteak bowl instead! Made with the classic cheesesteak flavors you love, but served over rice for a hearty and satisfying meal you can make in under 30 minutes from start to finish.
Now that my kids are a little older and don't complain when foods are mixed, I've started adding protein and grain bowls to our monthly dinner menu.
From these teriyaki beef bowls to teriyaki turkey rice bowls and shrimp sushi bowls, they've become an easy way to mix flavors and textures while keeping everyone happy at the table.
Philly cheesesteak bowls are the newest addition, featuring shaved ribeye steak, peppers, and onions served over rice with melted cheese on top.
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Why you'll love this recipe
- Quick - Shaved ribeye cooks up in just a few minutes!
- Satisfying - Swapping out bread for whole-grain rice keeps you full for longer.
- Meal-prep friendly - Cheesesteak bowls store well and reheat quickly in the microwave.
Ingredient notes
- Ribeye steak - Shaved ribeye steak is a non-negotiable! Ribeye is naturally tender thanks to its rich marbling (fat), which melts as it cooks, making the steak juicy, flavorful, and easy to chew.
- Peppers and onions - I like to slice these into thin strips so they cook quickly.
- Basmati rice - White basmati is my preferred choice because it cooks in just 15 minutes. However, you're welcome to substitute it with your favorite variety of brown rice if you don't mind the longer cooking time.
- Provolone cheese - Traditional Philly cheesesteaks are usually made with Cheez Whiz, American cheese, or provolone cheese. Since two of those aren’t even real cheese, I stick with provolone. It melts well and has a rich yet mild flavor.
*See the recipe card below for a detailed list of ingredients and measurements.
How to customize your bowls
- Add mushrooms - Another classic Philly cheesesteak topping!
- Make it low-carb - Instead of serving your Philly cheesesteak bowls over rice, try cauliflower rice, salad greens, or spaghetti squash.
- Swap the steak for chicken - Use thinly sliced chicken breast or buy whole breasts and slice them into strips.
How to make a Philly cheesesteak bowl
Recipe rundown
- Cook the rice.
- Sauté the peppers and onions.
- Season and cook the shaved ribeye.
- Assemble your bowls.
- Top with shredded provolone and serve!
Step-by-step instructions
Step 1: Get your rice cooking before you start the peppers, onions, and ribeye. Cook the rice according to package instructions. It should only take about 15 minutes on the stovetop.
Step 2: Heat a large skillet over medium-low heat and sauté the peppers and onions until soft and fragrant, about 10 minutes.
Step 3: Remove the cooked peppers and onions from the pan, add more oil if needed, and then sear the shaved ribeye until cooked through, about 5 minutes.
Step 4: Once the rice is done cooking, remove it from the heat and give it a good stir to fluff it up.
Step 5: Assemble your bowls! Divide the peppers, onions, ribeye, and rice evenly between 2-4 bowls. Top with shredded provolone and a sprinkle of green onions (if desired). Then, serve and enjoy!
Alternate serving suggestion
Instead of assembling individual bowls, you can serve your Philly cheesesteak bowls skillet-style! (Similar to how I serve this Mexican taco skillet.)
- Add the cooked peppers, onions, ribeye, and rice back into your skillet.
- Stir until well-combined.
- Sprinkle with a generous handful of shredded provolone.
- Place the skillet in the oven and broil under high heat for 3-5 minutes, just until the cheese is melted and gooey.
Expert tips
- Don't try to shave the steak yourself. Purchase it this way, or ask the butcher at your grocery store's meat counter to do it for you. I've had the best luck using Heritage Shaved Ribeye.
- Stick with ribeye. While NY Strip and Porterhouse are common substitutes for ribeye, they don’t match ribeye’s perfect balance of tenderness and flavor.
- Cook the steak on medium-high heat to achieve a quick sear without overcooking it. Keep an eye on it because it cooks up in just a few minutes!
- Use a spatula to break the steak into crumbles as it cooks. When you first put it in the pan, it will be in one big clump. Use your spatula to spread it into an even layer, then break it apart into small, crumbly pieces.
Storage notes
Cheesesteak bowls will stay fresh in the refrigerator for 3–4 days, whether fully assembled or stored as separate components. For the best taste and texture, reheat only what you plan to eat.
Frequently asked questions
Most grain bowls already include protein, carbs, and fiber, so extra sides aren’t totally necessary. But if you want to add to your meal, try a side salad, fresh fruit, or a cup of soup! This broccoli zucchini soup would be my top pick!
I believe every good grain bowl needs a creamy element to tie the ingredients together. In this recipe, the melted provolone creates a smooth, creamy texture that eliminates the need for extra sauces or dressings. However, if you want an even saucier consistency, try a drizzle of Cheez-Whiz or a Mayo-based dressing, such as garlic aioli or horseradish mayo.
Other recipes to consider
If you tried this Philly Cheesesteak Bowl Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Philly Cheesesteak Bowl
Skip the sandwich and try an easy Philly cheesesteak bowl instead! Made with the classic cheesesteak flavors you love, but served over rice for a hearty and satisfying meal you can make in under 30 minutes from start to finish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Category: Lunch, Dinner
- Method: Stove top cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup white basmati rice (uncooked)
- 2 tablespoons olive oil (divided)
- 1 large onion - sliced
- 2-3 large bell peppers - sliced
- 1 pound shaved ribeye steak
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1 cup shredded provolone cheese
Instructions
- Cook your rice according to the package instructions. Once cooked, fluff it with a fork and remove it from the heat. The rice should only take about 15 minutes to cook.
- While the rice is cooking, prepare the peppers, onions, and steak. Heat 1 tablespoon of oil over medium-low heat in a large skillet. Add the sliced peppers and onions and saute until soft and fragrant, about 10 minutes. Remove them from the pan and transfer to a clean plate or bowl.
- Add the second tablespoon of oil to the skillet. Once warm, add the shaved ribeye and cook over medium-low heat for about 5 minutes, breaking it into small pieces with a spatula. Season with salt, pepper, garlic powder, and Worcestershire sauce, stirring until the meat is cooked through.
- Assemble your bowls. Divide the rice, steak, peppers, and onions evenly between 3-4 bowls and then top with a sprinkling of shredded provolone cheese. Feel free to add more salt and pepper to taste and any extra garnishes, such as fresh parsley or green onions. Enjoy!
Notes
- Alternate serving suggestion: Instead of serving in individual bowls, you can serve it skillet-style! Add the cooked peppers, onions, ribeye, and rice back into your skillet. Stir until well-combined. Sprinkle with a generous handful of shredded provolone. Place the skillet in the oven and broil under high heat for 3-5 minutes, just until the cheese is melted and gooey.
- Use a spatula to break the steak into crumbles as it cooks. When you first put it in the pan, it will be in one big clump. Use your spatula to spread it into an even layer, then break it apart into small, crumbly pieces.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 571
- Sugar: 5.6 g
- Sodium: 553.3 mg
- Fat: 25.7 g
- Carbohydrates: 47.1 g
- Fiber: 3 g
- Protein: 37.5 g
- Cholesterol: 79.8 mg
Katie says
A simple dinner with lots of flavor! My family loved it!