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Philly Cheesesteak Bowls with Rice (No Cheez Whiz!)

Peppers, onions, shaved ribeye steak, and white rice in a bowl, garnished with green onions.
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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.

Ingredients

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  • 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 cup shredded provolone cheese 

Instructions

  1. 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.
  2. 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. 
  3. 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.
  4. 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

Find it online: https://sugarandsnappeas.com/philly-cheesesteak-bowl/