Philly Cheesesteak Bowls
These Philly cheesesteak bowls deliver all the bold, savory flavor of a classic cheesesteak—tender steak, sautéed peppers and onions, and melty cheese—without the bread. Quick, customizable, and perfect for meal prep, this easy cheesesteak bowl recipe is ideal for weeknight dinners or low-carb lifestyles.
Ingredients
- Main Ingredients
- 1½ lbs ribeye steak or sirloin thinly sliced against the grain
- 1 large yellow onion thinly sliced
- 2 bell peppers thinly sliced (green preferred, any color works)
- Seasonings & Flavor Base
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- Freshly ground black pepper to taste
- Pantry Staples
- 2 tbsp olive oil
- Salt to taste
- 6 –8 slices provolone cheese or cheese sauce to taste
Instructions
- Prep the Steak
- Slice steak very thin while slightly cold. Pat dry and season lightly with salt and pepper.
- Cook the Vegetables
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add onions and peppers. Cook 5–7 minutes until softened and lightly caramelized. Remove and set aside.
- Cook the Steak
- Add remaining oil to the pan and increase heat slightly.
- Add steak in a single layer and cook 2–3 minutes, stirring occasionally.
- Add Flavor
- Add garlic and Worcestershire sauce. Cook 30 seconds until fragrant.
- Combine
- Return peppers and onions to the pan. Toss everything together until well combined.
- Melt the Cheese
- Reduce heat to low. Lay provolone slices over the mixture or drizzle cheese sauce on top.
- Cover the pan and cook 1–2 minutes until cheese is fully melted.
- Serve
- Spoon into bowls and serve hot.
Notes
- Slice steak against the grain for maximum tenderness.
- Avoid overcrowding the pan—cook in batches if needed.
- Cheese can be added after reheating for meal prep bowls.