Name: Philly Cheesesteak Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ribeye or sirloin steak, thinly sliced; 1 tablespoon olive oil; ½ teaspoon garlic powder; Salt and pepper, to taste; 1 tablespoon butter; 1 large yellow onion, thinly sliced; 2 bell peppers (any color), thinly sliced; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 2 cups cooked white rice (or cauliflower rice for low carb); 2 cups shredded lettuce (optional); 4 slices provolone cheese; 2 oz cream cheese, softened; ¼ cup heavy cream; 1 teaspoon Worcestershire sauce

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I bring all the classic flavors of a Philly cheesesteak—tender steak, peppers, onions, mushrooms, and creamy melted cheese—but in a bowl format, so it’s lighter, customizable, and perfect for weeknight dinners. Philly Cheesesteak Bowl Recipe

Why You’ll Love This Recipe

I love this recipe because it balances comfort and health really well. It has the hearty, savory flavors I crave without the heaviness of the sandwich bread. I can swap out the base (rice, cauliflower rice, or even lettuce) depending on my mood or how many carbs I’m feeling. The cheese sauce brings richness and that indulgent feel, and it comes together quickly—ideal when I want something satisfying without spending forever cooking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

1 lb ribeye or sirloin steak, thinly sliced
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper, to taste

For the Vegetables:

1 tablespoon butter
1 large yellow onion, thinly sliced
2 bell peppers (any color), thinly sliced
1 cup mushrooms, sliced
2 cloves garlic, minced

For the Bowl Base:

2 cups cooked white rice (or cauliflower rice for low carb)
2 cups shredded lettuce (optional)

For the Cheese Sauce:

4 slices provolone cheese
2 oz cream cheese, softened
¼ cup heavy cream
1 teaspoon Worcestershire sauce

directions

Slice the steak thinly against the grain; season it with garlic powder, salt, and pepper.
Heat butter in a skillet over medium-high heat. Add onions and sauté for 8–10 minutes until caramelized. Add bell peppers and mushrooms; cook for another 5–6 minutes until softened. Stir in minced garlic and cook for 1 more minute. Remove vegetables from skillet and set aside.
In the same skillet, heat olive oil over high heat. Add the steak in a single layer and sear without stirring for 2–3 minutes. Stir and cook for an additional 2–3 minutes until fully cooked. Return the vegetables to the skillet and combine well.
In a small saucepan over low heat, combine cream cheese and heavy cream until melted and smooth. Stir in Worcestershire sauce, then add provolone slices. Whisk until fully melted and creamy.
To assemble: Add rice or cauliflower rice to each bowl, layer with shredded lettuce if using, top with the steak and veggie mixture, and drizzle with the cheese sauce. Add extra provolone slices on top if desired.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Low-carb: I replace the white rice with cauliflower rice or serve it over chopped lettuce.
Vegetarian: I substitute steak with grilled portobello mushrooms or a plant-based meat alternative.
Spicy: I add sliced jalapeños or a pinch of red pepper flakes to the veggie mix for heat.
Different cheeses: I’ve tried mozzarella, white American, or sharp cheddar in place of provolone.
Add-ins: I sometimes mix in sautéed spinach, roasted cherry tomatoes, or even caramelized fennel for added flavor.

storage/reheating

I store the steak and vegetables together in an airtight container and keep the cheese sauce in a separate small container. Everything stays fresh in the fridge for up to 4 days.

When reheating, I warm the steak-veggie mixture in a skillet over medium heat with a splash of water or broth if needed. I reheat the cheese sauce gently on the stove or in the microwave, stirring until smooth again. If I’m freezing portions, I freeze just the steak and veggies (not the sauce) for up to 3 months.

FAQs

What cut of steak works best and how thin should I slice it?

I’ve found that ribeye or sirloin works best for this bowl. I slice it about ¼ inch thick against the grain so it stays tender.

Can I make this recipe low-carb or keto-friendly?

Yes, I use cauliflower rice instead of regular rice and skip the optional lettuce for a lower-carb version. The cheese sauce is keto-friendly as is.

Can I make this ahead for meal prep?

Absolutely. I prep the veggies and steak the night before and cook everything fresh the next day. I also portion everything into containers for grab-and-go lunches.

What if I don’t have provolone cheese?

I use mozzarella, cheddar, or white American cheese instead. The sauce still turns out creamy and flavorful.

How do I make the cheese sauce smooth and not grainy?

I melt the cream cheese and heavy cream first over low heat, then stir in the Worcestershire and provolone. I keep the heat low and stir constantly to keep it smooth.

Conclusion

I love this Philly Cheesesteak Bowl because it gives me all the comfort of the original sandwich in a more versatile, lighter form. It’s satisfying, fast to make, and endlessly customizable. Whether I want something low-carb, cheesy, or packed with veggies, this bowl always hits the spot.

Philly Cheesesteak Bowl Recipe