If you’re craving all the savory, melty, meaty goodness of a classic Philly cheesesteak but want something lighter (or just easier to eat with a fork!), these Philly Cheesesteak Bowls are your golden ticket. We’re talking tender bites of steak, caramelized veggies, and oozy provolone—all piled high and ready for digging in!
Why You’ll Love This Recipe
- Hearty & Satisfying: With perfectly seared steak, sautéed veggies, and luscious provolone, these bowls deliver total comfort—without the hefty sandwich roll.
- Super Fast: From fridge to table in just 30 minutes, this recipe is a true weeknight superstar (and yes, it can be meal-prepped too!).
- Flexible & Fun: Philly Cheesesteak Bowls can be tailored to suit your tastes with endless topping and veggie possibilities.
- Naturally Low-Carb: All the classic flavors, but friendly for low-carb and gluten-free diets!
Ingredients You’ll Need
One of the best parts about Philly Cheesesteak Bowls is how each simple ingredient truly shines. With just a few fresh veggies, the right cut of steak, and melty cheese, you get all the signature flavors in every bite.
- Ribeye steak: Rich and tender, ribeye is perfect for quick sautéing and gives these bowls a classic cheesesteak flavor.
- Salt & freshly ground black pepper: Just the right amount for seasoning and bringing out all the beefy notes.
- Light olive oil: A neutral oil for sautéing the steak and vegetables, adding a hint of flavor without overpowering.
- Fresh garlic: Just one clove infuses everything with irresistible savory aroma.
- Onion: Thin-sliced onion cooks down to velvety sweetness—a must for an authentic cheesesteak vibe.
- Green bell pepper: Classic Philly! The bell pepper adds fresh crunch and a pop of color.
- White button mushrooms: Mushrooms soak up all the savory goodness and add juicy bite.
- Provolone cheese: Slices of provolone melt into creamy, flavor-packed blankets on top—just like the real thing!
Variations
Have fun making these Philly Cheesesteak Bowls your own! It’s so easy to swap veggies, experiment with cheeses, or add extras for extra flair—perfect for families or anyone craving something new.
- Chicken or Turkey Version: Substitute thinly sliced chicken or turkey breast for a lighter, white-meat spin that’s every bit as tasty.
- Cheese Whiz Classic: For true Philly nostalgia, swap out provolone for real-deal Cheese Whiz (or even American cheese) and get that gooey melt.
- Add Spicy Peppers: Toss in sliced jalapeño or red pepper flakes if you love a little heat with your cheesesteak.
- Mushroom-Free Option: Skip the mushrooms (or replace with extra bell pepper or zucchini) for a different twist on the veggie blend.
How to Make Philly Cheesesteak Bowls
Step 1: Sear the Steak
Start by seasoning your steak strips with salt and pepper. Heat half the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, spread out the ribeye strips and let them sear undisturbed to get that crave-worthy color, then stir and cook through—about 4 to 6 minutes in total. Remove the steak to a plate, keeping all those tasty brown bits in the pan.
Step 2: Sauté the Veggies
Add your remaining olive oil to the pan, then toss in the minced garlic. Stir for about 30 seconds—just until fragrant—then follow with your sliced onion, green bell pepper, and mushrooms. Cook, stirring often, until the veggies become beautifully tender and start to caramelize, usually around 8 to 10 minutes.
Step 3: Combine & Broil with Cheese
Return the cooked steak to your skillet and sprinkle with more salt and pepper if needed. Turn off the heat, then drape the provolone cheese slices over everything. Pop the pan under your oven broiler and watch the cheese bubble and brown—it only takes 2 to 4 minutes, so keep an eye out!
Step 4: Serve It Up
Once the cheese is gloriously melted and golden, divide everything between two bowls. Philly Cheesesteak Bowls are best served piping hot, so grab a fork and dig in!
Pro Tips for Making Philly Cheesesteak Bowls
- Ultra-Thin Steak Slicing: Partially freeze your steak for 30-40 minutes before slicing to get those perfectly thin, melt-in-your-mouth strips.
- Veggie Golden Rule: Don’t rush the sauté—let the onions, peppers, and mushrooms caramelize for deeper, sweeter flavor.
- Broiler Magic: Keep the skillet nice and close to the broiler—about 6 inches away—to achieve that signature bubbly, golden cheese in just a couple minutes.
- Make-Ahead Convenience: You can prep the beef and veggies ahead, then quickly assemble and broil with cheese right before serving for effortless meals all week!
How to Serve Philly Cheesesteak Bowls
Garnishes
For that extra “wow” factor, sprinkle your bowls with torn fresh parsley, a dusting of chili flakes for heat, or even some thinly sliced scallion for a touch of brightness. Sometimes I even add a few quick-pickled onions for tangy zing—so good!
Side Dishes
Philly Cheesesteak Bowls are hearty enough to be a meal on their own, but I love pairing them with crispy oven fries, a green salad dressed in sharp vinaigrette, or roasted potatoes. For a crunchier vibe, you can serve with kettle-cooked chips on the side.
Creative Ways to Present
Serve your bowls straight from the skillet for a rustic look, or spoon into mini cast iron pans for individual servings. Hosting a crowd? Set up a build-your-own Philly Cheesesteak Bar with a big bowl of the filling, assorted toppings, and a roll (or lettuce cup!) option so everyone can style theirs just how they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Philly Cheesesteak Bowls, simply let the mix cool fully, then transfer to an airtight container. It’ll keep beautifully in the fridge for up to 3 days—just don’t add the cheese topping until you’re ready to reheat for best results.
Freezing
This recipe freezes surprisingly well! Combine the cooked steak and veggies, store in a freezer-safe tin or bag, and freeze for up to 2 months. When you’re ready, bake from frozen at 350°F just until heated through, add your cheese, and broil to finish.
Reheating
To reheat, simply pop your filling into a skillet or oven-safe dish, warm it at 350°F until hot, add your provolone, and finish with a quick broil for gooey, bubbly cheese all over again. The microwave works in a pinch, but for best texture, use the oven or broiler.
FAQs
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Can I use a different cut of beef if I don’t have ribeye?
Absolutely! While ribeye is ultra-tender and flavorful, you can use sirloin, flank, or even skirt steak—just be sure to slice it as thinly as possible across the grain for the best texture in your Philly Cheesesteak Bowls.
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Is there a good dairy-free substitute for provolone?
Yes! There are plenty of plant-based sliced cheeses that melt beautifully. Look for a dairy-free mozzarella or provolone-style cheese, and layer it on just as you would the regular kind.
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Can Philly Cheesesteak Bowls be made ahead for meal prep?
They’re perfect for meal prep! Just make the steak and veggie mixture ahead of time and store it (without the cheese) in the fridge or freezer. When you’re ready to eat, warm everything up, smother in cheese, and broil until bubbly.
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What’s the best way to slice steak super thin at home?
The trick is to partially freeze your steak; about 30 to 40 minutes in the freezer will firm it up just enough for you to slice it into beautifully thin strips with a sharp knife.
Final Thoughts
I can’t wait for you to give these Philly Cheesesteak Bowls a try! They’re that rare combo of comforting, speedy, and crowd-pleasing—perfect for busy weeknights or an easy dinner with friends. Whip them up, customize to your heart’s content, and enjoy every cheesy, steak-filled bite!
Print
Philly Cheesesteak Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Saute, Broil
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy all the flavors of a classic Philly cheesesteak in a convenient bowl form with this easy-to-make recipe. Tender ribeye steak, sautéed vegetables, and gooey Provolone cheese come together for a delicious meal.
Ingredients
For the Steak:
- 1/2 pound ribeye steak, sliced into 1/8-inch-thick strips
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon light olive oil
For the Vegetables:
- 1 medium garlic clove, minced
- 1/2 small onion, sliced thin
- 1 medium green bell pepper, cut into bite-sized pieces
- 2 ounces white button mushrooms, sliced
- 1 tablespoon light olive oil
Additional Ingredients:
- Four 1-ounce slices Provolone cheese
Instructions
- Prepare the Steak: Season steak strips with salt and pepper. Cook in 1 tablespoon olive oil until done, then remove from skillet.
- Sauté Vegetables: Add remaining olive oil to skillet. Cook garlic, onion, bell pepper, and mushrooms until tender. Return steak to skillet and season to taste.
- Melt Cheese: Turn off heat, top with Provolone slices, and broil until cheese is bubbly.
- Serve: Divide into bowls and enjoy!
Notes
- For make-ahead option, freeze steak and veggies in a tin. Bake at 350°F until heated, then add cheese and broil.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
