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
Units
Scale
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
