
Philly cheesesteak bowls are my go to for an easy and hearty weeknight dinner that satisfies all the cheesesteak cravings with a lighter twist These bowls deliver big flavor balanced by plenty of veggies without the fuss of a sandwich
I first cooked these bowls on a busy weeknight when I wanted something comforting but not too heavy Ever since my family has kept this recipe on repeat especially for game days
Ingredients
- Thinly sliced ribeye or sirloin steak: Adds rich beefy flavor and stays tender ask your butcher to slice it or do it yourself when slightly frozen for easier handling
- Onion and bell peppers: Classic to the Philly cheesesteak bring sweetness and crunch choose firm heavy peppers and a fresh onion for the best taste
- Garlic: Gives a savory background note always use fresh cloves for best aroma
- Olive oil: For sautéing helps everything brown and adds subtle richness pick a fruity or mild olive oil for versatility
- Worcestershire sauce: A splash gives the meat deeper umami and a little tang check labels for quality and minimal additives
- Salt and black pepper: For seasoning always taste and adjust to your liking
- Shredded provolone or mozzarella cheese: Melts lusciously for that signature cheesesteak topping go for whole milk cheese for best creaminess
- Chopped parsley: For garnish adds freshness and a pop of color
- Cauliflower rice mashed potatoes or white rice: To serve let your mood or dietary needs pick the base choose fluffy rice or smooth mash for a cozy bowl or cauliflower rice for a lighter take
Step-by-Step Instructions
- Sear the Steak:
- Heat olive oil in a large skillet over medium high You want the pan hot enough so the steak sizzles as soon as it touches the surface Toss in the thinly sliced steak with Worcestershire sauce salt and pepper Let it cook in a single layer for three to four minutes without moving too much so you get a good sear on the edges Once the beef is browned on both sides transfer it to a plate to rest This step locks in the juices
- Sauté the Veggies:
- In the same skillet toss in the sliced onions and both bell peppers Sprinkle in the minced garlic Cook while stirring for four to five minutes over medium heat You are looking for the veggies to soften and the edges to turn golden The browned bits left from the steak add depth to the veggies so do not wipe out the skillet
- Assemble the Bowls:
- Spoon your chosen base cauliflower rice mashed potatoes or white rice into wide bowls Arrange the cooked steak and pile on the sautéed veggies Spread everything out so there is a bit of each ingredient in every bite
- Melt the Cheese:
- Scatter the shredded provolone or mozzarella evenly over the hot ingredients Let it melt from the warmth of the steak and veggies For extra cheesy bubbly goodness slide the bowls under the broiler for one to two minutes Just keep a close eye so nothing burns
- Add the Finishing Touch:
- Sprinkle chopped parsley generously over each bowl right before serving This adds both fresh flavor and a bright finish

The bell peppers are my absolute favorite part They get so beautifully sweet and caramelized in the pan My youngest always insists on extra peppers because they soak up all the Worcestershire flavor Some of our best weeknight memories have been made with everyone gathered around the table customizing their own bowls
Storage Tips
Refrigerate any leftover steak veggies and base separately in air tight containers so the cheese does not get rubbery when reheated You can store the cooked components for two to three days When ready to enjoy reheat the meat and veggies in a skillet or microwave and then layer on your warm base Add fresh cheese just before serving for best texture
Ingredient Substitutions
If steak is not available chicken breast or even sliced mushrooms make delicious alternatives Vegans can use plant based cheese and seitan For different cheese vibes try white cheddar or pepper jack And if you want extra flavor sauté a few sliced mushrooms with the veggies
Serving Suggestions
Pile the bowls high with extra sautéed onions for a more traditional cheesesteak flavor I love serving these with a simple salad or some pickled jalapenos on the side For parties set out a build your own bar with mashed potatoes cauliflower rice and plenty of toppings so everyone can assemble their perfect bowl
Cultural and Historical Context
The iconic Philly cheesesteak started in Philadelphia as a simple steak and onion sandwich Over time it became legendary for its gooey cheese topping and colorful peppers Swapping the roll for a base of grains or veggies makes the classic dish weeknight friendly but keeps all the epic flavor and soul of the original

With these bowls dinner always tastes a little like a Philly street festival My family can never resist a second helping especially when the cheese is all bubbly and melty
Frequently Asked Questions
- → Can I use a different cut of steak?
Yes, you can use sirloin or even flank steak. Choose a tender cut and slice thinly for best results.
- → What are good alternatives to provolone cheese?
Mozzarella, Monterey Jack, or even cheddar can work well for melting over the bowls.
- → How do I make this dish lower in carbs?
Serve the steak and vegetables over cauliflower rice instead of white rice or mashed potatoes.
- → Can I prepare the components ahead of time?
Yes, you can cook the steak and vegetables in advance, then reheat and assemble just before serving.
- → What garnishes add extra flavor?
Fresh parsley, chives, or a sprinkle of crushed red pepper flakes can enhance taste and presentation.