Philly Cheesesteak Bowls Recipe
This Philly Cheesesteak Bowls recipe offers a delicious and satisfying twist on the classic sandwich by serving tender sirloin steak, sautéed bell peppers, onions, and mushrooms baked with a savory sauce and melted provolone cheese, all served over fluffy rice. It’s an easy one-pan meal perfect for a quick weeknight dinner or meal prepping for the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein and Vegetables
- 1 pound lean sirloin steak, sliced into strips
- 3 bell peppers, sliced into strips
- 1 sweet onion, sliced into strips
- 8 ounces mushrooms, sliced
- 4 ounces sliced Provolone cheese, cut into strips
Sauce and Seasonings
- 2 tablespoons avocado oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon stoneground Dijon mustard
- 1 tablespoon light brown sugar
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Base
- 1 cup rice
Instructions
- Preheat and Prepare Rice: Preheat your oven to 450°F (232°C) and set a sheet pan aside. Cook 1 cup of rice according to the package directions until fluffy and set aside.
- Slice Steak and Vegetables: Thinly slice the lean sirloin steak, bell peppers, sweet onion, and mushrooms into strips, preparing them for baking.
- Make the Sauce and Coat Ingredients: In a small bowl, whisk together avocado oil, Worcestershire sauce, Dijon mustard, light brown sugar, Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper. Pour this sauce evenly over the sliced steak and vegetables on the sheet pan. Use tongs to toss everything together ensuring all pieces are coated well.
- Bake Meat and Vegetables: Place the sheet pan in the preheated oven and bake for 8 to 10 minutes, depending on the thickness of your steak strips, until the meat is cooked through and vegetables are slightly tender.
- Add Provolone Cheese: Remove the sheet pan from the oven, spread the provolone cheese strips evenly over the meat and vegetables, and return to the oven to bake an additional 3 to 5 minutes until the cheese is fully melted and bubbly.
- Serve: Spoon the baked steak and vegetable mixture over the cooked rice or your preferred base and enjoy immediately. For meal prep, store in airtight containers and refrigerate for up to 3 days.
Notes
- Adjust the baking time depending on the thickness of the steak strips to ensure they are fully cooked but still tender.
- For a lower carb option, substitute rice with cauliflower rice or shredded lettuce.
- Make sure to slice the vegetables and steak evenly for consistent cooking.
- Leftovers can be reheated in the oven or microwave until warmed through.
- Feel free to add hot sauce or pickled jalapeños for extra spice.
Keywords: Philly cheesesteak, cheesesteak bowls, sirloin steak recipe, baked cheesesteak, quick dinner, easy weeknight meal, comfort food, meal prep recipe
Find it online: https://busyrecipe.com/philly-cheesesteak-bowls-recipe/