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Ultimate Philly Cheesesteak Bowl Recipe for a Flavor-Packed Meal

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Learn how to make delicious Philly Cheesesteak Bowl Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound thinly sliced ribeye steak or sirloin (you can substitute with flank steak or even thinly sliced chicken breast)
  • 2 tablespoons vegetable oil or olive oil
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup beef broth or stock (substitute with vegetable broth if preferred)
  • 4 ounces provolone cheese, sliced (substitute with mozzarella or American cheese if you like)
  • 2 cups cooked cauliflower rice or white rice (optional, for serving)
  • Fresh parsley for garnish (optional)

Instructions

  1. Begin by prepping your ingredients: thinly slice your steak, peppers, and onion. When I was a kid, Mama Lu always said that how you prep your ingredients is half the battle — and it’s true. Taking your time slicing thin ensures everything cooks evenly and melds together beautifully.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, add the steak slices in a single layer, seasoning with half the salt and pepper. Cook for 2-3 minutes, stirring occasionally, until browned but still tender. Remove the steak from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Toss in the sliced bell peppers and onions, sprinkling with smoked paprika, the remaining salt, and pepper. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are soft and slightly caramelized. The smell at this point always takes me back to those late summer afternoons on the porch, where the sweet scent of caramelized onions mingled with the mountain air.
  4. Add the minced garlic and cook for an additional 1 minute, just until fragrant. Then, pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the broth reduces slightly.
  5. Return the cooked steak to the skillet, stirring everything together. Lower the heat to medium-low, then layer the provolone slices evenly over the meat and vegetables. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes. If you don’t have a lid, a large piece of foil works just fine.
  6. Once the cheese is melted and gooey, remove the skillet from heat. Serve the mixture over cooked cauliflower rice or white rice for a heartier bowl. Garnish with fresh parsley if you like a little pop of color and freshness.

Find it online: https://claracooking.com/philly-cheesesteak-bowl-recipe/