What the heck is this?
So you love everything about a classic Philly cheesesteak but want to skip the carb overload? Enter the Philly Cheesesteak Bowl — all the sizzling steak, caramelized onions, melty cheese goodness, and sautéed peppers you crave, but served over a bed of seasoned rice or cauliflower rice. It’s like deconstructed comfort food that actually makes sense. My Philly-native friend was skeptical at first (you know how they are about their cheesesteaks), but after one bite she was like, “Okay, this is legit.” The best part? You get way more of the good stuff without wrestling with a messy sandwich that falls apart halfway through.
Why You’ll Love This Recipe
- All the Philly flavors without the bread mess
- Customize your base — rice, cauliflower rice, or even pasta
- Perfect for meal prep — makes great leftovers
- Healthier than the traditional version but just as satisfying
- One-pan wonder that comes together in 30 minutes
- Great for feeding a crowd or just treating yourself on a Tuesday
The Good Stuff You’ll Need
For the Steak & Veggies:
- 1 1/2 lbs ribeye or sirloin, thinly sliced (freeze for 30 mins for easier slicing)
- 2 large onions, sliced thin
- 2 bell peppers (green and red), sliced
- 8 oz mushrooms, sliced (optional but recommended)
- 4 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz American cheese, cubed (or Cheez Whiz if you’re feeling authentic)
- 4 oz provolone cheese, shredded
- Pinch of salt and pepper
For the Base:
- 4 cups cooked white rice (or cauliflower rice for low-carb)
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp garlic powder
For the Finishing Touches:
- Extra cheese for topping
- Fresh parsley, chopped
- Hot sauce (optional)
- Pickled jalapeños if you like heat
Let’s Do This
Step 1: Prep Your Base
If using regular rice, cook according to package directions and season with butter, salt, pepper, and garlic powder.
For cauliflower rice, sauté in a pan with butter until tender (about 5-7 minutes).
Keep warm and set aside.
Step 2: Get That Steak Right
Heat 1 tbsp olive oil in a large skillet or wok over high heat.
Season the sliced steak with salt, pepper, paprika, and garlic powder.
Cook steak in batches (don’t overcrowd!) for 2-3 minutes until just cooked through.
Transfer to a plate and set aside — it’ll finish cooking later.
Step 3: Veggie Magic Time
In the same pan, add another tbsp of olive oil.
Add sliced onions and cook for 5-6 minutes until they start to caramelize.
Add bell peppers and mushrooms, cook for another 4-5 minutes until tender.
Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Make That Cheese Sauce
In a small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to get rid of the raw flour taste.
Gradually whisk in milk until smooth.
Add the cubed American cheese and shredded provolone, stirring until melted and smooth.
Season with salt and pepper. Keep warm.
Step 5: Bring It All Together
Add the cooked steak back to the pan with the veggies.
Toss everything together and cook for 1-2 minutes to heat through.
Taste and adjust seasoning.
Step 6: Bowl Assembly Magic
Divide the seasoned rice or cauliflower rice among 4 bowls.
Top with the steak and veggie mixture.
Drizzle generously with the cheese sauce.
Garnish with fresh parsley and any other toppings you want.
Serving Suggestions
- Serve with a side of pickles for that authentic Philly experience
- Add a simple side salad to balance out all that richness
- Perfect with a cold beer or an iced tea
- Great for game day or casual dinner parties
Switch It Up
Chicken Style: Use thinly sliced chicken thighs instead of steak Veggie Version: Use thick-sliced portobello mushrooms and add extra veggies Spicy Kick: Add sliced jalapeños and hot sauce to the mix Different Base: Try it over pasta, quinoa, or even baked sweet potato Breakfast Bowl: Add a fried egg on top and call it brunch
Make-Ahead Tips
- Slice all your veggies and steak the night before
- Cheese sauce can be made 2 days ahead and reheated gently
- The whole thing reheats beautifully — just add a splash of milk to the cheese sauce
- Meal prep friendly — portion into containers and reheat throughout the week
Pro Tips for Success
- Don’t overcook the steak — it should be tender, not chewy
- High heat is key for getting that nice sear on everything
- If your cheese sauce gets too thick, just whisk in a little more milk
- Let the onions really caramelize for maximum flavor
- Taste as you go and adjust seasoning
Questions People Actually Ask
Q: Can I use a different cut of steak? A: Absolutely! Flank steak, skirt steak, or even thinly sliced chicken work great. Just adjust cooking time.
Q: What if I can’t find American cheese? A: Use any good melting cheese like cheddar, provolone, or even Velveeta. The key is something that melts smooth.
Q: Can I make this dairy-free? A: Yup! Use a dairy-free cheese sauce or just skip it and add nutritional yeast for that cheesy flavor.
Q: How do I slice the steak so thin? A: Pop it in the freezer for 30 minutes to firm up, then use a sharp knife to slice against the grain.
Q: Can I use frozen vegetables? A: Fresh is better for texture, but frozen works in a pinch. Just don’t thaw them first — throw them straight into the hot pan.
Print
Philly Cheesesteak Bowl That’ll Make You Forget About Bread
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
So you love everything about a classic Philly cheesesteak but want to skip the carb overload? Enter the Philly Cheesesteak Bowl — all the sizzling steak, caramelized onions, melty cheese goodness, and sautéed peppers you crave, but served over a bed of seasoned rice or cauliflower rice. It’s like deconstructed comfort food that actually makes sense. My Philly-native friend was skeptical at first (you know how they are about their cheesesteaks), but after one bite she was like, “Okay, this is legit.” The best part? You get way more of the good stuff without wrestling with a messy sandwich that falls apart halfway through.
Ingredients
For the Steak & Veggies:
- 1 1/2 lbs ribeye or sirloin, thinly sliced (freeze for 30 mins for easier slicing)
- 2 large onions, sliced thin
- 2 bell peppers (green and red), sliced
- 8 oz mushrooms, sliced (optional but recommended)
- 4 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 tsp garlic powder
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz American cheese, cubed (or Cheez Whiz if you’re feeling authentic)
- 4 oz provolone cheese, shredded
- Pinch of salt and pepper
For the Base:
- 4 cups cooked white rice (or cauliflower rice for low-carb)
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp garlic powder
For the Finishing Touches:
- Extra cheese for topping
- Fresh parsley, chopped
- Hot sauce (optional)
- Pickled jalapeños if you like heat
Instructions
If using regular rice, cook according to package directions and season with butter, salt, pepper, and garlic powder.
For cauliflower rice, sauté in a pan with butter until tender (about 5-7 minutes).
Keep warm and set aside.
Heat 1 tbsp olive oil in a large skillet or wok over high heat.
Season the sliced steak with salt, pepper, paprika, and garlic powder.
Cook steak in batches (don’t overcrowd!) for 2-3 minutes until just cooked through.
Transfer to a plate and set aside — it’ll finish cooking later.
In the same pan, add another tbsp of olive oil.
Add sliced onions and cook for 5-6 minutes until they start to caramelize.
Add bell peppers and mushrooms, cook for another 4-5 minutes until tender.
Add minced garlic and cook for 30 seconds until fragrant.
In a small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to get rid of the raw flour taste.
Gradually whisk in milk until smooth.
Add the cubed American cheese and shredded provolone, stirring until melted and smooth.
Season with salt and pepper. Keep warm.
Add the cooked steak back to the pan with the veggies.
Toss everything together and cook for 1-2 minutes to heat through.
Taste and adjust seasoning.
Divide the seasoned rice or cauliflower rice among 4 bowls.
Top with the steak and veggie mixture.
Drizzle generously with the cheese sauce.
Garnish with fresh parsley and any other toppings you want.
Notes
- Serve with a side of pickles for that authentic Philly experience
- Add a simple side salad to balance out all that richness
- Perfect with a cold beer or an iced tea
- Great for game day or casual dinner parties
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal
- Fat: ~28g
- Carbohydrates: ~45g
- Protein: ~35g