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

Scale

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

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.

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