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Delicious Philly Cheesesteak Bowl with beef, peppers, and cheese

Philly Cheesesteak Bowls

A cozy, customizable bowl that captures the essence of a classic cheesesteak, featuring ribeye, caramelized onions, peppers, and provolone over a bed of rice or quinoa.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ribeye steak, thinly sliced Use well-marbled ribeye for the best flavor and tenderness.
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • to taste Salt and pepper
  • 4 cups cooked rice or quinoa Both rice and quinoa are great seasonal pantry options.
  • 1 cup provolone cheese, shredded Can substitute with American cheese, mozzarella, or cheddar.
  • Fresh parsley for garnish

Method
 

Cooking
  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
  2. Add sliced onions and bell peppers, sauté until softened, about 5 minutes.
  3. Push veggies to one side and add the ribeye steak to the skillet. Season with salt and pepper, cooking until browned and cooked through, about 5–7 minutes.
  4. In serving bowls, layer 4 cups cooked rice or quinoa, add generous portions of the steak and vegetable mixture, and top with 1 cup shredded provolone cheese.
  5. Garnish with fresh parsley and serve warm.

Notes

For richer flavor, add a pat of butter while caramelizing the onions or drizzle with olive oil before serving. For variations, try roasting veggies or using different proteins.