Philly Cheesesteak Bowl
A satisfying bowl of ribeye steak, sautéed bell peppers, onions, and melted provolone cheese, served over a bed of rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 2 cups cooked rice or quinoa
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sautéing until softened and fragrant—about 5-7 minutes.
- Stir in the minced garlic and cook for another minute, allowing the aroma to fill your kitchen.
- Increase the heat to medium-high, then add the sliced steak. Season generously with salt and pepper. Cook until the steak is beautifully browned and cooked to your liking, about 3-5 minutes.
- Remove skillet from heat and serve the steak and vegetable mixture over the cooked rice or quinoa.
- Top with shredded provolone cheese and cover the bowl briefly to allow the cheese to melt before serving.
Notes
Keep steak sliced thin for the best texture. This dish can be made vegetarian by swapping steak for mushrooms or a plant-based protein.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Find it online: https://lunarecipez.com/philly-cheesesteak-bowl/