Description
This Philly Cheesesteak Bowls recipe offers a quick and flavorful way to enjoy the classic Philly cheesesteak in a bowl format. Tender lean sirloin steak strips are roasted with colorful bell peppers, sweet onions, and mushrooms, all tossed in a savory Worcestershire-mustard sauce and topped with melted provolone cheese. Served over fluffy rice, this dish comes together in just 30 minutes, making it perfect for a hearty weeknight meal or meal prep.
Ingredients
Protein and Vegetables
- 1 pound lean sirloin steak (sliced into strips)
- 3 bell peppers (sliced into strips)
- 1 sweet onion (sliced into strips)
- 8 ounces mushrooms (sliced)
Sauce and Seasoning
- 2 tablespoons avocado oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon stoneground Dijon mustard
- 1 tablespoon light brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Cheese and Base
- 4 ounces sliced Provolone cheese (cut into strips)
- 1 cup rice
Instructions
- Cook Rice: Prepare 1 cup of rice according to the package directions to create the base for the bowls. Set aside once cooked.
- Preheat Oven and Prep Pan: Preheat your oven to 450°F (232°C) and prepare a sheet pan for roasting the steak and vegetables.
- Slice Ingredients: Thinly slice the sirloin steak into strips. Also, slice the bell peppers, sweet onion, and mushrooms into strips or slices as described.
- Mix Sauce: In a small bowl, whisk together avocado oil, Worcestershire sauce, stoneground Dijon mustard, light brown sugar, Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper until well combined.
- Toss Meat and Vegetables: Place the sliced steak and vegetables on the sheet pan. Pour the prepared sauce over the mixture and use tongs to toss everything thoroughly, ensuring all pieces are evenly coated.
- Bake Meat and Vegetables: Roast the coated steak and vegetables in the preheated oven for 8 to 10 minutes. Use 10 minutes if your steak slices are thicker to ensure proper cooking.
- Add Cheese and Continue Baking: Remove the sheet pan from the oven and evenly distribute the provolone cheese strips over the roasted meat and vegetables. Return the sheet pan to the oven and bake for an additional 3 to 5 minutes, or until the cheese has fully melted.
- Assemble and Serve: Serve the cheesy steak and vegetable mixture over the cooked rice. Enjoy immediately. For meal prep, allow the bowls to cool and store in airtight containers in the refrigerator for up to 3 days.
Notes
- Use lean sirloin steak for tender meat without excess fat.
- Feel free to substitute rice with cauliflower rice or quinoa for a low-carb option.
- The dish can be easily doubled for meal prepping or serving more people.
- Adjust seasoning levels according to taste, especially if you prefer more or less spice.
- Make sure to slice the steak thinly to ensure quick and even cooking.
- The recipe can be made gluten-free by ensuring Worcestershire sauce is gluten-free or substituting it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
