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Philly Cheesesteak Rice Bowl

Savory Philly Cheesesteak Rice Bowl That'll Delight You

This Philly Cheesesteak Rice Bowl brings together juicy steak, caramelized vegetables, and gooey cheese over warm rice for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak & Veggies
  • 1 pound thin-sliced steak (ribeye or sirloin) Slice thinly across the grain
  • 2 tablespoons olive oil Extra virgin recommended
  • 1 medium yellow onion Can swap with red onion
  • 1 medium red bell pepper Or substitute with green pepper
  • 1 medium yellow bell pepper Can be replaced with green peppers
  • 2 cloves garlic Fresh minced or jarred
For Enhancing Flavor
  • 1 tablespoon Worcestershire sauce Choose gluten-free if needed
  • 1 teaspoon Italian seasoning Fresh herbs can be used
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Base & Toppings
  • 4 cups cooked white or brown rice Day-old rice is ideal
  • 2 cups shredded cheese (provolone, mozzarella, white American) Dairy-free alternatives can be used
  • 1 cup cubed crusty bread (baguette or ciabatta) Use day-old bread for best toasting
  • 1 teaspoon garlic powder Fresh minced garlic can also be used
  • 2 tablespoons fresh parsley For garnish

Equipment

  • Skillet
  • Baking Sheet
  • oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Toss cubed bread with olive oil or melted butter and garlic powder, then spread on a baking sheet and bake for 8-10 minutes until golden and crisp.
  2. In a large skillet, heat olive oil over medium heat and sauté sliced onions and both bell peppers for 6-8 minutes until softened. Add minced garlic and cook for another minute.
  3. Push vegetables to one side and add the sliced steak to the skillet. Season with salt, black pepper, Italian seasoning, and Worcestershire sauce, cooking for 3-5 minutes until the steak is browned.
  4. Reduce heat to low and sprinkle shredded cheese over the steak and vegetables. Cover with a lid and let it sit for 1-2 minutes until the cheese melts.
  5. Serve warm rice in bowls, top with the steak and veggie mixture, add garlic bread cubes for crunch, and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 20mg

Notes

For best texture, use day-old rice and store crunchy garlic bread separately.

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