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Philly Cheesesteak Bowl Recipe

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3.8 from 15 reviews

Transform the classic Philly Cheesesteak into a hearty and flavorful rice bowl topped with a creamy homemade cheese sauce. This Philly Cheesesteak Bowl combines savory ground beef, sautéed onions and bell peppers, and fluffy rice for a comforting dinner that’s both satisfying and easy to prepare.

Ingredients

Philly Cheesesteak Rice Bowl Ingredients

  • 1 pound ground beef
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon butter (or plant-based butter as a substitute)
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 cups cooked rice

Cheese Sauce Ingredients

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1–2 teaspoons garlic, minced
  • 1 1/2 cups half-&-half or dairy-free creamer (such as NutPods Unflavored/Unsweetened Creamer)
  • 1 cup white cheddar cheese, shredded
  • 1/2 teaspoon ground mustard
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Cook Ground Beef: Heat a large cast iron skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks. Season with kosher salt and ground black pepper. Cook until fully browned, then transfer the beef to a bowl using a slotted spoon, leaving excess grease in the pan.
  2. Cook Veggies: In the same skillet, add 1 tablespoon of butter and reduce heat to medium. Add the sliced red onion, green bell pepper, and red bell pepper. Sauté the vegetables for 2-3 minutes or until softened to your preference. Remove from the pan and set aside.
  3. Make Cheese Sauce: In a separate saucepan, melt 2 tablespoons of butter over medium-high heat. Whisk in the flour and minced garlic to form a roux. Gradually whisk in the half-&-half or dairy-free creamer, stirring continuously until smooth. Remove from heat, then whisk in shredded white cheddar cheese, ground mustard, kosher salt, and black pepper until melted and creamy.
  4. Assemble Bowls: Distribute the cooked rice evenly into four serving bowls. Top each bowl with equal portions of ground beef and sautéed vegetables. Drizzle your desired amount of cheese sauce over each bowl and serve immediately.

Notes

  • You can substitute half-&-half with heavy cream or a dairy-free creamer like NutPods for a lighter or dairy-free option.
  • Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Store the cheese sauce separately to avoid sogginess and make reheating easier.
  • Reheat the bowl ingredients gently on the stovetop or microwave and warm the cheese sauce separately before drizzling.

Find it online: https://bitezly.com/philly-cheesesteak-bowl-recipe-2/