Philly Cheesesteak Bowl Recipe
This Philly Cheesesteak Bowl recipe offers a delicious, low-carb twist on the classic Philly cheesesteak sandwich by serving sautéed ground beef and peppers over a bed of rice, topped with a creamy white cheddar cheese sauce. Ready in just 30 minutes, it’s a satisfying, comforting meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound ground beef
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon butter (or plant-based butter for a dairy-free option)
- 1/2 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
Base
- 4 cups cooked rice
Cheese Sauce
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1–2 teaspoons garlic, minced
- 1 1/2 cups half-&-half (or dairy-free creamer)
- 1 cup white cheddar cheese, shredded
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Cook Ground Beef: Heat a large cast iron skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Season generously with kosher salt and ground black pepper. Continue cooking while stirring occasionally until the beef is fully browned and cooked through. Use a slotted spoon to transfer the beef to a bowl, leaving excess grease behind in the pan.
- Cook Veggies: In the same skillet, add 1 tablespoon of butter and return to medium heat. Add the thinly 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 heat and set aside.
- Make Cheese Sauce: In a separate saucepan, melt 2 tablespoons of butter over medium-high heat. Whisk in 3 tablespoons of all-purpose flour and 1-2 teaspoons of minced garlic to form a roux. Slowly pour in 1 1/2 cups of half-&-half (or your choice of dairy-free creamer), whisking continuously to avoid lumps. Once fully combined and thickened, remove from heat and stir in 1 cup of shredded white cheddar cheese, 1/2 teaspoon ground mustard, 1 teaspoon kosher salt, and 1/8 teaspoon ground black pepper until smooth and creamy.
- Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with an even portion of the cooked ground beef and sautéed peppers and onions. Drizzle the creamy cheddar cheese sauce generously over the top. Serve immediately and enjoy your Philly Cheesesteak Bowl!
Notes
- For a dairy-free version, use plant-based butter and dairy-free creamer in the cheese sauce.
- You can substitute cooked cauliflower rice for a low-carb option.
- Adjust the amount of garlic in the cheese sauce to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Find it online: https://bitezly.com/philly-cheesesteak-bowl-recipe/
