Philly Cheesesteak Bowl
A quick and flavorful skillet-style Philly cheesesteak bowl featuring charred steak, sautéed peppers and onions, topped with melty cheese over cauliflower or regular rice.
Ingredients
For the Cheesesteak Filling
- 1 lb. flank steak, thinly sliced Skirt or flat-iron works too. For easy slicing, freeze for 20-30 minutes.
- 1 tablespoon olive oil Use a neutral oil if desired (e.g. canola, avocado).
- 1 large onion, sliced Yellow or sweet onion recommended.
- 1 large bell pepper, sliced Any color, red is sweetest.
- to taste salt and pepper For seasoning.
For Serving
- 2 cups cauliflower rice or cooked rice Use white, brown, or jasmine rice; keep rice separate if storing leftovers.
- to taste cheese for topping Provolone slices or grated cheddar recommended.
- optional sliced jalapeños for topping
- optional pickles for topping
- optional hot sauce for topping
Instructions
Cooking the Filling
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the sliced onion and bell pepper. Sauté, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Season lightly with salt.
- Push the vegetables to one side of the skillet. Add the thinly sliced flank steak in an even layer. Season with salt and pepper.
- Cook without moving for 1–2 minutes to get a good sear, then stir and continue cooking until the steak is browned but still tender, about 2–3 more minutes.
- Stir the steak and vegetables together and cook another minute to combine flavors. Adjust seasoning if needed.
- For extra sauce, splash a tablespoon of beef broth or Worcestershire sauce and scrape up any browned bits.
Serving
- Divide cauliflower rice or cooked rice between bowls.
- Spoon the steak and pepper mixture on top. Finish with slices of provolone or cheddar to melt.
- Add optional toppings and serve immediately.
Notes
Store leftovers in an airtight container for 3–4 days. Cooked steak and peppers freeze for up to 2 months. Reheat gently as directed.