Philly Cheesesteak Bowl Recipe

Introduction

The Philly Cheesesteak Bowl is a delicious, comforting twist on the classic sandwich, bringing all the iconic flavors into a satisfying, easy-to-eat bowl. Packed with savory ground beef, sautéed peppers and onions, creamy cheese sauce, and fluffy rice, it’s perfect for a cozy weeknight meal.

Ingredients

• 1 pound ground beef
• Kosher salt and ground black pepper, to taste
• 1 tablespoon butter (or plant-based butter)
• 1/2 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 cups cooked rice
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-2 teaspoons garlic, minced
• 1 1/2 cups half-and-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

1. Step 1: Bring a large cast iron skillet to 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 and drain any excess grease.
2. Step 2: In the same skillet, add 1 tablespoon butter and reduce heat to medium. Add the sliced onion and bell peppers. Cook, stirring occasionally, for 2-3 minutes or until soften to your liking. Remove vegetables from the skillet and set aside.
3. Step 3: In a separate saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and minced garlic to form a roux. Slowly add the half-and-half while whisking continuously to avoid lumps. When the mixture is smooth, remove from heat and stir in shredded cheese, ground mustard, kosher salt, and black pepper until the sauce is creamy.
4. Step 4: Divide the cooked rice evenly into bowls. Top with the cooked ground beef and sautéed vegetables. Pour the cheese sauce over the top and serve immediately.

Tips & Variations

• Use plant-based butter and dairy-free creamer for a vegan-friendly version with a suitable cheese alternative.
• For extra flavor, add a splash of Worcestershire sauce to the beef while cooking.
• Swap white cheddar for provolone or American cheese for a different but authentic cheesesteak taste.
• Try serving over cauliflower rice for a lower-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese sauce smooth. If the sauce thickens too much upon reheating, add a splash of milk or creamer to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steak instead of ground beef?

Yes, you can thinly slice ribeye or sirloin steak to create a more traditional Philly cheesesteak bowl, but ground beef is easier and quicker for this recipe.

How do I make the cheese sauce creamier?

Ensure you whisk the roux well and add the half-and-half slowly to prevent lumps. Using a high-quality shredded cheese and melting it off heat will help keep the sauce smooth and creamy.

Philly Cheesesteak Bowl Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Philly Cheesesteak Bowl recipe transforms the classic sandwich into a comforting, deconstructed dish featuring seasoned ground beef, sautéed bell peppers and onions, fluffy cooked rice, and a creamy white cheddar cheese sauce. Perfect for an easy stovetop meal that delivers all the flavors of a Philly cheesesteak without the bread.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 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

Rice

• 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

1. Cook Ground Beef: Heat a large cast iron skillet over medium-high heat. Add 1 pound of ground beef and break it apart with a spatula. Season the beef with kosher salt and ground black pepper. Continue cooking, stirring occasionally, until the beef is fully cooked through. Remove cooked beef using a slotted spoon and transfer to a bowl, leaving excess grease behind in the pan.
2. Cook Vegetables: In the same skillet, add 1 tablespoon of butter and return to medium heat. Add the thinly sliced red onion and both bell peppers. Sauté for 2 to 3 minutes, or until the vegetables reach your desired softness. Remove from heat and set aside.
3. 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 to 2 teaspoons of minced garlic to form a roux. Slowly pour in 1 1/2 cups of half-&-half or dairy-free creamer, whisking constantly to avoid lumps. Once 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 black pepper until smooth and creamy.
4. Assemble Bowls: Divide the cooked rice evenly into serving bowls. Top with the cooked ground beef and sautéed vegetables. Spoon the warm cheese sauce generously over each bowl. Serve immediately and enjoy the delicious Philly Cheesesteak flavors in a hearty bowl.

Notes

• Use plant-based butter and dairy-free creamer to make this recipe dairy-free.
• Feel free to add sliced mushrooms or substitute beef with ground turkey for a lighter version.
• Leftover cheese sauce can be stored in the refrigerator for up to 2 days and reheated gently.
• Use freshly grated cheese for best melting quality in the sauce.

Keywords: Philly Cheesesteak Bowl, Ground Beef Bowl, Cheese Sauce, Comfort Food, Stovetop Recipe