Philly Cheesesteak Bowl Recipe

Introduction

This Philly Cheesesteak Bowl takes all the classic flavors of a Philly cheesesteak sandwich and serves them up in a comforting, easy-to-eat bowl. Ground beef, sautéed peppers and onions, and a creamy cheese sauce come together over a bed of rice for a satisfying meal that’s perfect for any night of the week.

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 cup 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. Step 1: Bring a large cast iron or heavy skillet to medium-high heat. Add the ground beef, breaking it apart with a spoon. Season generously with kosher salt and ground black pepper. Cook until fully browned and no pink remains. Use a slotted spoon to transfer the beef to a bowl, leaving excess grease behind.
2. Step 2: In the same skillet, add 1 tablespoon butter and reduce heat to medium. Add the thinly sliced red onion and bell peppers. Sauté for 2 to 3 minutes, stirring occasionally, until the vegetables soften to your liking. Remove from heat and set aside.
3. Step 3: In a separate saucepan over medium-high heat, melt 2 tablespoons butter. Whisk in the flour and minced garlic to form a roux and cook for about 1 minute, stirring constantly to avoid lumps.
4. Step 4: Slowly pour in the half-&-half or dairy-free creamer, whisking continuously to combine with the roux. Once fully incorporated and smooth, remove the pan from heat. Stir in shredded white cheddar cheese, ground mustard, kosher salt, and black pepper until melted and creamy.
5. Step 5: To assemble, evenly divide the cooked rice between bowls. Top with the cooked ground beef and sautéed vegetables. Pour the warm cheese sauce over the top and serve immediately for a comforting, flavorful meal.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Try using different types of cheese like provolone or mozzarella for a twist on the flavor.
• Add mushrooms or jalapeños to the veggie mix for extra depth and spice.
• Use cauliflower rice as a low-carb alternative to regular rice.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and veggies together over medium heat, then warm the cheese sauce gently in a saucepan or microwave before combining. Avoid reheating the assembled bowl all at once to keep textures fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, use plant-based butter and substitute the half-&-half and cheese with dairy-free alternatives such as coconut or almond cream and vegan shredded cheese.

What type of rice works best for this bowl?

Cooked white or brown rice works well. For a lower-carb option, cauliflower rice is a great substitute that pairs nicely with the flavors.

Philly Cheesesteak Bowl Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

A comforting and flavorful Philly Cheesesteak Bowl featuring savory ground beef, sautéed bell peppers and onions, served over cooked rice and topped with a creamy, cheesy sauce. This easy skillet recipe is perfect for a quick weeknight dinner that delivers all the classic Philly cheesesteak flavors in a gluten-free, bowl-friendly format.

• 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
• Diet: Gluten Free

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)
• 1/2 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced

Other Components

• 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 the ground beef and break it apart with a spatula. Season with kosher salt and ground black pepper. Cook until the beef is fully browned and no longer pink, stirring occasionally. Use a slotted spoon to transfer the beef to a bowl and drain off any excess grease.
2. Cook Veggies: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced red onion, green bell pepper, and red bell pepper. Sauté the vegetables, stirring frequently, for 2 to 3 minutes or until they reach your desired level of softness. Remove the cooked veggies from the skillet 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. Slowly pour in the half-&-half or dairy-free creamer, whisking continuously until the mixture is smooth and thickened. Remove the saucepan from heat and stir in the shredded white cheddar cheese, ground mustard, kosher salt, and ground black pepper until the cheese is fully melted and the sauce is creamy.
4. Assemble Bowls: Divide the cooked rice evenly into serving bowls. Top the rice with the cooked ground beef and sautéed vegetables. Pour your desired amount of the warm cheese sauce over the top. Serve immediately and enjoy your Philly Cheesesteak Bowl.

Notes

• This recipe can be made gluten-free by using gluten-free flour in the cheese sauce.
• For a dairy-free version, substitute the butter and half-&-half with plant-based alternatives and use dairy-free cheddar cheese.
• Adjust the amount of garlic and ground mustard in the cheese sauce to suit your taste preferences.
• You can swap cooked rice for cauliflower rice for a lower-carb option.
• Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.

Keywords: Philly cheesesteak bowl, ground beef recipe, cheesy sauce, skillet dinner, gluten free dinner, quick weeknight meal, bell pepper, easy rice bowl, comfort food