Philly Cheesesteak Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/philly-cheesesteak-bowl-recipe/
