Philly Cheesesteak Bowl: The Ultimate Guide to Making It at Home

Philly Cheesesteak Bowl: Craving the iconic flavors of a Philly Cheesesteak but trying to ditch the bread? You’re in the right place! Imagine sinking your fork into a bowl overflowing with tender, thinly sliced steak, sautéed onions and peppers, and a generous blanket of melted provolone cheese. It’s all the deliciousness of the classic sandwich, reimagined into a satisfying and surprisingly healthy bowl.

The Philly Cheesesteak, a culinary icon born in the heart of Philadelphia, has a rich history dating back to the 1930s. Legend has it that a hot dog vendor, Pat Olivieri, decided to grill some beef on his stand and put it on an Italian roll. A cab driver noticed and suggested he add cheese. And just like that, a legend was born! While the original is undeniably delicious, this Philly Cheesesteak Bowl adaptation offers a modern twist, perfect for those seeking a lower-carb or gluten-free option without sacrificing flavor.

What makes the Philly Cheesesteak so beloved? It’s the perfect combination of savory, salty, and cheesy goodness. The tender steak, caramelized onions, and peppers create a symphony of flavors that dance on your palate. And who can resist the gooey, melted cheese that ties it all together? This bowl version captures all those essential elements, making it a quick, easy, and incredibly satisfying meal. Plus, it’s endlessly customizable – add your favorite toppings, adjust the spice level, and make it your own! Get ready to experience the magic of a Philly Cheesesteak in a whole new way!

this Recipe

Ingredients:

• For the Steak:
• 1.5 lbs Ribeye steak, thinly sliced against the grain
• 1 tbsp Olive oil
• 1 large Onion, thinly sliced
• 1 Green bell pepper, thinly sliced
• 1 Red bell pepper, thinly sliced
• 2 cloves Garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Black pepper
• 1/4 tsp Salt (or to taste)
• For the Cheese Sauce:
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 3 cups Milk (whole milk recommended for richness)
• 8 oz Sharp cheddar cheese, shredded
• 4 oz Provolone cheese, shredded
• 1/4 tsp Nutmeg
• 1/4 tsp Paprika
• Salt and pepper to taste
• For the Bowl Assembly:
• 4 cups Cooked cauliflower rice (or regular rice, if preferred)
• Optional toppings: Chopped green onions, pickled jalapenos, extra shredded cheese

Preparing the Steak and Vegetables:

1. First, let’s get our steak ready. Take your ribeye steak and ensure it’s thinly sliced. The thinner the better, as it will cook quickly and be easier to eat in the bowl. If you’re having trouble slicing it thinly, partially freezing the steak for about 30 minutes can help firm it up.
2. Now, heat the olive oil in a large skillet or cast iron pan over medium-high heat. We want the pan nice and hot so we get a good sear on the steak.
3. Add the thinly sliced steak to the hot pan in batches. Don’t overcrowd the pan, or the steak will steam instead of sear. Sear each batch for about 1-2 minutes per side, until nicely browned. Remove the seared steak from the pan and set aside.
4. Next, add the sliced onions and bell peppers to the same pan. Cook them until they are softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning. We want them to be tender and flavorful.
5. Add the minced garlic to the pan with the onions and peppers. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Return the seared steak to the pan with the vegetables. Add the Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Toss everything together to combine and cook for another 2-3 minutes, until the steak is heated through and the flavors have melded. Taste and adjust seasoning as needed. I sometimes add a pinch of red pepper flakes for a little kick!
7. Remove the steak and vegetable mixture from the heat and set aside.

Making the Cheese Sauce:

1. Now, let’s move on to the cheese sauce, the heart and soul of any good Philly cheesesteak. In a medium saucepan, melt the butter over medium heat.
2. Once the butter is melted, whisk in the all-purpose flour. Continue whisking constantly for about 1-2 minutes, until the mixture forms a smooth paste called a roux. This will help thicken our cheese sauce. Be careful not to burn the roux, as it will affect the flavor of the sauce.
3. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and starts to thicken.
4. Bring the mixture to a simmer, then reduce the heat to low. Continue simmering for about 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.
5. Remove the saucepan from the heat. Add the shredded cheddar cheese and provolone cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
6. Stir in the nutmeg and paprika. Season with salt and pepper to taste. Remember, the cheese already has salt, so start with a small amount and add more as needed. I like to add a dash of hot sauce for extra flavor!
7. If the cheese sauce becomes too thick, you can add a little more milk to thin it out. If it’s too thin, you can simmer it for a few more minutes to thicken it.

Assembling the Philly Cheesesteak Bowls:

1. Now for the fun part – assembling our bowls! Start by dividing the cooked cauliflower rice (or regular rice) evenly among four bowls. This forms the base of our Philly cheesesteak bowls.
2. Top each bowl with a generous portion of the steak and vegetable mixture. Make sure everyone gets a good amount of steak and peppers.
3. Drizzle a generous amount of the cheese sauce over the steak and vegetables in each bowl. Don’t be shy with the cheese sauce – it’s what makes these bowls so delicious!
4. If desired, add your favorite toppings. Chopped green onions, pickled jalapenos, and extra shredded cheese are all great options. I also like to add a dollop of sour cream or a sprinkle of parsley.
5. Serve immediately and enjoy your delicious and satisfying Philly cheesesteak bowls! These are perfect for a quick and easy weeknight meal, or for a fun and casual gathering with friends.

Tips and Variations:

• Steak Selection: While ribeye is the classic choice for Philly cheesesteak, you can also use other cuts of beef, such as sirloin or flank steak. Just make sure to slice it thinly against the grain for maximum tenderness.
• Cheese Sauce Variations: Feel free to experiment with different types of cheese in the cheese sauce. Monterey Jack, pepper jack, or even a little bit of blue cheese can add a unique flavor. You can also add a splash of beer or wine to the cheese sauce for extra depth of flavor.
• Vegetable Options: You can add other vegetables to the steak and vegetable mixture, such as mushrooms, banana peppers, or even spinach.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the steak and vegetable mixture or the cheese sauce. You can also use a spicy cheese, such as pepper jack.
• Make it Vegetarian: For a vegetarian version, substitute the steak with sliced portobello mushrooms or a plant-based steak alternative.
• Low-Carb Option: Using cauliflower rice as the base makes this a great low-carb meal. You can also add other low-carb vegetables, such as broccoli or zucchini.
• Meal Prep Friendly: These bowls are great for meal prepping. Prepare the steak and vegetables, cheese sauce, and cauliflower rice ahead of time, and store them separately in the refrigerator. When you’re ready to eat, simply reheat everything and assemble the bowls.

Serving Suggestions:

• Serve these bowls as a main course for lunch or dinner.
• They’re also great for parties and gatherings. You can set up a build-your-own-bowl station with all the ingredients and let your guests customize their own bowls.
• Pair them with a side salad or some roasted vegetables for a complete meal.

Conclusion:

This Philly Cheesesteak Bowl isn’t just another recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it! We’ve taken all the iconic elements of the classic sandwich – the tender, thinly sliced steak, the gooey melted cheese, the perfectly caramelized onions and peppers – and deconstructed them into a satisfying and surprisingly healthy bowl. Forget the bread, embrace the bowl, and prepare for a taste sensation that will leave you craving more.

Why is this a must-try? Because it’s incredibly easy to make, customizable to your preferences, and delivers all the comforting flavors of a Philly cheesesteak without the guilt. It’s perfect for a quick weeknight dinner, a satisfying lunch, or even meal prepping for the week ahead. Plus, it’s a fantastic way to sneak in some extra veggies!

But the best part? The possibilities are endless! Feel free to experiment with different cheeses. Provolone is classic, of course, but a sharp cheddar or even a creamy Havarti would be absolutely divine. If you’re feeling adventurous, try adding some sliced mushrooms to the mix while you’re sautéing the onions and peppers. A sprinkle of red pepper flakes will add a touch of heat, while a dollop of sour cream or Greek yogurt will provide a cool and tangy contrast.

For serving suggestions, I personally love topping my Philly Cheesesteak Bowl with a sprinkle of fresh parsley for a pop of color and freshness. You could also add a side of crispy sweet potato fries for a complete and satisfying meal. If you’re watching your carbs, cauliflower rice makes an excellent base instead of regular rice. And for those who can’t resist a little bread, a few toasted baguette slices on the side are always a welcome addition.

Here are a few more variations to get your creative juices flowing:

Spicy Philly Cheesesteak Bowl:

Add a pinch of cayenne pepper to the steak seasoning and top with sliced jalapeños.

Mushroom Swiss Philly Cheesesteak Bowl:

Sauté sliced mushrooms with the onions and peppers and use Swiss cheese instead of provolone.

Philly Cheesesteak Salad Bowl:

Serve the cheesesteak mixture over a bed of crisp lettuce with your favorite salad toppings.

Low-Carb Philly Cheesesteak Bowl:

Use cauliflower rice as the base and load up on the veggies.

I truly believe that this Philly Cheesesteak Bowl will become a new favorite in your household. It’s a crowd-pleaser, a flavor bomb, and a guaranteed way to satisfy your cheesesteak cravings without the bread.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And when you do, please, please, please share your experience! I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discover along the way. Tag me in your photos on social media – I can’t wait to see your creations! Happy cooking!