Philly cheesesteak bowls
Ingredients
For the Steak and Vegetables:
- 1 lb ribeye steak or sirloin steak, thinly sliced
- 2 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced (optional)
Seasonings:
- 1 tsp garlic powder
- 1 tsp 1 tsp onion powder
- Salt, to taste
- Black pepper, to taste
- 1 tbsp Worcestershire sauce
For the Cheese:
- 4-6 slices provolone cheese or mozzarella cheese
Optional Garnishes:
- Fresh parsley, chopped
- Green onions, chopped
Instructions
Sauté the Vegetables:
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add sliced bell peppers, onions, and mushrooms (if using).
- Cook for 5–7 minutes until the vegetables are tender and lightly caramelized.
- Transfer the vegetables to a plate and set aside.
Cook the Steak:
- In the same skillet, heat another tablespoon of olive oil.
- Add the thinly sliced steak to the skillet.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cook for 4–5 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness.
- Add Worcestershire sauce and stir to coat the steak.
Assemble the Bowl:
- In a serving bowl, layer the cooked vegetables as the base.
- Top with the cooked steak slices.
- Place 1–2 slices of provolone cheese or mozzarella on top.
Melt the Cheese:
- Place the bowl under a broiler for 2–3 minutes, or until the cheese is melted and bubbly.
- If a broiler is unavailable, cover the skillet with a lid to help the cheese melt evenly.
Serve:
- Garnish with fresh parsley or green onions.
- Serve hot and enjoy your Philly cheesesteak bowl!
Nutrition
Calories: 400kcal
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