This Philly cheesesteak bowl has everything you love about the original, caramelized peppers and onions, savory seasoned beef, and melted provolone, all in a bowl over rice instead of a hoagie roll.
Shaved beef cooks right in the same skillet as the vegetables so there is no slicing, no separate pan, and no complicated steps. Garlic, oregano, onion powder, and Worcestershire sauce build the flavor directly into the skillet so every bite tastes like the real thing. One pan, 20 minutes, done.
Why You’ll Love This Philly Cheesesteak Bowl
- Shaved beef cooks in minutes right in the same skillet as the peppers and onions, which means no separate pan, no careful slicing, and no prep work beyond chopping vegetables.
- The garlic, oregano, and onion powder seasoning blend goes directly into the skillet and builds more flavor into the beef than any store-bought sauce or marinade could.
- Provolone is the most traditional Philly cheesesteak cheese and it melts into every bite of beef and vegetable in a way that gives you that classic, gooey finish.
- Worcestershire sauce ties everything together with a savory, slightly tangy depth that makes this taste like the real thing without any extra effort.
- Everything cooks in one skillet and dinner is on the table in about 20 minutes from start to finish.
- Works with a dairy free provolone alternative as a simple 1-to-1 swap with no other changes needed.
- Serve it over rice for a complete meal, or over cauliflower rice for a low carb and keto version.
If you love easy one-skillet dinners like this one, you will also love my low carb taco bowl and my turkey taco skillet.
Ingredients and Substitutions
Shaved beef: This is what makes this recipe faster and more accessible than every other Philly cheesesteak bowl out there. Shaved beef is available at most grocery stores near the steak, labeled as shaved steak or shaved beef. It is already thin enough to cook through in 3-4 minutes with zero prep required. If you cannot find it, ask the butcher counter. They can shave any cut of steak for you on the spot.
Bell pepper: Any color works here. Red and yellow peppers are slightly sweeter than green which pairs nicely with the savory beef, but green is the most traditional Philly cheesesteak choice.
Onion: Sliced thin so it softens quickly and starts to caramelize at the edges. Half an onion is the right amount for two servings.
Garlic: Three cloves minced and added after the peppers and onions soften. Fresh garlic makes a real difference here and is worth using over garlic powder in this step.
Onion powder and dried oregano: These go directly onto the beef and add a savory depth.
Worcestershire sauce: The ingredient that makes this taste like a real Philly cheesesteak. It adds a savory, slightly tangy note that ties the beef and vegetables together beautifully. Check the label if you need gluten free since some brands contain malt vinegar. Lea and Perrins is the most widely available gluten free option.
Provolone: The most authentic Philly cheesesteak cheese. Four slices laid over the top of the skillet melts into every bite. Use dairy free provolone as a 1-to-1 swap if needed.
Olive oil: Just 1 tablespoon to get the vegetables started in the skillet.
Cooked rice: The base that turns this into a complete meal. White rice, brown rice, or cauliflower rice all work great.
How to Make a Philly Cheesesteak Bowl
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Step 2: Add the sliced bell pepper and onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
Step 3: Add the minced garlic and cook for 1 minute until fragrant.
Step 4: Push the vegetables to the side of the skillet and add the shaved beef. Season with onion powder, oregano, salt, and pepper. Cook for 3-4 minutes, breaking it apart as it cooks, until browned and cooked through.
Step 5: Add the Worcestershire sauce and stir everything together until fully combined.
Step 6: Lay the provolone slices over the top of the beef and vegetable mixture. Cover the skillet and cook for 1-2 minutes until the cheese is fully melted.
Step 7: Serve over cooked rice and enjoy immediately!
Bowl Base Options
The bowl mixture is the star but what you serve it over changes the whole feel of the meal. Here are the best options depending on what you are going for:
- White or jasmine rice is the classic base that soaks up the savory juices from the skillet and makes this a complete, satisfying meal.
- Brown rice is a heartier option with more fiber that works just as well if that is what you have on hand.
- Cauliflower rice is the best low carb and keto option and takes on the savory Worcestershire and beef flavors beautifully.
- Roasted potatoes make a more filling and unexpected base that works really well with the Philly cheesesteak flavors.
- On its own is the lowest carb version and works great if you want to skip the base entirely and serve it straight from the skillet.
Tips for the Best Philly Cheesesteak Bowl
- Beef getting tough? It is overcooked. Shaved beef only needs 3-4 minutes since it is already so thin. Pull it off the heat as soon as it is browned all the way through.
- Cheese not melting? Make sure the lid is on tight and the heat is on medium. Give it the full 2 minutes before lifting the lid to check.
- Vegetables releasing too much liquid? Let them sit undisturbed for the first 2 minutes before stirring. Moving them too early causes them to steam instead of caramelize.
- Want more flavor? Add a pinch of smoked paprika to the beef seasoning for a slightly smoky, more complex version of the bowl.
- Cannot find shaved beef? Ask the butcher counter at your grocery store. Most will shave any cut of steak for you on request with sirloin and ribeye working best.
Easy Variations
- Add sliced mushrooms to the skillet with the peppers and onions for a more loaded version with extra savory depth in every bite.
- Swap the provolone for white American cheese if you want a slightly creamier, more melty result across the whole skillet.
- Use cauliflower rice instead of regular rice for a keto and low carb version that keeps all the flavor with none of the carbs.
- Add a drizzle of hot sauce or a pinch of red pepper flakes at the end if you want some heat built into the bowl.
- Serve it stuffed inside a sweet potato instead of over rice for a different and really satisfying base that pairs surprisingly well with the Philly flavors.
Storage and Make Ahead Tips
Fridge: Store in an airtight container for up to 3 days. Keep the rice and the bowl mixture separate so the rice does not get soggy overnight.
Reheat: Warm in a skillet over medium low for the best texture. The microwave works too, just cover it so the cheese does not dry out as it reheats.
Meal prep: This is a great meal prep recipe. Make a double batch of the bowl mixture and store it separately from your rice. Portion into containers throughout the week and reheat when ready to eat.
Recipe FAQs
Most grocery stores carry it near the steak in the meat section, labeled as shaved steak or shaved beef. If you cannot find it, ask the butcher counter. They can shave any cut of steak for you on the spot with sirloin and ribeye both working great.
Yes with one check. Make sure your Worcestershire sauce is labeled gluten free since some brands contain malt vinegar which is not gluten free. Lea and Perrins is the most widely available certified gluten free option. Everything else in the recipe is naturally gluten free.
The bowl mixture itself is low carb and keto friendly. Serve it over cauliflower rice or on its own instead of regular rice to keep the whole meal keto.
Yes. Use dairy free provolone or dairy free mozzarella as a 1-to-1 swap. It melts just as well and the flavor difference is minimal.
Provolone is the most traditional Philly cheesesteak cheese and melts into the beef and vegetables in a way that gives you that classic flavor in every bite. American cheese works too if that is your preference but provolone is the more authentic and flavorful choice.
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Philly Cheesesteak Bowl (One Skillet, 20 Minutes!)
Ingredients
- 1 lb shaved beef
- 1 medium bell pepper thinly sliced
- 1/2 onion thinly sliced
- 3 cloves garlic minced
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1-2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 4 slices provolone cheese or dairy free alternative
- Cooked rice for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the sliced bell pepper and onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and starting to caramelize at the edges.
- Add the minced garlic and cook for 1 minute until fragrant.
- Push the vegetables to the side of the skillet and add the shaved beef. Season with onion powder, oregano, salt, and pepper. Cook for 3-4 minutes, breaking it apart as it cooks, until browned and cooked through.
- Add the Worcestershire sauce and stir everything together until fully combined.
- Lay the provolone slices over the top of the beef and vegetable mixture. Cover the skillet and cook for 1-2 minutes until the cheese is fully melted.
- Serve over cooked rice and enjoy immediately.
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