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Philly Cheesesteak Bowl (One Skillet, 20 Minutes!)

Kayla Cappiello
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings

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.

Notes

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.