Description
Philly Cheesesteak Rice Bowls combine savory ground beef, sautéed peppers, onions, and mushrooms in a rich, cheesy sauce, served over your choice of rice or other bases for a comforting, flavorful meal that’s quick and easy to prepare in under 30 minutes.
Ingredients
Scale
Meat and Seasonings
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 ½ tsp garlic powder (divided)
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- 1 ½ – 2 Tbsp Worcestershire sauce
Vegetables and Sauce
- 1 small onion (diced)
- 2 green bell peppers (diced)
- 4 oz. mushrooms (diced)
- 2 Tbsp tomato paste
- 1 cup beef broth
- 1 Tbsp corn starch
Cheeses
- 4 slices provolone (chopped)
- 1 – 1½ cups shredded mozzarella
For Serving
- Chopped parsley for serving
- Optional: cooked rice, baked potato, cauliflower rice, etc.
Instructions
- Brown the Beef: Heat about 1 tablespoon of olive oil in a large, oven-proof skillet over medium-high heat. Add the ground beef and sprinkle with 1 teaspoon garlic powder. Break the beef into chunks and cook until no longer pink inside. Drain excess fat and set the beef aside.
- Sauté Onions: Add the remaining 1 tablespoon olive oil to the skillet and heat it up. Add the diced onions and sauté for several minutes until they become slightly translucent. Stir in the tomato paste and cook for a few minutes to caramelize the mixture.
- Cook Vegetables: Add the diced green bell peppers and mushrooms to the skillet. Continue sautéing with the onions for 6-8 minutes, until the vegetables are softened to your preferred texture, whether crisp or tender.
- Prepare the Sauce: Lower the heat to medium-low. In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the skillet along with Worcestershire sauce, salt, pepper, onion powder, and the remaining garlic powder. Stir well to combine.
- Combine Beef and Cheese: Return the cooked ground beef to the skillet and add the chopped provolone cheese. Toss everything to combine and allow the provolone to melt as the sauce thickens, adding extra broth if it becomes too thick. Remove the skillet from the heat.
- Broil with Mozzarella: Sprinkle shredded mozzarella evenly over the top. Place the skillet under a high broiler for 2-3 minutes, or until the cheese is melty and slightly browned.
- Serve: Let the dish cool for about 5 minutes. Spoon the Philly cheesesteak mixture over cooked rice, cauliflower rice, baked potatoes, or your preferred base. Garnish with chopped parsley and optional banana peppers for extra flavor.
Notes
- If you don’t have an oven-proof skillet, transfer the mixture to a baking dish for broiling.
- Adjust the amount of Worcestershire sauce to taste if you prefer a stronger or milder flavor.
- Vegetables can be swapped or added according to preference—try adding diced jalapeños for some heat or using different mushrooms.
- This recipe works well with cauliflower rice or baked potatoes for a lower-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smokier flavor, add smoked paprika or a dash of liquid smoke to the sauce.
