Description
These Comforting Philly Cheesesteak Bowls combine tender, thinly sliced ribeye steak with sautéed onions and bell peppers, served over fluffy rice and topped with melted provolone cheese for a satisfying and easy meal that’s ready in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ribeye steak, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
Other Ingredients
- 1 tbsp olive oil
- 2 cups cooked rice
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a pan over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the sliced onion and bell pepper to the pan. Cook gently until the vegetables are soft and fragrant, about 5-7 minutes.
- Add steak: Place the thinly sliced ribeye steak into the pan with the softened vegetables. Season everything evenly with salt and pepper to taste.
- Cook steak: Stir and cook the steak until it is browned and cooked through, which should take about 5-6 minutes depending on thickness.
- Prepare bowls: Divide the cooked rice evenly into four serving bowls as a base layer for the dish.
- Assemble bowls: Spoon the hot steak and vegetable mixture evenly over the rice in each bowl.
- Add provolone cheese: Sprinkle shredded provolone cheese on top of the steak and vegetables in each bowl.
- Melt cheese: Place the bowls under the oven broiler until the provolone cheese is melted and bubbly, watching carefully to avoid burning, which usually takes 2-3 minutes.
Notes
- Use pre-cooked rice or cook rice ahead of time to speed up the process.
- Monitor the cheese closely when broiling to prevent burning.
- Thinly slicing the ribeye steak helps it cook quickly and stay tender.
- Feel free to substitute provolone with mozzarella or cheddar for a different flavor.
- This recipe can be customized with additional toppings like mushrooms or hot sauce.
