Our delicious Philly Cheesesteak Bowl is a fun twist on the traditional Philly cheesesteak sandwich! Made with tender beef, bell peppers, onions, and topped with a creamy cheese sauce. Highly recommend making this new rice bowl for dinner tonight!
The Best Philly Cheesesteak Bowl
Our whole family loves a classic homemade sloppy joe, so we brought the delicious Philly cheesesteak flavors to that and made Philly Cheesesteak Sloppy Joes! Now it was time to bring the same flavor combination to a rice bowl recipe. Because we LOVE a good rice bowl!
Looking for More Rice Bowl Recipes?
If you love them as much as we do, you definitely need to try our grilled Steak Rice Bowl!
What You Will Need
- ground beef – any type of ground meat will work here, like ground turkey!
- salt and pepper – simple seasonings that are always a must when cooking any type of meat.
- butter – a little bit in the pan to help sauté the aromatics and fresh veggies.
- sweet yellow onion – a mild onion that always adds the best flavor.
- green bell pepper & red bell pepper – traditional fresh vegetables in any Philly cheesesteak recipe.
- cooked rice – any type of rice would be great here, white rice, brown rice, etc.
- all-purpose flour – thickening agent used to thicken up the homemade cheese sauce.
- fresh garlic – everything is always better with garlic in the mix.
- half-&-half – option to pick-up this, heavy cream, or a dairy-free alternative for a lighter version.
- cheddar cheese – we used white cheddar cheese, but a sharp orange cheddar cheese would be great too!
- ground mustard – love this for the added depth of flavor in the cheese sauce.
How To Make A Philly Cheesesteak Bowl
The first steps to making this easy recipe are to gather all of the simple ingredients.
Now bring a large skillet to a medium high heat, add the ground beef, break into small pieces, and move around the pan to fully brown. Remove with a slotted spoon and set aside. Drain grease, add butter to melt, and then sauté the onions and bell peppers.
In a separate saucepan, melt butter (2 tablespoons), and whisk in the flour and garlic. Slowly pour in your creamer of choice, whisking continuously until it is all added. Remove the pan from the heat and add the shredded cheese, ground mustard, salt and pepper. Mix to melt.
Finally, it is time to assemble a rice bowl. Divide the cooked beef, veggies, and rice between individual bowls. Drizzle your desired amount of cheese sauce on top.
Pro Tip
If you are interested in adding even more veggies to your dinner, try learning how to make cauliflower rice and serve with this Philly cheesesteak bowl instead of traditional rice.
Storage
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Store separately from the cheese sauce to prevent sogginess.
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Other Recipes You Might Like
Philly Cheesesteak Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
It is time to turn a traditional Philly Cheesesteak into the most epic Philly Cheesesteak Bowl! Plus, a creamy cheese sauce to drizzle on top!
Ingredients
Philly Cheesesteak Rice Bowl:
- 1 pound ground beef
- kosher salt and ground black pepper
- 1 tablespoon butter (sub plant-based butter)
- 1/2 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cups cooked rice
Cheese Sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1–2 teaspoons garlic, minced
- 1 1/2 cup half-&-half or dairy-free creamer*
- 1 cup white cheddar cheese, shredded
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Cook Ground Beef: Bring a large cast iron skillet to a medium-high heat. Add ground beef to the hot pan and break apart. Season meat with salt and pepper and move around the pan to fully cook. Transfer to a bowl with a slotted spoon and drain excess grease.
- Cook Veggies: Using the same skillet, add 1 tablespoon of butter and return to a medium heat. Add onion and bell peppers to the skillet. Move around the pan and cook for 2-3 minutes or to your desired softness. Remove from the pan and set aside.
- Make Cheese Sauce: In a separate saucepan, melt 2 tablespoons butter over medium high heat. Whisk in flour and garlic to create a roux. Slowly add the half-&-half or creamer of choice, whisking continuously. Once it is all added, remove the saucepan from the heat and mix in the shredded cheese, ground mustard, salt and pepper.
- Assemble Bowls: Evenly divide the beef, cooked veggies, and rice into individual bowls. Add your desired amount of cheese sauce on top and enjoy!
Notes
- *Creamer: option to use heavy cream or half-&-half OR lighten it up with a dairy-free option, like NutPods Unflavored/Unsweetened Creamer!
- Storage: leftovers can be stored in an airtight container in the fridge for 3-4 days. Recommend storing the cheese sauce in a separate container to prevent sogginess and making it easier to reheat.
Nutrition
- Serving Size: 6oz
- Calories: 328
- Sugar: 1.8 g
- Sodium: 337.4 mg
- Fat: 12.4 g
- Carbohydrates: 32.9 g
- Protein: 19.6 g
- Cholesterol: 61.7 mg
Ali says
Hi!
The recipe calls for a sweet yellow onion but in all the photos it seems like you used a red onion.
Which one should I use?
Bridget Montag says
Sorry about that Ali. It should be red onion. I will update the recipe card. Thank you for letting us know!
Lisa says
New Fav found! Even my teenager who doesn’t eat peppers wanted more!
Erin says
YAY! So happy to hear that, Lisa!