What cut of beef is best for a Philly cheesesteak bowl?

Sirloin steak is the top choice for a philly cheesesteak rice bowl because it’s lean, high in protein, and more affordable. Ribeye offers richer flavor due to more fat marbling, and flank or top round are good lean alternatives. According to nutrition guides, sirloin has less saturated fat and fewer calories than ribeye while still delivering ample protein.

Can I use ground beef instead of steak?

Yes. Ground beef works well for convenience, though it gives a different texture. Thinly sliced steak offers more authentic bite typical of a steak and rice bowl.

How do I make this dish low carb or keto‑friendly?

To enjoy a low carb cheesesteak bowl , swap rice for cauliflower rice or zucchini noodles. Reduce or skip sugary sides/sauces, and use lighter cheeses.

How long do leftovers last, and how should I store and reheat?

Leftovers can last 3‑4 days in the fridge when stored in airtight containers. Store steak, veggies, and rice separately if possible. Reheat gently in a skillet or microwave, and add cheese fresh for best results.

What is the best cheese for a Philly cheesesteak?

Provolone is classic for its melt and mild flavor; cheddar adds sharpness. For lighter options, use reduced-fat mozzarella or pepper jack. The best choice depends on flavor preferences and whether you want a healthier cheesesteak recipe.

How to Make a Philly Cheesesteak Rice Bowl? One-Pot Recipe

Description

This Philly Cheesesteak Rice Bowl recipe combines tender steak, peppers, onions, mushrooms, and melted cheese served over fluffy rice for a hearty, one-dish dinner.

Ingredients

Scale

1.5 lbs sirloin steak, thinly sliced

2 cups cooked rice

2 bell peppers + 2 onions, sliced

6 oz mushrooms, sliced

4 oz provolone light, sliced

½ cup reduced-fat cheddar, shredded

4 tbsp olive oil (or spray)

2 tbsp Worcestershire sauce

Salt + black pepper to taste

Fresh parsley for garnish

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Instructions

1. Cook rice according to package directions, keep warm.

2. Heat olive oil in large skillet over high heat.

3. Cook sliced steak 2–3 minutes until browned, remove.

4. Sauté peppers, onions, and mushrooms until tender.

5. Return steak to pan, add Worcestershire sauce.

6. Divide rice into bowls.

7. Top with steak and vegetable mixture.

8. Add provolone and cheddar cheese.

9. Broil 2 minutes until cheese melts, garnish with parsley.

Notes

For low-carb option, use cauliflower rice.

Store leftovers in fridge up to 3–4 days; reheat in skillet or microwave.

Ribeye or flank steak can be substituted for sirloin.

Mozzarella or pepper jack are tasty cheese alternatives.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner, One-Dish Meal
Method: Stovetop + Broil
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 485
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 38g
Cholesterol: 80mg