Philly Cheesesteak Bowls

Name: Philly Cheesesteak Bowls (Meal Prep)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 medium onion, sliced; 8 oz portobello mushrooms, sliced; 1 green bell pepper, sliced; garlic salt, to taste; 1 tbsp balsamic vinegar; 10.8 oz shaved sirloin steak, frozen; 1 packet steak seasoning (optional, came with steak); 1 tbsp Worcestershire sauce; 4 cups cooked white rice, for serving; 8 slices provolone cheese

Philly Cheesesteak Bowls combine thinly sliced sirloin steak with sautéed peppers, onions, and mushrooms served over rice with melted provolone cheese—a satisfying, make-ahead lunch that's ready in under 30 minutes.

🌍American 🏷️Philly cheesesteak 🏷️Steak bowl 🏷️Meal prep 🏷️Weeknight dinner Lunch

🏷️

🏷️Easy recipe

-0:00

jackiehartlaubonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 tbsp olive oil
1 medium onion, sliced
8 oz portobello mushrooms, slicedoptional
1 green bell pepper, sliced
garlic salt, to taste
1 tbsp balsamic vinegar
10.8 oz shaved sirloin steak, frozen
1 packet steak seasoning (optional, came with steak)optional
1 tbsp Worcestershire sauce
4 cups cooked white rice, for serving
8 slices provolone cheese

11 Ingredients

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Instructions

1
Heat olive oil in a large skillet over medium-high heat. Add sliced onions and sauté until they begin to soften and brown.
2
Add the sliced mushrooms and bell peppers to the skillet.
3
Season the vegetables with garlic salt and continue to cook, stirring occasionally.
4
Add a splash of balsamic vinegar to help caramelize the vegetables. Cook until tender, then remove from the pan and set aside.
5
In the same skillet, add the frozen shaved sirloin steak. Cook for a few minutes on each side to get a crust.
6
Using a spatula, break up the steak as it continues to cook.
7
Once the steak is nearly cooked through, season with a steak seasoning packet (if using) and Worcestershire sauce. Stir to combine and finish cooking.
8
To assemble the meal prep bowls, start with a base of cooked rice in each container.
9
Top the rice with a portion of the cooked vegetables and steak mixture.
10
Place two slices of provolone cheese on top of each bowl. Store in the refrigerator. To serve, microwave until the cheese is melted and everything is heated through.

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Tips & Notes

Pro tips

Cook vegetables first until caramelized (3–4 minutes per batch), then remove before cooking steak—this prevents overcrowding and ensures even browning.
Use frozen shaved sirloin straight from the package; it cooks faster than thawed steak and stays tender if not overcooked past medium.
Build layers in bowls: rice on bottom, steak-vegetable mix in center, provolone on top, then cover—the residual heat melts the cheese perfectly.
Add Worcestershire and balsamic vinegar at the end to deglaze the pan and capture browned bits; this builds depth of flavor.

Substitutions

Portobello mushrooms → cremini or button mushrooms (milder flavor, shorter cook time)
White rice → brown rice or cauliflower rice (nuttier taste or lower-carb option)
Provolone → American or mozzarella cheese (milder, faster melting)
Shaved sirloin → thinly sliced flank or skirt steak (cook fresh, slice against the grain)

Storage & make-ahead

Store assembled bowls in airtight containers in the refrigerator for up to 3 days; reheat in the microwave (2–3 minutes) or in a skillet over medium heat.

Common Questions

Can I use fresh steak instead of frozen shaved sirloin?

Yes. Slice fresh sirloin thinly (partially freeze for 30 minutes first for easier slicing), pat dry, and cook as directed. Fresh steak may cook slightly faster.

How far in advance can I make these bowls?

Assemble bowls up to 3 days ahead; store in airtight containers in the refrigerator. Add cheese just before reheating to prevent drying. Reheat in the microwave or skillet over medium heat.