Philly Cheesesteak Bowls

Heat olive oil in a large skillet over medium-high heat. Add sliced onions and sauté until they begin to soften and brown.

Add the sliced mushrooms and bell peppers to the skillet.

Season the vegetables with garlic salt and continue to cook, stirring occasionally.

Add a splash of balsamic vinegar to help caramelize the vegetables. Cook until tender, then remove from the pan and set aside.

In the same skillet, add the frozen shaved sirloin steak. Cook for a few minutes on each side to get a crust.

Using a spatula, break up the steak as it continues to cook.

Once the steak is nearly cooked through, season with a steak seasoning packet (if using) and Worcestershire sauce. Stir to combine and finish cooking.

To assemble the meal prep bowls, start with a base of cooked rice in each container.

Top the rice with a portion of the cooked vegetables and steak mixture.

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.