Name: Philly Cheesesteak Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef (or turkey); Salt and pepper, to taste; 1 tbsp butter (for sautéing veggies); 1 sweet yellow onion, diced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 2 cups cooked rice (white or brown); 2 tbsp butter (for cheese sauce); 2 tbsp all-purpose flour; 2 cloves garlic, minced; 1 1/2 cups half-and-half (or heavy cream); 1 1/2 cups shredded sharp cheddar or white cheddar; 1/2 tsp ground mustard; Salt and pepper, to taste

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This Philly Cheesesteak Bowl brings all the bold, cheesy flavor of the classic sandwich to a hearty rice bowl that’s perfect for dinner any night of the week. I love how easy it is to throw together in just 30 minutes using simple ingredients like ground beef, sautéed peppers and onions, and a rich homemade cheese sauce. It’s a comforting, customizable meal that the whole family looks forward to—without the bread but with all the flavor.

Philly Cheesesteak Bowl

Why You’ll Love This Recipe

I can’t get enough of this Philly Cheesesteak Bowl because:

All the Classic Flavors – It gives me that familiar Philly cheesesteak taste in a fun and fork-friendly format.
Quick and Weeknight-Friendly – I can have it on the table in about 30 minutes.
Easy to Customize – I switch up the protein, use cauliflower rice when I want to go low-carb, or add extra veggies for more nutrition.
Creamy Cheese Sauce – The homemade sauce takes this bowl over the top—it’s smooth, savory, and deeply satisfying.
Family Approved – Everyone at my table digs in without hesitation, even the picky eaters.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Bowl:
– Ground beef (or turkey)
– Salt and pepper
– Butter
– Sweet yellow onion, diced
– Green and red bell peppers, sliced
– Cooked rice (white or brown)

For the Cheese Sauce:
– Butter
– All-purpose flour
– Garlic, minced
– Half-and-half (or heavy cream or dairy-free alternative)
– White or sharp cheddar cheese, shredded
– Ground mustard
– Salt and pepper

Directions

Cook the Ground Beef
I heat a large skillet over medium-high heat, add the ground beef, and cook until fully browned, breaking it up as it cooks. Once done, I remove it with a slotted spoon and set it aside. I drain the excess grease from the pan.
Sauté the Veggies
In the same skillet, I melt a tablespoon of butter and add the onions and bell peppers. I cook them until soft and slightly caramelized, about 7–8 minutes.
Make the Cheese Sauce
In a separate saucepan, I melt 2 tablespoons of butter. I whisk in the flour and garlic to form a roux, then slowly add the half-and-half, whisking constantly until the sauce thickens. I remove it from heat and stir in the shredded cheese, ground mustard, salt, and pepper until smooth and melted.
Assemble the Bowl
I scoop cooked rice into individual bowls, then top with the ground beef, sautéed veggies, and a generous drizzle of warm cheese sauce.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approx. 500–550 kcal (varies depending on cheese and rice type)

Variations

– Swap the Meat: I’ve made this with shaved steak, ground turkey, or even sliced chicken breast.
– Low-Carb Option: I use cauliflower rice instead of regular rice when I want something lighter.
– Spice It Up: A pinch of crushed red pepper or some jalapeño slices give it a kick.
– Extra Veggies: Mushrooms, spinach, or zucchini work well mixed into the sautéed peppers and onions.
– Dairy-Free Sauce: I use dairy-free butter, plant-based milk, and vegan cheese for a dairy-free version.

Storage/Reheating

– Storage: I keep leftovers in the fridge for up to 4 days in airtight containers. I store the cheese sauce separately to keep the rice and veggies from getting soggy.
– Reheating: I reheat the meat and veggies in the microwave or on the stovetop. I warm the cheese sauce gently in a saucepan or microwave in short bursts, stirring in between.

FAQs

Can I use pre-cooked rice?

Absolutely. I often use leftover rice or microwavable rice packets to save time.

What cheese works best?

I like sharp cheddar or white cheddar for a bold flavor, but provolone or mozzarella are great too for a milder melt.

How do I make it gluten-free?

I use a gluten-free flour blend for the roux and double-check that all my ingredients (like cheese and broth) are certified gluten-free.

Can I make this ahead?

Yes, I prep the meat and veggies ahead and store them separately. I make the cheese sauce fresh or reheat it slowly to preserve the texture.

What can I serve with this bowl?

It’s a full meal on its own, but I sometimes serve it with a side salad, roasted broccoli, or garlic breadsticks.

Conclusion

This Philly Cheesesteak Bowl is the kind of easy, comforting dinner that always hits the mark. It captures all the best parts of a classic cheesesteak—savory beef, sautéed peppers and onions, and gooey cheese—in a cozy, forkable bowl that I can make in half an hour. Whether I’m feeding the family or meal-prepping for the week, this recipe never disappoints. Give it a try, and I bet it’ll be on repeat in your kitchen too.