Description
These Philly Cheesesteak Bowls are a deconstructed take on the classic sandwich, featuring tender ribeye steak, sautéed vegetables, and gooey Provolone cheese. A satisfying and flavorful dish perfect for a quick dinner.
Ingredients
Units
Scale
For the Steak:
- 1/2 pound ribeye steak, sliced into 1/8-inch-thick strips
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
For the Vegetables:
- 2 tablespoons light olive oil, divided
- 1 medium garlic clove, minced
- 1/2 small onion, halved and thinly sliced
- 1 medium green bell pepper, stemmed, seeded, and cut into bite-sized pieces
- 2 ounces white button mushrooms, sliced
For Assembly:
- Four 1-ounce slices Provolone cheese
Instructions
- Prepare the Steak: Season the steak strips with salt and pepper. Sauté in 1 tablespoon of olive oil until cooked through, then remove from skillet.
- Sauté the Vegetables: Add remaining olive oil to the skillet. Sauté garlic, onion, bell pepper, and mushrooms until tender. Return cooked steak to the skillet and season as needed.
- Add Cheese and Broil: Turn off heat, top the mixture with Provolone cheese slices, and broil until cheese is melted and bubbly.
- Serve: Divide into bowls and enjoy!
Notes
- For a convenient make-ahead option, freeze the steak and vegetables in a tin, then bake from frozen at 350°F until heated. Add cheese and broil to finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
