Description
These Philly Cheesesteak Rice Bowls feature a savory blend of lean ground beef, sautéed vegetables, and melty provolone and mozzarella cheeses, all served over your choice of rice or cauliflower rice. With a rich Worcestershire-infused sauce and caramelized onions, this dish offers a quick and comforting twist on the classic Philly cheesesteak, ready in just 30 minutes for a satisfying meal that the whole family will enjoy.
Ingredients
Scale
Meat & Vegetables
- 1 lb lean ground beef
- 1 small onion, diced
- 2 green bell peppers, diced
- 4 oz. mushrooms, diced
Spices & Seasonings
- 1 ½ tsp garlic powder, divided
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
Fats & Sauces
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 1 ½ – 2 Tbsp Worcestershire sauce
Liquids & Thickeners
- 1 cup beef broth
- 1 Tbsp corn starch
Cheese
- 4 slices provolone cheese, chopped
- 1 – 1½ cups shredded mozzarella cheese
Garnish & Serving
- Chopped parsley for serving
- Optional: cooked rice, cauliflower rice, or baked potato for serving
Instructions
- Brown the Beef: Heat about 1 tablespoon of olive oil in a large, oven-proof skillet or sauté pan over medium-high heat. Add the ground beef and sprinkle with about 1 teaspoon of garlic powder. Break the meat into chunks and cook until browned and no longer pink inside. Drain excess fat and set the beef aside.
- Sauté Onions with Tomato Paste: Add the remaining tablespoon of olive oil to the pan and heat. Add the diced onions and sauté for several minutes until slightly translucent. Stir in the tomato paste and cook for a few more minutes to caramelize the mixture, enhancing the flavor.
- Cook Vegetables: Add the diced green bell peppers and mushrooms to the onions. Continue to sauté for 6-8 minutes, or until the vegetables reach your desired tenderness—either crisp or soft.
- Prepare Sauce: Reduce heat to medium-low. In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the skillet along with Worcestershire sauce, salt, pepper, onion powder, and the remaining garlic powder. Stir well to combine all ingredients.
- Combine Beef and Cheese: Return the browned ground beef to the skillet and add the chopped provolone cheese. Toss everything together and allow the provolone to melt as the sauce thickens. If the sauce thickens too much, add more broth to reach the desired consistency.
- Broil with Mozzarella: Remove the skillet from the stovetop. Sprinkle shredded mozzarella cheese on top of the mixture, then place the skillet under the broiler on high for 2-3 minutes or until the cheese is melted and slightly browned.
- Serve: Let the dish cool for about 5 minutes. Spoon the cheesesteak mixture over cooked rice, cauliflower rice, or baked potatoes. Garnish with chopped parsley and, if desired, banana peppers for an extra kick.
Notes
- You can substitute chicken or turkey for beef for a leaner option.
- Adjust the amount of Worcestershire sauce according to your taste preference.
- For a gluten-free dish, confirm that Worcestershire sauce is gluten-free or use tamari as a substitute.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made dairy-free by omitting the cheeses or substituting with dairy-free alternatives.
