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Ultimate Philly Cheesesteak Rice Bowls Recipe to Satisfy Your Cravings

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Learn how to make delicious Philly Cheesesteak Rice Bowls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound thinly sliced sirloin or ribeye steak (can substitute with chicken or plant-based strips)
  • 2 cups cooked white rice (or brown rice for a healthier twist)
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (optional, but adds great flavor)
  • 1 cup shredded provolone or mozzarella cheese (cheddar works too, but I prefer melty cheese)
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped parsley, hot sauce, or a squeeze of lemon

For substitutions, I often use chicken strips instead of beef when I want a lighter option, or I toss in some mushrooms for extra umami. I also love prepping the peppers and onions ahead of time—it’s like a little personal tradition that makes the cooking process feel more like a cozy ritual, just like my grandma always did.

Instructions

  1. Start by preparing your ingredients. Slice the steak into thin strips, and chop the peppers and onions. Having everything ready makes cooking smoother—trust me, I’ve learned this the hard way after rushing through it!
  2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced steak and season with a pinch of salt and pepper. Cook for about 2-3 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and peppers. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized. I love how the sweetness of the peppers complements the savory beef—this is a flavor combo I grew up loving, and I still crave it after all these years.
  4. Add the minced garlic during the last minute of cooking the vegetables, stirring constantly to prevent burning. This little step adds a punch of aroma that instantly reminds me of my grandma’s kitchen.
  5. Return the cooked steak to the skillet with the vegetables. Stir everything together and cook for another 2 minutes to meld the flavors.
  6. While the beef and veggies are coming together, reheat your rice if needed. I usually do this in the microwave or on the stovetop with a splash of water to keep it fluffy.
  7. Divide the rice into bowls. Spoon the beef and pepper mixture generously over the rice. Then, sprinkle the shredded cheese evenly over the hot filling. Cover the bowls with a lid or foil for a minute or two until the cheese melts beautifully—there’s nothing quite like that gooey, cheesy layer.
  8. Finish with optional garnishes like chopped parsley, a dash of hot sauce, or a squeeze of lemon for brightness. I find that a little fresh herb or acidity really elevates the whole dish, just like my grandma used to do.

Find it online: https://artofeasycooking.com/philly-cheesesteak-rice-bowls/