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Philly Cheesesteak Rice Bowls Recipe

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4.2 from 32 reviews

These Philly Cheesesteak Rice Bowls are a delicious, hearty meal featuring ground beef sautéed with onions, peppers, and mushrooms, smothered in a flavorful Worcestershire sauce gravy, and topped with melted provolone and mozzarella cheese. Perfect for a quick 30-minute dinner, served over rice or your choice of base, this recipe brings all the classic Philly cheesesteak flavors in an easy, family-friendly skillet meal.

Ingredients

Meat and Vegetables

  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 green bell peppers, diced
  • 4 oz mushrooms, diced

Seasonings and Sauce

  • 2 Tbsp olive oil
  • 1 ½ tsp garlic powder, divided
  • 2 Tbsp tomato paste
  • 1 ½ - 2 Tbsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp sea salt
  • ½ tsp pepper
  • 1 cup beef broth
  • 1 Tbsp cornstarch

Cheese

  • 4 slices provolone, chopped
  • 1 - 1½ cups shredded mozzarella

Garnish and Serving Options

  • Chopped parsley for serving
  • Optional: cooked rice, baked potato, cauliflower rice, or other preferred base

Instructions

  1. Brown the Ground Beef: Heat about 1 tbsp olive oil over medium-high heat in a large, oven-proof skillet or sauté pan. Add the ground beef and sprinkle approximately 1 tsp of garlic powder over it. Break the meat into chunks and cook, stirring occasionally, until browned and no longer pink inside. Drain excess fat and set the beef aside.
  2. Sauté Onions and Caramelize Tomato Paste: Add the remaining 1 tbsp olive oil to the pan and let it heat over medium heat. Add the diced onions and sauté for several minutes until they become slightly translucent. Stir in the tomato paste and cook with the onions for a few more minutes to caramelize and deepen the flavor.
  3. Cook Peppers and Mushrooms: Add the diced green bell peppers and mushrooms to the pan with the onions. Sauté for 6 to 8 minutes until the vegetables are softened to your desired tenderness, whether crisp or fully softened.
  4. Prepare the Sauce: Lower the heat to medium-low. In a small bowl, whisk together the beef broth and cornstarch until the mixture is smooth without lumps. Pour the mixture into the skillet, then add Worcestershire sauce, salt, pepper, onion powder, and the remaining garlic powder. Stir thoroughly to combine all ingredients into a cohesive sauce.
  5. Combine Meat and Cheese: Return the browned ground beef to the skillet and add the chopped provolone cheese. Toss everything together well and cook until the provolone melts and the sauce thickens to your preference. If the sauce becomes too thick, add additional beef broth as needed. Remove the skillet from the stove and sprinkle shredded mozzarella cheese evenly on top.
  6. Broil the Cheese: Place the skillet under the oven broiler on high for 2 to 3 minutes, or until the mozzarella melts and slightly browns, creating a bubbly, golden top.
  7. Serve: Allow the skillet to cool for about 5 minutes before serving. Spoon the cheesesteak mixture over cooked rice, cauliflower rice, baked potatoes, or your preferred base. Garnish with chopped parsley or add banana peppers for additional flavor and color.

Notes

  • Use lean ground beef to reduce excess fat and retain flavor.
  • For a lower-carb option, serve over cauliflower rice or baked potatoes instead of traditional rice.
  • If you prefer a softer vegetable texture, cook the peppers and mushrooms longer.
  • If the sauce is too thick during cooking, thin it with additional beef broth to your liking.
  • Oven-proof skillet is recommended so you can easily broil the cheese without transferring to another dish.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
  • Banana peppers are a great optional topping to add tanginess and crunch.

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