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Ingredients for Philly-style cheesesteak bowl (ground beef variant)

Philly-style cheesesteak bowl (ground beef variant)

A fast, meal-prep friendly cheesesteak rice bowl that uses ground beef for quick cooking. Sweet sautéed peppers and onions, seasoned beef with Worcestershire and soy, and melty provolone make an approachable weeknight dinner or packed lunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds ground beef 80/20 or 85/15 recommended
  • 1 tablespoon neutral oil vegetable, canola, or avocado oil; additional oil may be used during cooking
  • 1 tablespoon unsalted butter for sautéing peppers and onions
  • 1 large yellow onion thinly sliced
  • 3 bell peppers one each red, yellow and green, sliced into long strips
  • 3 cloves garlic cloves minced
  • 1 1/2 teaspoons kosher salt divided between vegetables and meat
  • 1/2 teaspoon black pepper freshly ground, divided
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce or tamari for gluten-free
  • 1 teaspoon dried oregano
  • 2 cups long-grain white rice uncooked; yields about 6 cups cooked
  • 4 cups water (for rice) or follow rice cooker instructions
  • 8 slices provolone cheese or 8 ounces shredded Monterey Jack/provolone blend
  • 1/4 teaspoon smoked paprika optional, for a subtle smoky note
  • 2 tablespoons fresh parsley or chives chopped, for garnish
  • 1 tablespoon distilled white vinegar or lemon juice optional, to finish peppers
  • to taste salt and pepper for finishing
  • to taste hot sauce or steak sauce optional, for serving

Equipment

  • medium saucepan with lid (for rice)
  • large wide skillet
  • Spatula or Wooden Spoon
  • cutting board and chef's knife
  • measuring spoons and cups
  • glass meal-prep containers or bowls
  • optional: broiler-safe trays

Method
 

  1. Prepare the rice by rinsing and cooking 2 cups long-grain rice with 4 cups water and a pinch of salt until tender; fluff and keep warm.
  2. Thinly slice the onion and bell peppers and mince the garlic so all are ready to cook while the rice simmers.
  3. Heat 1 tablespoon oil and 1 tablespoon butter in a large wide skillet over medium-high heat; add onions and peppers with a pinch of salt and cook until softened and slightly charred, 8–10 minutes; finish with 1 tablespoon vinegar or lemon juice if using, then transfer to a bowl.
  4. In the same skillet, add the ground beef and brown over medium-high heat, breaking into crumbles and allowing some pieces to develop color; cook until no pink remains, 6–8 minutes, and drain excess fat if necessary.
  5. Stir the minced garlic into the beef along with Worcestershire, soy sauce, dried oregano, smoked paprika (optional), and the remaining salt and pepper; cook 1–2 minutes to marry flavors.
  6. Return the sautéed peppers and onions to the skillet, combine with the beef, and warm together briefly, scraping up any browned bits.
  7. Divide the cooked rice among 4 bowls, top with the beef and pepper mixture, and place 2 slices of provolone or 2 ounces shredded cheese on each portion.
  8. Melt the cheese by covering the bowls for a few minutes or placing them under a hot broiler for 1–2 minutes until bubbly; garnish with chopped parsley or chives and serve with hot sauce if desired.

Notes

Adjust salt after combining all components since soy sauce and Worcestershire contribute sodium.
For a leaner bowl, use ground sirloin and add a tablespoon of olive oil if the mixture seems dry.
Broiling cheese requires monitoring since glass can shatter if rapidly exposed to high broiler heat; use broiler-safe containers or melt cheese in the oven on a rimmed sheet pan.