Philly Cheesesteak Bowl

Philly cheesesteak bowls are my go to for an easy weeknight dinner when I am craving something comforting and full of flavor without all the fuss of a sandwich Pressed for time one night I tossed the classic cheesesteak fillings over a big scoop of hot rice and finished it with a silky cheddar sauce My family was hooked after the first bite and now we call it our make again must every month

When I made this the first time everyone hovered over the pan waiting for a taste Once you pour that cheese sauce over the bowl smiles are guaranteed

Ingredients

• Ground beef: Choose a high quality eighty five percent lean for bold flavor and tender results
• Kosher salt and black pepper: Use fresh ground pepper if possible for the brightest taste
• Butter: Adds richness Opt for real butter or use a plant based version for dairy free
• Red onion: Look for firm onions with shiny dry skin Slicing thin gives the best sweetness when cooked
• Green bell pepper: Select a pepper with a smooth firm skin for the best texture
• Red bell pepper: Choose fresh bright colored peppers for sweetness and color contrast
• Cooked rice: Any kind works but a fluffy white rice or sturdy brown rice holds up well
• Butter: Adds creaminess to the sauce Plant based options work great too
• All purpose flour: Essential for thickening the cheese sauce Use fresh not old flour
• Garlic: Freshly minced garlic releases the most fragrant mellow flavor
• Half and half or dairy free creamer: Use something rich For dairy free use an unsweetened creamer
• White cheddar cheese: Always grate your own for best melting and flavor Look for a sharp cheddar
• Ground mustard: Gives a subtle tang to the cheese sauce Use dry mustard powder for best results
• Kosher salt and black pepper: Season the sauce well to round out the flavors

Step-by-Step Instructions

Cook the ground beef:

Brown the ground beef in a large cast iron skillet over medium high heat Break it up as it cooks and keep stirring until no pink remains This step is important to build savory flavor Remove the cooked beef with a slotted spoon and let excess grease drain away

Saute the veggies:

Keep using the same skillet and turn heat to medium Melt a tablespoon of butter and add the thinly sliced onion and both bell peppers Cook for about three minutes Stir gently until the veggies turn tender and glossy If you want more caramelization let them sit a bit longer Remove from heat and set aside

Make the cheese sauce:

In a separate small saucepan melt two tablespoons butter over medium high Whisk the flour in so it blends with the butter then add garlic Cook just until the flour smells a little nutty and golden Pour in the half and half slowly while whisking so the mixture stays smooth Once all the liquid is in and the sauce thickens take off the heat Mix in the shredded cheddar ground mustard salt and pepper until it becomes creamy and completely melted

Assemble the bowls:

Scoop the hot cooked rice into serving bowls Add an even layer of the beef and sautéed veggies over the rice Pour the warm cheese sauce over the top You can drizzle a little or a lot Enjoy right away while everything is hot and cozy

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I am a real fan of sharp white cheddar in the sauce It just melts into the most richly flavored topping Once when I used a smoky cheddar by mistake the family loved it even more We still talk about how fun it was to try a new cheese twist together

Storage Tips

Store leftovers in individual airtight containers and refrigerate for up to three days To reheat microwave in short bursts stirring often or warm gently on the stovetop Add a splash of milk or creamer if the cheese sauce thickens too much

Ingredient Substitutions

Use ground chicken or turkey for a lighter bowl or skip meat and add sautéed mushrooms for a plant based change Switch up the veggies with what you love like jalapenos for more heat or omit onions if you prefer For the sauce try Monterey Jack or smoked gouda for different flavors

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Serving Suggestions

These bowls are delicious as they are but I like to add fresh chopped parsley or sliced green onions on top for color and freshness Try crunchy pickled peppers for tang You can even serve with tortilla chips for scooping

Cultural Note

Philly cheesesteak sandwiches are a Philly icon but this rice bowl version brings all the flavors to your kitchen no matter where you live Swapping the hoagie for rice means you enjoy that signature beefy cheesy goodness but easier and in a fresh new way My family thinks of it as comfort food reinvented

Recipe FAQs

→ Can I use steak instead of ground beef?

Yes, thinly sliced ribeye or sirloin makes a great substitute for ground beef and adds authentic flavor.

→ Is there a dairy-free option for the cheese sauce?

You can use plant-based butter, dairy-free creamer, and a vegan cheese alternative to make it dairy-free.

→ What type of rice works best?

White or brown rice both work well. Short or long grain varieties will hold up nicely under the toppings.

→ Can I make this ahead of time?

Absolutely. Prepare each component separately and assemble just before serving for best texture.

→ Are extra toppings recommended?

Try adding sliced jalapeños, sautéed mushrooms, or a sprinkle of fresh herbs for added flavor.