Introduction

Oh, the comfort of a classic Philly cheesesteak! I remember the first time I tried one, the savory steak, the melted cheese, all cradled in a soft roll. Pure bliss! But sometimes, you want that incredible flavor without the fuss, or maybe you’re looking for a lighter option. That’s where these Deconstructed Philly Cheesesteak Bowls come in. They capture all the deliciousness of the original but in a super simple, bowl-friendly format. Trust me, this is a recipe that will become a regular in your kitchen rotation – it’s that good and that easy!

Why You’ll Love This Recipe

Fast: Seriously, you’ll have this on the table in under 30 minutes! Perfect for busy weeknights.
Easy: No fancy techniques required. Just slicing, sautéing, and melting. Anyone can make these!
Giftable: While not something you’d “gift” in the traditional sense, these bowls are so good, you’ll be sharing the recipe with everyone who tries them!
Crowd-Pleasing: Even picky eaters will devour these. The flavors are universally loved.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

1 lb Ribeye or Sirloin Steak: I like ribeye for its tenderness and flavor, but sirloin works beautifully too.
2 cloves Garlic: Fresh garlic is key for that aromatic punch.
1 Green Bell Pepper: Adds a lovely fresh crunch and color.
1 Small Onion: Sweetness and depth! Yellow or white works great.
A little Fresh Parsley: For a pop of freshness and a pretty garnish.
1 Red Bell Pepper: A touch of sweetness and vibrant color.
1 tsp Worcestershire Sauce: This is your secret flavor weapon!
1 cup Cauliflower Rice: A fantastic low-carb base that soaks up all the delicious flavors.
1 tsp Black Pepper: For that classic peppery bite.
1 tsp Salt: To bring out all the savory goodness.
1 tbsp Olive Oil: For getting that beautiful sizzle.
1 cup Provolone or Mozzarella Cheese: Or a mix! Melted cheese is non-negotiable, right?

How to Make It

Let’s get cooking! This is so straightforward, you’ll be amazed.

First things first, let’s prep our steak. You want to thinly slice your ribeye or sirloin against the grain. This is super important for tender steak! If the steak is slightly frozen, it makes slicing much easier.
Next, we’ll tackle the veggies. Thinly slice your green bell pepper, red bell pepper, and onion. Aim for consistent slices so they cook evenly.
Mince your garlic. The smaller the pieces, the more flavor it will release.
Now, grab a large skillet or your favorite cast iron pan. Heat your olive oil over medium-high heat. You want it nice and hot!
Carefully add your thinly sliced steak to the hot skillet. Don’t overcrowd the pan – cook in batches if necessary. Let it brown beautifully on both sides, about 2-3 minutes per side. Once it’s browned, remove the steak from the skillet and set it aside.
Toss your sliced bell peppers and onion into the same skillet. Cook them, stirring occasionally, until they start to soften and get a little tender, which usually takes about 5-7 minutes.
Add your minced garlic to the skillet with the veggies and cook for just another minute until you can smell its fragrant aroma. Be careful not to burn it!
Now, it’s time to bring that glorious steak back into the skillet. Stir in the Worcestershire sauce, salt, and black pepper. Give it all a good mix to combine those fantastic flavors.
Pour in your cauliflower rice. Stir everything together so the steak and veggies are nicely coated.
This is the moment we’ve all been waiting for! Sprinkle your provolone or mozzarella cheese evenly over the top of the mixture. Cover the skillet with a lid for 1-2 minutes, or just until that cheese is perfectly melted and gooey.
Finally, garnish your masterpiece with that freshly chopped parsley. Serve these delicious bowls immediately and get ready for the rave reviews!

Substitutions & Additions

Feeling creative? I love how versatile this recipe is! Here are a few ideas:

Cheese: Swap provolone or mozzarella for a sharp cheddar or a blend of your favorite melting cheeses. A sprinkle of Parmesan on top before serving is also delicious!
Veggies: Mushrooms are a classic cheesesteak addition, so feel free to sauté some sliced mushrooms with the peppers and onions. You could also add some thinly sliced zucchini or a pinch of red pepper flakes for a little heat.
Base: If cauliflower rice isn’t your jam, you can serve this over brown rice, quinoa, or even some sautéed spinach for a super light option.
Umami Boost: A splash of soy sauce or tamari can add another layer of savory flavor along with the Worcestershire sauce.

Tips for Success

Let’s make these bowls absolutely perfect every time!

Thinly Slicing the Steak: As I mentioned, a slightly frozen steak is your best friend here. It makes slicing against the grain so much easier and results in tender, bite-sized pieces.
Don’t Overcook the Steak: Ribeye and sirloin cook very quickly. You want to brown it, not cook it to death, or it can become tough.
Prep Ahead: You can slice your veggies and steak a day in advance and store them in airtight containers in the refrigerator. This makes assembly even quicker on busy nights!
Medium-High Heat is Key: Getting your pan hot before adding the steak ensures a good sear and prevents it from steaming.

How to Store It

Leftovers? Lucky you! These bowls store beautifully. Once cooled, transfer any leftovers to an airtight container and keep them in the refrigerator. They’ll stay tasty for about 2-3 days. To reheat, you can gently warm them up on the stovetop or in the microwave. I sometimes add a tiny splash of water when reheating to help re-steam everything.

FAQs

Can I use a different cut of steak?

Absolutely! While ribeye and sirloin are fantastic, flank steak or even skirt steak can work if sliced very thinly against the grain. Just be mindful of their cooking times.

What if I don’t have cauliflower rice?

No problem! As mentioned in the substitutions, you can easily swap it for regular rice, quinoa, or even just serve the steak and veggie mixture on its own!

Can I make this dairy-free?

Yes! Simply omit the cheese or use your favorite dairy-free shredded cheese alternative. The flavor will still be incredible!

Is this recipe spicy?

This basic recipe isn’t spicy, but you can easily add a pinch of red pepper flakes with the garlic or a dash of your favorite hot sauce when serving if you like a little kick.

Deconstructed Philly Cheesesteak Bowls

A quick and easy weeknight dinner that captures the savory flavors of a Philly cheesesteak in a simple, bowl-friendly format.

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Prep Time 10

Cook Time 15

Servings 4

Equipment

Large skillet Or cast iron pan

Ingredients

Main ingredients

1 lb Ribeye or Sirloin Steak Thinly sliced against the grain
2 cloves Garlic Minced
1 Green Bell Pepper Thinly sliced
1 Small Onion Thinly sliced
1 Red Bell Pepper Thinly sliced
1 tsp Worcestershire Sauce
1 cup Cauliflower Rice
1 tsp Black Pepper
1 tsp Salt
1 tbsp Olive Oil
1 cup Provolone or Mozzarella Cheese Shredded
Fresh Parsley Chopped, for garnish

Instructions

Thinly slice the steak against the grain. If slightly frozen, slicing is easier.
Thinly slice the green bell pepper, red bell pepper, and onion.
Mince the garlic.
Heat olive oil in a large skillet or cast iron pan over medium-high heat.
Add steak to the hot skillet and brown on both sides for 2-3 minutes per side. Cook in batches if necessary. Remove steak and set aside.
Add bell peppers and onion to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
Add minced garlic to the skillet with the veggies and cook for 1 minute until fragrant. Be careful not to burn.
Return the steak to the skillet. Stir in Worcestershire sauce, salt, and black pepper.
Pour in the cauliflower rice and stir to coat everything with steak and veggies.
Sprinkle cheese evenly over the top. Cover the skillet for 1-2 minutes, or until cheese is melted and gooey.
Garnish with chopped fresh parsley. Serve immediately.

Notes

For tender steak, slice it thinly against the grain. Using a slightly frozen steak makes this process easier. Don't overcook the steak, as it can become tough.