Description
This Philly Cheesesteak Rice Bowl recipe combines tender ground beef with sautéed peppers, onions, and mushrooms in a savory, cheesy sauce. Finished under the broiler with melted provolone and mozzarella, it’s a quick, flavorful dish perfect for serving over rice, cauliflower rice, or baked potatoes, making a delicious homestyle meal in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 small onion, diced
- 2 green bell peppers, diced
- 4 oz. mushrooms, diced
Seasonings and Sauces
- 1 ½ tsp garlic powder (divided)
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- 2 Tbsp tomato paste
- 1 ½ – 2 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 Tbsp cornstarch
Oils and Cheese
- 2 Tbsp olive oil
- 4 slices provolone, chopped
- 1 – 1 ½ cups shredded mozzarella
Garnish and Serving
- Chopped parsley for serving
- Optional: cooked rice, cauliflower rice, or baked potatoes for serving
Instructions
- Brown the Beef: Heat 1 tbsp olive oil over medium-high heat in a large oven-proof skillet or sauté pan. Add the ground beef and sprinkle with 1 tsp garlic powder. Break the beef into chunks and cook until no longer pink. Drain excess fat and set the beef aside.
- Sauté Onions and Tomato Paste: Add the remaining 1 tbsp olive oil to the same pan and heat. Add diced onions and sauté for several minutes until slightly translucent. Stir in the tomato paste and cook for a few more minutes to caramelize it with the onions.
- Add Peppers and Mushrooms: Add the diced green bell peppers and mushrooms to the pan. Continue to sauté for 6-8 minutes until the vegetables are softened to your liking.
- Prepare Sauce: Reduce heat to medium-low. In a small bowl or measuring cup, whisk together beef broth and cornstarch until smooth. Pour the mixture into the skillet along with Worcestershire sauce, salt, pepper, onion powder, and the remaining garlic powder. Stir well to combine all ingredients.
- Combine Beef and Melt Provolone: Return the browned ground beef to the skillet and stir in the chopped provolone. Toss to mix thoroughly. Let the provolone melt and the sauce thicken, adding more broth if the sauce becomes too thick.
- Broil with Mozzarella: Remove skillet from heat. Sprinkle shredded mozzarella evenly over the top. Place the skillet under the broiler on high for 2-3 minutes until the cheese is melted and slightly browned.
- Serve and Garnish: Let the dish cool for about 5 minutes. Spoon the mixture over prepared rice, cauliflower rice, or baked potatoes. Garnish with chopped parsley or optional banana peppers as desired.
Notes
- You can adjust the level of softness or crispness of the vegetables by varying the sauté time.
- If the cheese or sauce thickens too much, adding more beef broth can help loosen it.
- This dish can also be served with baked potatoes or cauliflower rice for a lower-carb alternative.
- Broiling time might vary depending on your oven; watch carefully to avoid burning the cheese.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
