Description
These Philly Cheesesteak Rice Bowls bring the classic flavors of a Philly cheesesteak into a hearty, comforting rice bowl format. Ground beef is seared and combined with sautéed onions, peppers, and mushrooms, then simmered in a savory sauce enriched with Worcestershire and tomato paste. Topped with melted provolone and mozzarella cheese, this dish offers a deliciously melty, cheesy finish perfect for a quick weeknight meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb lean ground beef
- 1 ½ tsp garlic powder (divided)
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- 1 ½ – 2 Tbsp Worcestershire sauce
Vegetables and Sauce
- 1 small onion (diced)
- 2 green bell peppers (diced)
- 4 oz. mushrooms (diced)
- 2 Tbsp tomato paste
- 1 cup beef broth
- 1 Tbsp corn starch
Oils and Cheese
- 2 Tbsp olive oil
- 4 slices provolone (chopped)
- 1 – 1½ cups shredded mozzarella
Garnish and Serving Options
- Chopped parsley for serving
- Optional: cooked rice, cauliflower rice, or baked potatoes for serving
Instructions
- Brown the Beef: Heat about 1 tablespoon olive oil in a large, oven-proof skillet over medium-high heat. Add the ground beef and sprinkle with 1 teaspoon garlic powder. Break beef into chunks and cook until browned and no longer pink inside. Drain excess fat and set beef aside.
- Sauté Onions with Tomato Paste: Add another tablespoon of olive oil to the skillet and heat. Add diced onions and sauté until slightly translucent. Stir in tomato paste and cook for several minutes to caramelize, enhancing its sweetness and depth of flavor.
- Cook Peppers and Mushrooms: Add diced green bell peppers and mushrooms to the skillet with the onions. Sauté for 6-8 minutes, until vegetables are softened to your preference (crisp or soft).
- Prepare Sauce and Combine: Lower heat to medium-low. In a small bowl, whisk beef broth and cornstarch until smooth. Pour this mixture into the skillet along with Worcestershire sauce, salt, pepper, onion powder, and remaining garlic powder. Stir to combine thoroughly.
- Add Beef and Melt Provolone: Return browned ground beef to the skillet and mix in chopped provolone. Stir and cook until provolone melts and the sauce thickens. If too thick, add more broth as needed. Remove skillet from heat.
- Broil with Mozzarella: Sprinkle shredded mozzarella over the top of the mixture. Place the skillet under a high broiler for 2-3 minutes until the cheese is melted and slightly browned.
- Serve: Let the skillet cool for about 5 minutes. Spoon the cheesesteak mixture over cooked rice, cauliflower rice, or baked potatoes. Garnish with chopped parsley and, if desired, banana peppers for extra flavor.
Notes
- You can customize the vegetables according to your preferences; onions, peppers, and mushrooms provide a classic Philly flavor.
- If you prefer a thicker sauce, increase the cornstarch slightly, but add broth gradually to maintain desired consistency.
- To make this dish gluten-free, ensure that the Worcestershire sauce used is gluten-free.
- Ground beef can be substituted with ground turkey or chicken for a leaner option, adjusting cook times as needed.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
