Description
These Philly Cheesesteak Rice Bowls offer a delicious twist on the classic sandwich by combining ground beef, sautéed vegetables, and melted cheeses in a savory sauce, served over your choice of rice or alternative bases for a quick and satisfying meal.
Ingredients
Scale
Meat and Seasoning
- 2 Tbsp olive oil
- 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 Aromatics
- 1 small onion, diced
- 2 green bell peppers, diced
- 4 oz. mushrooms, diced
- 2 Tbsp tomato paste
Liquids and Thickeners
- 1 cup beef broth
- 1 Tbsp corn starch
Cheeses
- 4 slices provolone, chopped
- 1 – 1½ cups shredded mozzarella
Garnish and Serving Suggestions
- Chopped parsley for serving
- Optional: cooked rice, baked potato, cauliflower rice, or other preferred base
Instructions
- Brown the ground beef: Heat about 1 tablespoon of olive oil over medium-high heat in a large, oven-proof skillet or sauté pan. Add the ground beef and sprinkle about 1 teaspoon of garlic powder over it. Break the meat into chunks and cook until no longer pink inside. Drain excess fat and set the beef aside.
- Sauté onions and tomato paste: Add the remaining tablespoon of olive oil to the pan and let it heat. Add the diced onions and cook for several minutes until they become slightly translucent. Stir in the tomato paste and cook for a few more minutes to caramelize the mixture, enhancing the flavors.
- Cook the vegetables: Add the diced green bell peppers and mushrooms to the pan. Sauté with the onions for 6-8 minutes until the vegetables soften; cook to your preferred level of doneness, either crisp or tender.
- Make the sauce: Reduce the heat to medium-low. In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the skillet along with Worcestershire sauce, the remaining garlic powder, onion powder, salt, and pepper. Stir everything to combine well.
- Combine beef and provolone: Return the cooked ground beef to the skillet and add the chopped provolone cheese. Stir and toss the mixture to combine thoroughly. Allow the provolone to melt and the sauce to thicken. If the sauce thickens too much, add a bit more beef broth as needed.
- Broil with mozzarella: Remove the skillet from heat. Sprinkle the shredded mozzarella evenly over the top of the mixture. Place the skillet under the oven broiler on high for 2-3 minutes, or until the cheese is melted and slightly browned.
- Serve: Let the dish cool for about 5 minutes. Spoon over your choice of cooked rice, cauliflower rice, or baked potatoes. Garnish with chopped parsley and optionally add banana peppers for an extra kick.
Notes
- Use an oven-proof skillet to easily transfer from stovetop to broiler without extra dishes.
- Adjust the amount of Worcestershire sauce and seasoning according to your taste.
- The choice of base (rice, cauliflower rice, baked potato) can be customized to your dietary preferences.
- Keep an eye on the cheese under the broiler to prevent burning.
- Banana peppers or pickled peppers make great optional toppings for added flavor.
