Philly Cheesesteak Rice Bowls
This is my bowl version of a cheesesteak, keeping the peppers, onions, and melted provolone but swapping the hoagie roll for rice. It's a good way to get that sandwich shop flavor without needing fresh bread every day of the week.
Searing the peppers and onions in the same pan as the beef means they pick up some of that same browned flavor instead of tasting like a plain side. Provolone melted over the top ties the whole bowl together the way it would on the sandwich.
Rice underneath does the job the roll normally would, soaking up the juices from the beef and peppers. This is a heartier bowl than most of my other beef recipes, thanks to all that melted cheese.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This cheesesteak bowl is a fun twist whenever I'm craving a sandwich but want to stick to my meal prep.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Philly Cheesesteak Rice Bowls
YIELD
10 portions
ESTIMATED NUTRITION
555 calories • 41g protein • 40g carbs • 24g fat per portion
What I really like about this recipe is that it captures a cheesesteak's flavor without needing fresh bread all week.
Ingredients
• 3 3/4 lb thin-sliced beef sirloin
• 7 1/2 cups cooked rice
• 5 bell peppers, sliced
• 2 1/2 onion, sliced
• 1 cup shredded provolone
• 2 1/2 tbsp olive oil
• salt and pepper
• 2 1/2 tsp garlic powder
Directions
1. Sear the beef in a hot pan until browned, about 3–4 minutes; set aside.
2. Cook peppers and onions in the same pan until softened and slightly charred.
3. Return the beef to the pan and toss together; top with provolone until melted.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
