A delicious and easy recipe for a Philly Cheesesteak Bowl, featuring tender sirloin steak, sautéed vegetables, and melted provolone cheese served over rice or quinoa.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound sirloin steak, thinly sliced
1 tablespoon olive oil
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Worcestershire sauce
4 ounces provolone cheese, shredded
2 cups cooked rice or quinoa
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the sliced sirloin steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic, salt, black pepper, paprika, and Worcestershire sauce to the skillet. Stir to combine and cook for an additional 1-2 minutes.
Return the cooked steak to the skillet and mix well with the vegetables. Cook for another 2 minutes until everything is heated through.
Divide the cooked rice or quinoa among serving bowls. Top each bowl with the steak and vegetable mixture.
Sprinkle shredded provolone cheese over the top and cover the bowls for a few minutes to allow the cheese to melt.
Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute the steak with grilled chicken or tofu.
Add sliced mushrooms or jalapeños for extra flavor and texture.