PHILLY CHEESESTEAK BOWLS: YES, PLEASE – omarezepte24

I’ll never forget the first time I tried a “deconstructed” Philly cheesesteak. It was at a food truck rally, and I was instantly hooked by the juicy, flavorful steak and melted cheese, all served in a bowl instead of the traditional roll. That day sparked a culinary obsession, and I’ve been perfecting my own version of Philly Cheesesteak Bowls ever since. Today, I’m sharing all my secrets for the most amazing, satisfying Philly Cheesesteak Bowls you’ll ever make!

The Ultimate Philly Cheesesteak Bowl: A Step-by-Step Guide

Okay, friend, let’s dive into making these incredible bowls! I promise, even if you’re a beginner in the kitchen, I’ll guide you through every step. We’re going to create a flavor explosion that’s both comforting and exciting. Get ready for some serious deliciousness!

Ingredients You’ll Need

Before we start cooking, let’s gather our ingredients. Having everything prepped and ready to go will make the process much smoother and more enjoyable.

• For the Steak:
  • 1.5 lbs thinly sliced steak (ribeye or sirloin work best)
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced (optional, for color)
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
• For the Cheese Sauce:
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • 8 oz cream cheese, softened
  • 8 oz shredded cheddar cheese
  • 4 oz shredded provolone cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch of cayenne pepper (optional, for a little kick)
• For the Base (Choose Your Adventure!):
  • Cooked rice (white, brown, or cauliflower rice)
  • Mashed potatoes
  • French fries (for a truly indulgent treat!)
  • Quinoa
  • Chopped lettuce (for a lighter, low-carb option)
• Optional Toppings:
  • Pickled jalapenos
  • Sauteed mushrooms
  • Fried onions
  • Chopped tomatoes
  • Ketchup
  • Mustard

Let’s Get Cooking!

1. Prepare the Steak: Pat the thinly sliced steak dry with paper towels. This is *crucial*! Excess moisture will prevent it from browning properly. Season the steak with salt, pepper, garlic powder, and onion powder.
2. Sear the Steak: Heat olive oil in a large skillet or cast-iron pan over high heat. Once the oil is shimmering and very hot, add the steak in batches, being careful not to overcrowd the pan. Sear for about 1-2 minutes per side, until nicely browned. Remove the steak from the pan and set aside. Don’t worry about cooking it all the way through at this point; we’ll finish it later.
3. Sauté the Vegetables: Add the sliced onions and bell peppers to the same skillet. Cook over medium heat, stirring occasionally, until they are softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Combine and Simmer: Return the seared steak to the skillet with the vegetables. Add the Worcestershire sauce. Stir everything together and reduce the heat to low. Cover the skillet and let it simmer for about 5-10 minutes, or until the steak is cooked to your desired doneness. The aroma at this point is simply divine – you’ll want to dive right in!
5. Make the Cheese Sauce: While the steak is simmering, let’s make the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is the base of our creamy sauce, so don’t skip this step!
6. Add the Milk: Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more. Continue whisking until the sauce is smooth and begins to thicken.
7. Melt in the Cheese: Reduce the heat to low and add the softened cream cheese, cheddar cheese, and provolone cheese. Stir constantly until all the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings as needed. The cheese sauce should be rich, velvety, and utterly irresistible.
8. Assemble Your Bowls: Now comes the fun part! Choose your base (rice, mashed potatoes, fries, quinoa, or lettuce) and place it in a bowl. Top with the steak and vegetable mixture, then generously smother it with the creamy cheese sauce.
9. Add Toppings: Garnish with your favorite toppings, such as pickled jalapenos, sauteed mushrooms, fried onions, or chopped tomatoes. A dollop of ketchup or mustard can also add a nice touch.
10. Serve and Enjoy: Serve immediately and enjoy your amazing Philly Cheesesteak Bowl!

Success Tips for Perfect Philly Cheesesteak Bowls

To ensure your Philly Cheesesteak Bowls are a guaranteed hit, here are a few golden tips I’ve learned over the years:

• The Secret to Tender Steak: Thinly sliced steak is key! Ask your butcher to slice it for you, or partially freeze the steak before slicing it yourself for easier handling. Searing the steak quickly in a hot pan locks in the juices and prevents it from becoming tough.
• Don’t Overcrowd the Pan: When searing the steak, work in batches to avoid overcrowding the pan. Overcrowding lowers the temperature of the pan and causes the steak to steam instead of sear.
• Make the Cheese Sauce Ahead of Time: The cheese sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Gently reheat it over low heat, stirring occasionally, until smooth and creamy.
• Customize Your Base: Feel free to get creative with your base! Rice, mashed potatoes, and fries are all classic choices, but you can also use quinoa, cauliflower rice, or even a bed of lettuce for a healthier option.
• Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Pickled jalapenos, sauteed mushrooms, fried onions, and chopped tomatoes are all great additions.

Variations and Adaptations

One of the best things about Philly Cheesesteak Bowls is how versatile they are. You can easily adapt the recipe to suit your preferences and dietary needs.

• Spicy Philly Cheesesteak Bowl: Add a pinch of cayenne pepper to the cheese sauce or use pepper jack cheese for a spicier kick. You can also add some chopped jalapenos to the steak and vegetable mixture.
• Low-Carb Philly Cheesesteak Bowl: Use cauliflower rice or a bed of lettuce as the base. You can also skip the cheese sauce or use a low-carb cheese sauce alternative.
• Chicken Philly Cheesesteak Bowl: Substitute the steak with thinly sliced chicken breast or chicken thighs. Follow the same cooking instructions as for the steak. If you’re a fan of spice, you should also check out this Buffalo Chicken Cheesesteak recipe!
• Vegetarian Philly Cheesesteak Bowl: Substitute the steak with sliced mushrooms or plant-based steak alternatives.

Serving Suggestions

Philly Cheesesteak Bowls are a complete meal on their own, but they can also be served with a variety of sides. Here are a few suggestions:

• Side Salad: A simple side salad with a light vinaigrette dressing is a refreshing contrast to the rich and savory bowls.
• Coleslaw: Creamy coleslaw adds a cool and tangy element to the meal.
• Garlic Bread: Crispy garlic bread is perfect for soaking up the delicious cheese sauce.
• French Fries: If you’re serving the bowls with rice or mashed potatoes, you can offer a side of french fries for those who want an extra dose of indulgence.

Make-Ahead and Storage Instructions

Philly Cheesesteak Bowls are a great option for meal prepping, as many of the components can be made ahead of time. Here’s how to do it:

• Steak and Vegetables: The steak and vegetable mixture can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before assembling the bowls.
• Cheese Sauce: The cheese sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Gently reheat it over low heat, stirring occasionally, until smooth and creamy.
• Base: The rice, mashed potatoes, quinoa, or fries can be cooked ahead of time and stored in the refrigerator. Reheat them before assembling the bowls.
• Storage: Assembled Philly Cheesesteak Bowls are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat them in the microwave or oven.

Why This Recipe Works

I know there are tons of cheesesteak-inspired recipes out there, but I truly believe this bowl version is something special. Here’s why:

• It’s Customizable: You can tailor it to your exact tastes and dietary needs. Low-carb? No problem! Vegetarian? Easy! Want to add a fiery kick? Go for it!
• It’s Flavorful: The combination of tender, savory steak, perfectly sauteed vegetables, and creamy, cheesy sauce is simply irresistible. The Worcestershire sauce adds a depth of flavor that elevates the entire dish.
• It’s Easy to Make: Despite the seemingly long list of ingredients, this recipe is surprisingly easy to make. The steps are straightforward, and you can easily adapt them to your skill level.
• It’s Satisfying: Philly Cheesesteak Bowls are a hearty and filling meal that will leave you feeling satisfied and energized. They’re perfect for a weeknight dinner, a weekend treat, or a potluck gathering.

If you enjoy quick and easy beef recipes, you might also like these Garlic Butter Beef Bites. They’re another great way to enjoy tender, flavorful beef in a simple and satisfying way. Or, for a comforting casserole, try this Steak & Cheddar Potato Casserole! If you are craving asian flavors, Chinese Beef & Broccoli is a must try!

And if you’re looking for another cheesy dish, consider Cheesy Ranch Potatoes & Smoked Sausage. The creamy, cheesy sauce is similar in texture and richness to the one we use in the Philly Cheesesteak Bowls, and it adds a comforting touch to any meal.

Craving even *more* cheesesteak goodness? You *have* to try this Cheesesteak Stuffed Garlic Bread. It’s an indulgent, cheesy, and utterly delicious twist on the classic sandwich!

Final Thoughts

So, there you have it – my ultimate recipe for Philly Cheesesteak Bowls. I hope you enjoy making and eating them as much as I do! Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make this recipe your own. Trust me, once you try these bowls, you’ll be hooked! They are the perfect combination of comfort food and exciting flavors. Happy cooking, my friend!

Philly Cheesesteak Bowls

Amelia

Deconstructed Philly cheesesteak in a bowl! This recipe features tender, thinly sliced steak, sautéed vegetables, and a creamy cheese sauce served over your choice of base, like rice, mashed potatoes, or fries. Customize with your favorite toppings for a satisfying and flavorful meal.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 700 kcal

• 1.5 lbs thinly sliced steak ribeye or sirloin
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced optional
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 8 oz cream cheese, softened
• 8 oz shredded cheddar cheese
• 4 oz shredded provolone cheese
• ¼ tsp salt for cheese sauce
• ¼ tsp black pepper for cheese sauce
• Pinch of cayenne pepper optional
• Cooked rice white, brown, or cauliflower rice
• Optional toppings: Pickled jalapenos, sauteed mushrooms, fried onions, chopped tomatoes, ketchup, mustard

• Prepare the Steak: Pat the thinly sliced steak dry with paper towels. Season with salt, pepper, garlic powder, and onion powder.

• Sear the Steak: Heat olive oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Sear for 1-2 minutes per side, until browned. Remove and set aside.

• Sauté the Vegetables: Add the sliced onions and bell peppers to the skillet. Cook over medium heat, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

• Combine and Simmer: Return the seared steak to the skillet with the vegetables. Add the Worcestershire sauce. Stir and reduce heat to low. Cover and simmer for 5-10 minutes, or until the steak is cooked to your desired doneness.

• Make the Cheese Sauce: While the steak is simmering, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.

• Add the Milk: Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more. Continue whisking until the sauce is smooth and begins to thicken.

• Melt in the Cheese: Reduce the heat to low and add the softened cream cheese, cheddar cheese, and provolone cheese. Stir constantly until all the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of cayenne pepper (if using). Taste and adjust seasonings.

• Assemble Your Bowls: Choose your base (rice, mashed potatoes, fries, quinoa, or lettuce) and place it in a bowl.

• Top with the steak and vegetable mixture, then generously smother it with the creamy cheese sauce.

• Add Toppings: Garnish with your favorite toppings, such as pickled jalapenos, sauteed mushrooms, fried onions, or chopped tomatoes. A dollop of ketchup or mustard can also add a nice touch.

• Serve and Enjoy: Serve immediately and enjoy your amazing Philly Cheesesteak Bowl!

For the most tender steak, ensure it is thinly sliced. Partially freezing the steak before slicing can make it easier. Don’t overcrowd the pan when searing the steak to ensure proper browning. The cheese sauce can be made ahead of time and stored in the refrigerator for up to 3 days; reheat gently before serving. Customize your bowl with different bases and toppings to suit your preferences. Leftovers can be stored in the refrigerator for up to 2 days.