Philly Cheesesteak Rice Bowls
This quick and easy one-pan dinner takes a classic sandwich and turns it into a fork-able dinner in these ground beef Philly cheesesteak bowls! Browned beef, tender green peppers and onions and all the melty cheese come together in under 30 minutes and then can be served as rice bowls, in baked potatoes or heck, even on a bun! We love this simple cheesy dinner that is a customizable weeknight meal!
Servings: 6
Ingredients
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 ½ tsp garlic powder divided
- 1 small onion diced
- 2 Tbsp tomato paste
- 2 green bell peppers diced
- 4 oz. mushrooms diced
- 1 ½ -2 Tbsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- 1 cup beef broth
- 1 Tbsp corn starch
- 4 slices provolone chopped
- 1 - 1½ cups shredded mozzarella
- chopped parsley for serving
- optional: cooked rice for serving, or baked potato, cauliflower rice, etc.
Instructions
- Heat about 1 tbsp olive oil over medium-high heat in a large, oven proof skillet or sauté pan. Add the ground beef. Sprinkle about 1 teaspoon of garlic powder over top. Break into chunks and brown the beef until no longer pink inside. Drain and set aside.
- Add another tbsp olive oil to pan and allow to heat up. Add the diced onions and sauté for several minutes, allowing to become slightly translucent. Add the tomato paste and stir to combine with the onions and heat for several minutes to caramelize.
- Add the peppers and mushrooms. Sauté with the onions for another 6-8 minutes until softened—you can cook these as crisp or soft as you like!
- Once vegetables are tender, shift heat to medium-low and whisk together the beef broth with the cornstarch until smooth. Add this mixture, the Worcestershire sauce, salt, pepper, onion powder and remaining garlic powder and stir to combine.
- Add the ground beef back and the chopped provolone into the skillet and toss to combine. Allow the provolone to melt and heat until the sauce is thickened. If sauce becomes too thick, you can add more broth. Remove from heat and sprinkle the mozzarella over top and place in the broiler on high for 2-3 minutes or until melty and slightly browned.
- Allow to cool for about 5 minutes before spooning over rice, cauliflower rice, baked potatoes, etc. We top ours with chopped parsley—banana peppers would be great on top as well!
Notes
*Nutrition does not include rice or whatever the meat mixture is served over top/with.
Storage: Refrigerate leftovers in an airtight container for about 3-4 days. Reheat single servings in the microwave for about 2 minutes, stirring halfway. You can also bake the leftovers at 350° for about 15 minutes.
To Freeze: allow it to cool completely before transferring to a freezer safe container. Freeze for up to 3 months. You can thaw before reheating overnight in the refrigerator or re-heat from frozen.
Nutrition
Calories: 340kcal | Carbohydrates: 9g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 667mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 35mg | Calcium: 262mg | Iron: 3mg