Ground Beef Philly Cheesesteak Bowls
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These ground beef Philly cheesesteak bowls are loaded with savory beef, peppers and onions, then finished with melty provolone and a creamy cheese sauce. It’s an easy one-pan dinner with 38 grams of protein per serving!
A classic Philly cheesesteak is a sandwich with thinly sliced beef and melted cheese, often with onions and peppers. These bowls take those savory, cheesy flavors and serve them over rice or cauliflower rice.
My team and I tested these Philly cheesesteak bowls so many times I lost count! We started with shaved beef, but once we tried ground beef, we knew that was the way to go. It’s easy to cook and gives you savory beef in every bite.
Philly cheesesteaks are often served with Cheez Whiz, so I wanted that same creamy, cheesy finish using cottage cheese and cheddar. It took a few rounds to get the sauce just right, but we finally nailed it. Honestly, it totally makes the bowl! I hope you love these as much as we do.
Table of Contents
Why I Love This Philly Cheesesteak Bowl
- Macro-friendly: Each serving has 38 grams of protein before adding rice, and you can choose rice or cauliflower rice based on what sounds good to you.
- Plenty of veggies: Two bell peppers, a whole onion and mushrooms make these bowls hearty and colorful.
- Easy to customize: Add banana peppers for tang or red pepper flakes for a little heat. If you like building your own burger bowls, you’ll love these, too.
- Great for leftovers: The recipe makes four servings, so lunch is already handled for the next day.
Ingredients Needed
- yellow onion – adds sweetness as it cooks. A white onion is a good substitute if that’s what you have.
- green and red bell peppers – the green pepper adds a slightly sharper flavor, while the red brings sweetness. You can use two of either color.
- baby bella mushrooms – add savory flavor and a meaty bite. White button mushrooms work well, too.
- lean ground beef – I used 93/7, but 90/10 works, too. Both give you plenty of beefy flavor without as much grease to drain.
- water or broth – loosens the browned bits from the skillet and keeps the beef mixture moist. Beef broth adds extra flavor; water keeps it simple.
- Worcestershire sauce – adds savory depth with a little tang. If you need the recipe to be gluten-free, choose a bottle labeled gluten-free.
- provolone cheese – melts over the skillet for that stretchy cheese topping. Mild provolone keeps the flavor mellow; sharp provolone gives it more bite.
- cheese sauce – a creamy blend of cottage cheese, cheddar, milk, Dijon mustard, garlic powder and black pepper.
Find the full ingredient list with measurements in the recipe card below.
How to Make this Philly Cheesesteak Bowl
Step 1: Sauté the onion, peppers and mushrooms with half the salt until softened and lightly browned. Add the garlic, cook briefly, then transfer the vegetables to a plate.
Step 2: While the vegetables cook, blend the cheese sauce ingredients until smooth, adding a little more milk if needed.
Step 3: Brown the ground beef in the same skillet and drain excess grease. Stir in the water or broth, Worcestershire, vinegar and remaining seasonings, then return the vegetables to the pan.
Step 4: Top with provolone, cover and cook on low until melted. Serve over cooked rice or cauliflower rice with the cheese sauce and any optional toppings.
Brittany’s Recipe Tips
- Give the vegetables room to cook: Use a wide skillet, ideally 12 inches, so the moisture can cook off. If the pan is crowded, cook the vegetables in batches for better browning.
- Use a small blender cup: This is a small batch of cheese sauce, so a personal blender cup works better than a large pitcher. Scrape down the sides as needed instead of adding extra milk, which can thin the sauce.
- Don’t skip the banana peppers: They add a tangy bite that balances the beef and cheese sauce. I like adding them right before serving so they keep a little crunch.
- No need to heat the sauce: I drizzle it straight onto the hot bowls and find it warms up enough. If you prefer, gently warm it in a small saucepan over low heat for a few minutes, stirring often.
How to Serve Philly Cheesesteak Bowls
I usually serve these over rice or cauliflower rice, but the cheesy beef and veggies are delicious a few other ways, too:
- Stuffed into a potato: Spoon the filling into a baked potato and drizzle the cheese sauce on top.
- With a fresh salad: An arugula salad or creamy cucumber salad makes a nice side.
- With fries: Serve the filling alongside air fryer sweet potato fries and save some cheese sauce for dipping.
How to Store and Meal Prep
- Storage: Refrigerate the beef mixture and cheese sauce in separate airtight containers for up to 3–4 days. Keeping the sauce separate lets you reheat the beef and vegetables without overheating it.
- Reheating: Warm the beef mixture in the microwave or a covered skillet, adding a splash of water or broth if needed. Stir the sauce before serving. If you want it warm, microwave it in short intervals, stirring between each, until just heated through.
- Meal prep: Divide the beef, vegetables and cooked rice or cauliflower rice among four containers. Pack the cheese sauce and banana peppers separately, then add them after reheating.
Frequently Asked Questions
I haven’t tested this recipe with sliced steak, but thinly sliced ribeye or sirloin should work. Sear it in batches so it browns, then return it to the skillet with the vegetables before adding the provolone. Since thin slices cook quickly, keep an eye on them so they don’t overcook.
Not strongly. The cheddar, Dijon and garlic give the sauce its cheesy flavor, and blending makes it smooth. Cottage cheese brands vary, so use one you like.
Ground turkey should work, though I haven’t tested it in this recipe. It will have a milder flavor, so taste the filling and adjust the seasoning before adding the provolone.
More Bowl Recipes You’ll Love
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Philly Cheesesteak Bowls
Ingredients
- ½ Tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 lb lean ground beef, I used 93/7
- 2-4 Tablespoons water or broth
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sea salt, divided plus more to taste
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper, plus more to taste
- 6 slices provolone cheese
Cheese Sauce
- ½ cup cottage cheese
- ¼ cup shredded cheddar cheese
- 1-2 Tablespoons milk
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Pinch of pepper
For serving
- Rice or cauliflower rice
- Sliced banana peppers or pickled peppers, optional
- Red pepper flakes, optional
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil, then add the onion, bell peppers and mushrooms. Season with ½ teaspoon salt and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook for 30 seconds, until fragrant. Transfer the vegetables to a plate.
- While the vegetables are cooking, make the cheese sauce. Add the cottage cheese, cheddar, 1 Tablespoon milk, Dijon mustard, garlic powder and pepper to a high-powered blender and blend until completely smooth. Add an additional tablespoon of milk if the mixture is too thick. Set aside. The sauce is ready to drizzle as is, but if you prefer it warm, heat it gently in a small saucepan over low heat for a few minutes, stirring often. I didn’t find that necessary since the beef and veggies warm it up in the bowl.
- Add the ground beef to the same skillet as the veggies and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6–8 minutes. Drain any excess grease, if needed.
- Add 2 Tablespoons water or broth to the skillet, followed by the Worcestershire sauce, apple cider vinegar, garlic powder, ½ teaspoon salt, smoked paprika and black pepper. Stir to combine, adding another 1–2 Tablespoons water or broth if the mixture seems dry.
- Return the cooked vegetables to the skillet and toss until everything is well combined and warmed through.
- Reduce the heat to low. Lay the provolone slices evenly over the beef and vegetable mixture. Cover and cook for 1–2 minutes, or until the cheese is melted.
- Divide rice or cauliflower rice among bowls and top with the cheesesteak mixture. Drizzle with the cheese sauce and top with banana peppers and red pepper flakes, if desired.
Notes
- Cheese sauce: A personal blender cup works best for this small batch. Scrape down the sides as needed, and add only enough milk to blend it smooth so the sauce stays thick and creamy.
- Storage: Refrigerate the beef mixture and cheese sauce separately in airtight containers for up to 3–4 days. Reheat the beef first, then add the sauce. If you’d like the sauce warm, heat it gently in short microwave intervals, stirring between each.
- Nutrition: The nutrition information is for ¼ of the recipe without rice or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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