Philly Cheesesteak Bowls
Savory ground beef, sautéed peppers, onions and mushrooms are topped with melted provolone and a creamy cottage cheese and cheddar sauce. These Philly cheesesteak bowls pack 38 grams of protein per serving!
Servings: 4
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
Serving: 1/4 recipe (w/o rice) | Calories: 402kcal | Carbohydrates: 14g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Monounsaturated Fat: 1g | Cholesterol: 100mg | Sodium: 1060mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g