Description
These Philly Cheesesteak Rice Bowls are a quick and satisfying twist on the classic sandwich, featuring ground beef sautéed with bell peppers, mushrooms, and onions, all smothered in gooey provolone and mozzarella cheese. Ready in just 30 minutes, this hearty dish is perfect for a comforting weeknight dinner served over rice, cauliflower rice, or baked potatoes.
Ingredients
Scale
Meat and Seasonings
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 ½ tsp garlic powder (divided)
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp pepper
- 1 ½ – 2 Tbsp Worcestershire sauce
Vegetables and Sauces
- 1 small onion (diced)
- 2 green bell peppers (diced)
- 4 oz. mushrooms (diced)
- 2 Tbsp tomato paste
Liquids and Thickening
- 1 cup beef broth
- 1 Tbsp corn starch
Cheeses
- 4 slices provolone (chopped)
- 1 – 1½ cups shredded mozzarella
Garnish and Serving
- Chopped parsley for serving
- Optional: cooked rice, baked potato, cauliflower rice, etc.
Instructions
- Brown the Beef: Heat about 1 tablespoon of olive oil over medium-high heat in a large, ovenproof skillet or sauté pan. Add the ground beef and sprinkle approximately 1 teaspoon of garlic powder over it. Break the beef into chunks and cook until browned and no longer pink inside. Drain excess fat and set the beef aside.
- Sauté Onions and Tomato Paste: Add the remaining 1 tablespoon olive oil to the pan and let it heat. Add the diced onions and cook for several minutes until they become slightly translucent. Stir in the tomato paste and cook for a few minutes more to allow caramelization and blend the flavors.
- Cook Peppers and Mushrooms: Add the diced green bell peppers and mushrooms to the skillet. Sauté everything together for 6 to 8 minutes until the vegetables are softened to your desired texture.
- Make the Sauce: Reduce the heat to medium-low. Whisk together the beef broth and cornstarch to create a smooth mixture. Pour this into the skillet along with Worcestershire sauce, salt, pepper, onion powder, and the remaining garlic powder. Stir well to combine and bring the sauce to a gentle simmer.
- Combine Beef and Cheese: Return the cooked ground beef to the skillet and add the chopped provolone cheese. Stir to mix and allow the provolone to melt into the sauce. If the sauce thickens too much, add more beef broth as needed. Remove the pan from heat, sprinkle shredded mozzarella over the top, then place the skillet under a high broiler for 2 to 3 minutes until the cheese is melted and slightly browned.
- Serve: Let the dish cool for about 5 minutes. Serve spooned over cooked rice, cauliflower rice, baked potatoes, or your preferred base. Garnish with chopped parsley and, if desired, banana peppers for an extra kick.
Notes
- Use an ovenproof skillet to facilitate easy broiling of the cheese topping.
- Adjust vegetable cooking time to have them as crisp or tender as you prefer.
- If you don’t have beef broth, chicken broth or vegetable broth can be substituted, though flavor will vary.
- For a lower-carb option, serve over cauliflower rice instead of regular rice.
- Be cautious when using the broiler—stay close to prevent burning the cheese.
- Leftovers can be refrigerated and reheated on the stovetop or microwave.
