Description
A delicious and hearty dish combining the flavors of a classic Philly cheesesteak in a bowl.
Ingredients
Scale
- 1 lb ribeye steak, sliced thin
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 slices provolone cheese
- 2 cups cooked rice
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and bell pepper, sauté until softened.
- Add mushrooms and cook until tender.
- Add sliced steak and cook until browned.
- Season with salt and pepper.
- Place cooked rice in bowls.
- Top rice with the steak and vegetable mixture.
- Lay provolone cheese on top and allow it to melt.
- Serve immediately.
Notes
- You can use chicken or turkey for a lighter option.
- Add jalapeños for extra heat.
- Substitute cheese with a dairy-free option for a vegan version.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: philly cheesesteak bowls