Turn Philly cheesesteak sandwiches inside out with these deconstructed meal prep Philly cheesesteak bowls! These bowls are healthy, high in protein, and very easy to make.
If you’ve never had a Philly cheesesteak, let me be the first to tell you, they are delicious. The combination of tender steak, melted cheese, and caramelized onions in a buttery roll is a taste of deliciousness in every bite. That said, they are not the most “macro-friendly” meal, so I designed these Philly cheesesteak bowls to be a dismantled version of the classic sandwich.
While these bowls are meant to be a meal prep to enjoy for healthy lunches, they work just as well for dinner and are super versatile. For instance, you can swap the steak for ground beef, use cheese sauce instead of cheese slices, swap the white rice for brown rice, and add any veggies you like. In fact, with a few simple swaps, you can add more protein or fiber or make these bowls a low-carb meal.
Why You’ll Love Them
- Quick and Easy – This recipe is made with minimal ingredients and is ready in under 30 minutes.
- High in Protein – Each Philly cheesesteak bowl contains over 35 grams of protein.
- Gluten-Free – This recipe is gluten-free for everyone to enjoy.
Ingredients + Substitutions
- Steak – To add some protein. A classic Philly cheesesteak is made with thinly shaved ribeye steak but you can use any steak you like, flank steak and skirt steak would both work very well. Alternatively, you could swap the steak for ground beef.
- Bell Peppers – To add some veggies. I used red and green bell peppers but you can use any color you like.
- Onion – To add some more veggies and flavor.
- Cheese – To add a bit more protein, as provolone is a very high-protein cheese, and add some healthy fat. Provolone cheese is generally used for cheesesteak bowls, but you can use any style of cheese or cheese sauce you enjoy.
- Garlic Powder – To flavor the steak.
- Salt and Pepper – To season the steak and veggies.
- Olive Oil – To cook the steak strips.
- Rice – To add some complex carbohydrates. You can use brown rice if prefer or use cauliflower rice if you’d like to make them a low-carb meal.
Dietary Adaptions
To Make them Gluten-Free: No adaptations are needed, this recipe is gluten-free.
To Make them Dairy-Free: Omit the cheese or use non-dairy cheese instead.
Red’s Nutrition Tip
If you’re concerned about the consumption of red meat, there is no need. Beef, and other forms are red meat, is one of the most nutrient-dense sources of protein. In fact, many lean cuts of beef contain a similar amount of calories and fat as chicken and often contain more micronutrients per serving.
Serving Suggestions
These Philly cheesesteak bowls are a balanced meal with protein, complex carbohydrates, fiber, and fats, and can, therefore, be enjoyed on their own as a complete meal. However, they can easily be adapted to help you meet your personal health goals, for example:
- To make them higher in protein, add an additional 1/2 pound of steak to the recipe.
- To make them lower in fat, use a leaner cut of steak or swap the steak for chicken breasts.
- To make them higher in fiber, swap the white rice for brown rice and/or add some high-fiber vegetables, such as broccoli, green peas, or kale.
- To make them low carb, swap the rice for cauliflower rice.
Storage + Reheating
To Refrigerate: Once cooked, allow the Philly cheesesteak bowls to cool completely, then cover them with a lid and store them in the fridge for up to 4 days.
To Freeze: Once the bowls have cooled completely, cover them with a lid and store them in the freezer for up to 3 months.
To Reheat: You can reheat Philly cheesesteak meal prep bowls in the microwave for 2-3 minutes or until warm. If using frozen bowls, remove them from the freezer and allow them to that overnight in the fridge before reheating.
More Meal Prep Recipes:
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Meal Prep Philly Cheesesteak Bowls
Ready in under 30 minutes, these Philly cheesesteak and rice bowls are a healthy and high-protein meal prep idea that you can enjoy for lunch or dinner for days to come.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 4 bowls 1x
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Category: Meal Prep
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Method: Stovetop
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Cuisine: American
Prep Time:
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Cuisine:Ingredients
- 1 1/2 cups white rice
- 1 pound ribeye steak
- 1 teaspoon garlic powder (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 white onion, thinly sliced
- 1 cup shredded provolone cheese
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- Place the steak on a cutting board and, using a sharp knife, slice the steak into very thin strips, then sprinkle the strips with garlic powder, salt, and pepper.
- In a large pan on medium-high heat, warm the olive oil, then add the seasoned steak strips and cook for 3-5 minutes or until desired doneness. Once cooked, transfer to a plate and set aside.
- In the same pan on medium heat, add the bell peppers and onions and cook for 3-4 minutes until lightly caramelized and tender.
- Turn the heat down to low-medium, return the steak strips to the pan, and stir to mix with the bell pepper and onions.
- Top the steak mixture with shredded cheese, then cover the pan with a lid for 2-3 minutes to allow the cheese to melt. Once the cheese is melted, remove the pan from the heat. (You can also melt the cheese by transferring the pan to an oven at 400°F for 5 minutes.)
- Once everything is cooked, assemble the bowls. Divide the cooked rice evenly across 4 airtight meal prep containers and layer with a portion of the Philly cheesesteak mixture.
- The bowls can be served immediately, stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
To Use Ground Beef: Swap the steak for 1 pound of ground beef.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it to the bell peppers in step #4.
Nutrition
- Serving Size: 1 bowl
- Calories: 621 calories
- Fat: 25 grams
- Carbohydrates: 62 grams
- Fiber: 3 grams
- Protein: 38 grams
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