High Protein Philly Cheesesteak Rice Bowls (Print Version)
High Protein Philly Cheesesteak Rice Bowls deliver classic flavors in a healthier, easy-to-make weeknight meal. Savory steak, onions, peppers, and cheese over rice.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Fluffy Foundation
01 -
1 1/2 cups uncooked brown rice
02 -
3 cups water
03 -
1/2 tsp salt
→ Seared Steak & Sautéed Aromatics
04 -
1 lb lean sirloin steak, thinly sliced against the grain
05 -
1 tbsp olive oil
06 -
1 large yellow onion, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
2 cloves garlic, minced
09 -
1 tbsp Worcestershire sauce
10 -
1/2 tsp black pepper
11 -
Salt to taste
→ Melty Cheese Topping
12 -
1 1/2 cups shredded provolone cheese
→ Fresh Finish
13 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium pot, combine 1 1/2 cups uncooked brown rice, 3 cups water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. This forms the fluffy foundation for your High Protein Philly Cheesesteak Rice Bowls.
02 -
While the rice cooks, thinly slice 1 lb lean sirloin steak against the grain. Thinly slice 1 large yellow onion and 1 green bell pepper. Mince 2 cloves garlic. Having everything prepped ensures a smooth cooking process for your High Protein Philly Cheesesteak Rice Bowls.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized. Remove from skillet and set aside.
04 -
Increase heat to high in the same skillet. Add the sliced sirloin steak in a single layer. Sear for 2-3 minutes per side until browned. Stir in the minced garlic, 1 tbsp Worcestershire sauce, 1/2 tsp black pepper, and salt to taste. Return the sautéed vegetables to the skillet and toss to combine.
05 -
Reduce heat to low. Sprinkle 1 1/2 cups shredded provolone cheese evenly over the steak and vegetable mixture in the skillet. Cover the skillet for 1-2 minutes, or until the cheese is fully melted and gooey, creating that classic cheesesteak appeal.
06 -
Fluff the cooked brown rice with a fork. Divide the rice among 4 bowls. Top each bowl generously with the cheesy steak and vegetable mixture. Garnish your High Protein Philly Cheesesteak Rice Bowls with 1/4 cup fresh parsley, chopped, for a vibrant finish.
# Notes:
01 -
For easier slicing, partially freeze the sirloin steak for 20-30 minutes before cutting. This helps achieve very thin, even slices against the grain.
02 -
While provolone is classic, feel free to experiment with other melty cheeses like white American or mozzarella for a different flavor profile in your bowls.
03 -
Cooked rice and the steak mixture can be stored separately in airtight containers in the refrigerator for up to 3-4 days, making these bowls excellent for meal prep.
04 -
A drizzle of sriracha mayo or a side of pickled jalapeños can add an extra kick and tang to complement the rich flavors of the cheesesteak.
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Sharp knife
05 -
Measuring cups and spoons
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 633 kcal
Total Fat: 23 g
Total Carbohydrate: 61 g
Protein: 43 g