Philly Cheesesteak Bowl

This Philly cheesesteak bowl is loaded with seasoned ground beef, sautéed peppers and onions, and gooey melted mozzarella. Everything cooks in one skillet, making it an easy, high-protein dinner that’s packed with classic cheesesteak flavor without the bread.

Why I Love This Philly Cheesesteak Bowl Recipe

I've been making a lot of bowl recipes lately, and the idea for this one came to me while I was eating my Philly cheesesteak loaded fries. I started thinking about how good that cheesesteak filling would be on its own, so I skipped the fries and turned it into a bowl.

There's plenty of beef and cheese, but the peppers and onions make this more than just a bowl of cheesy ground beef. They get slightly sweet as they cook, which balances the salty, savory filling. And you don't have to serve it the same way for everyone. Spoon it into bowls or pile it onto toasted buns for anyone who wants a sandwich. It's the same easy skillet dinner either way.

Ingredients You'll Need

• 1 pound ground beef
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons tamari sauce
• 3 cloves garlic, minced
• 2 large green bell peppers, thinly sliced
• 1 large white onion, thinly sliced
• 1 cup shredded mozzarella cheese

How to Make a Philly Cheesesteak Bowl

Step 1: Sauté the Peppers and Onions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced green bell peppers and white onion. Cook, stirring occasionally, until the vegetables soften and start to brown around the edges. Season with salt and pepper, then transfer to a plate and set aside.

Step 2: Brown and Season the Ground Beef

Add the ground beef to the same skillet over medium-high heat. Break it into small pieces with a spatula as it browns. Stir in the garlic powder, onion powder, paprika, salt, black pepper, and tamari sauce. Continue cooking until the beef is cooked through.

Step 3: Add the Garlic and Vegetables

Stir the minced garlic into the beef and cook for 1 more minute, until softened. Remove the skillet from the heat, then return the sautéed peppers and onions to the pan. Stir everything together.

Step 4: Melt the Cheese and Serve

Sprinkle the shredded mozzarella over the beef and vegetables, then stir until the cheese melts into the mixture and gets gooey. Spoon into bowls and serve warm. You can also pile the filling onto toasted buns for a sandwich variation.

Expert Tips for the Best Philly Cheesesteak Bowl

• Give the peppers and onions room to brown. Two large peppers and a large onion can crowd a skillet quickly. Use a wide pan, and cook the vegetables in batches if they’re piled on top of each other. Let them sit between stirs so the edges get some color rather than just steaming until soft.
• Let the beef develop a crust before breaking it up too much. Spread the ground beef across the hot skillet and let the bottom brown before flipping and crumbling it. You’re looking for browned pieces, not just meat that’s no longer pink. Those browned bits add flavor to the filling.
• Drain excess grease before adding the tamari. If there’s a pool of fat in the skillet after browning the beef, spoon off the excess before adding the seasonings and sauce. That keeps the finished bowl from being greasy without pouring away the tamari you just added.
• Don’t double up on the salt. Divide the measured ½ teaspoon of salt between the vegetables and beef rather than adding that amount to each. Tamari and mozzarella contribute salt, too, so wait until everything is combined before tasting and deciding whether it needs more.
• Cook off excess liquid before adding the cheese. Check the bottom of the skillet after returning the peppers and onions to the beef. If liquid has collected, keep the pan over the heat briefly and let it evaporate, stirring as needed. The filling should be moist, but there shouldn’t be a puddle underneath it.
• Stir in the mozzarella off the heat. Have the cheese ready before you finish cooking so you can add it while the filling is still hot. Sprinkle it evenly over the mixture instead of dropping it into one mound, then stir gently until melted. If it needs a little help, cover the skillet briefly to trap the heat rather than turning the burner up.

Philly Cheesesteak Bowl Storage and Meal Prep Tips

• In the fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef, peppers, onions, and cheese can all be stored together, so there’s no need to separate anything.
• For meal prep: Divide the cheesesteak mixture into individual containers once it has cooled slightly. This makes it easy to grab for lunch or a quick dinner during the week. If you’re adding rice, roasted potatoes, or another base, you can portion that into the containers at the same time.
• To reheat: Warm individual portions in the microwave in 30-60 second intervals, stirring between each, until heated through. You can also reheat it in a skillet over medium-low heat. Add a small splash of water if the beef looks a little dry.
• In the freezer: You can freeze the cooked filling in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating. The peppers will be a little softer after freezing, but the flavor still holds up well.

Philly Cheesesteak Bowl FAQs

What goes in a Philly cheesesteak bowl?

A Philly cheesesteak bowl typically combines seasoned beef, sautéed peppers and onions, and melted cheese without the traditional sandwich roll. In this version, I use ground beef, green bell peppers, onion, garlic, tamari, and mozzarella for an easy skillet-style take on the classic flavors.

Can I use steak instead of ground beef?

Yes. Thinly sliced ribeye, sirloin, or shaved beef all work well in this recipe. Cook the steak quickly over medium-high heat, remove it from the skillet, then add it back in with the peppers and onions before melting the cheese.

What cheese is best for a Philly cheesesteak bowl?

Mozzarella works really well because it melts smoothly and gives the bowl that gooey texture. Provolone is another great option if you want a more traditional cheesesteak flavor. You can also use a combination of the two.

What can I serve with a Philly cheesesteak bowl?

You can eat it on its own or serve it over rice, roasted potatoes, cauliflower rice, or lettuce. It’s also really good stuffed into a toasted hoagie roll if you want to turn the leftovers into a sandwich.

Can I make Philly cheesesteak bowls ahead of time?

Yes. This recipe is great for meal prep because the beef and vegetables reheat well. Cook everything ahead of time, divide it into individual containers, and refrigerate for up to 4 days. Reheat just before serving and add any fresh toppings or sides afterward.

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