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Description
A deconstructed take on the classic Philly cheesesteak, this bowl features tender steak, sautéed onions, peppers, and melted cheese, served without the bread.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb thinly sliced sirloin steak or ribeye, cut into bite-sized pieces
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz sliced mushrooms
- Salt and freshly ground black pepper to taste
- 1 tsp garlic powder
- 1/2 cup beef broth
- 6 slices provolone cheese or 1 cup shredded mozzarella/provolone blend
- Optional toppings: chopped fresh parsley, hot sauce, pickled jalapeños
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced onion and bell pepper (and mushrooms). Sauté until softened, about 5-7 minutes. Remove vegetables from the skillet and set aside.
- Increase heat to high. Add the steak to the skillet in a single layer. Cook for 1-2 minutes per side until browned, breaking it up as it cooks. Season with salt, pepper, and garlic powder.
- Return the cooked onions and peppers to the skillet with the steak. Pour in the beef broth and stir, scraping up browned bits from the bottom of the pan.
- Reduce heat to low. Lay the provolone cheese slices over the mixture (or sprinkle with shredded cheese). Cover the skillet for 1-2 minutes, until the cheese is melted.
- Serve immediately in bowls. Garnish with optional toppings.
Notes
- For a richer flavor, use ribeye steak.
- If you don’t have beef broth, you can use water.
- Add your favorite hot sauce for a spicy kick.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg