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Enjoy a classic sandwich in a new way with these tasty cheesesteak rice bowls!

Philly Cheesesteak Rice Bowls

The classic sandwich just turned into a one-dish dinner!

  • Total Time: 30 minutes
  • Yield: 4 1x





  1. Heat oil in a 10″ skillet over medium-high heat. Add steak strips, and sprinkle with about 1/2 teaspoon seasoned salt. Stir fry for 2-3 minutes just until outside is cooked. (If you are not slow cooking the meat, cook to desired doneness and skip step two.)
  2. Pour beef broth over meat just to cover it. (You may not need the full amount). Bring to a simmer, reduce heat to medium-low and cover. Simmer for 1 1/2 to 2 hours until meat is fork tender. Check meat every half hour or so and add broth or water if it starts to dry out.
  3. Cook rice according to package directions. Meanwhile, transfer meat and juices to a bowl, and cover with foil to keep warm.
  4. Heat the same skillet over medium-high heat, and add sliced onions and bell peppers. Stir fry for about 5 minutes, and then add garlic and mushrooms. Sprinkle with about 1/2 teaspoon seasoned salt, and continue cooking and stirring until vegetables are tender.
  5. Return meat to skillet, leaving most of the juices behind. Add tomatoes, and cook 1-2 minutes longer just to warm up meat. Turn off heat.
  6. To serve, divide cooked rice between four bowls, and scoop meat and vegetables over the rice. Place a slice of cheese on top, with jalapeños on the cheese if desired. You can microwave each bowl for about 20 seconds to melt the cheese completely.


Passive Time – 120 minutes

  • Author: Andi
  • Prep Time: 10
  • Cook Time: 20