These Philly Cheesesteak Bowls have everything I love about a classic cheesesteak, but in an easy, protein-packed bowl! It’s hearty, flavorful, and perfect for an easy weeknight dinner or meal prep lunch.
Cheesesteak in a Bowl
All the cheesesteak flavors, in a bowl. You get savory beef, sautéed peppers and onions, mushrooms, melty provolone, and a creamy cheese sauce in every bite. It’s basically everything you love about a Philly cheesesteak, just served in bowl form!
Because a creamy cheese sauce drizzled over seasoned beef, sautéed peppers, and perfectly roasted potatoes is always a favorite. I cannot get over the cheese sauce either…it feels genius and I’ll definitely be using it as a go-to in the future!!
They’re SO satisfying. I just scarved this bowl down for lunch before immediately poppin’ down to write this recipe for y’all. Believe me, that doesn’t happen as quickly as you might think it does. I saw somewhere that ‘bowls’ are a food group and as someone who has published over 20 High Protein Power Bowl recipes, this Philly Cheesesteak Bowl Recipe is another one to add to your menu.
Why You’ll Love Philly Cheesesteak Bowls
- Loaded with protein. Ground beef, cottage cheese, and cheese make these Philly Cheesesteak Bowls a filling, protein-packed meal.
- Perfect for meal prep. Make all of the components ahead of time and portion them into containers for easy lunches throughout the week.
- Easy to customize. Swap the protein, change up the vegetables, or use your favorite grain or potato base. There are so many ways to make these bowls your own!
- Big cheesesteak flavor. You get all of the savory, cheesy, comforting flavors of a Philly cheesesteak without needing to assemble individual sandwiches.
Recipe Ingredients
You only need a handful of simple ingredients to make these Philly Cheesesteak Bowls. Each component is easy to prepare, and they all come together for one seriously delicious meal.
- Potatoes: I diced up these mini potatoes and dressed with olive oil, salt & pepper.
- Veggies: White onion, red bell pepper, green bell pepper.
- Meat: You’ll need one pound of lean ground beef (93/7 or 90/10), shiitake mushrooms, Worcestershire sauce, garlic, onion, pepper and provolone.
- Cheese Sauce: Made with cottage cheese, beef bone broth, and shredded cheddar.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Looking for a lower-carb Philly Cheesesteak Bowl? Swap the roasted potatoes for cauliflower rice or another low-carb vegetable base. You could also serve the beef and vegetables over sautéed cabbage or a bed of greens.
How to Make This Recipe
Step 1: Roast the Potatoes
Preheat the oven to 425°F. In a mixing bowl, toss the evenly diced potatoes with olive oil, salt, and pepper. I love using a vegetable chopper to get the potatoes into evenly sized pieces!
Spread the potatoes onto a sheet pan and roast for 18–20 minutes, stirring once halfway through, until golden and fork tender.
Step 2: Sauté the Peppers and Onions
While the potatoes roast, heat a skillet over medium heat. Add the olive oil, sliced onion, and bell peppers. Sprinkle with salt and sauté for 6–8 minutes, stirring occasionally.
Cover the skillet with a lid for part of the cooking time to help the peppers soften and wilt more quickly. Once tender, remove the vegetables from the skillet and set aside.
Step 3: Cook the Beef
Return the skillet to medium heat. Add the ground beef and let it cook for 3–4 minutes before breaking it apart and stirring.
Add the diced mushrooms, Worcestershire sauce, minced garlic, onion powder, garlic powder, and black pepper. Stir everything together and continue cooking until the beef is fully cooked and the mushrooms are tender.
Step 4: Melt the Provolone
Turn off the heat. Use a rubber spatula to divide the beef mixture into four sections in the skillet.
Place one slice of provolone over each section of beef. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.
Step 5: Make the Creamy Cheese Sauce
While the other components are finishing, make the cheese sauce. I like to blend mine directly in the cottage cheese container for convenience, but you can use any deep container to help prevent splattering.
Blend the cottage cheese with ¼ cup of the beef broth until completely smooth and no cottage cheese curds remain.
Heat a small sauce pot over low heat. Pour in the blended cottage cheese mixture and warm gently. Do not let the mixture boil or get too hot, as the cottage cheese can curdle.
Fold in the shredded cheese and allow it to slowly melt. Gradually whisk in the remaining ¼ cup of beef broth until you have a smooth, creamy sauce.
Remove from the heat as soon as the cheese sauce is smooth. If it’s still a little chunky, don’t worry! Give it another quick blend with the immersion blender while the sauce is warm.
Step 6: Assemble Your Philly Cheesesteak Bowls
Divide the roasted potatoes, sautéed peppers and onions, and cheesesteak beef evenly between four bowls. Drizzle each bowl with the creamy cheese sauce and serve warm.
PRO TIPS
- Don’t overheat the cheese sauce. Above all, this is the biggest tip! Keep the cottage cheese mixture over low heat and never bring it to a boil. High heat can cause the cottage cheese to curdle.
- Cut the potatoes evenly. Keeping the potato pieces around ¼–½ inch helps them cook at the same rate and gives you those crispy edges without undercooked centers.
- Use a deep container when blending. An immersion blender can splatter, especially when blending a smaller amount of sauce. A tall, narrow container works best.
Recipe FAQs
This is great for meal prep, reheated lunches, or weeknight dinner. I love my Ello Tupperware Containers for storage. Up to 3 days in the fridge.
Absolutely! These bowls are perfect for meal prep. Prepare the potatoes, beef, and vegetables ahead of time and portion them into individual containers. Reheat when you’re ready to eat and add the cheese sauce just before serving.
The key is low heat. Cottage cheese can curdle when exposed to high heat, so warm the blended cottage cheese mixture gently and do not let it boil. Slowly add the shredded cheese and broth while stirring. If the sauce becomes a little chunky, blend it again with an immersion blender while it’s still warm.
Serving suggestions
Feed a crowd with a build your own bowl bar! I love this recipe because you can make everything and then everyone can serve themselves.
Set out the roasted potatoes, cheesesteak beef, peppers and onions, cheese sauce, and any additional toppings you love. This is especially fun for a casual dinner because everyone can customize their bowl exactly how they like it.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Philly Cheesesteak Bowls
Equipment
- skillet
- Rubber Spatula
- cutting board + knife
- sheet pan
- Mixing Bowl
- Immersion blender
Ingredients
Potatoes
- 1.5 lb Small potatoes, evenly diced (¼-½” cubes) (link bag to buy)
- 1 tbsp Olive oil
- 1 tsp salt
- ½ tsp pepper
Veggies
- 1 small White onion, sliced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- ½ tbsp olive oil
- ½ tsp salt
Beef
- 1 lb Lean ground beef, 93/7 or 90/10
- 1 4oz Shiitake mushrooms, diced
- 1.5 tbsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- 4 slices Provolone cheese
Cheese Sauce
- ½ cup cottage cheese, 4% small curd
- ½ cup beef bone broth, divided
- 1 cup shredded cheese, cheddar mixture
Topping
- A1 Sauce, optional
Instructions
Step 1: Roast the Potatoes
- Preheat the oven to 425°F. In a mixing bowl, toss the evenly diced potatoes with olive oil, salt, and pepper. I love using a vegetable chopper to get the potatoes into evenly sized pieces!
- Spread the potatoes onto a sheet pan and roast for 18–20 minutes, stirring once halfway through, until golden and fork tender.
Step 2: Sauté the Peppers and Onions
- While the potatoes roast, heat a skillet over medium heat. Add the olive oil, sliced onion, and bell peppers. Sprinkle with salt and sauté for 6–8 minutes, stirring occasionally.
- Cover the skillet with a lid for part of the cooking time to help the peppers soften and wilt more quickly. Once tender, remove the vegetables from the skillet and set aside.
Step 3: Cook the Beef
- Return the skillet to medium heat. Add the ground beef and let it cook for 3–4 minutes before breaking it apart and stirring.
- Add the diced mushrooms, Worcestershire sauce, minced garlic, onion powder, garlic powder, and black pepper. Stir everything together and continue cooking until the beef is fully cooked and the mushrooms are tender.
- Step 4: Melt the Provolone
- Turn off the heat. Use a rubber spatula to divide the beef mixture into four sections in the skillet.
- Place one slice of provolone over each section of beef. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.
Step 5: Make the Creamy Cheese Sauce
- While the other components are finishing, make the cheese sauce. I like to blend mine directly in the cottage cheese container for convenience, but you can use any deep container to help prevent splattering.
- Blend the cottage cheese with ¼ cup of the beef broth until completely smooth and no cottage cheese curds remain.
- Heat a small sauce pot over low heat. Pour in the blended cottage cheese mixture and warm gently. Do not let the mixture boil or get too hot, as the cottage cheese can curdle.
- Fold in the shredded cheese and allow it to slowly melt. Gradually whisk in the remaining ¼ cup of beef broth until you have a smooth, creamy sauce.
- Remove from the heat as soon as the cheese sauce is smooth. If it’s still a little chunky, don’t worry! Give it another quick blend with the immersion blender while the sauce is warm.
Step 6: Assemble Your Philly Cheesesteak Bowls
- Divide the roasted potatoes, sautéed peppers and onions, and cheesesteak beef evenly between four bowls. Drizzle each bowl with the creamy cheese sauce and serve warm. Pro Tip: drizzle with A1 sauce before diving it; it elevates these bowls!
