Philly Cheesesteak Bowls
These Philly Cheesesteak Bowls have everything you 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.
Servings: 4
Calories: 620kcal
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!
Notes
This recipe is great for meal prep! Store in Tupperware for up to 3 days in the fridge.
Don't overheat the cheese sauce! Keep the cottage cheese mixture over low heat and never bring it to a boil. High heat can cause the cottage cheese to curdle.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 35g | Protein: 46g | Fat: 30g | Fiber: 6g