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Philly Cheesesteak Rice Bowls

Savory Philly Cheesesteak Rice Bowls for a Healthy Delight

These Philly Cheesesteak Rice Bowls are a savory blend of steak, cheese, and vibrant veggies, delivering flavor and nourishment in a quick meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 2000 g Raw Top Sirloin Beef The star of the show, providing a rich source of protein and umami flavor.
  • 3 tsp Salt Essential for enhancing the overall taste; feel free to adjust based on preference.
  • 3 tsp Black Pepper Adds depth and a hint of spice; freshly ground is highly recommended.
  • 4 tsp Garlic Powder Imparts a savory garlic flavor; fresh minced garlic can be a wonderful alternative.
  • 4 tsp Onion Powder Contributes to the savory profile of the dish; consider using fresh onions for more texture.
  • 140 g Worcestershire Sauce Adds a depth of umami; soy sauce is a great substitute if needed.
  • 6 tsp Olive Oil Used for marinating the steak; can be left out if you prefer a lighter option.
For the Veggies and Rice
  • 40 g Light Butter Perfect for sautéing the veggies; you can use regular butter or margarine instead.
  • 400 g White Onion Offers sweetness and texture when caramelized; shallots work well as a substitute.
  • 200 g Green Bell Pepper Provides crunch and color; substitute with any other type of bell pepper or zucchini.
  • 200 g Red Bell Pepper Adds sweetness; feel free to use different colored bell peppers if desired.
  • 50 g Minced Garlic A fresh touch to the garlic rice; garlic powder can be swapped in a pinch.
  • 520 g Uncooked Basmati Rice The perfect base for the bowls, providing a hearty carbohydrate; swap with brown rice or cauliflower rice for a low-carb version.
  • 1 tsp Chili Flakes For those who love a spicy kick; omit if you prefer a milder flavor.
  • 2 tbsp Fresh Parsley Offers a burst of freshness; green onions or cilantro can be substituted in a pinch.
For the Cheesy Goodness
  • 16 slices Reduced Fat Cheese Melts beautifully into a creamy sauce; substitute with any favorite melting cheese, like American cheese.
  • 500 g 1% Milk Used to create the cheese sauce; plant-based milk can be used but may alter the creaminess.
  • 200 g Low Fat Cheddar Provides a sharp flavor that complements the cheese sauce; feel free to swap with any cheese you love!
  • 120 g Grated Parmesan Elevates the flavor of the garlic rice; nutritional yeast is a brilliant vegan alternative.

Equipment

  • skillet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Begin by slicing the raw top sirloin beef into thin strips and placing them in a large bowl. Sprinkle with salt, black pepper, garlic powder, onion powder, Worcestershire sauce, and olive oil. Mix well to ensure each piece is evenly coated. Cover the bowl and let the steak marinate in the refrigerator for at least 30 minutes or up to 24 hours for enhanced flavor.
  2. In a large skillet, melt 40g of light butter over medium heat. Once melted, add the sliced white onion, green bell pepper, and red bell pepper. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are softened and starting to caramelize. Season with salt and pepper to taste. Once done, remove the veggies from the skillet and set them aside.
  3. In the same skillet, add an additional splash of light butter and sauté 50g of minced garlic until fragrant, about 1-2 minutes. Stir in the cooked basmati rice, chili flakes, chopped parsley, and grated Parmesan. Mix thoroughly until the mixture is heated through and the rice is well-coated. Set the garlic parmesan rice aside while you finish the rest of the dish.
  4. Increase the skillet's heat to medium-high, then add the marinated steak strips. Sear them for 4-6 minutes, allowing them to cook until browned and reaching your desired level of doneness. Remember to stir occasionally to ensure even cooking. Once done, remove the steak from the heat and set it aside briefly.
  5. Lower the heat to medium and return the sautéed veggies to the skillet with the cooked steak. Add in the reduced fat cheese slices, milk, and shredded low-fat cheddar. Stir continuously until the cheese melts into a creamy sauce that coats all the ingredients nicely, about 3-5 minutes. Ensure everything is well combined and heated through.
  6. To serve the Philly Cheesesteak Rice Bowls, spoon generous helpings of the cheesy steak and veggie mixture over the prepared garlic parmesan rice. Arrange the dish to showcase the colorful layers of steak and veggies. Serve hot, and for added fun, provide hot sauce on the side for those who like a little extra kick!

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 67gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 100mgCalcium: 20mgIron: 25mg

Notes

Ensure you marinate the steak for at least 30 minutes for better flavor. Store components separately for meal prep.

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