Philly Cheesesteak Bowls
Ditch the bread and just enjoy your Philly cheesesteak in a bowl instead!
Servings: 2 servings
Ingredients
- ½ pound ribeye steak, sliced into ⅛-inch-thick strips
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 medium garlic clove, minced
- ½ small onion, cut in half and sliced thin
- 1 medium green bell pepper (stemmed, seeded and cut into bite-sized pieces)
- 2 ounces white button mushrooms, sliced
- Four 1-ounce slices Provolone cheese
Instructions
- Season the steak strips with the salt and pepper. Heat 1 tablespoon of the olive oil in an oven-safe 10-inch skillet over medium-high heat. Saute the steak until completely cooked, 4 to 6 minutes. Remove the steak from the skillet.
- Add the remaining 1 tablespoon of the olive oil to the skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the onion, bell pepper and mushrooms. Saute the vegetables until tender, about 8 to 10 minutes. Return the steak to the skillet and sprinkle with additional salt and pepper, if needed.
- Turn the heat off and arrange the cheese slices over the beef. Place under the broiler to brown the cheese, 2 to 4 minutes.
- Divide into two bowls, and serve.
Notes
- For a quick and easy make-ahead meal, transfer the steak and vegetables into a freezer safe tin. Bake from frozen into the oven at 350 degrees F. until heated throughout, about 10 minutes. Add the cheese, then broil to melt and brown the cheese.
Nutrition
Serving: 1bowl | Calories: 586kcal | Carbohydrates: 7g | Protein: 39g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 108mg | Sodium: 766mg | Potassium: 610mg | Fiber: 2g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 50mg | Calcium: 451mg | Iron: 3mg