High Protein Philly Cheesesteak Rice Bowls (Print Version)
Philly Cheesesteak Rice Bowls deliver classic flavors in a high-protein, satisfying meal. Quick to make and perfect for a weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Base
01 -
1 cup uncooked brown rice
02 -
2 cups water
03 -
1 tbsp olive oil
→ Philly Sizzle
04 -
1 lb lean sirloin steak, thinly sliced
05 -
1 tbsp olive oil
06 -
1 large yellow onion, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
2 cloves garlic, minced
09 -
1/2 tsp black pepper
10 -
1/4 tsp salt, plus more to taste
11 -
1 tbsp Worcestershire sauce
→ Creamy Finishers
12 -
4 slices provolone cheese
13 -
1/4 cup beef broth
# Instructions:
01 -
In a medium saucepan, combine 1 cup uncooked brown rice, 2 cups water, and 1 tbsp olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until water is absorbed. This forms the hearty base for your High Protein Philly Cheesesteak Rice Bowls.
02 -
While rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 large yellow onion and 1 green bell pepper, both thinly sliced. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Remove from skillet and set aside.
03 -
Add the thinly sliced 1 lb lean sirloin steak to the same skillet. Season with 1/2 tsp black pepper and 1/4 tsp salt. Cook for 3-5 minutes, breaking it up, until browned. Add 2 cloves minced garlic and cook for 1 minute more. This lean sirloin is key for your High Protein Philly Cheesesteak Rice Bowls.
04 -
Return the sautéed onions and bell peppers to the skillet with the steak. Pour in 1 tbsp Worcestershire sauce and 1/4 cup beef broth. Stir well, scraping any browned bits from the bottom of the pan. Cook for 1-2 minutes until the liquid slightly reduces.
05 -
Arrange the 4 slices provolone cheese evenly over the steak and vegetable mixture in the skillet. Cover the skillet with a lid or foil and cook for 1-2 minutes, or until the cheese is fully melted and gooey. The melted provolone completes the classic flavor of these High Protein Philly Cheesesteak Rice Bowls.
06 -
Fluff the cooked brown rice with a fork. Divide the rice evenly among 4 serving bowls. Top each bowl generously with the cheesy Philly cheesesteak mixture. Serve your High Protein Philly Cheesesteak Rice Bowls immediately and enjoy!
# Notes:
01 -
For easier thin slicing of the sirloin steak, place it in the freezer for 20-30 minutes before cutting. This firms up the meat, making it much simpler to get those classic thin strips.
02 -
Feel free to swap provolone for mozzarella or a cheese sauce for an even creamier finish. You can also use quinoa or cauliflower rice for a lower-carb option.
03 -
Leftover High Protein Philly Cheesesteak Rice Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
04 -
Enhance your bowls with a drizzle of sriracha mayo, a sprinkle of fresh parsley, or a side of pickled jalapeños for an extra kick!
# Tools You'll Need:
01 -
Large skillet
02 -
Saucepan
03 -
Cutting board
04 -
Sharp knife
05 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 515 kcal
Total Fat: 21 g
Total Carbohydrate: 43 g
Protein: 36 g