Easy Ground Beef Philly Cheesesteak Bowls | Meal Prep Lunch Ideas
Sunday afternoon is the best time to turn a pound of ground beef into four lunches that still taste good days later.
These ground beef Philly cheesesteak bowls use sliced bell peppers, onion, and melted provolone over rice, ready in 35 minutes and good for the rest of the week in the fridge.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 25 min | 35 min | 4 servings | Medium |
Why You'll Love This Recipe
- One pan, fast cleanup: The beef, peppers, and onion all cook in the same skillet, so you wash one pan instead of three.
- Meal prep that holds up: These ground beef Philly cheesesteak bowls stay firm and flavorful in the fridge for 5 days, which beats a soggy lunch by Thursday. If you want another lunch that holds up all week, the Honey Garlic Ground Turkey Bowl is worth a look too.
- Budget friendly protein: Ground beef costs less per pound than steak strips but still delivers the same cheesesteak flavor, with 33 grams of protein in every bowl.
Ingredients for Philly Cheesesteak Bowls
- Ground beef (85/15): Brings the richness and savory base of a classic cheesesteak; swap in ground turkey for a leaner bowl, similar to the mix in the Sweet Potato Ground Beef Bowl.
- Bell peppers (green and red): Add color and a light sweetness once the edges turn golden in the skillet; swap in poblano peppers for more heat.
- Yellow onion: Cooks down into soft, translucent strands that soak up the pan drippings; swap in white onion if that's what's in your fridge.
- Garlic: Adds a sharp aroma to the beef within 30 seconds of hitting the hot pan.
- Beef broth: Loosens the filling into a light sauce instead of dry crumbles; swap in low-sodium broth to control the salt.
- Provolone cheese: Melts into soft, stretchy pockets over the beef; swap in white American cheese or mozzarella for a milder melt.
- Cooked white rice: Serves as the base that soaks up the juices; swap in cauliflower rice to cut the carbs.
Head to the recipe card below for exact amounts.
Philly Cheesesteak Bowls Step by Step
- Cook the rice. Start the rice first since it takes the longest, about 18 minutes on the stovetop, then set it aside with the lid on to stay warm.
- Brown the beef. Heat the oil in a large skillet over medium-high heat, add the ground beef, and break it into small crumbles until no pink remains, about 6 minutes. Tilt the skillet and spoon off any extra grease before moving on, or the bowls will taste greasy. This same browning method shows up in our High Protein Burger Bowl if you want to compare notes.
- Soften the vegetables. Push the beef to one side, add the onion and peppers, and cook until the onion turns translucent and the pepper edges turn golden, about 5 minutes.
- Build the sauce. Stir in the garlic, Worcestershire sauce, and beef broth, scraping up the browned bits on the pan bottom, and simmer uncovered until the liquid reduces by about half, 2 to 3 minutes. Season with the salt and black pepper.
- Melt the cheese and assemble. Lower the heat, lay the provolone slices over the beef mixture, cover for 2 minutes until it melts into soft pockets, then divide the rice and beef mixture among containers.
Storage and Reheating
Store the bowls in sealed containers in the fridge for up to 5 days; the rice stays separate enough to reheat cleanly if the cheese sits on top. Freeze portions for up to 3 months and thaw overnight in the fridge before reheating. Warm in the microwave for 2 minutes, stirring halfway, or in a skillet over medium heat for 5 minutes. The cheese may separate slightly, but stirring brings it back into the beef.
Food by Recipe Team Tips
- Drain the fat. Ground beef with more fat than 85/15 leaves the bowls greasy; tilt the skillet and spoon off excess before adding the vegetables.
- Stop the peppers early. Pull the skillet off the heat once the peppers still have a slight bite. They keep cooking in the hot beef mixture, and again in the microwave later.
- Watch for doneness. The beef is ready when it's uniformly brown with no pink streaks and breaks into small, dry-looking crumbles, about 6 minutes over medium-high heat.
Common Questions About Philly Cheesesteak Bowls
What cheese works best for Philly cheesesteak bowls?
Provolone is the classic choice for its mild flavor and stretchy melt, but white American cheese melts even smoother if you want that diner-style texture. Mozzarella works too, though it brings less salt to the dish.
Why is my beef mixture watery?
Excess fat left in the skillet, or vegetables that release liquid before the broth reduces, are the usual causes. Drain the beef fat before adding the broth, and let the sauce simmer uncovered for the full 2 to 3 minutes so it thickens. For another rice bowl base, the Bang Bang Ground Turkey Rice Bowls use a similar reduction technique.
Ground Beef Philly Cheesesteak Bowls
Ground beef, bell peppers, and onion simmered in a savory sauce, topped with melted provolone and served over rice for an easy high protein meal prep lunch.
Ingredients
Method
- Cook the rice: Start the rice on the stovetop or in a rice cooker first, since it takes about 18 minutes, then keep it covered to stay warm while you prep the beef.
- Heat the skillet: Warm the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Brown the beef: Add the ground beef and break it into small crumbles with a spatula, cooking until no pink remains, about 6 minutes.
- Drain excess fat: Tilt the skillet and spoon off any extra grease so the finished bowls don't taste greasy.
- Soften the vegetables: Push the beef to one side, add the onion and bell peppers, and cook until the onion turns translucent and the pepper edges turn golden, about 5 minutes.
- Stir in garlic: Add the minced garlic and stir it through the beef and vegetables for about 30 seconds, until it smells fragrant.
- Deglaze the pan: Pour in the Worcestershire sauce and beef broth, scraping up the browned bits from the pan bottom with a wooden spoon.
- Simmer the sauce: Let the mixture simmer uncovered until the liquid reduces by about half, 2 to 3 minutes, then season with salt and black pepper.
- Melt the cheese: Lower the heat, lay the provolone slices over the beef mixture, cover the skillet, and let the cheese melt into soft pockets, about 2 minutes.
- Assemble the bowls: Divide the warm rice among meal prep containers, top each with the beef and pepper mixture and melted cheese, then let cool slightly before sealing the lids.
You Might Also Like
- Delicious Philly Cheese Steak Pasta Recipe for Family Dinners swaps the rice for pasta but keeps the same beef and pepper flavor.
- Philly Cheese Steak Sloppy Joes packs the same filling into a bun for a faster weeknight version.
- Cheesy Cottage Cheese Spaghetti Bake bakes a similar protein and cheese combo into a pasta dish.
- Slow Cooker Beef Chili Recipe is another ground beef meal prep option that needs almost no stovetop attention.
