There’s something incredibly satisfying about the aroma of sautéed vegetables mingling with the richness of ground beef and melting provolone cheese. These Philly Cheesesteak Bowls are not only quick to make—taking around 30 minutes—but they also pack a flavorful punch while being high in protein and low in carbs. It’s a delicious way to indulge without the guilt!
This recipe is perfect for anyone searching for a hearty meal that won’t derail their health goals. Ideal for dinner or meal prep for the week, these bowls can also be stored in the fridge for up to three days, making them a convenient option for busy lifestyles.
Why You’ll Love This Recipe
- The combination of sautéed vegetables adds a delightful texture and flavor.
- Provolone cheese melts beautifully, creating a rich topping.
- It’s a quick, satisfying meal ready in just 30 minutes.
- Customize easily with optional ingredients to suit your taste.
What You’ll Need
Here’s what you’ll need to whip up these delicious bowls:
For the Beef Mixture
- 1 pound ground beef
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
For the Vegetables
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 green bell peppers, diced
- 8 mushrooms, diced
For Serving
- 4 slices provolone cheese
- Optional: sliced jalapeños
- Optional: red bell peppers
- Optional: chopped fresh parsley
Provolone cheese can be swapped for mozzarella.
Substitutions & Swaps
- Ground beef can be replaced with ground turkey.
- Use vegetable broth for a lighter flavor.
- Any cheese can be used; cheddar works well.
- Add zucchini for extra veggies.
How to Make It
Get ready for a delicious meal with these straightforward steps!
Sauté vegetables
Heat olive oil in a wide skillet over medium heat. Add diced onion, green bell peppers, and mushrooms, then sauté for 8 to 10 minutes until softened and lightly caramelized. Remove from skillet and set aside.
Cook beef
Add ground beef to the same skillet, season with salt and pepper, and cook over medium heat until browned, breaking it apart as it cooks.
Combine mixture
Return the sautéed vegetables to the skillet with the beef.
Simmer
Stir in beef broth and Dijon mustard, then simmer uncovered for 3 to 5 minutes until slightly reduced.
Add cheese
Turn off the heat and lay provolone slices over the hot beef mixture.
Cover skillet
Cover the skillet for 1 to 2 minutes to allow the cheese to melt from residual heat.
Serve
Spoon into bowls and serve immediately.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, cheese doesn’t freeze well.
Reheat: in the microwave for 1–2 minutes.
Tips for Best Results
- Make sure to sauté the vegetables until they’re caramelized for a deeper flavor.
- Season the beef generously with salt and pepper to enhance the taste.
- Use a lid to help melt the cheese more effectively.
- Customize with your favorite toppings for added flair.
Serving Suggestions
- Serve alongside a leafy green salad for a complete meal.
- Pair with cauliflower rice for a low-carb alternative.
- Enjoy it as a game-day snack in smaller bowls.
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