Description
A quick and easy Philly cheesesteak bowl recipe, perfect for a weeknight meal. This recipe is a deconstructed version of the classic sandwich, served in a bowl for a lighter option.
Ingredients
- 1 lb sirloin steak, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 slices provolone cheese
- Optional toppings: lettuce, tomatoes, hot sauce
Instructions
- In a large bowl, toss sirloin steak with Worcestershire sauce and soy sauce. Let marinate for at least 15 minutes.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the marinated steak to the hot skillet and cook until browned, about 3-4 minutes. Remove steak from skillet and set aside.
- Add onion, bell peppers, and mushrooms to the same skillet. Cook until softened and slightly caramelized, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Return the steak to the skillet with the vegetables. Stir to combine and heat through. Season with salt and pepper to taste.
- Divide the mixture among serving bowls.
- Top each bowl with 1 slice of provolone cheese.
- Optional: Serve with desired toppings like lettuce, tomatoes, or hot sauce.
Notes
- For a deeper flavor, marinate the steak for longer, up to a few hours in the refrigerator.
- You can substitute sirloin steak with ribeye or flank steak.
- Adjust the amount of Worcestershire and soy sauce to your preference.
- Feel free to add other vegetables like jalapeños or zucchini.
- If you don’t have provolone, Swiss or mozzarella cheese can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American