Philly Cheesesteak Bowl
This Philly Cheesesteak Bowl has all the flavors of the classic sandwich—juicy steak, onions, and mushrooms—served over crispy roasted potatoes instead of bread. I’ve made mine dairy-free by topping it off with melted dairy-free mozzarella, but you can use the cheese option that best suits you.
Quick Video
Why You’ll Love These Deconstructed Philly Bowls
Gluten-Free & Dairy-Free: No need to miss out if you’re avoiding gluten or dairy! This recipe delivers all the flavor without the allergens. And if you or the people you are cooking for don’t have dietary restrictions, you can simply swap in real cheese.
Easy to Make: With just a few simple ingredients and minimal prep, you’ll have a delicious meal ready in under an hour. This one is weeknight do-able.
Perfect for Meal Prep: These bowls reheat beautifully, making them ideal for meal prepping your lunches or dinners. I love looking forward to this for lunch the next day.
Ingredients for Philly Bowls
Thinly Sliced Steak: Traditional cheesesteaks use ribeye, but sirloin or flank steak work great too. Thin slices ensure quick cooking and tender bites. You can find already thinly sliced steak at many supermarkets. I buy mine at Trader Joe’s. Trying to make this vegetarian? Skip the steak and use some sliced up portobello mushrooms.
Crispy Roasted Potatoes: Yukon gold potatoes roast up beautifully with a crispy exterior and soft interior. We season them up so they are nice and flavorful and they provide the perfect base for this bowl.
Onions and Mushrooms: Philly cheesesteak purists will tell you that nothing besides onions belong. They might be right, but I’ve always opted to add mushrooms to mine when the option is available. I love the way the mushroom flavor blends with the meat and melty cheese.
Dairy-Free Mozzarella: Store-bought shredded dairy-free mozzarella will work here. Look for brands that melt well. And if you aren’t dairy-free, a couple slices of provlone melted on top would be just perfect.
Step-by-Step Instructions
Roast the Potatoes
Preheat your oven to 425°F (220°C). Toss the diced Yukon gold potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for about 40-45 minutes, flipping halfway through, until they’re crispy and golden.
Cook the Steak and Veggies
While the potatoes are roasting, heat some olive oil in a skillet over medium-high heat. Cook the sliced onions and mushrooms for about 6-8 minutes until they soften and start to caramelize. Add garlic and sauté for another minute. Push the veggies to one side and cook the steak slices for 2-3 minutes per side until browned. Mix everything together, then season with Worcestershire sauce, salt, and pepper.
Melt the Cheese
For that melty cheese finish, place the bowls under the broiler for a couple of minutes until the mozzarella is melted and bubbly.
Assemble the Bowls
Once the potatoes are crispy, divide them into bowls. Top with the steak and veggies and optionally garnish with some chopped parsley.
Philly Cheesesteak Bowl
Ingredients
- 1.5 lbs Yukon gold potatoes diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 lb thinly sliced steak ribeye or sirloin
- 1 tbsp olive oil
- 1 medium onion sliced
- 1 cup mushrooms sliced
- 1 red bell pepper thinly sliced
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 cup dairy-free shredded mozzarella
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until crispy.
- While the potatoes roast, heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 6-8 minutes until softened. Add garlic and cook for another minute.
- Push the veggies to one side of the skillet. Add the steak and cook for 2-3 minutes per side until browned. Mix everything together, season with Worcestershire sauce, salt, and pepper.
- Place cheese on top of the meat mixture and put under the broiler for 2-3 minutes until cheese is melted. IMPORTANT: If you are cooking in a pan that isn't broiler safe, you can just put a lid on top for a few minutes and allow the steam to melt the cheese instead.
- Divide roasted potatoes into bowls. Top with steak and veggie mixture.
- Optionally top with chopped parsley. Serve immediately.
Notes
Storing and Reheating
These Philly Cheesesteak Bowls store and reheat well, making them perfect for meal prepping. Simply store the components separately in airtight containers in the fridge for up to 4 days. Reheat the potatoes in the oven or air fryer to keep them crispy, and microwave the steak and veggies. Assemble the bowls and melt the cheese right before serving.
FAQs for Philly Cheesesteak Bowls
Can I use another type of cheese?
Yes! If you don’t need a dairy-free option, you can use regular mozzarella or provolone cheese for a more traditional cheesesteak flavor.
What cut of steak works best?
Ribeye is the most traditional, but sirloin, flank, or even skirt steak can work well. Just make sure the steak is thinly sliced for quick cooking. Many stores sell steak that is already thinly sliced for you, which is a great time saver.
Can I make this vegetarian?
Absolutely! Swap the steak for portobello mushrooms or another plant-based protein, and keep the rest of the ingredients the same.
Final Thoughts
These Philly Cheesesteak Bowls are a satisfying and healthier version of a classic favorite. Whether you’re dairy-free, or just looking for a hearty meal with all the cheesesteak flavors you love, this recipe has you covered. Be sure to try it for your next dinner or meal prep, and let me know what you think!
If you loved this recipe, don’t forget to leave a rating and comment below to let me know!
