Philly Cheesesteak Bowl
This Philly Cheesesteak Bowl is a healthier and dairy-free twist on the classic sandwich! Crispy roasted potatoes are topped with thinly sliced steak, sautéed onions and mushrooms, and melted dairy-free cheese for a healthier and allergy-friendly meal.
Servings: 4
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
For meal prep, store the components separately and reheat before serving.
You can substitute steak with thinly sliced chicken or mushrooms for a vegetarian option.
Feel free to garnish with fresh parsley or green onions for added flavor and color.