Philly Cheesesteak Bowls. As a Philadelphia native, cheesesteak lover and hater of thinking of things to prep for lunch, I am very excited about this one. Think your favorite, delicious salty, cheesy Philly cheesesteak but with real cheese whiz and tons of options. Have it as a salad for a low carb meal or a rice bowl for a little change up. You can even serve it as a cheesesteak – make sure to pick a really good roll.
The ingredients are minimal in this recipe – and it’s so good.
Steak: As stated in the notes below, I will always use Ribeye. You all know I love steak and I believe it is nutritious and good for you especially when grassfed. BUT this recipe can be made with skirt or flank steak, really any of your faves. As long as it is sliced as thin as you can get it. You can also make a chicken cheese steak with chicken breast, following the same instructions.
Veggies: I love lots of fried onion on my cheesesteak, but some love mushrooms and peppers. Adding mushrooms and peppers also takes the bowl up a notch with the hearty veggies. Sometimes I make this recipe with just steak, cheese and onions, and sometimes we add lots of veg!
Rice: Brown rice, white rice, whatever your favorite rice. We use trader joes brown rice and white rice multiple nights a week. Great ingredients and takes 3 minutes in the microwave. Love a shortcut. You can even skip the rice and just do the veg for a low carb cheesesteak option.
Hot Peppers: I love to add a little heat with these. But when I am not in a spicy mood, even the drizzle of oil over the rice is such a great addition to the bowl if you have them in the fridge!
Cheese Whiz: for a real shortcut, you could just use cheese shreds or slices. Melt them over your veggies in the pan or over the steak in the pan. But the cheese whiz makes me just feel like I am having a cheesesteak for lunch and it is SO good.
Gluten Free & One Pan: This recipe is gluten free. Another plus as some of the cheese whiz out there has gluten in it. My favorite thing of all is that this bowl can be made in one pan. Use a non stick or cast iron and the clean up is even easier.
Home Cook’s Notes: Wiz Wit
“Wiz wit”, in case you aren’t local, just means cheese whiz with fried onions. It is the “authentic” way to ask for a cheesesteak in Philly – and honestly my favorite way to eat it. So let’s talk about the wiz. Homemade cheese whiz is simple and easy to make. Plus it’s actually cheese with no toxic, crazy ingredients. It’s also really versatile. If you want to do a classic flavor – I like to use a mix of cheddar with provolone as stated below. But you can use any cheese you’d like – American Cheese and Cooper Sharp are two loves of mine also.
For best results, I suggest using a block of cheese and shredding it, or slices chopped up. If you use all processed, shredded cheese it may have some anti-caking agents that change the consistency.
From the Kitchen
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Philly Cheesesteak Bowls – Wiz Wit
- 1 lg yellow onions chopped in 1/2 inch pieces
- 3/4+ lb ribeye* sliced extra thin
- 1 tbs olive oil
- optional additions for more veg: green peppers, mushrooms
- rice or brown rice for serving
- sweet or hot peppers for serving
Homemade Cheese Whiz
- 3/4 cup whole milk
- 1 tsp cornstarch
- 1/4 tsp onion powder
- 3/4 cup provolone
- 1/4 cup cheddar
- Cook Onions & Other Veg: Warm olive oil in a large skillet and then add onions and a pinch of salt. Cook 10 minutes on medium high until, tossing often until onions are brown and golden and soft and cooked through. If using green peppers and mushrooms, add them at the same time of the onions. The mushrooms will cook out a lot of liquid at first, so the cook time may be a little longer.
- Make Cheese Whiz: In a small dish mix cornstarch, paprika & onion powder. Set aside. In a small sauce pan, make cheese whiz by warming milk until steaming but not bubbling on medium low heat (1-2 minute). Add cornstarch & seasonings and mix. Milk should be a little thicker. Add the rest of the cheese & stir until cheese is melted, everything is incorporated. It should be cheesy & thick! If it is too thick, carefully and slowly add a bit more milk to thin.
- Cook Steak: Meanwhile, while onions are cooking, make sure steak is sliced as thin as possible (use a sharp knife) and season with salt. Cook 5-8 minutes or so until steak pieces are cooked through. Do not toss too often, I like to get some good browning & crispy bits on one side.
- Assemble: Serve by making a bowl with rice, fried onions (or other veggies), cheese whiz and then steak. I love to add some hot hoagie peppers (or at least drizzle the oil over).
Home Cook’s Notes
- Cheese Options: For a shortcut, you can skip making the cheese whiz all together & just use slices or shreds of your favorite cheese. Place them over the steak pieces with 1-2 minutes of cooking to go & let them melt on top of the steak pieces. For the best cheese whiz: I use mild provolone slices & a bet of orange cheddar for a fun color. You can use any mix of good melty cheeses (cheddar, American, Swiss) for best results.
- Steak Options: You know I love red meat over here so I am going authentic and fatty using a ribeye (my favorite). You can use any red meat: flank steak & skirt steak are great lower fat options, following the same instructions.
- I love to add extra vegetables: add the green pepper & mushrooms in with the onions and cook them all together. I like to mix them in with the rice when serving.