This Philly cheesesteak bowl has all the deliciousness of a Philly cheesesteak sandwich without the bread. Not that there’s anything wrong with the bread!
I have gotten quite a few requests for gluten-free recipes. The thing is, we don’t observe a gluten-free diet, and certainly not a low-carb diet…so it can be a little difficult sometimes for me to wrap my head around cooking and eating this way. I puffy heart love bread, and I have recently discovered that there can be gluten hidden in the most seemingly unlikely foods (like ice cream?!?!).
I like to make people happy, though, so I really do try to think about where I can fit these things in. It’s unlikely that I’ll ever decide to eat entirely gluten-free unless I have to, but it certainly can’t hurt from time to time! My aunt suggested recently that I create some recipes for rice bowls. I started thinking about how I could build some rice bowls that haven’t been done over and over and over. Last week, I was dreaming about Philly cheesesteak sandwiches as I was making my meal plan, and it dawned on me: a Philly cheesesteak rice bowl. Good golly, Miss Molly. Why haven’t I thought of that before?
Now, I can tell you that nothing-NOTHING-will ever take the place of a Philly cheesesteak for me-bliss on a hoagie roll, I tell you. But imagining a Philly cheesesteak bowl made me think of a lunch I had with a colleague once, years and years ago. We were dining in a Subway, and this lady-who had a job similar to the one I have now, with access to microwaves being pretty limited and many meals taken behind the wheel while driving from one school to the next-ordered a salad. She told me, “Sometimes, I just feel like I need to eat something for lunch that requires the use of a fork.” All these years later, I get it.
Not that I eat that many dinners that don’t require a fork, but you get it. Sometimes, you don’t want a sandwich. And if you can pile glorious browned bits of skirt steak mixed with slightly burnished onions and peppers and softened mushrooms with American cheese melted all in it into a bowl with some rice, why wouldn’t you? That’s right, you would.
Philly cheesesteak bowl for the win.
Yield: 4 servings
20 minPrep Time:
20 minCook Time:
Save Recipe
Ingredients
- 4 servings rice of your choice, prepared according to package directions
- 1 pound skirt steak
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon canola or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 4 ounces white or cremini mushrooms, cleaned and thinly sliced
- 1/4 cup grated Parmesan cheese
- 4 slices American cheese
Instructions
- Set rice to cook according to package directions. Cut the skirt steak into 3-4 pieces in the direction of the grain. Place on a sheet pan and place in the freezer for 15 minutes.
- While the meat is in the freezer, prepare the sauce. Whisk together the mayonnaise, buttermilk, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Refrigerate until ready to serve.
- Remove the meat from the freezer. Slice into thin strips (1/4-1/8 inch thick) against the grain. Pile the strips on the cutting board and run the knife through several times until the meat is finely chopped (I probably sliced through it about 50 times in different directions).
- Preheat the vegetable oil in a 12-inch skillet over medium-high heat. Add the meat, salt, and pepper. Cook, stirring occasionally, until the meat is browned and crispy (this will take several minutes). Use a slotted spoon to remove the meat to a separate bowl and set aside.
- Reduce heat to medium. Drain all but one tablespoon of the oil from the pan. Add the peppers and cook until they begin to soften. Add the onions and cook until the peppers and onions are softened and browned. Add the mushrooms and cook until softened.
- Add the meat back to the skillet. Sprinkle with the Parmesan then place the American cheese slices on top. Cover and cook for 2-3 minutes, until the cheese is melted. Remove the lid and stir in the melted cheese.
- Divide the rice among four bowls and top with the Philly cheesesteak mixture. Drizzle with the sauce.
Notes
Cook time does not include time to cook the rice. This will vary based on the rice that you choose to use.
Click here to print the recipe for Philly cheesesteak rice bowls!
