Philly Cheesesteak Protein Bowl
Savor the mouthwatering flavors of a classic Philly cheesesteak reimagined in this protein-packed bowl. Tender strips of steak sautéed with vibrant bell peppers and sweet onions rest atop a fluffy base of quinoa or rice, all drizzled with gooey provolone cheese. This dish is not only visually appealing but also perfect for meal prep or a quick weeknight dinner that will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz thinly sliced ribeye or sirloin steak
- 1 cup cooked quinoa or rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium sweet onion, sliced
- ½ cup provolone cheese, shredded
- 2 tsp olive oil
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook quinoa or rice according to package instructions; fluff and set aside.
- In a large skillet over medium heat, heat olive oil. Add bell peppers and onions; sauté until tender and caramelized (about 5 minutes).
- Add thinly sliced steak to the skillet, season with salt, pepper, Worcestershire sauce, and garlic powder. Cook until steak is browned (about 5 minutes).
- Sprinkle provolone cheese over the mixture; cover skillet for 1-2 minutes until melted.
- Place cooked quinoa or rice in bowls and top with steak-veggie mixture.
- Garnish with parsley if desired and enjoy!
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 540
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg