This high protein philly cheesesteak bowl is perfect for an easy and healthy meal prep lunch for busy weeks and it can also be made for a busy weeknight dinner! It's packed in veggies, lean protein and served with white rice to provide complex carbs to keep you full for hours. It's so simple, yet so complex in flavor and each bite is so satisfying!
If you love this easy meal prep lunch, you will love my caper tuna salad, zesty quinoa salad, low-carb chicken lettuce wraps, and blackened chicken with mango salsa.
Jump to:
Ingredients
- White Onion, Sliced
- Green Peppers, Sliced
- Mushrooms, Sliced
- Avocado Oil
- Salt & Pepper, to taste
- Garlic Powder, to taste
- Lean Ground Beef- You can also use bison.
- Worcestershire Sauce
- Provolone Cheese Slices
Serve with:
- Cooked white or brown rice
See recipe card for quantities.
Instructions
- Start by washing all of your vegetables thoroughly and preparing them according to the descriptions above (slicing your onions, green peppers, and mushrooms).
- Next add some avocado oil to a large pan on medium heat. When your oil is hot, add in your vegetables along with some salt, pepper, and garlic powder, to taste. Cook for 5-6 minutes or until your vegetables become fork tender and appear cooked through. Then remove them from the pan and on to a plate. Set aside.
- In the same pan, add in your lean ground beef, use a meat masher or a wooden utensil to break the beef apart and then season with some salt, pepper and garlic powder, to taste. Next, add in your Worcestershire sauce. Cook for 6-7 minutes, stirring occasionally or until your ground beef is no longer pink and reaches an internal temperature of 160 F.
- Once your beef is cooked through, use a paper towel to soak up any remaining grease (as needed). Next, add your cooked vegetables back in. Mix until everything is well combined. Lower your heat to medium low, place provolone slices in an even layer on top, cover for about 1-2 minutes until the cheese begins to melt. Remove from heat. Serve over rice and enjoy!
Hint: If meal prepping, add your contents to a glass meal prep container with two compartments, storing the rice separately and allowing the food to cool to room temperature safely before placing in the fridge for up to 4 days. Reheat when you're ready to enjoy!
Substitutions
- Lean Ground Beef - feel free to use bison instead or thinly shaved steak instead.
- Dairy-Free - use dairy-free cheese or skip the cheese all together to make this dish dairy-free.
- Vegetarian - Use crumbled tempeh instead to make this dish vegetarian.
- Gluten-Free- Make sure to choose a gluten-free Worcestershire Sauce to make this recipe gluten-free.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish or diced jalapenos.
This dish is toddler and kid-friendly as is!
Equipment
All you need to make this philly cheesesteak bowl is:
- A Large Pan: I just bought the ceramic Caraway pan and I am obsessed!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
If meal prepping or if you have leftovers, add your contents to a glass meal prep container with two compartments, storing the rice separately and allowing the food to cool to room temperature safely before placing in the fridge for up to 4 days. Reheat when you're ready to enjoy!
Lunch
Looking for other easy lunch recipes like this? Try these:
Jump to: Recipe
Philly Cheesesteak Bowl
Equipment
- 1 Large Pan
Ingredients
- 1 Medium White Onion Sliced
- 2 Large Green Peppers Sliced
- 1- 8 Oz Package Mushrooms Sliced
- 1.5 Tablespoon Avocado Oil
- Salt & Pepper to taste
- Garlic Powder to taste
- 1 Pound Lean Ground Beef- You can also use bison.
- 2 Teaspoons Worcestershire Sauce
- 6 Provolone Cheese Slices
Serve with:
- Cooked white or brown rice
Instructions
- Start by washing all of your vegetables thoroughly and preparing them according to the descriptions above (slicing your onions, green peppers, and mushrooms).
- Next add some avocado oil to a large pan on medium heat. When your oil is hot, add in your vegetables along with some salt, pepper, and garlic powder, to taste. Cook for 5-6 minutes or until your vegetables become fork tender and appear cooked through. Then remove them from the pan and on to a plate. Set aside.
- In the same pan, add in your lean ground beef, use a meat masher or a wooden utensil to break the beef apart and then season with some salt, pepper and garlic powder, to taste. Next, add in your Worcestershire sauce. Cook for 6-7 minutes, stirring occasionally or until your ground beef is no longer pink and reaches an internal temperature of 160 F.
- Once your beef is cooked through, use a paper towel to soak up any remaining grease (as needed). Next, add your cooked vegetables back in. Mix until everything is well combined. Lower your heat to medium low, place provolone slices in an even layer on top, cover for about 1-2 minutes until the cheese begins to melt. Remove from heat. Serve over rice and enjoy!
- Hint: If meal prepping, add your contents to a glass meal prep container with two compartments, storing the rice separately and allowing the food to cool to room temperature safely before placing in the fridge for up to 4 days. Reheat when you're ready to enjoy!
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lisy C says
Made this with ground turkey and it was so yummy!! Even my picky preschooler ate it.
christina.klapper says
Yum!!!!! So glad you & your family loved it!!!! 🤗
Abby says
So good! Such an easy delicious weeknight meal! Defiantly adding this into the rotation!
christina.klapper says
Thank you so much Abby! So glad you loved it!!!!