Description
A quick and savory Philly Cheesesteak Bowl featuring tender sirloin steak, colorful bell peppers, sweet onions, and mushrooms baked together with a flavorful sauce and melted provolone cheese, served over fluffy rice for a hearty and satisfying meal.
Ingredients
Meat and Vegetables
- 1 pound lean sirloin steak, sliced into strips
- 3 bell peppers, sliced into strips
- 1 sweet onion, sliced into strips
- 8 ounces mushrooms, sliced
Sauce
- 2 tablespoons avocado oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon stoneground Dijon mustard
- 1 tablespoon light brown sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Other
- 4 ounces sliced Provolone cheese, cut into strips
- 1 cup rice
Instructions
- Cook Rice: Prepare the rice according to the package directions to have a fluffy base ready for the bowl.
- Preheat Oven and Prepare Sheet Pan: Set the oven to 450°F (232°C) and arrange a sheet pan for the ingredients.
- Slice Ingredients: Thinly slice the sirloin steak and all vegetables—bell peppers, sweet onion, and mushrooms—into strips, then add them to the sheet pan.
- Mix Sauce: In a small bowl, whisk together avocado oil, Worcestershire sauce, stoneground Dijon mustard, light brown sugar, Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper until well blended.
- Coat Meat and Vegetables: Pour the sauce over the steak and vegetables on the sheet pan, then use tongs to toss everything thoroughly ensuring even coating.
- Bake: Place the sheet pan in the preheated oven and bake for 8-10 minutes, extending to 10 minutes if steak slices are thicker, to cook the meat and veggies.
- Add Cheese and Melt: Remove the pan from the oven, evenly distribute provolone cheese strips over the cooked mixture, then return to the oven and bake for an additional 3-5 minutes until the cheese melts.
- Serve: Spoon the cheesy steak and vegetable mixture over the cooked rice or your preferred base. Enjoy immediately or store in airtight containers for up to 3 days in the refrigerator if meal prepping.
Notes
- For thicker steak slices, add extra baking time to ensure thorough cooking.
- Use any type of rice or grain base you prefer, such as quinoa or cauliflower rice.
- Store leftovers in airtight containers and refrigerate for up to 3 days.
- To reduce fat, use avocado oil sparingly or substitute with a lighter oil.
- This dish can be easily doubled to serve more people.
