You read it right, Healthy Philly Cheese Steak Bowl! If you’re looking to eat red meat and lots of vegetables, this balanced dinner recipe is for you. Plus, it only takes 30 minutes to cook, so it’s perfect for busy weeknights and is meal-prep friendly! Apart from all this, you will like Paneer Paneer very much.
Recipe Highlights
- Classic Philly Cheesesteak Flavor: I’ve loved Philly cheesesteak for as long as I can remember, but I wanted a healthier version that could be easily made at home. And these bowls are IT!
- Quick Cooking Time: Make this recipe from start to finish in less than 30 minutes, perfect for busy weeknights.
- Meal-Prep Friendly: Want to prepare these Philly Cheesesteak Bowls ahead of time? No problem! This recipe is meal-prep friendly.
“Made last night, I love this recipe! Watching the calories, and I’m celiac, and this is a filling, healthy, satisfying meal. The queso is so good!!!” – Melissa
“Just made these for dinner, my husband is so happy! Thanks for the recipe. Very quick with minimal prep.” – Carly
what you’ll need
- steak: I’ve tested this recipe with both ribeye and top sirloin steak, and both work great! Both will cook quickly with lots of flavor. The ribeye is a more classic alternative to a Philly cheesesteak, so go this route if you prefer.
- Peppers and Onions: Keep it simple with capsicum and onion.
- Sweet Potato: You’ll slice the sweet potatoes and bake them on the same baking sheet with the peppers and onions. Sliced ​​russet or Yukon Gold potatoes would also be great.
- cheese sauce: If you do one thing in this recipe, it is to make the cheese sauce. All you need is cheese and shredded cheddar. You’ll double-blend it and heat it in the microwave to give it a cheesy flavor that everyone will love.
I love how simple all the flavors are in this meal and how balanced it is! You get your vegetables, lean protein, starch, and healthy fats all in one meal.
Best Steak for Cheesesteak Bowl
The most classic steak used for Philly cheesesteak is the ribeye. The ribeye has incredible marbling, which helps keep the steak moist, and adds a lot of flavor. No one wants a dry, tough steak.
I also tried these Philly Cheesesteak Bowls with Top SirloinAnd it works great too!
If you’re choosing flank steak or skirt steak, just know that you’ll need to tenderize the meat before cooking to avoid toughness.
- Pat the flank steak dry with paper towels. Season with salt and pepper. Let sit for 30 minutes.
- Heat oil in a pan over medium-high heat. Sear the steak for 4 minutes per side (medium-rare). Leave for 10-15 minutes, then cut.
- Preheat oven to 400°F. Mix peppers and onions with oil, salt and pepper.
- Bake for 30 minutes, stirring occasionally.
- Cook 1 cup brown rice with 2 cups water in a pot. Bring to a boil, then reduce heat, cover and cook on low heat for 30-40 minutes.
- Massage the kale with olive oil, salt and pepper for 3-4 minutes.
- Divide steak, peppers, onions, queso, rice and kale among bowls. to serve!
- extreme heat: To get a perfectly cooked steak on your cast iron griddle, you’ll want to make sure your burner is set to high, whether you’re using a gas or electric stove.
- Oil: Make sure your oil is completely hot and fragrant before adding the steak to the pan! This will allow for a delicious medium rare cooking.
- don’t overcook: There’s nothing worse than an overcooked steak. Your steak only needs a few minutes on each side.
- Spices:Keep it simple with salt and pepper!
Once you’ve seared your steak, let it rest for a few minutes before cutting against the grain. Patience is bliss.
Absolutely! I don’t use a marinade for this recipe, but you are welcome to use my favorite flank steak marinade!
Yes! I chose to use my cast iron because it was easier, but you can totally grill your steak for a more charred, smoky flavor if you prefer!
You can keep the bowl in the refrigerator 3-4 days. If you are meal prepping from this recipe, I recommend storing individual servings in airtight meal prep containers so you can take it on the go.
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Massage the steak with kosher salt, then set it aside. Let the steak rest at room temperature for 10 minutes.
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Meanwhile, preheat oven to 400ºF. Add sweet potatoes to a baking sheet and add 1 tablespoon olive oil, garlic powder, chili powder, and 1 teaspoon salt. Make sure the sweet potatoes are coated.
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Bake for 10 minutes and then toss. After 10 minutes, push the sweet potatoes halfway into the pan. Add peppers and onions to the other half. Mix 1 tablespoon olive oil and 1 teaspoon sea salt. Bake for an additional 10-15 minutes or until the sweet potatoes are tender. Cancel.
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Heat 2 tablespoons olive oil in a large cast iron skillet over high heat. Add steak. Cook for 2-4 minutes on each side or until internal temperature reaches 160-165ºF or desired temperature. Remove from pan and leave for 10 minutes.
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Add cottage cheese, grated cheese and ½ teaspoon sea salt in a blender and blend until smooth. * Transfer the queso to a microwave-safe bowl and microwave for 1 minute, stirring occasionally to prevent burning.
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Add the queso back to the blender and blend until smooth. Cancel.*
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Cut the steak into thin pieces and then cut it into smaller pieces.
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Evenly distribute the sweet potatoes, peppers, onions, and meat among four bowls. Add mixed cheese on top. Serve immediately.
- In step 5, if the cheese is not blending, add 1-2 teaspoons of water or milk into the blender to loosen things up.
- If you’re looking for a little spice, add 1 teaspoon of red pepper flakes to the sweet potatoes, peppers, and onions.
- I blend the queso twice to make sure it’s extra creamy.
- This recipe was updated in April 2026. Find basic ingredients and recipe instructions Here.
Calories: 506 kilo calories, Carbohydrates: 18 Yes, Protein: 32 Yes, thick: 35 Yes, Fiber: 3 Yes, Sugar: 6 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography by: wooden pan
