Ground Beef Philly Cheesesteak Bowls with Rice

Ground Beef Philly Cheesesteak Bowls

Browned ground beef, softened peppers, onion, and mushrooms get a splash of Worcestershire and beef broth before melted provolone goes on top. Serve the filling over fluffy white rice, with the beef and vegetables in a loose layer so both remain visible. These are cheesesteak-inspired rice bowls, not steak sandwiches.

Cook the rice separately while you make the filling in a wide skillet. Draining the beef and reducing the broth keep the topping moist and glossy without soaking the rice. The recipe makes 4 bowls and takes about 35–40 minutes.

Ingredients

• 1 cup dry long-grain white rice (185g)
• 1 lb ground beef, preferably 90/10 (450g)
• 1 medium yellow onion, thinly sliced (150g)
• 1 medium green bell pepper, thinly sliced (120g)
• 1/2 medium red bell pepper, thinly sliced (60g)
• 8 oz cremini or button mushrooms, sliced (225g)
• 1 tablespoon olive oil
• 2 tablespoons Worcestershire sauce
• 1/3 cup beef broth
• 4 oz shredded provolone (115g)
• 3/4 teaspoon kosher salt, divided or to taste
• 1/4 teaspoon black pepper, or to taste

How to Make Ground Beef Philly Cheesesteak Bowls

1. Cook the rice: Prepare the rice in a medium saucepan according to the package directions, seasoning with a little of the measured salt if desired. Keep it covered off the heat, then fluff before serving.
2. Brown the beef: Warm a dry 12-inch skillet over medium-high heat. Add the beef and break it into small crumbles as it cooks, about 6–8 minutes. Start checking after 5 minutes; cook until browned, with no pink remaining, and the beef reaches 160°F (70°C). Drain excess rendered fat, then transfer the beef to a plate.
3. Cook the vegetables: Reduce the heat to medium and add the olive oil, onion, both peppers, and mushrooms. Cook uncovered, stirring occasionally, for about 6–8 minutes. Start checking after 5 minutes; the peppers and onion should be soft but still hold their shape, and the mushrooms should be tender with most of their released moisture cooked away.
4. Season and reduce: Return the beef to the skillet. Add the Worcestershire, broth, remaining salt, and black pepper, scraping up any browned bits. Simmer uncovered over medium heat for about 2–5 minutes, stirring occasionally, until the filling is moist and glossy with no pool of broth beneath it. A smaller skillet or lower heat may require more time.
5. Melt the cheese: Reduce the heat to low and scatter the provolone over the filling. Cover for 1–2 minutes, just until the cheese melts. Let the filling settle for 2–3 minutes.
6. Build the bowls: Divide the rice among four rectangular meal-prep containers or serving bowls. Spoon the beef and vegetables over it, leaving some rice visible around the edges.

How to Avoid a Watery or Greasy Filling

Drain the beef before adding the broth, especially if it releases more fat than lean 90/10 beef. Give the vegetables room in the skillet and stir occasionally rather than constantly so their moisture can cook away. After adding the broth, rely on the no-pooling cue instead of the clock: the liquid should coat the filling, not collect under it.

Cheese and Base Options

White cheddar or mozzarella can replace the provolone. For a different, lower-carbohydrate bowl, omit the rice or use cauliflower rice; neither option gives the same rice-based presentation as the main recipe.

For a baked beef-and-rice dinner, try Ground Beef and Rice Casserole with Cheddar. Stuffed Pepper Casserole with Rice and Mozzarella is another way to serve beef, rice, and peppers.

Meal Prep, Storage, and Reheating

Cool the cooked rice and filling promptly, then refrigerate in airtight containers for up to 4 days. Store them separately if convenient. For a fresher cheese melt, portion the filling without the provolone and add it just before reheating, covering the portion briefly to melt the cheese.

Reheat in the microwave until hot throughout; timing depends on the portion and appliance. Add a small splash of water if the rice seems dry.

If freezing, freeze the cooled beef-and-vegetable filling separately for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. Freshly cooked rice gives a better texture than freezing complete rice-and-cheese bowls.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bowls with rice and provolone: 550 calories, 37g protein, 24g fat, and 47g carbohydrates. Approximate nutrition per 100g: 140 calories, 9g protein, 6g fat, and 12g carbohydrates. Values vary with the ingredients used.