Dinner

Ground Beef Philly Cheesesteak Bowl Recipe

ByZoe Lane June 21, 2026June 21, 2026

Introduction

This Ground Beef Philly Cheesesteak Bowl is a quick and satisfying meal that brings the classic flavors of a cheesesteak without the bread. With tender peppers, onions, and melted provolone cheese over a bed of cauliflower or white rice, it’s perfect for a cozy dinner any night of the week.

A wooden bowl holds a dish with three main layers. The bottom layer is white rice, fluffy and slightly separated. On one side of the rice are bright red sliced bell peppers, fresh and glossy. On top of the rice in the center is a layer of cooked ground beef mixed with pieces of green bell pepper and mushrooms, all covered with melted yellow and white cheese that looks creamy and slightly gooey. The dish is sprinkled with finely chopped green herbs for a fresh touch. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb 90/10 lean ground beef
2 large green bell peppers, sliced into thin strips
1 medium yellow onion, thinly sliced
8 oz white button mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
4 slices provolone cheese
2 cups cooked cauliflower rice or white rice

Instructions

Step 1: In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 6-8 minutes, breaking it into small crumbles. Drain excess fat if necessary.
Step 2: Add the sliced onions, bell peppers, and mushrooms to the skillet. Sauté for 5 to 7 minutes until the vegetables are tender and slightly caramelized.
Step 3: Stir in the minced garlic, Worcestershire sauce, kosher salt, and black pepper. Cook for an additional 2 minutes until fragrant.
Step 4: Reduce heat to low. Layer the provolone cheese slices evenly over the beef and vegetables. Cover the skillet with a lid and let the cheese melt for about 60 seconds.
Step 5: Divide the cooked cauliflower rice or white rice into four bowls. Spoon the cheesesteak mixture over the rice and serve immediately.

Tips & Variations

Use spicy or smoked provolone for a different flavor twist.
Add sliced jalapeños for a bit of heat.
Swap cauliflower rice for quinoa or regular white rice depending on your preference.
For extra richness, drizzle a little melted butter over the rice before adding the cheesesteak topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the mixture moist. Avoid reheating with cheese on top as it may become rubbery; instead, add fresh cheese if desired after warming.