This Philly Cheesesteak Rice Bowl is a lighter take on a classic cheesesteak sandwich made with jasmine rice, juicy sirloin steak, sauteed peppers, onions, and mushrooms, and melted mozzarella cheese.
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It’s that time of year when I start to get random cravings for boardwalk food – like those boardwalk stand hot sandwiches. You know, the sausage, pepper, and onion sandwiches and especially the Philly cheesesteaks!
But I don’t visit the beach that much anymore. One, because I’m no longer a fan of laying out on the sand until I’m fried (aging has made me cautious about sun exposure). And two, I’m not going to drive an hour away and deal with the beach crowds just because I had a craving. No matter how good that boardwalk food is!
Plus, it’s been too hot to eat something as heavy as a Philly cheesesteak anyway. So how did I fulfill my craving while savoring all of those delicious cheesesteak flavors? I made a summer-friendly, cheesesteak inspired rice bowl!
This Philly Cheesesteak Rice Bowl was made using groceries from Hungryroot. This recipe starts with a package of jasmine rice. Then, it’s topped with slices of tender sirloin steak, sautéed peppers and onions, baby bella mushrooms, and melty mozzarella cheese.
Philly Cheesesteak Rice Bowl
There was little to no prep work involved in this recipe and cooking was minimal thanks to Hungryroot’s selection of ready-to-cook groceries. This Philly Cheesesteak Rice Bowl really hit the spot and satisfied my craving without feeling too heavy.
Ready to make this rice bowl? First, we need to heat a little oil in a skillet and add the steak. Sear it for 5-7 minutes. Then, flip and repeat for another 5 minutes for medium (or cook for longer depending on how you like your steak). Set it aside.
If necessary, add more oil to the skillet. Then, add the pepper and onion sauté and mushrooms, cooking for about 5 minutes, or until they’ve softened.
Now, we’re going to turn off the heat and add the cheese on top. Cover the skillet and allow the cheese to melt.
Microwave the rice package according to the instructions and divide it between the bowls.
Slice the steak and divide it between the bowls. Then, add the cheesy peppers, onions, and mushrooms. Serve the bowls immediately with fresh parsley or scallions on top, if desired.
- 1 tbsp. olive oil, plus more as needed
- 1 package Rastelli's Grass-Fed Sirloin Steaks
- 1 cup Baby Bella Mushrooms, sliced thin
- 1 container Bell Pepper Onion Sauté
- 1 cup Shredded Mozzarella Cheese
- 1 package Organic Seasoned Jasmine Rice
- Salt and pepper, to taste
- Optional: chopped fresh parsley, chopped scallions
- Heat oil in a skillet over medium-high heat. Season the steak with salt and pepper and sear 5-7 minutes.
- Flip the steak over and sear another 5-7 minutes and set aside.
- Add the pepper and onion sauté and the mushrooms, plus more oil if needed, and cook just until softened, about 5 minutes.
- Turn off the heat and immediately add the mozzarella cheese to the veggies. Cover and let sit for 1-2 minutes, or until the cheese has melted.
- Microwave the rice package according to the instructions. Then, divide between bowls.
- Slice the steak and divide between bowls with the cheesy peppers, onions, and mushrooms.
- Serve immediately with chopped fresh parsley or scallions, if desired.
This rice bowl obviously isn’t like a traditional cheesesteak, but it’s pretty darn good! I hit it with a splash of hot sauce before eating. So tasty and it really hits the spot!
Make this Philly Cheesesteak Rice Bowl recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code 30OFF2NFREEBIE at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
Did you make this Philly Cheesesteak Rice Bowl recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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