Philly Cheesesteak Bowl

Method

1. 1

   Put the steak in the freezer for 15 minutes — it makes it much easier to slice paper-thin. Cook the rice.

   12 min
2. 2

   Heat half the oil in a large frying pan over high heat. Cook the pepper, onion and mushrooms until soft and browned at the edges, then tip out.

   6 min
3. 3

   Slice the steak as thinly as you can across the grain. Add the rest of the oil and sear the steak in one layer with the garlic powder, salt and pepper.

   2 min
4. 4

   Return the vegetables, add the Worcestershire and toss, then lay the provolone over the top, cover and let it melt.

   1 min
5. 5

   Spoon over the rice and serve straight away.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  The Fat Shredding Philly Cheesesteak Bowl That Tastes Like a Cheat Meal (52g PROTEIN)

  Whole Built · YouTube

• 

  How To Make Classic Philly Cheesesteak Sandwich

  Natashas Kitchen · YouTube

Substitutions

• Lower-carb: serve over cauliflower rice instead (about −45 g carbs and −190 kcal per serving).
• Swap provolone for reduced-fat mozzarella or Emmental — any good melting cheese works.
• Use thinly sliced chicken breast instead of steak for a leaner chicken cheesesteak (−5 g fat).