This Philly Cheesesteak Rice Bowl brings the bold, meaty flavor of a classic cheesesteak sandwich into a comforting, fork-friendly bowl. You get juicy steak, sautéed peppers and onions, melty cheese, and buttery garlic bread cubes all layered over warm rice. It’s a fresh take on a comfort food favorite that delivers big on taste and texture.

This bowl is perfect when you’re craving something hearty, savory, and packed with flavor but want something easier to prep than traditional sandwiches. It’s great for weeknight dinners, quick lunches, or making ahead for meal prep.

What is a Philly Cheesesteak Rice Bowl?

A Philly Cheesesteak Rice Bowl is a deconstructed version of the iconic sandwich. It takes all the essentials—thin-sliced beef, sautéed onions and peppers, and melty cheese—and swaps the roll for a fluffy bed of rice. To keep the “cheesesteak” vibe alive, garlic-toasted bread cubes are sprinkled over the top for crunch and nostalgic sandwich flavor.

Every spoonful gives you the best of both worlds: the heartiness of the original sandwich and the cozy ease of a rice bowl.

Why You’ll Love This Recipe

Full of bold flavor with tender steak, sweet onions, and melted cheese

Easy to customize with different toppings or protein choices
Perfect for meal prepping in batches

A creative spin on a classic favorite
Comforting, filling, and made with simple ingredients

What It Tastes Like

This bowl is rich, savory, and satisfying. The beef is juicy and seasoned just right. The peppers and onions bring sweetness and a slight char. The cheese melts beautifully into the mix. The rice is soft and buttery, and the toasted bread cubes on top give you that perfect crisp texture that mimics the crunch of a grilled sandwich.

Ingredients

For the steak and veggies:

1 pound thin-sliced steak (ribeye, sirloin, or flank)
1 tablespoon olive oil
1 small yellow onion, sliced

1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced

1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and black pepper, to taste

For the bowl:

2 cups cooked white rice (or brown rice)
½ cup shredded provolone, mozzarella, or white American cheese
½ cup cubed crusty bread (like baguette or ciabatta)

1 tablespoon olive oil or melted butter
¼ teaspoon garlic powder
Fresh parsley, chopped, for garnish

Tools You’ll Need

Cast iron skillet or sauté pan
Small baking tray
Cutting board and knife

Mixing bowl
Saucepan or rice cooker

Add-ins and Substitutions

Add mushrooms or jalapeños for extra flavor

Use chicken or tofu instead of beef
Try quinoa or mashed potatoes in place of rice
Use a cheese sauce instead of shredded cheese

Add hot sauce or horseradish cream for a spicy finish

How to Make a Philly Cheesesteak Rice Bowl

Step 1: Toast the bread cubes

Preheat your oven to 375°F. Toss cubed bread with olive oil or butter and garlic powder. Spread on a baking tray and bake for 8 to 10 minutes until golden and crisp. Set aside.

Step 2: Sauté the onions and peppers

Heat olive oil in a large skillet over medium heat. Add sliced onions and peppers. Sauté for 6 to 8 minutes until softened and starting to caramelize. Add the garlic and cook for 1 more minute.

Step 3: Cook the steak

Push veggies to one side of the skillet. Add the sliced steak, season with salt, pepper, Italian seasoning, and Worcestershire sauce. Cook for 3 to 5 minutes until browned and just cooked through. Stir to mix everything together.

Step 4: Melt the cheese

Reduce heat to low. Sprinkle shredded cheese over the steak and veggie mixture. Cover with a lid or foil for 1 to 2 minutes until the cheese is melted.

Step 5: Build your bowls

Scoop rice into serving bowls. Top with the hot cheesesteak mixture. Sprinkle with toasted bread cubes and chopped parsley. Serve immediately.

Best Side Dishes for Philly Cheesesteak Rice Bowls

Garlic roasted green beans or broccoli
A fresh garden salad with vinaigrette
Baked potato wedges or sweet potato fries

Pickled vegetables or giardiniera
A simple cup of tomato soup or broth

Tips for Success

Slice your steak thin for quick, even cooking

Let your pan heat fully before adding steak to get a good sear
Use day-old bread for best texture when toasting
Warm your rice before serving so it stays fluffy and doesn’t dry out

Don’t skip the cheese—it ties the whole bowl together

Storage and Reheating

Refrigerator: Store steak, rice, and toppings separately in airtight containers for up to 4 days.

Reheat: Warm rice and steak mixture in a skillet or microwave. Add cheese fresh before serving.

Freezing: You can freeze the rice and beef mixture, but make the toasted bread fresh when ready to serve.

Common Mistakes to Avoid

Using thick, chewy cuts of meat without slicing thin
Overcooking the steak and drying it out

Forgetting to season your rice
Not toasting the bread long enough, which makes it soggy
Leaving the cheese out, which lowers the flavor payoff

Frequently Asked Questions

Can I make this ahead?
Yes. Prepare everything except the toasted bread and assemble fresh when ready to eat.

Is this gluten-free?
Use gluten-free bread or skip the bread topping and make sure the Worcestershire sauce is gluten-free.

What’s the best cut of steak to use?
Ribeye has great flavor, but flank or sirloin work well when sliced thinly across the grain.

Can I use frozen peppers or onions?
Yes, just be sure to cook off the extra moisture so they caramelize instead of steam.

Is there a dairy-free version?
Omit the cheese or use your favorite dairy-free shredded alternative.

Conclusion

The Philly Cheesesteak Rice Bowl brings everything you love about a cheesesteak sandwich into a quick, filling, and fork-friendly dinner. With juicy beef, sweet peppers and onions, gooey cheese, and crunchy bread cubes over rice, it’s comfort food made easier and more satisfying than ever.

Whether you’re craving something hearty or just need a delicious way to use up leftover steak, this bowl brings it all together beautifully.

July 31, 2025 by Melissa

Philly Cheesesteak Rice Bowl