Philly Cheesesteak Bowls made with ground beef, onions, mushrooms, and provolone cheese. This recipe is a delicious high protein, low carb meal that is ready to eat in less than 20 minutes!
Philly Cheesesteak sandwiches are one of my favorite meals. Tender, juicy beef mixed with peppers and onions and cheese, topped with provolone and placed on a toasted, buttery bun. Yum! This version is nearly the same, but the meat is served in a bowl instead of a bun, making this perfect for anyone who is trying to eat a low carb diet or needs to eat gluten free.
Recipe Highlights
- Quick & easy: Ready in under 20 minutes with just one pan on the stove—perfect for busy lunches or weeknight dinners. Using ground beef instead of sliced ribeye saves time, money, and effort without sacrificing flavor (and yes, fewer dishes is always a win).
- Low carb & adaptable: Naturally low carb and gluten-free, but easy to customize—pile it into a bun if you want something heartier or keep it light and protein-packed as is.
- Family-approved flavor: Even picky eaters love this one, and you can easily swap in or out veggies like mushrooms or sweet peppers to make it your own.
WHAT TO SERVE WITH PHILLY CHEESESTEAK BOWLS
I often eat Philly Cheesesteak Bowls with some fruit (grapes, strawberries, oranges) on the side, and it’s a pretty well balanced meal! You could serve with a Easy Mango Fruit Salad or a simple green salad. If you want to add some carbs, you can serve the meat on a bun or hoagie roll, or you can even put the meat mixture over rice. If you need a little something for dessert, some “healthier” dessert options are Creamy Raspberry Jello or a Granola Chocolate Chip Cookie that has 5 grams of protein in it!
Ingredients for Philly Cheesesteak Bowls
1 lb ground beef: A quick, budget-friendly swap for steak that still delivers rich, savory flavor (90% lean is a great choice, but any works).
½ cup beef broth: Adds moisture and deep flavor to keep the beef juicy.
1 TBSP Worcestershire sauce: Boosts the savory, umami depth in the meat mixture.
Salt & pepper, to taste: Season as needed—often minimal if your broth is already salted.
2 tsp olive oil: Used to sauté the vegetables until tender and flavorful.
1 medium onion, diced: Brings sweetness and classic cheesesteak flavor (white or yellow, or use frozen chopped for convenience).
1–2 green bell peppers, diced: Adds that signature Philly taste and a fresh, slightly sweet crunch.
8 oz mushrooms, sliced or diced: Adds earthy flavor and blends in easily when chopped small.
4 slices provolone cheese: Melted on top for a creamy, classic finish (or swap with cheddar or mozzarella if preferred).
Tips for making Philly Cheesesteak Bowls
Full instructions in the recipe card below, but here are few tips for making delicious bowls!
- Don’t skip draining the beef well: Removing excess fat after browning keeps the broth and Worcestershire sauce from turning greasy and helps the flavor stay rich instead of heavy.
- Let the liquid fully reduce: After adding broth and Worcestershire, cook until most of it absorbs—this step concentrates flavor and keeps the bowl filling from being watery.
- Cook veggies in a hot, lightly oiled pan (don’t crowd them): Give the onions, peppers, and mushrooms space so they soften and lightly caramelize instead of steaming.
- Melt the cheese with a lid for best texture: After adding provolone, covering the pan for a minute or two helps it melt evenly and get that smooth, stretchy finish without overcooking the meat.
How long are these Cheesesteak bowls good for?
Stored in an airtight container, these Philly Cheesesteak Bowls keep well in the fridge for about 3–4 days. They reheat nicely in a skillet or microwave, just add a splash of broth if they seem a little dry.
They can also be frozen for up to 2–3 months. For best texture, freeze the meat and veggie mixture without the cheese, thaw overnight in the fridge and reheat before adding fresh melted cheese on top.
Philly Cheesesteak Bowls
Ingredients
- 1 pound ground beef
- ½ cup beef broth
- 1 Tbsp worcestershire sauce
- salt and pepper to taste
- 2 tsp olive oil
- 1 medium onion diced
- 2 green bell peppers diced
- 8 mushrooms diced
- 4 slices provolone cheese
Instructions
- Brown ground beef in skillet. Drain fat and then add the beef broth and worcestershire sauce to the cooked beef. Cook over medium heat for about 4-5 minutes or until most of the liquid is absorbed. Add some salt and pepper if desired. Remove the meat from the skillet and set aside.
- Add the olive oil to the skillet and heat for a minute over medium heat before adding the veggies. Cook them for about 5-6 minutes or until they are softened. Add the meat back in and mix everything together.
- At this point, you have two different options. You can either divide the hot meat mixture into 4 servings and place a slice of cheese on each bowl to melt. Or you can leave everything in the skillet and place the sliced provolone evenly over the meat. This way the cheese will melt a little more and a little faster and then you can divide the mixture into as many servings as you’d like. This works well if you have small children who need smaller portions. And if you love carbs, go ahead and place some of the mixture on a toasted, buttered bun or hoagie roll. So good!
Notes
Nutrition
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Can I make this ahead of time?
Yes—this is great for meal prep. Cook everything, let it cool, and store in the fridge for quick lunches or dinners during the week.
What’s the best way to reheat it?
A skillet over medium heat is best to bring back the flavor and texture, but the microwave works too—just add a splash of broth so it doesn’t dry out.
Can I use a different protein?
Absolutely. Ground turkey, chicken, or even thinly sliced steak all work well if you want to switch it up.
Do I have to use mushrooms or peppers?
Nope—this recipe is flexible. You can skip or swap veggies based on preference, though peppers and onions do give it that classic cheesesteak flavor.
Try more of our favorite beef recipes here:
- This isn’t your average meatloaf—this Ritz Cracker version comes out unbelievably tender, packed with cheesy, savory flavor in every bite. An easy dinner that has everyone going back for seconds!
- Slow Cooker Dr. Pepper Roast is fall-apart tender, rich, and surprisingly flavorful thanks to just a handful of simple ingredients. It fills your kitchen with cozy vibes and has everyone asking what smells so good.
- Our steak marinade hits that perfect balance of savory soy, sweet brown sugar, and bold garlic-ginger flavor that makes every bite taste like it came off a restaurant grill.
- These Easy Cheddar Cheeseburgers are juicy, cheesy, and loaded with bold flavor in every bite—basically everything you want in a burger night without the fuss!
- Easy Meatball appetizers are sticky, sweet, and savory in the best way—thanks to a simple mix of BBQ sauce, chili sauce, and grape jelly. Toss in frozen meatballs and Lil Smokies, and you’ve got a low-effort party favorite that basically disappears as fast as it hits the table.
These Philly Cheesesteak Bowls are packed with savory ground beef, sautéed onions, mushrooms, and melty provolone for all the classic flavor without the bread. It’s a quick, high-protein, low-carb meal that comes together in under 20 minutes and still feels like comfort food done right.
Shannon says
I absolutely loved this dish!! I have always struggled with food. I don’t like vegetables and have a hard time with meat textures, so eating healthier has been tough. I made this according to the directions but put all of the vegetables through a food processor so they were almost pureed. Let me tell you the flavor was amazing!! I loved it so much I think I could eat it everyday. This will definitely become a staple in my home.❤️
Nellie says
I don’t like vegetables either! I’ve never even thought of pureeing them in this recipe but that idea is genius!
Michelle says
Made this tonight. I used a slatted spoon and out mixture in carb balance wraps and put provolone on top of mixture and wrapped up like a burrito. Put them in glass baking dish in oven for 25 minutes at 350. Brushed outside of wrap with butter before baking. Big hit with the hubby.
Nellie says
Great idea to turn these into wraps!
Lisa says
I have made this a couple of times. I sub the ground beef for shaved Ribeye steak.
Nellie says
What a great idea!
Theresa says
What size bowls was this put in?
Nellie says
I just use the cereal bowls that came with my set of dishes…not sure exactly what size they are!
Jessica says
What is a serving size?