Philly Cheesesteak Bowl (Print Version)

# Ingredients:

→ Bowl Base

01 - 1 lb lean ground beef
02 - 1 tablespoon butter
03 - 1/2 red onion, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 4 cups cooked white rice
07 - Salt and black pepper to taste

→ Creamy Cheese Sauce

08 - 2 tablespoons butter
09 - 3 tablespoons all-purpose flour
10 - 1-2 teaspoons garlic, minced
11 - 1 1/2 cups half-and-half
12 - 1 cup shredded white cheddar cheese
13 - 1/2 teaspoon ground mustard
14 - 1 teaspoon kosher salt
15 - 1/8 teaspoon black pepper

# Instructions:

01 - Heat a large cast iron skillet over medium-high heat. Add ground beef and break it apart with a spatula. Season generously with salt and pepper, cooking until browned and cooked through, about 6-8 minutes. Transfer to a bowl using a slotted spoon and drain excess fat.
02 - In the same skillet, add butter and reduce heat to medium. Add sliced onions and bell peppers. Cook for 2-3 minutes, stirring frequently, until vegetables are tender-crisp and slightly caramelized. Remove from heat and set aside.
03 - In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in flour and minced garlic, cooking for about 1 minute to create a smooth roux that smells fragrant.
04 - Slowly pour in the half-and-half while whisking constantly to prevent lumps. Once all liquid is incorporated and mixture is smooth, remove from heat. Stir in shredded cheddar, ground mustard, salt, and pepper until cheese melts completely.
05 - Make sure your rice is warm and fluffy. If using leftover rice, reheat it gently in the microwave or a covered pot with a splash of water.
06 - Divide warm rice evenly among four bowls. Top each with seasoned ground beef and sautéed peppers and onions. Drizzle generously with the warm cheese sauce and serve immediately while everything is hot.

# Notes:

01 - Use a cast iron skillet for the best flavor and heat retention
02 - The cheese sauce can be made ahead and gently reheated
03 - Don't overcook the vegetables - they should still have some bite

Back