Can I substitute chicken or turkey for the steak?

Yes. I swap in 1 lb of chicken or turkey when I want a lighter version. Slice the meat thin so it cooks fast. Cook until just done, then continue with the recipe steps. For breasts, I find 1–2 minutes longer helps. I pat dry, season with salt, pepper, and a pinch of paprika to keep flavors bold. This keeps Philly Cheesesteak Bowls juicy and satisfying.

Is this dish gluten-free as written?

Yes, it’s gluten-free as written. The ingredients listed don’t include gluten-containing grains. To avoid cross-contamination, I keep clean utensils and cookware and check spice blends for hidden gluten. If you’re extra cautious, use gluten-free beef broth and verify labels on paprika. This keeps Philly Cheesesteak Bowls safe for sensitive diners.

What cheese works best for melt and flavor?

Provolone is classic here, and mozzarella melts nicely too. I sometimes mix in Swiss or cheddar for extra melt, depending on what I have. Tips: shred cheese finely, sprinkle over the hot pan, and let it melt without fuss for a glossy finish. A provolone-mozzarella blend is my go-to for that saucy, melty texture in Philly Cheesesteak Bowls.

Can I freeze leftovers or store longer-term?

Leftovers keep in the fridge for 1–2 days in airtight containers. I often repurpose them for lunch bowls. For longer storage, freeze cooked steak and peppers separately from the cheese. Reheat in a skillet with a splash of broth and add cheese at the end to melt. Use within 2–3 months for best quality.

Philly Cheesesteak Bowls offer Fast Easy Delish 20m Dinner.

Name: Philly Cheesesteak Bowls offer Fast Easy Delish 20m Dinner.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American (Philly-inspired)
Ingredients: 1 lb thinly sliced steak (sirloin or flank steak); 1 tbsp olive oil; 1 small onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 2 cloves garlic, minced; 1 tsp smoked paprika; Salt and black pepper, to taste; 1 cup shredded provolone or mozzarella cheese; Fresh parsley, chopped (for garnish)

Description

Philly Cheesesteak Bowls are a bun-free, quick and delicious take on the classic Philly cheesesteak—juicy steak, sautéed peppers and onions, and melty cheese, ready in 20 minutes.

Ingredients

Scale

1 lb thinly sliced steak (sirloin or flank steak)
1 tbsp olive oil
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
1 cup shredded provolone or mozzarella cheese
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add steak, season with salt, pepper, and paprika, and sear 2–3 minutes until browned. Transfer to a plate.
In the same skillet, add onions and peppers. Cook 5–6 minutes until softened.
Stir in garlic and cook 1 minute more.
Return steak to the skillet and toss with veggies.
Sprinkle cheese over the mixture and let melt.
Serve hot in bowls, garnished with fresh parsley.

Notes

You can substitute chicken or turkey for the steak for a lighter option.
Use part-skim cheese to reduce fat.
For extra color and flavor, use a mix of yellow and orange bell peppers.
Gluten-free as written, no buns are used.
Leftovers reheat well—store in an airtight container for 1–2 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet
Cuisine: American (Philly-inspired)

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 110 mg

Keywords: Philly Cheesesteak Bowls, Philly Cheesesteak, beef and peppers, skillet dinner, bunless cheesesteak