High Protein Philly Cheesesteak Rice Bowls – Easy 67g Lunch Recipe

The sizzle of shaved steak, the sweet aroma of caramelized onions, and gooey melted cheese—now imagine all that goodness piled high on a bed of fluffy rice. That’s what you get with these High Protein Philly Cheesesteak Rice Bowls! They’re my lunchtime obsession lately, and honestly, I can’t keep this recipe to myself. If you’re craving comfort food that packs a serious protein punch (a whopping 67g per bowl!), you’re in the right place.

I first whipped up these Philly cheesesteak rice bowls on a hectic weekday. I wanted all the flavors of my favorite sandwich, but I needed something that would fuel my afternoon and not leave me in a carb coma. Let’s face it, classic Philly cheesesteaks are amazing, but they’re not always the best choice if you’re watching your macros or trying to hit your protein goals. After a couple of tweaks (and a few rice spills on my stovetop), I landed on this easy, high protein version—and I’ve been hooked ever since.

What I love most is how these bowls combine real steak, colorful veggies, and melty cheese in a way that feels both indulgent and nourishing. It’s like your favorite takeout, but you know exactly what’s going in. Whether you’re a meal prepper, a busy parent, or just someone who wants lunch to taste as good as it looks, these Philly cheesesteak rice bowls hit all the marks. Plus, they’re totally customizable. As someone who’s tested (and tasted) this recipe at least a dozen times, I promise you’ll be coming back for seconds—and maybe fighting your family for leftovers.

Why You’ll Love This High Protein Philly Cheesesteak Rice Bowl

I’ve made a lot of rice bowls, but this high protein Philly cheesesteak version stands out for so many reasons. Here’s the real deal on why you’ll want to add this to your meal rotation (and maybe even show it off on your Pinterest board):

• Quick & Easy: Comes together in about 30 minutes, making it perfect for busy lunches or speedy dinners. No endless chopping or complicated steps—just real food, fast.
• Simple Ingredients: You won’t need any fancy specialty items. Honestly, you probably have most of what you need in your fridge or pantry right now.
• Perfect for Meal Prep: These bowls hold up beautifully in the fridge, so you can make a batch on Sunday and power through the week with satisfying, high-protein lunches.
• Crowd-Pleaser: Even picky eaters and kids love these—there’s just something about steak and cheese that wins everyone over. I’ve served these at family gatherings, and there are never leftovers.
• Unbelievably Delicious: The combination of savory beef, sweet peppers and onions, creamy cheese, and hearty rice is pure comfort. It’s the kind of meal that makes you go “wow” after the first bite.

What really separates my Philly cheesesteak rice bowl from the rest? It’s all about the balance. I use a special blend of spices for the steak that gives it that classic Philly flavor, but I also sneak in extra protein by using lean sirloin and a little Greek yogurt in the cheese sauce. Plus, the layering technique means every bite has a bit of everything—no more boring mouthfuls of plain rice.

This isn’t just another high protein lunch—it’s the kind of meal that satisfies cravings and keeps you full for hours. Whether you’re hitting the gym or just need to power through a hectic workday, these bowls have your back. And if you’re like me, you’ll start craving them before you even finish washing the dishes.

Ingredients Needed for High Protein Philly Cheesesteak Rice Bowls

This recipe uses simple, wholesome ingredients to deliver big flavor and unbeatable protein content—without any fuss. Most of these are pantry staples, but I’ll share a few of my favorite brands and some handy swaps in case you want to make it your own.

• For the Steak:
  • 12 oz (340 g) lean sirloin or shaved steak (I love using pre-shaved steak from Trader Joe’s—it’s tender and cooks fast)
  • 1 tbsp Worcestershire sauce (adds depth of flavor—don’t skip!)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
• For the Veggies:
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 tsp olive oil (for sautéing—feel free to swap for avocado oil)
• For the Rice:
  • 2 cups (300 g) cooked white rice (jasmine or basmati are my picks—use brown rice or cauliflower rice for extra fiber or lower carbs)
  • 1/2 tsp salt (to season the rice, optional)
• For the Cheese Sauce:
  • 1 cup (112 g) shredded provolone cheese (or mozzarella, if you prefer a milder flavor)
  • 1/2 cup (120 g) plain Greek yogurt (adds creaminess and protein—use dairy-free if needed)
  • 2 tbsp (30 ml) milk (any kind—dairy or unsweetened almond milk both work great)
• For Assembly & Topping:
  • Chopped fresh parsley (optional, for color)
  • Hot sauce or sliced pickled peppers (for a spicy kick, totally optional)

Ingredient Tips: If you want to go gluten-free, double-check your Worcestershire sauce label. For extra protein, swap in cooked quinoa instead of rice. If you’re avoiding dairy, use vegan cheese and yogurt—just know the protein will be a bit lower. And honestly, don’t stress if you’re missing a color of bell pepper; any combo works!

Equipment Needed

You don’t need a fancy kitchen to make these high protein Philly cheesesteak rice bowls—just a few basics (and maybe your favorite nonstick pan). Here’s what I use every time:

• Large nonstick skillet or sauté pan: For browning steak and sautéing veggies. If you only have cast iron, that works too—just keep an eye on the heat!
• Medium saucepan: For making the cheese sauce. A small pot is fine if you’re only making one or two servings.
• Rice cooker or medium pot with lid: To cook the rice. Honestly, leftover rice from takeout works great in a pinch.
• Sharp chef’s knife: For slicing steak and veggies. Dull knives make everything harder (and riskier—trust me, I’ve got the scars to prove it).
• Cutting board: Preferably wood or plastic. Easy to clean, and less likely to dull your knife.
• Mixing bowls: For tossing steak with spices, or prepping veggies ahead of time.
• Wooden spoon or spatula: My go-to for sautéing and mixing the cheese sauce.
• Measuring cups and spoons: For getting those ratios just right.
• Serving bowls: Big, deep ones are best for these rice bowls—less spillage!

If you don’t have a rice cooker, just use a regular pot and watch the water. I’ve even microwaved rice in a pinch. No need for fancy cheese graters, either; pre-shredded cheese works fine here. And for easy cleanup, I always line my cutting board with a bit of parchment when slicing steak—less scrubbing later.

How to Make High Protein Philly Cheesesteak Rice Bowls

1. Cook the Rice (10-15 minutes):
   

   If you’re starting with uncooked rice, rinse 1 cup (200 g) uncooked white rice under cold water until clear. Add to a pot with 2 cups (480 ml) water and 1/2 tsp salt. Bring to a boil, reduce to low, cover, and simmer for 12-15 minutes. Fluff with a fork when done. If you’re using pre-cooked or leftover rice, just reheat it gently in the microwave or a covered pan with a splash of water.

   Tip: I sometimes cook my rice the night before—it saves time and holds up better in bowls. Cold rice is less sticky, too!

2. Prepare the Steak (5 minutes for marinating, 5-7 minutes for cooking):
   

   In a bowl, toss 12 oz (340 g) shaved steak or thinly sliced sirloin with 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Let it sit while you prep the veggies. If you have extra time, marinate up to 30 minutes for deeper flavor.

   Warning: Don’t over-marinate—too long and the steak gets mushy.

   Heat your skillet over medium-high. Add steak and spread in a thin layer. Cook for 2-3 minutes per side until browned and cooked through. Remove steak to a plate and cover to keep warm.

   Sensory cue: The steak should be juicy and lightly caramelized on the edges—if it looks gray, your pan wasn’t hot enough.

3. Sauté the Veggies (6-8 minutes):
   

   In the same skillet (don’t wash it—those brown bits add flavor!), add 1 tsp olive oil. Toss in sliced onions and bell peppers. Sauté over medium heat, stirring often, until veggies are soft and onions are golden, about 6-8 minutes.

   Personal tip: If your veggies start to stick, add a splash of water or broth, not more oil. Keeps things light and healthy.

4. Make the Cheese Sauce (3-4 minutes):
   

   In a small saucepan over low heat, combine 1 cup (112 g) shredded provolone, 1/2 cup (120 g) Greek yogurt, and 2 tbsp milk. Stir constantly until cheese is melted and sauce is smooth. Don’t boil or it might split—low and slow wins here.

   Note: If your sauce looks grainy, just whisk in another tablespoon of milk. It’ll smooth out.

5. Assemble the Bowls (2-3 minutes):
   

   Divide cooked rice evenly among 2 large bowls. Top with steak, then a generous scoop of sautéed peppers and onions. Spoon cheese sauce over everything. Garnish with parsley, hot sauce, or extra pepper if you want.

   Personal efficiency tip: Set up all your bowls before you start cooking. That way, assembly is a breeze and you can serve hot!

Troubleshooting: Steak tough? Slice it thinner next time and don’t overcook. Cheese sauce too thick? Add more milk, a little at a time. Rice mushy? Try using day-old rice—it’s drier and holds up better under toppings.

Cooking Tips & Techniques for the Best Philly Cheesesteak Rice Bowls

After making these bowls way too many times (in the name of research, of course), I’ve picked up a bunch of little tricks for foolproof results:

• Use high heat for steak: Searing quickly locks in flavor and keeps the meat juicy. If your steak steams instead of sizzles, your pan’s too crowded—work in batches if needed.
• Slice veggies thin: Thinner slices cook faster and give you that classic cheesesteak texture. Thick slices can end up undercooked or overpowering the bowl.
• Don’t overcook cheese sauce: Seriously, the line between creamy and clumpy is thin. Stir constantly and keep the heat low. If it splits, a splash of milk and a brisk whisk usually saves the day.
• Season every layer: Add a pinch of salt to the rice, the steak, and the veggies. It makes every bite pop, not just the top.
• Keep rice fluffy: If you’re meal prepping, let the rice cool before sealing it in containers. Trapped steam can make it soggy.

I’ve had my fair share of mistakes—like adding too much milk to the cheese and ending up with “cheese soup.” Or leaving the steak on the heat while I finished the veggies (dry steak—never again). Learn from my fails: Assemble just before serving for the best texture, and don’t be afraid to tweak the ratios to your taste.

Finally, multitasking is your friend. Start the rice, prep the steak and veggies while it cooks, and make the cheese sauce last so it’s perfectly melty when you serve. With a little practice, you’ll have this down to a science!

Variations & Adaptations

One of the best things about these high protein Philly cheesesteak rice bowls is how flexible they are. Here are some fun ways to make them your own:

• Low-Carb/Keto: Swap the rice for riced cauliflower or broccoli. You’ll save carbs and still pack in the flavor (my low-carb friend swears by this version!).
• Spicy Southwest: Add sliced jalapeños or a sprinkle of chili flakes to the veggies, and use pepper jack cheese for the sauce. Top with salsa or avocado for a Tex-Mex twist.
• Vegetarian: Use sautéed mushrooms or thinly sliced seitan instead of steak. Load up on extra peppers, and use plant-based cheese and yogurt for the sauce. It’s shockingly good and still filling.

For dietary needs, you can easily make this dairy-free by using vegan cheese and yogurt. Gluten-free folks should double-check that their Worcestershire sauce is free of wheat. And if you’re allergic to bell peppers, try thinly sliced zucchini or carrots for a slightly different but still tasty vibe.

Personally, I love making an “autumn” version with roasted butternut squash and a sprinkle of smoked gouda in the sauce. It’s seriously cozy on chilly days. Don’t be afraid to experiment—these bowls are super forgiving!

Serving & Storage Suggestions

I always serve these Philly cheesesteak rice bowls hot, fresh from the pan, with the cheese sauce still bubbling. For presentation, use wide, shallow bowls so you can see all the colorful layers—makes it way more Pinterest-worthy!

Pair with a crisp green salad or some roasted broccoli for extra veggies. They also go great with a cold sparkling water or iced tea—something refreshing to balance the savory flavors. If you’re feeling fancy, a little garlic bread on the side never hurts.

For storage, let the components cool completely, then store rice, steak, veggies, and cheese sauce in separate airtight containers in the fridge (up to 4 days). When ready to eat, reheat rice and steak together in the microwave or on the stove, warm the veggies, and gently reheat the cheese sauce on low—add a splash of milk if it thickens. Bowls can also be frozen (except the cheese sauce, which sometimes separates when thawed).

Flavor tip: The flavors actually deepen after a night in the fridge. If you’re meal prepping, you’re in for a treat!

Nutritional Information & Benefits

Each high protein Philly cheesesteak rice bowl (about 1/2 the recipe) delivers around:

• Calories: 640
• Protein: 67g
• Carbs: 53g
• Fat: 18g
• Fiber: 5g

With lean sirloin and Greek yogurt, you get tons of protein plus important nutrients like iron, B vitamins, and calcium. Bell peppers and onions add vitamin C, antioxidants, and a bit of fiber. Using Greek yogurt lightens up the cheese sauce while boosting protein even more.

This bowl is naturally gluten-free if you check your sauces and use gluten-free rice. For low-carb diets, swap in cauliflower rice. The only potential allergens are dairy and Worcestershire (which can contain anchovies or wheat—read labels!). I love how this meal fits into my high-protein routine and keeps me satisfied for hours—no mid-afternoon slump in sight.

Conclusion

So there you have it—my go-to high protein Philly cheesesteak rice bowl recipe! It’s bold, filling, and honestly just fun to eat. Whether you need a power-packed lunch or a comforting dinner, this bowl is a total game-changer. Don’t be afraid to mix it up—swap veggies, try new cheeses, or add a spicy twist.

I can’t count how many times I’ve made this for friends or family, and it’s always a hit. The best part? You get all the flavors of a classic Philly cheesesteak with none of the guilt (and a whole lot more protein). If you make this recipe, I’d love to hear how you customize it—leave a comment, share your bowl on Pinterest, or let me know your favorite variation!

Dig in, get creative, and remember—great food doesn’t have to be complicated. Happy cooking!

FAQs

How can I make this Philly cheesesteak rice bowl dairy-free?

Swap the provolone cheese and Greek yogurt for your favorite plant-based versions. Vegan cheddar or mozzarella melts nicely, and unsweetened coconut yogurt works well in the sauce.

Can I use brown rice or quinoa instead of white rice?

Absolutely! Brown rice adds more fiber and a nutty flavor, while quinoa bumps up the protein even more. Both are great choices for a hearty bowl.

What’s the best steak cut for Philly cheesesteak bowls?

Lean sirloin or shaved steak is ideal—they cook quickly and stay tender. If you can’t find shaved steak, thinly slice top round or ribeye against the grain for best texture.

How do I meal prep these bowls for the week?

Cook all components ahead and store them separately in airtight containers. Reheat rice and steak together, then add veggies and cheese sauce just before serving for best taste and texture.

Can I freeze Philly cheesesteak rice bowls?

The steak, veggies, and rice freeze well in individual portions. The cheese sauce is best made fresh, as it may separate after freezing and thawing. Just assemble and add fresh sauce after reheating for the best result!

High Protein Philly Cheesesteak Rice Bowls

---

• Author: Jason Miller
• Total Time: 30 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Description

These High Protein Philly Cheesesteak Rice Bowls combine juicy shaved steak, sautéed peppers and onions, and a creamy cheese sauce over fluffy rice for a comforting, protein-packed meal. Perfect for meal prep or a quick, satisfying lunch with 67g of protein per serving.

---

Ingredients

Scale 1x2x3x

• 12 oz lean sirloin or shaved steak
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 tsp olive oil
• 2 cups cooked white rice (jasmine or basmati recommended)
• 1/2 tsp salt (for rice, optional)
• 1 cup shredded provolone cheese (or mozzarella)
• 1/2 cup plain Greek yogurt
• 2 tbsp milk (dairy or unsweetened almond milk)
• Chopped fresh parsley (optional, for garnish)
• Hot sauce or sliced pickled peppers (optional, for topping)

---

Instructions

1. Cook the rice: Rinse 1 cup uncooked white rice under cold water until clear. Add to a pot with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce to low, cover, and simmer for 12-15 minutes. Fluff with a fork. If using pre-cooked rice, reheat gently.
2. Prepare the steak: In a bowl, toss shaved steak or thinly sliced sirloin with Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Let sit while prepping veggies (or marinate up to 30 minutes).
3. Heat a large skillet over medium-high. Add steak in a thin layer. Cook 2-3 minutes per side until browned and cooked through. Remove steak to a plate and cover to keep warm.
4. Sauté the veggies: In the same skillet, add olive oil. Add sliced onions and bell peppers. Sauté over medium heat, stirring often, until veggies are soft and onions are golden, about 6-8 minutes.
5. Make the cheese sauce: In a small saucepan over low heat, combine shredded provolone, Greek yogurt, and milk. Stir constantly until cheese is melted and sauce is smooth. Do not boil. If sauce is too thick, whisk in more milk as needed.
6. Assemble the bowls: Divide cooked rice between 2 large bowls. Top with steak, then sautéed peppers and onions. Spoon cheese sauce over everything. Garnish with parsley, hot sauce, or pickled peppers if desired.

Notes

For gluten-free, check your Worcestershire sauce. To make dairy-free, use vegan cheese and yogurt. For meal prep, store components separately and assemble just before serving. Use day-old rice for best texture. Customize with different veggies or cheese. If cheese sauce thickens, add a splash of milk when reheating.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 large bowl (1/2 recipe)
• Calories: 640
• Sugar: 8
• Sodium: 1100
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 53
• Fiber: 5
• Protein: 67

Keywords: philly cheesesteak rice bowl, high protein lunch, meal prep, steak rice bowl, easy lunch, gluten-free, healthy comfort food, cheese sauce, peppers and onions, gym meal