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
- 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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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