If you love a classic Philly cheesesteak but don’t want to mess with hoagie rolls, this Philly Cheesesteak Rice Bowl is exactly what you need. It has all that same savory beef and melty cheese flavor, just piled over rice instead of stuffed into bread. Dinner is ready in half an hour, no special equipment required. It’s one of several beef bowls in my regular rotation, right alongside my Korean Beef Rice Bowl for nights when I’m craving something a little sweeter and more Asian-inspired.
I started making this on nights when my husband was craving a cheesesteak but I didn’t have good rolls in the house. My kids like to build their own bowls now, picking how much cheese sauce goes on top, and it has turned into one of those meals nobody complains about. Even my pickier eater goes back for seconds when there’s extra cheese sauce sitting on the counter. In my experience, that cheese sauce is really what makes this dish. It is thick, a little tangy from the mustard, and worth doubling if you have hungry teenagers at your table. Once the beef and veggies are done, this whole thing comes together fast.
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Ingredients for Philly Cheesesteak Rice Bowl
Here’s what I use for this bowl, plus a couple of swaps that work well if you’re missing something.
Philly Cheesesteak Rice Bowl:
- 1 pound ground beef
- kosher salt and ground black pepper
- 1 tablespoon butter (sub plant-based butter)
- 1/2 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cups cooked rice
Cheese Sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-2 teaspoons garlic, minced
- 1 1/2 cups half-and-half (or dairy-free creamer)
- 1 cup white cheddar cheese, shredded
- 1/2 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
My go-to brand for the cheese here is a sharp white cheddar, since it melts smoothly and doesn’t turn grainy in the sauce. If you’re dairy free, a good creamer swap keeps the sauce just as rich. This one does contain dairy and gluten (from the flour in the roux), so keep that in mind if you’re cooking around allergies. If you’d rather use steak instead of ground beef, my garlic butter steak bowl uses this same cheese sauce and is worth trying next.
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Step-by-Step Instructions
Pro tip before you start: cook your rice ahead of time so it’s warm and ready when the beef and cheese sauce finish.
- Cook the beef. Bring a large cast iron skillet to medium-high heat. Add the ground beef and break it apart with a spatula. Season with kosher salt and black pepper and cook until fully browned, about 6 to 8 minutes. Transfer to a bowl with a slotted spoon and drain off the excess grease.
- Cook the veggies. In the same skillet, add the butter and return to medium heat. Add the onion and bell peppers and cook for 2 to 3 minutes, stirring occasionally, until they’re softened but still a little crisp. Remove from the pan and set aside.
- Make the cheese sauce. In a separate saucepan, melt the butter over medium-high heat. Whisk in the flour and garlic to form a roux and cook for about a minute, until it smells nutty. Slowly pour in the half-and-half, whisking the whole time so it doesn’t clump. Once it’s fully combined, remove the pan from the heat and stir in the shredded cheese, ground mustard, salt, and pepper. A common mistake here is adding the cheese while the sauce is still over direct heat. Pulling the pan off the burner first keeps the sauce smooth instead of greasy.
- Assemble the bowls. Divide the beef, veggies, and rice evenly among four bowls. Spoon the warm cheese sauce over the top and serve right away.
Philly Cheesesteak Rice Bowl
Ingredients
Equipment
Method
- Bring a large cast iron skillet to medium-high heat. Add the ground beef and break it apart with a spatula. Season with kosher salt and black pepper and cook until fully browned, about 6 to 8 minutes. Transfer to a bowl with a slotted spoon and drain off the excess grease.
- In the same skillet, add the butter and return to medium heat. Add the onion and bell peppers and cook for 2 to 3 minutes, stirring occasionally, until softened but still a little crisp. Remove from the pan and set aside.
- In a separate saucepan, melt the butter over medium-high heat. Whisk in the flour and garlic to form a roux and cook for about a minute. Slowly pour in the half-and-half, whisking continuously. Remove from heat and stir in the shredded cheese, ground mustard, salt, and pepper.Pull the pan off the heat before adding the cheese so the sauce stays smooth instead of turning greasy.
- Divide the beef, veggies, and rice evenly among four bowls. Spoon the warm cheese sauce over the top and serve right away.
Nutrition
Notes
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What to Serve With Philly Cheesesteak Rice Bowl
This bowl is rich and savory, so I like to serve it with something bright or crunchy on the side.
Simple green salad: A handful of greens with a light vinaigrette cuts through the richness of the cheese sauce.
Garlic roasted broccoli: The slight char and garlic flavor pair naturally with the beef and peppers.
Pickles: A few dill pickle spears add the same tangy crunch you’d get from a loaded cheesesteak sandwich.
Sweet potato fries: My family loves having something crispy on the side, and the natural sweetness balances the savory beef.
Storage & Serving Tips
Store leftovers in an airtight container in the fridge for 3 to 4 days. I usually keep the cheese sauce in its own container so the rice doesn’t get soggy sitting under it.
To reheat, warm the beef, veggie, and rice mixture in the microwave or in a skillet, then reheat the cheese sauce separately over low heat, stirring often so it doesn’t break. Pour the sauce over the bowl once everything else is hot.
This recipe is easy to switch up. Swap the rice for cauliflower rice or a baked potato, use ground turkey instead of beef, or wrap the whole filling in a tortilla for a cheesesteak burrito.
My Favorite Sauces for Philly Cheesesteak Rice Bowl
The cheese sauce in this recipe is the star, but a second sauce on the side can round out the bowl depending on your mood. These are the pairings I keep coming back to. If you want something with more of a sweet-savory glaze, I use the same style sauce for my Mongolian beef bowl, and it works surprisingly well drizzled over this one too.
Garlic aioli: A creamy garlic aioli adds a punch of flavor without competing with the cheese sauce, and it works especially well drizzled over the peppers and onions.
Horseradish cream sauce: If you like a little heat, a horseradish sauce brings a sharp, tangy kick that cuts through the richness of the beef and cheese.
Mushroom gravy: A savory mushroom gravy adds an earthy, umami layer that pairs naturally with the beef, especially if you toss in a handful of sautéed mushrooms with the veggies.
Spicy sriracha mayo: For a little heat and tang, a sriracha mayo drizzle wakes up the whole bowl and adds some color on top.
A1 steak sauce: A small drizzle of A1 gives the beef a tangy, savory boost that echoes the classic cheesesteak flavor without overpowering the rice.
Conclusion
This Philly Cheesesteak Rice Bowl has become one of my regular weeknight dinners because it’s fast, it uses ingredients I almost always have on hand, and everyone at my table actually asks for it again. Give it a try this week, and don’t skip the cheese sauce. It really is the part that makes this bowl worth making on repeat.
