Dinner

Ground Beef Philly Cheesesteak Bowl Recipe

ByElla Hart June 10, 2026June 10, 2026

Introduction

This Ground Beef Philly Cheesesteak Bowl is a quick and satisfying dinner that captures all the classic flavors of a Philly cheesesteak without the bread. Packed with peppers, mushrooms, and melted provolone, it’s a delicious low-carb option perfect for busy weeknights.

A white bowl filled with three distinct layers sits on a white marbled textured surface. The bottom layer is steamed white rice, evenly spread and fluffy. On top, there is a layer of cooked ground beef mixed with pieces of green bell pepper and some small bits of red pepper, covered with melted yellow and white cheese that looks gooey and sprinkled with chopped green herbs. The top right section features bright red sliced bell peppers that add a fresh and crunchy contrast. The bowl is wooden and round, with another similar bowl partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb 90/10 lean ground beef
2 large green bell peppers, sliced into thin strips
1 medium yellow onion, thinly sliced
8 oz white button mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
4 slices provolone cheese
2 cups cooked cauliflower rice or white rice

Instructions

Step 1: In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 6-8 minutes, breaking it into small crumbles. Drain excess fat if necessary.
Step 2: Add the sliced onions, bell peppers, and mushrooms to the skillet. Sauté for 5 to 7 minutes until the vegetables are tender and slightly caramelized.
Step 3: Stir in the minced garlic, Worcestershire sauce, salt, and black pepper. Cook for an additional 2 minutes until fragrant.
Step 4: Reduce the heat to low. Arrange the provolone cheese slices evenly over the beef and vegetable mixture. Cover the skillet with a lid for about 60 seconds, or until the cheese is melted.
Step 5: Divide the cooked cauliflower rice or white rice among four bowls. Spoon the cheesesteak mixture over the rice and serve immediately.

Tips & Variations

For a spicier kick, add sliced jalapeños or a dash of red pepper flakes when cooking the vegetables.
Swap provolone for mozzarella or cheddar cheese for a different flavor profile.
Use ground turkey or chicken as a leaner alternative to beef.
Serve with a side of pickled peppers or hot sauce for extra tang and heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To prevent the cheese from becoming rubbery, consider adding fresh cheese slices during reheating.