High Protein
High Protein Philly Cheesesteak Bowl is a filling dinner made with thin sliced sirloin steak, brown rice, bell peppers, onions, mushrooms, provolone cheese, and a creamy provolone sauce.
This bowl gives you the Philly cheesesteak flavor without the roll, and it still feels like a full meal. You’ve got tender steak, warm rice, cooked vegetables, melted cheese, and a sauce that ties everything together. It’s hearty, but not fussy.
This is a solid recipe for busy weeknights, meal prep, or a dinner that needs to keep everyone full for more than an hour. The ingredients are common, and the steps are clear.
A large skillet handles the steak and vegetables, while a small microwave-safe bowl works for the sauce.
Serve it in meal prep containers for lunches, or set out the toppings bowl-style so everyone can build their own. Measuring cups and measuring spoons help keep the sauce balanced.
Why You’ll Love This High Protein Philly Cheesesteak Bowl
It’s Filling
The steak, brown rice, vegetables, and cheese make this bowl a full meal. Each serving has 48 grams of protein.
It Uses Common Ingredients
You will need sirloin steak, brown rice, bell peppers, onion, mushrooms, provolone cheese, Greek yogurt, mayonnaise, Dijon mustard, and seasonings.
It Works for Meal Prep
This recipe makes 4 servings, so it works well for lunches or dinners during the week.
It Has Classic Cheesesteak Flavor
The peppers, onions, mushrooms, steak, and provolone give the bowl that cheesesteak-style flavor in rice bowl form.
It’s Ready in 35 Minutes
This recipe is done in about 35 minutes, including prep and cook time.
Ingredient Substitutions
Sirloin Steak
Use flank steak, skirt steak, or thin sliced roast beef if that is what you have. Keep the slices thin so they cook fast.
Brown Rice
Use white rice, cauliflower rice, quinoa, or farro instead of brown rice.
Green and Red Bell Peppers
Use yellow or orange bell peppers if needed. You can also use all one color.
Mushrooms
Leave out the mushrooms if you do not like them. You can add more peppers or onions instead.
Provolone Cheese
Use mozzarella, Swiss, or Monterey Jack if you do not have provolone.
Greek Yogurt
Use plain regular yogurt or light sour cream for the sauce. The texture may be a little different, but it still works.
Light Mayonnaise
Use regular mayonnaise or leave it out if needed. The sauce will be a little less creamy without it.
Dijon Mustard
Use yellow mustard in a smaller amount, or leave it out for a milder sauce.
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High Protein Philly Cheesesteak Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1½ pounds lean sirloin steaks thinly sliced
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 cups cooked brown rice
- 1 large green bell pepper sliced
- 1 large red bell pepper sliced
- 1 medium yellow onion sliced
- 1 cup mushrooms sliced
- ½ cup reduced-fat shredded provolone cheese
- 2 tablespoon chopped fresh parsley
For the Creamy Provolone Sauce:
- ½ cup plain nonfat greek yogurt
- ¼ cup reduced-fat shredded provolone cheese
- 1 tablespoon light Mayonnaise
- 1 tablespoon water
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Pat the steak dry with paper towels.
- Sprinkle the steak with ½ teaspoon garlic powder, onion powder, ¼ teaspoon salt, and black pepper.
- In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add the steak to the skillet.
- Cook the steak for 3 to 5 minutes, stirring often, until browned and cooked to your preferred doneness.
- Transfer the steak to a plate.
- In the same skillet, add the remaining 1 teaspoon olive oil. Add the green bell pepper, red bell pepper, onion, and mushrooms.
- Sprinkle the vegetables with the remaining ½ teaspoon garlic powder and remaining ¼ teaspoon salt. Cook the vegetables for 6 to 8 minutes, stirring often, until tender and lightly browned.
- Return the steak to the skillet.
- Stir the steak and vegetables together.
- In a small microwave-safe bowl, add Greek yogurt, provolone cheese, light mayonnaise, water, Dijon mustard, garlic powder, salt, and black pepper.
- Microwave the sauce mixture for 20 to 30 seconds.
- Using a wire whisk, mix the sauce until smooth.
- Divide the brown rice between 4 bowls.
- Top each bowl with steak, peppers, onions, mushrooms, and shredded provolone cheese.
- Drizzle each bowl with creamy provolone sauce. Sprinkle each bowl with fresh parsley.
- Serve immediately.
Notes
Tips and Tricks
Slice the steak thin – Thin steak cooks faster and stays easier to chew. If the steak is hard to slice, chill it in the freezer for 10 to 15 minutes first. Do not crowd the skillet – If the steak overlaps too much, it may steam instead of brown. Cook it in batches if your skillet is not large enough. Use warm rice – Warm rice helps the cheese soften and keeps the whole bowl at a better serving temperature.Storing and Reheating
Store in Refrigerator – Place leftovers in an airtight container. Refrigerate for up to 4 days. Store Sauce Separately – Keep the creamy provolone sauce in a separate container if meal prepping. This keeps the rice and steak from getting too wet. Reheat in Microwave – Place one serving in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until warm. Reheat in Skillet – Place steak, vegetables, and rice in a skillet over low heat. Add 1 to 2 tablespoons water and stir until warm. Add Sauce After Reheating – Warm the sauce for a few seconds in the microwave, then drizzle it over the bowl before serving.Nutrition
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