High Protein Philly Cheesesteak Bowl
High Protein Philly Cheesesteak Bowl with sirloin steak, brown rice, peppers, onions, mushrooms, and creamy provolone sauce.
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
Calories: 459kcalCarbohydrates: 33gProtein: 48gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 109mgSodium: 607mgPotassium: 1008mgFiber: 4gSugar: 5gVitamin A: 1639IUVitamin C: 91mgCalcium: 164mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane