These Philly Cheesesteak Bowls are a high protein, high veggie, flavor-packed bowl meal. Made on a sheet pan, this Philly cheesesteak rice bowl is perfect for a quick and easy weeknight dinner or some delicious meal prep (that reheats well!).

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Philly Cheesesteak Bowls by a green kitchen towel and golden fork

Recipe Highlights:

Philly Cheesesteak Bowls are a pretty straightforward, less than 30 minute dinner – perfect for busy weeknights.
They’re made on a sheet pan, and because I’m always trying to keep things as simple as possible, you can even toss all the ingredients and sauce together, all right there on the sheet pan.
Swap out the rice base for whatever works for you, or whatever you have on hand. Quinoa is another great gluten-free, whole grain base. You can also serve this sheet pan Philly cheesesteak on hoagie buns, over roasted potatoes, or stuffed into a sweet potato.
For my lower carb friends, you can skip the rice base entirely, or sub cauliflower rice.
There is SO much flavor packed into the sauce!
Leftovers reheat great, making this a fantastic meal prep recipe!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make philly cheesesteak bowls

Steak – I prefer a lean sirloin steak, but you can use whatever cut of steak you prefer. You’ll want to slice it into thin strips for quick cooking.
Bell Peppers – this sheet pan gets loaded up with veggies. Use 3 bell peppers, any color works!
Onion – sweet onions are great here, but you can slice and use any onion you have or enjoy.
Mushrooms – I’m a mushroom fan, so adding mushrooms will always be an easy yes for me. But if you’re not, just leave them out! Also, I prefer cremini mushrooms in this recipe, but use whatever you have (or your store has – like mine only had baby white mushrooms when I filmed this recipe!).
The Sauce – this is where all that flavor comes in! Worcestershire sauce, stoneground Dijon mustard, brown sugar (or brown sugar subs – I personally love the Truvia Sweet Complete Brown Sweetener), Italian seasoning, smoked paprika, garlic powder, salt, and pepper.
Provolone – I love to use sliced provolone cheese, then cut them into long strips for optimal gooey, melted cheesiness.
Rice – I used brown basmati rice here, but you can use any bowl base you prefer. Quinoa, roasted potatoes, sweet potatoes, and cauliflower rice all make great options!

How to Make Philly Cheesesteak Bowls

For complete instructions, please check out the recipe card at the bottom of this post.

1. Slice steak, bell peppers, onions and mushrooms and add everything to a sheet pan. Next, whisk together the sauce.

2. Pour the sauce over the meat and vegetables and toss to evenly coat everything in the sauce.

sauce for sheet pan philly cheesesteak bowls

ingredients on a sheet pan to make philly cheesesteak bowls

3. Place the sheet pan in the oven and bake for 8-10 minutes. At this point the meat should still look a little red and vegetables shouldn’t be overly done. Exact timing will vary based on thickness of your steak and strips.

4. Place provolone cheese strips on top of the meat and vegetables. Return sheet pan to oven for another 3-5 minutes.

sheet pan of mixed ingredients to make philly cheesesteak bowls

adding strips of provolone cheese to philly cheesesteak on a sheet pan before putting back in the oven to melt

5. Once the cheese has melted, remove from the oven. Serve over cooked rice, or whatever bowl base you prefer. Or just eat as is!

Tips and Variations

The exact cooking time will vary based on the thickness of your steak, pre-slicing, and on how thick you cut your steak strips. My steak was about an inch thick, and I cut the strips into about half-inch slices. Generally, I found I needed 12-15 minutes total from start (going in the oven raw) to finish (everything cooked and cheese melted).
I don’t recommend using pre-sliced frozen vegetables here. They retain too much water and it just affects the quality of the finished dish.
For a dairy-free option, skip the provolone or sub your favorite dairy-free melting cheese substitute.
As long as the brand of Worcestershire sauce you’re using is gluten-free, this dish is naturally gluten-free, too. If your Worcestershire sauce contains gluten, substitute tamari, gluten-free soy sauce, or coconut aminos.
Switch up the protein by using thinly sliced chicken breast or another protein of choice.

Meal Prep Guide: Storing & Reheating

These Philly Cheesesteak Bowls are great for meal prep or leftovers for lunch!

Store in an airtight container in the fridge for up to three days. To reheat, microwave for 1.5 – 2.5 minutes (it’ll depend on the wattage of your microwave).

a fork with a bite of Philly Cheesesteak Rice Bowls

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Sheet pan

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