Philly Cheesesteak Bowls

Philly Cheesesteak Bowls are a flavorful, protein-packed meal. Made on a sheet pan, it's great for busy nights and meal prep!

5 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 564kcal

Author: Lindsey

Preheat oven to 450°F and set a sheet pan aside. Cook rice according to package directions.
1 cup rice
Thinly slice steak and vegetables. Add to sheet pan.
1 pound lean sirloin steak, 3 bell peppers, 1 sweet onion, 8 ounces mushrooms
In a small bowl, whisk the sauce ingredients together: oil, Worcestershire sauce, mustard, brown sugar, and seasonings. Pour the sauce over the meat and vegetables and use a pair of tongs to toss to evenly coat everything in the sauce.
2 tablespoons avocado oil, 2 tablespoons Worcestershire sauce, 1 tablespoon stoneground Dijon mustard, 1 tablespoon light brown sugar, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspon ground black pepper
Bake meat and vegetables for 8-10 minutes (10 minutes if your steak is thicker). Remove from oven, then add the provolone cheeses strips evenly across the meat and vegetables. Return to oven and bake an additional 3-5 minutes, or until cheese has melted.
4 ounces sliced Provolone cheese
Serve over rice, or other desired base, and enjoy! If meal prepping, it can be stored in airtight containers up to 3 days in the refrigerator.