Description
All the bold, savory flavors of a Philly cheesesteak—minus the hoagie. This bowl-style version uses ground beef, tender veggies, melty cheese, and fluffy rice for an easy, satisfying, and reheatable meal you’ll look forward to all week.
Ingredients
3 lbs lean ground beef
2 medium green bell peppers, diced
2 small onions, sliced
4 cups sliced mushrooms
4 tsp Worcestershire sauce
½ cup beef broth
2 cups shredded Colby Jack or provolone cheese
4 cups cooked basmati rice
Instructions
Cook the rice: If not pre-cooked, prepare rice according to package directions. Set aside.
Sauté veggies: In a large skillet over medium heat, sauté onions, peppers, and mushrooms for 5–7 minutes until soft and slightly caramelized. Remove and set aside.
Brown the beef: In the same skillet, cook ground beef until browned. Drain excess fat.
Add flavor: Stir in Worcestershire sauce and beef broth. Simmer for 2–3 minutes. Add veggies back in and mix well.
Melt the cheese: Sprinkle cheese evenly over the mixture. Cover and cook on low until melted.
Assemble meal prep: Divide rice and cheesesteak mix into 8 containers. Store in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480/serving
- Sugar: 3g/serving
- Sodium: 450mg/serving
- Fat: 28g/serving
- Carbohydrates: 24g/serving
- Fiber: 2g/serving
- Protein: 32g/serving