Philly Cheesesteak Skillet Pepper Bowl
Shaved ribeye, caramelized onions and peppers with melted provolone over quinoa.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
A cheesesteak is just three things done right: beef sliced as thin as possible, onions cooked until sweet, and cheese melted directly onto the meat in the pan. Quinoa takes the place of the roll.
Why this recipe works
Freezing the ribeye for 30 to 40 minutes firms it enough to slice paper-thin, so it cooks in two minutes and stays tender. Covering the pan uses steam to melt the cheese evenly.
Ingredient notes
Ribeye's marbling keeps thin slices juicy. Many grocery stores sell pre-shaved beef for cheesesteaks, which saves time. Worcestershire usually contains anchovies; check the label if you need gluten-free.
Common mistakes
- Slicing the beef thick, which makes it chewy.
- Cooking the beef over low heat, which steams it.
What to serve with it
Hot cherry peppers or pickled jalapeños.
Meal prep
Reheat covered with a splash of water to keep the beef moist.
More bowls like this
Cooking tips
Use the sharpest knife you have for slicing the semi-frozen beef. Take your time with the onions; they carry most of the flavor.
Swaps and variations
Use sirloin for a leaner bowl. Use white American cheese or Cheez Whiz for a more traditional Philly flavor.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Philly Cheesesteak Skillet Pepper Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: large cast-iron skillet with lid; medium saucepan with lid
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes, rest covered 5 minutes.
-
Heat 1 tablespoon oil in a skillet over medium heat. Cook the onion with 1/4 teaspoon salt for 12 to 15 minutes, stirring now and then, until soft and golden. Add the bell pepper and cook 4 minutes more. Transfer to a plate.
-
Raise the heat to high and add the remaining oil. Add the beef in a thin layer, season with the remaining salt and pepper and cook 2 to 3 minutes, stirring and chopping with a spatula, until no longer pink.
-
Stir the onions and peppers back in with the Worcestershire sauce.
-
Lay the provolone over the beef, cover the pan and turn off the heat. Leave 1 to 2 minutes until the cheese melts.
-
Divide the quinoa among 4 bowls and spoon the cheesy beef mixture on top.
Questions
Do I need a special cut of beef?
Ribeye is traditional; sirloin works.
Can I use mushrooms?
Yes. Sauté 8 oz sliced mushrooms with the onions.
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