Cheesesteak Bowls
When we visit my parents in Texas, one of our favorite stops is the Truck Yard, a beer garden with great drinks and even better food. While they offer yummy food truck options, it’s hard to beat their cheesesteaks. Your choice of protein, cheese, and veggies atop a huge hoagie roll – my mouth is watering just thinking about it! That’s why this week I decided to try my hand at a cheesesteak inspired dish for my weekly meal prep.
For vegetables, I chose the basics of green bell pepper, onion, and mushroom. I also like adding a bit of chopped jalapeno for some heat. The cheese selection is interchangeable, although Provolone is traditional. I used a mix of Mozzarella & Provolone since that’s what my local store had in stock.
Cheesesteak Bowls
An inspired dish made with cheesesteak toppings served over rice.
Ingredients
- 1 cup Rice
- 1 lb Ground Beef or Turkey
- 2 Green Bell Peppers diced
- ½ Yellow Onion diced
- 16 oz Mushrooms sliced
- 1 cup Shredded Provolone Cheese
- 1 tbsp Worcestershire sauce
- ¼ cup Beef Broth
Instructions
- Cook rice according to directions.
- While rice is cooking, sauté ground beef or turkey in an extra large pan on medium heat until mostly cooked.
- Add bell pepper, onion, and mushrooms to the pan. Let simmer until veggies are cooked and drain excess fat if needed.
- Add the Worcestershire and broth to the pan. Simmer until the broth is mostly absorbed.
- Divide both the rice and meat mixtures into 5 meal containers. Top with equal amounts of shredded cheese. The cheese will melt when reheated.
Notes
Healthy tip! Substitute the rice for a serving of cauliflower rice in each container.
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