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.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 5
Calories 420 kcal


  • 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


  • 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.


Healthy tip! Substitute the rice for a serving of cauliflower rice in each container.
Keyword cheesesteak, green bell pepper, ground beef, mushrooms, rice, yellow onion

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