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High Protein Philly Cheesesteak Rice Bowls Recipe

High Protein Philly Cheesesteak Rice Bowls Recipe
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★★★★★

4.9 from 16 reviews

These High Protein Philly Cheesesteak Rice Bowls blend tender marinated sirloin steak, caramelized bell peppers and onions, creamy reduced-fat cheese sauce, and fragrant garlic Parmesan basmati rice for a bold, satisfying meal packed with 67g of protein per serving. Ideal for meal prep or a quick dinner, this recipe balances rich flavors and wholesome ingredients to fuel your body and soothe your soul.

Ingredients

Scale

Steak Marinade:

  • 2000g raw top sirloin beef, shaved thin
  • 3 tsp salt
  • 3 tsp black pepper
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 140g Worcestershire sauce
  • 6 tsp olive oil (optional)
  • 40g light butter (for cooking)

Sautéed Veggies Mix:

  • 40g light butter
  • 400g white onion, thinly sliced
  • 200g green bell pepper, thinly sliced
  • 200g red bell pepper, thinly sliced
  • 1 tsp salt
  • 1 tsp black pepper

Cheese Sauce:

  • 16 reduced fat cheese slices
  • 500g 1% milk
  • 200g low fat cheddar, shredded

Garlic Parmesan Rice:

  • 20g light butter
  • 50g minced garlic
  • 520g uncooked basmati rice (approx. 1200g cooked)
  • 1 tsp chili flakes (optional)
  • 2 tbsp fresh parsley, chopped
  • 120g grated parmesan

Instructions

  1. Marinate the Steak: Thinly slice the sirloin and coat evenly with salt, black pepper, garlic powder, onion powder, Worcestershire sauce, and olive oil if using. Massage the marinade into the meat to tenderize. Cover and refrigerate for at least 30 minutes, preferably overnight to maximize flavor.
  2. Cook the Veggies: Melt 40g light butter in a large pan over medium heat. Add sliced onions and bell peppers, season with salt and pepper, and sauté for about 8-10 minutes until golden and slightly caramelized. Stir occasionally but allow some char. Remove from pan and set aside.
  3. Make the Garlic Parmesan Rice: In the same pan, melt 20g light butter. Add minced garlic and cook briefly until fragrant but not browned. Stir in cooked basmati rice, chili flakes if using, chopped parsley, and grated parmesan. Mix well, fluff with a fork, and keep warm.
  4. Sear the Steak: Increase heat to medium-high and add 40g light butter. Working in batches to avoid crowding, sear the marinated steak strips 2-3 minutes per side until deeply browned and crusted. Flip only once per batch. Rest steak 5 minutes before slicing if cooked in larger pieces.
  5. Combine Everything: Return pan to low heat. Add the cooked veggies back to the steak strips. Pour in milk and add shredded cheddar and cheese slices gradually, stirring constantly until cheese melts and forms a creamy sauce coating the meat and veggies.
  6. Serve & Enjoy: Spoon the cheesy steak and veggie mixture over beds of garlic parmesan rice. Garnish with extra parsley, chili flakes, or lemon wedges if desired. Serve hot for best flavor.

Notes

  • Meal Prep Tips: Store rice and veggies separately for up to 4 days, steak for 3 days, and keep cheese sauce refrigerated. Reheat rice and steak fully before adding cheese sauce.
  • Optional Add-ins: Add steamed veggies for extra volume or hot sauce for a spicy kick.
  • Steak Tips: Freeze beef for 20 minutes beforehand for easier thin slicing. Slice against the grain for tenderness.
  • Cheese Sauce Help: Heat milk gently and remove from heat when adding cheese slices to avoid graininess.
  • Substitutions: Swap steak for thinly sliced chicken, portobello mushrooms for a vegan version, or use cauliflower rice for keto.

Nutrition

Keywords: Philly cheesesteak, high protein, rice bowls, healthy dinner, meal prep, steak recipe, garlic parmesan rice, cheesy sauce

Find it online: https://kitchenwithkai.com/high-protein-philly-cheesesteak-rice-bowls-recipe/