Description
A cozy and comforting ground beef Philly cheesesteak bowl topped with caramelized vegetables and gooey provolone cheese.
Ingredients
- 1 pound lean ground beef
- ½ cup low-sodium beef broth
- 1-2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 medium onions, sliced
- 3 green bell peppers, sliced
- 5-6 mushrooms, halved
- 1 teaspoon olive oil
- 4 slices provolone cheese
Instructions
- Heat a nonstick skillet over medium heat.
- Add the ground beef and break it apart with a spatula. Cook until browned, about 7-8 minutes.
- Drain any excess fat, then stir in the beef broth and Worcestershire sauce.
- Cook for another 2-3 minutes, allowing the liquid to infuse and evaporate slightly.
- Season with salt and pepper to taste.
- Slice the onions, bell peppers, and mushrooms into even pieces while the beef is cooking.
- Toss the vegetables in a medium bowl with olive oil and a pinch of salt and pepper.
- Grill the vegetables over medium heat for 10-12 minutes until tender yet slightly crisp or roast them in the oven at 400°F for 10-15 minutes, tossing halfway through.
- Once the beef is cooked, turn off the heat and evenly distribute the provolone slices on top. Cover the skillet with a lid for 1-2 minutes to allow the cheese to melt.
- Assemble your cheesesteak bowls by creating a base with the grilled vegetables, evenly dividing them between four bowls, then topping each with the cheesy ground beef mixture.
Notes
For best results, use fresh, quality ingredients and consider prepping the vegetables ahead of time.
