Crispy Philly Cheesesteak Bowls – Better Than Takeout
Crispy Philly Cheesesteak Bowls – The ultimate better-than-takeout meal! After making this recipe dozens of times, I’ve discovered the secret to perfectly crispy rice bowls loaded with juicy steak, sautéed onions, and melty cheese. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Veggie-Packed Dinners and 58G Of Protein Marry Me Chicken Pasta.
Why This Crispy Philly Cheesesteak Bowls – Better Than Takeout Is Pure Comfort
- Golden, crispy rice bowls
- Juicy, tender steak slices
- Melty, gooey cheese
- Easy, quick, and family-approved
What You'll Need for Crispy Philly Cheesesteak Bowls – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice
- Steak
- Onions
- Cheese
- Salt
- Pepper
- Garlic powder
- Oregano
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
📝 Ingredient Notes
- Steak: Sirloin or ribeye works best.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Rice cooker — Hands-off cooking for perfect rice. → See on Amazon
How to Make Crispy Philly Cheesesteak Bowls – Better Than Takeout
- Cook rice: Rinse 1 cup of rice and cook according to package instructions.
- Sauté onions: Heat 1 tbsp of oil in a large skillet over medium heat. Add 1 sliced onion and cook until softened and slightly caramelized.
- Cook steak: Season 1 lb of steak with salt, pepper, and garlic powder. Cook in the same skillet until browned and cooked to your desired doneness. Remove from skillet and slice thinly.
- Assemble bowls: Press cooked rice into a greased muffin tin to form bowls. Invert onto a plate and top with sliced steak, sautéed onions, and shredded cheese. Broil until cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Philly Cheesesteak Bowls – Better Than Takeout
- Common mistake and fix: Don't overcook the steak. It will become tough. To fix, slice against the grain to shorten the muscle fibers.
- Tip: For extra crispy rice, add a bit of oil to the muffin tin before pressing in the rice.
- Tip: Make ahead: Cook the rice and sauté the onions and steak up to 2 days ahead. Store separately and reheat before assembling.
Storing & Reheating Crispy Philly Cheesesteak Bowls – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Cook the rice and sauté the onions and steak up to 2 days ahead.
Freezing Crispy Philly Cheesesteak Bowls – Better Than Takeout
Freeze cooked bowls for up to 2 months. Reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Pressing the rice into the muffin tin helps it hold its shape and get crispy.
- Best substitution: Ground beef can be substituted for the steak.
- Make-ahead: Cook the rice and sauté the onions and steak up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the cheese won't melt, try covering the bowls with foil and broiling for an additional 2-3 minutes.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked steak every time. → Check price on Amazon
Crispy Philly Cheesesteak Bowls – Better Than Takeout
Ingredients
Main Ingredients
- Rice
- Steak
- Onions
- Cheese
Seasonings
- Salt
- Pepper
- Garlic powder
- Oregano
Optional Toppings
- Sour cream
- Guacamole
- Salsa
Instructions
- Cook rice: Rinse 1 cup of rice and cook according to package instructions.
- Sauté onions: Heat 1 tbsp of oil in a large skillet over medium heat. Add 1 sliced onion and cook until softened and slightly caramelized.
- Cook steak: Season 1 lb of steak with salt, pepper, and garlic powder. Cook in the same skillet until browned and cooked to your desired doneness. Remove from skillet and slice thinly.
- Assemble bowls: Press cooked rice into a greased muffin tin to form bowls. Invert onto a plate and top with sliced steak, sautéed onions, and shredded cheese. Broil until cheese is melted and bubbly.
Notes
- Chef tip: Pressing the rice into the muffin tin helps it hold its shape and get crispy.
- Best substitution: Ground beef can be substituted for the steak.
- Make-ahead: Cook the rice and sauté the onions and steak up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the cheese won't melt, try covering the bowls with foil and broiling for an additional 2-3 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked bowls for up to 2 months. Reheat in the oven.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Cook the rice and sauté the onions and steak up to 2 days ahead.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 22g
- Carbs: 45g
- Fiber: 1g
- Sugar: 3g
- Sodium: 820mg
- Cholesterol: 105mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Philly Cheesesteak Bowls – Better Than Takeout FAQs
Yes, you can cook the rice and sauté the onions and steak up to 2 days ahead. Store separately and reheat before assembling.
Overcooking the steak can make it tough and dry. To fix, slice against the grain to shorten the muscle fibers.
Yes, press the rice into the muffin tin and air fry at 375°F for 10-15 minutes. Top with sliced steak, sautéed onions, and shredded cheese. Air fry for an additional 5-7 minutes until cheese is melted and bubbly.
Ground beef can be substituted for the steak.
Yes, this recipe can be easily doubled or tripled.
A Warm Final Note
I can’t wait for you to try Crispy Philly Cheesesteak Bowls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
